杭州美食特色？英文双语对照

800多年前的南宋时期是杭帮菜发展的重要时期，当时杭州是繁华的都城，这里汇聚了来自五湖四海的名厨，这些名厨们利用当地的食材创造出各种杭州风味的菜肴。

杭帮菜主要有“湖上”和“城厢”两个分类。前者以鱼、虾、蔬菜为主，后者以家畜和家禽的肉类为先。

杭帮菜的特色是新鲜和清淡，主要烹饪技术是蒸、烩、氽、烧，尽量保持食材原有的味道和风味。

以下就是杭州的一些经典美食！

叫花鸡

虽然对于叫花鸡究竟起源于哪里有不同的说法，但是叫花鸡依然是杭州的传统美食。

不同地区的叫花鸡会有一些变化，杭州版本的是用荷叶包裹腌好的鸡肉，再裹上一层泥，然后放在火上慢慢烘烤，外层泥逐渐变成坚硬的外壳，烤好后敲开就可以品尝鸡肉了。

东坡肉

东坡肉是杭州最有名的食物之一，它是以北宋诗人苏东坡的名字命名的。当年苏东坡被下放到杭州，他在这里留下了一段又一段的佳话，其中就包括美食。

把五花肉切成5厘米见方的厚块，半肥半瘦，恰到好处。先把肉焯水，然后放到锅里加绍兴酒炖几个小时。做好的东坡肉软嫩鲜香，肥而不腻。

龙井虾仁

龙井茶是浙江杭州的特产，这道菜就是把龙井茶和虾仁结合在一起，茶叶清香，虾仁鲜嫩，回味无穷。

相传这道菜是清朝时期乾隆下江南时诞生的。虾仁裹上蛋清和淀粉，放在油里炸约15秒后沥干，然后再加沸水泡开的茶叶烹煮。

西湖醋鱼

西湖醋鱼是很多人对杭州菜的第一印象。西湖醋鱼的历史可以追溯到宋代，据说当时一个叫宋嫂的厨娘发明了这道菜，并受到了宋高宗赵构的夸赞，自此名扬天下。

西湖醋鱼的主要食材就是草鱼，把鱼先用水焯一下，捞出后，加入葱、姜、胡椒、酱油、料酒、醋、淀粉和白糖等配料煮熟。这道菜色泽鲜亮，酸甜可口。

宋嫂鱼羹

除了西湖醋鱼外，鱼羹也是宋嫂的拿手菜。

这道菜是把鳜鱼或鲈鱼蒸熟后去除鱼皮和鱼骨，然后加上香菇、火腿、竹笋、鸡汤、姜、绍兴酒等烹制而成。这道菜色泽油亮，鲜嫩滑润，并带着些微酸味。

砂锅鱼头豆腐

砂锅鱼头豆腐选用的是鲢鱼头，加上豆腐、笋片、香菇等配料一起放在砂锅里烹煮，鱼头和豆腐的味道融为一体，加上浓鲜的汤汁，是很好的冬令滋补美食。

鱼圆

杭州有很多关于鱼的美食，鱼圆（鱼丸）就是其中之一。把鱼肉剁成泥后滚成球状，然后放在汤里煮熟即可。鲜嫩的鱼丸配上鲜美的汤汁，真的是让人鲜掉眉毛了。

笋干老鸭煲

笋干老鸭煲的主要食材是土鸭、笋干、火腿，讲究点的必须选用隔年老鸭、天目山笋干和金华火腿。这道菜汤汁香醇，味道浓厚。

杭州酱鸭

酱鸭是杭州的经典美食。过去，它是逢年过节的传统美食，现在一年四季都可以吃到。

鸭子经过腌制和调味，然后放在阳光下晒干。它可以蒸、烤和煮，烹饪好后呈现诱人的深红色，香气也十分浓郁。

蟹酿橙

蟹酿橙看起来像是一道新奇的创意菜，实际上它的食谱距今已有八百多年的历史。

简单来说就是把蟹肉“酿”在橙子里烹煮，除了蟹肉外，里面还有荸荠、鸡蛋、肥肉等。蟹肉的肥美和橙子的清新完美地结合在了一起。

油焖春笋

这道菜选用的是清明前后的春笋，这个时节的笋清甜鲜嫩，十分美味。油焖春笋里用来 油和糖，所以烹制出来色泽鲜亮油润，味道浓郁。

糟烩鞭笋

这是用鞭笋制作的一道菜，鞭笋是指竹鞭的先端部分。鞭笋里加香糟、芝麻油、淀粉等配料，经过几道工序烹煮而成。糟烩鞭笋带有浓郁的糟香，让人印象深刻。

干炸响铃

干炸响铃就是炸豆腐皮，豆腐皮是煮豆浆的时上面凝结的薄薄的那一层。腐皮里包裹着猪肉末等馅料，卷好后油炸，直到腐皮呈现金黄色。

干炸响铃吃起来十分酥脆，配上糖醋酱酸甜鲜美。

八宝豆腐

八宝豆腐是杭州的特色美食，它以豆腐为主料，加上其他八种食材一起烹制，包括莲子、百合、海参、竹笋、火腿、鸡肉、香菇等。八宝豆腐不仅滋味鲜美，而且营养丰富。

西湖莼菜汤

西湖莼菜汤是杭州特有的美食。它采用生长在西湖的莼菜，配上火腿丝和鸡肉做成这道汤。西湖莼菜汤清香鲜美，很适合作为开胃菜。

片儿川

说到杭州最有名的面食，很多人都会想到片儿川。片儿川距今已经有一百多年的历史，深受当地人的喜爱。

片儿川由面条、猪肉、竹笋和雪菜制成，吃起来鲜美可口。在杭州，你可以吃到多种版本的片儿川，如果你想吃最地道的片儿川，那么可以试试奎元馆的片儿川。

虾爆鳝面

虾爆鳝面是另一道杭州知名的面食。爆炒黄鳝加上清炒大虾，两种食材都非常鲜美。面条富有嚼劲，同时吸收了黄鳝和大虾的鲜味，十分美味。

杭州小笼包

小笼包在江浙等地都很流行，不过不同的地方有不同的风味和特色。

