杭州美食（Hangzhou cuisine）.doc

杭州美食（Hangzhou cuisine） 1: Dongpo pork Dongpos braised pork is the traditional dishes in Jiangnan area of Han nationality, belongs to the Department of Zhejiang cuisine, with pork as main ingredients. Dishes thin, tender meat, red and bright color, taste alcohol, juice thick, crisp and shaped, not broken, fragrant and waxy and not greasy mouth. Dongpo meat is very popular with people in its color, aroma and taste. Slow, less water, wine is the knack of making this dish. Two: BRANDIED Mariko Han is BRANDIED Mariko Jiangnan snacks. With fruit filling, roll dumplings and fermented glutinous rice flour bag with boiled. Fermented Sauvignon sweet dumpling is waxy, sweet stuffing. BRANDIED Mariko belongs to dessert, the main raw material is fermented glutinous rice, etc., strong tonic food temperature, with Buzhongyiqi, spleen and stomach, stop sweating effect. Three: the taste of dumplings Is the Zhejiang area of Hangzhou Hangzhou steamed taste Chinese cuisines. When cooking, the fermented flour skin whitening, with fresh meat, or meat with shrimp, or chicken and ham at the end for filling, add special vegetables in filling, wrapped in a special small steamer with emergency fire steamed, are called meat dumplings, shrimp dumplings, steamed chicken fire. These incense fresh juicy buns, thin skin smooth and flexible, but the taste is different. Four: Longjing shrimp Longjing shrimp is a shrimp dish made from the shoots of Longjing tea. It is a famous dish of Han nationality with local characteristics in Zhejiang, Hangzhou province. Xia Renyu white, fresh and tender; shoots green, fragrance, color elegance, unique taste, clear mouth after eating appetizing dishes in Hangzhou lead a person to endless aftertastes, is a must. Stir-fried Shrimps with Longjing Tea Leaves selection of live large shrimp, with Tomb-sweeping Day before and after the Longjing tea cooked shrimp, white meat, fresh green tea Stir-fried Shrimps with Longjing Tea Leaves, Alice, fragrance, color, Unique flav