杭州小笼包皮薄馅美汤鲜，尤其它的面皮具有弹性，不会粘牙。杭州小笼包馅料主要是猪肉，肥瘦相间，以瘦肉为主，而且带着汁水，所以吃的时候不要太着急，以免烫伤自己哦。

幸福双

幸福双是杭州名店知味观的一款糕点，因为它一般是成双供应，所以起名“幸福双”。

幸福双的馅料有豆沙、蜜枣、核桃肉、松仁、葡萄干、青梅、糖桂花等。幸福双外皮绵软，馅料香甜。

吴山酥油饼

吴山酥油饼起源于杭州的吴山，它是由白面粉和白糖制成，放在花生油里炸至金黄色，吃起来香甜酥脆。因为酥油饼层层叠叠如同蓑衣，所以又被称为“蓑衣饼”。

定胜糕

定胜糕是当地很受欢迎的糕点。它是由米粉制成的，里面有红豆沙、白糖和桂花等，具有甜美的花香。

定胜糕上通常印着“定胜”两个字，白里透红的颜色象征着胜利凯旋。定胜糕物美价廉，很受当地人和游客的喜爱。

荷花酥

荷花酥是一种制作成荷花形的精致糕点，在视觉上就是一种美妙的享受。

它是由面粉、白糖、莲蓉等制成的，吃起来酥松香甜。

桂花栗子羹

桂花栗子羹是由栗子、桂花、枣、糖、淀粉等制成的甜品，栗子软嫩，配上桂花的香甜气味，是一道很受欢迎的美食。

西湖藕粉

西湖藕粉是杭州的特产，藕粉是莲藕加工而成的，营养丰富，可以开胃补肺、滋阴养血、生津清热。藕粉质地细腻，容易消化，老少咸宜。

以上就是杭州的一些特色美食~

The period of 800 many the Southern Song Dynasty year ago is the important period that Hangzhou side dish develops, hangzhou is flourishing capital at that time, here gathered together to come from the renown hutch of all corners of the land, these renown hutch people the cooked food that uses the creation of place that feed capable person to give all sorts of Hangzhou special flavor.

Hangzhou side dish basically has " on the lake " and " the city proper and areas just outside its gates " two classification. Former give priority to with fish, shrimp, vegetable, latter is mixed with cattle rasorial flesh kind for first.

The characteristic of Hangzhou side dish is fresh and delicate, main cooking technology is evaporate, braise, float, burn, maintain as far as possible feed the flavour with original material and gust.

It is a few classical cate of Hangzhou below!

Call brambling

Although to calling brambling after all traceable where has different view, but the traditional cate that calling brambling still is Hangzhou.

Of different area call brambling to be able to have a few change, of Hangzhou version is the chicken that has bloated with lotus leaf wrap up, wrap a mud again, put on fire next slowly roast, outer mud becomes hard case gradually, it is OK to after been bake, be knocked sample chicken.

East slope flesh

Slope flesh is one of food with the famousest Hangzhou east, with poet of Northen Song Dynasty Su Dongpo's name names it. In those days Su Dongpo is gone to by transfer to a lower level Hangzhou, he left a paragraph of another paragraph a much-told story here, include cate among them.

What cut steaky pork into 5 centimeters of square is thick piece, half fertilizer half thin, proper. First fleshy scald water, put in boiler to add Shaoxing rice wine to stew a few hours next. Had done east slope flesh is soft tender delicacy is sweet, fat and not be bored with.

Shelled fresh shrimps of Dragon Well tea

Tea of Dragon Well tea is the special local product of Zhejiang Hangzhou, this dish mixes tea of Dragon Well tea namely shelled fresh shrimps is united in wedlock together, tea faint scent, shelled fresh shrimps is fresh and tender, the aftertaste is boundless.

According to legend this dish is born when the Changjiang Delta below Qianlong of quiet day period. Shelled fresh shrimps is wrapped on egg white and starch, the drop after be being put in the blast in oil to make an appointment with 15 seconds works, add the tea boil that boiling water bubble opens to boil again next.

Fish of west lake vinegar

Fish of west lake vinegar is a lot of people the first impression to Hangzhou dish. The history of fish of west lake vinegar is OK restrospect to the Song Dynasty is acting, allegedly the hutch woman of an elder brother's wife making a surname invented this dish at that time, got the praise of compose of Song Gaozong Zhao, from this raise the world.

Of fish of west lake vinegar basically feeding capable person is grass carp, the fish use Shui Chao first, after fish out, join the burden such as green, ginger, peppery, soy, cooking wine, vinegar, starch and white sugar to thoroughly cook. This dish colour and lustre is bright, acid is sweet goluptious.

A thick soup of fish of elder brother's wife of the Song Dynasty

Besides fish of west lake vinegar, piscine a thick soup also is the expert dish of elder brother's wife of the Song Dynasty.

This dish is skin of fish of the purify after a mandarin fish fish or weever evaporate are ripe and fishbone, add Xianggu mushroom, ham, bamboo shoot, chicken broth, ginger, Shaoxing rice wine to wait to cook and be become next. This dish colour and lustre is sleek, fresh and tender smooth, carrying a bit tart flavor.

Bean curd of head of arenaceous boiler fish

What bean curd of head of arenaceous boiler fish chooses is silver carp head, add bean curd, bamboo shoot piece, the burden such as Xianggu mushroom is put in the boil in arenaceous boiler to boil together, the flavour be in harmony of piscine head and bean curd is an organic whole, add the soup juice of thick delicacy, it is very good winter makes nourishing cate.

Piscine circle

Hangzhou has a lot of cate about the fish, the fish is round (piscine bolus) namely among them one of. Roll cruelly oppress chop into slimy hind glomerate, put in Shang Li to thoroughly cook next can. Fresh and tender fish bolus deserves to go up delicious soup juice, be to make a person bright drop brow really.

Bao of old duck of dried bamboo shoots

Of Bao of old duck of dried bamboo shoots basically feeding capable person is earthy duck, dried bamboo shoots, ham, bit more exquisite must choose lie between aged duck, day to look Shan Sun does He Jinhua ham. This dish Shang Zhixiang is mellow, flavour is grumous.

Hangzhou sauce duck

Sauce duck is the classical cate of Hangzhou. In the past, it is the traditional cate of on holidays, can eat all the year round now.

Duck course souse and flavor, put in the insolation below sunshine next. It is OK evaporate, bake and boil, appear after culinary art is fine inviting cardinal, aroma is very full-bodied also.

Crab brews orange

Crab brews orange to look like the originality dish that is a novelty, actually its cookbook is apart from the history that already had more than 800 years today.

Simple for it is a crab flesh " wine " in orange boil is boiled, besides crab flesh, there still is water chest nut, egg, fat to wait inside. The faultlessly union of the fat of crab flesh and orange was in one case.

Oily stew bamboo shoots in spring

What this dish chooses is the bamboo shoots in spring of Pure Brightness around, the bamboo shoot Qing Dynasty of this season is sweet fresh and tender, very delicate. Oil uses oil and sugar in stew bamboo shoots in spring, cook so come out colour and lustre is bright fat profit, flavour is full-bodied.

Bamboo shoot of flooey braise whip

This is a food that makes with whip bamboo shoot, whip bamboo shoot is the tip part that points to Zhu Bian. Flog the burden such as sweet flooey, sesame-seed oil, starch is imposed in bamboo shoot, be boiled through boil of a few working procedure and become. Bamboo shoot of flooey braise whip contains full-bodied flooey sweet, make a person impressive.

Do scamper diabolo

Dry blast diabolo is scamper skin of soya-bean milk, skin of soya-bean milk is the soya-bean milk that boil when above those who condense is thin a thin that. Lapping the stuffing such as pork end expects in corrupt skin, the deepfry after coiling, present golden look till corrupt skin.

Dry blast diabolo tastes very crisp, deserve to go up sweet-and-sour sauce acid is sweet delicious.

Eight treasures bean curd

Eight treasures bean curd is the characteristic cate of Hangzhou, it is given priority to with bean curd makings, add other 8 kinds feed material to be cooked together, include lotus seed, lily, holothurian, bamboo shoot, ham, chicken, Xianggu mushroom to wait. Eight treasures bean curd not only flavor is delicious, and nutrition is rich.

Soup of west lake water shield

Soup of west lake water shield is the cate with peculiar Hangzhou. It introduces the water shield that grows in the west lake, match silk of leg of suffer from excessive internal heat and chicken make it this soup. Faint scent of soup of west lake water shield is delicious, suit to serve as appetizing dish very much.

Piece plain

The cooked wheaten food with respecting the famousest Hangzhou, a lot of people can think of piece plain. Piece plain be apart from the history that has had more than 100 years today, get of local love.

Piece plain make by noodle, pork, bamboo shoot and snow dish, taste delicious and goluptious. Be in Hangzhou, you can have a variety of version piece plain, if you want to eat the purest piece plain, can try Kui so yuan of the house piece plain.

Shrimp explodes eel face

Shrimp explodes eel face is the cooked wheaten food with another famous Hangzhou. Explode fry ricefield eel to add Qing Dynasty to fry prawn, two kinds feed capable person very delicious. Noodle is rich chew interest, admitted the little taste of ricefield eel and prawn at the same time, very delicate.

Hangzhou is small basket bag

Small basket and other places of Bao Zaijiang short for Zhejiang Province is very popular, different nevertheless place has different gust and distinguishing feature.

Hangzhou is small basket beautiful boiling water of wrapping thin stuffing is fresh, especially its face skin has flexibility, won't stick a tooth. Hangzhou is small makings of basket bag stuffing basically is pork, fat thin alternate with, give priority to with lean lean, and taking juice, when eating so, do not want too anxious, lest him scald oh.

Happy double

Happy double it is a cake that Hangzhou boutique knows flavour to watch, because it is geminate commonly,supply, give a name so " happy double " .

Double stuffing makings has happiness sweet-scented osmanthus of flesh of sweetened bean taste, candied date or jujube, walnut, Song Ren, currant, green plum, candy. Happy double cortical soft, stuffing makings is sweet.

Cake of Wu Shan ghee

The Wu Shan of Hangzhou of traceable of cake of Wu Shan ghee, it is by flour pink and white sugar are made, put in the blast in peanut oil to come golden color, taste sweet crisp. Fold because of cascade of ghee cake layer as straw rain cape, be called again so " cake of straw rain cape " .

Get the better of cake surely

Getting the better of cake surely is place's very popular cake. It is made by ground rice, there are ormosia sand, white sugar and sweet-scented osmanthus to wait inside, have melting flower sweet.

Get the better of cake to go up to imprinting normally surely " get the better of surely " two words, color of Bai Li rubicund is indicative victory is triumphal. Get the better of cake surely cheap and fine, very get local and tourist love.

Lotus is crisp

Lotus is crisp it is a kind of delicate cake that makes lotus body, go up in the vision even if a kind enjoy adorably.

It is wait for those who make by Chengdu of flour, white sugar, lotus, taste crisp colophony is sweet.

A thick soup of sweet-scented osmanthus chestnut

A thick soup of sweet-scented osmanthus chestnut is wait for the sweetmeats that makes by chestnut, sweet-scented osmanthus, jujube, candy, starch, chestnut is soft tender, deserve to go up the sweet smell of sweet-scented osmanthus, it is a very popular cate.

West lake lotus root starch

West lake lotus root starch is the special local product of Hangzhou, lotus lotus root is machined and lotus root starch is become, nutrition is rich, OK and appetizing filling lung, method of treating yin deficiency by reinforcing body fluid and nourishing the blood raises blood, promote the secretion of saliva or body fluid clear to heat up. digest easily,

Above is the ~ of cate of a few characteristic of Hangzhou