杭州有哪些特产和美食？英文双语对照

1《 东坡肉》，在杭州食品行业的声誉相当于苏东坡的声誉!这是一代文人才子发明的，虽然它看起来比较油腻，但它却是肥而不腻的，而且它的质地比较有层次感，是由五花肉制作，瘦肉和肥肉相间，不腻不柴。这也是杭州的招牌菜。

2《西湖醋鱼》，是浙江杭州的一道传统风味菜肴。历史起源于南宋临安(今杭州)，高宗赵构乘龙舟到西湖游玩。曾品尝了西湖鲤鱼的味道，并称赞它，因此而名声大振。后来经名手整治，这一道著名的西湖醋鱼流传至今

3《片儿川面条》，是杭州的传统小吃。配料主要由雪菜、竹笋、瘦肉片等组成，味道鲜美。它已经有一百多年的历史了，最初是由杭州的老商店奎元馆创造的。它的特色是倒笃菜和竹笋的美味，使用餐者回味无穷。

4《定胜糕》，杭州有很多小点心，尤其是糕点。定胜糕是杭州最具代表性的糕点之一。传说在南宋时期，人们专门为韩家军出征鼓舞将士而特制。这种糕点有“定胜”的字样，后来被称为“定胜糕”。

5《葱包烩》”，是浙江市民喜爱的一种传统小吃。它与南宋奸臣秦桧有关，岳飞在杭州风波亭被杀，而人民和爱国战士们都痛心疾首。杭州有个点心厨师。他用面粉揉成两个人，象征着秦桧夫妻。他们把它们拧在一起，扔进油锅里，以解内心的仇恨。并叫它“油炸桧儿”。为了避免秦桧怀疑，将木字旁的桧改为火字旁的烩。

6《小鸡酥》是浙江杭州的一种小吃。小鸡酥是由细面粉、色拉油和豆沙做成的。将水油皮、小包酥擀成皮，包入豆沙成型，放入烤箱烘烤。小鸡的形状小巧可爱，飘香四溢。咬一口，外酥内滑，又滑又好吃，是一种老少皆宜的精致点心。

7《叫花童子鸡》，是杭州当地的一道名菜。据传说，在古代一个乞丐得到了一只鸡，但是他缺锅又少灶。他就采用烤红薯的方法，把鸡肉裹上泥土，放在石头砌成的“灶”上，拿起干木头煨烤。剥掉泥土后，顿时香味四溢

8《宋嫂鱼羹》，诞生于南宋，是浙江杭州的一道传统菜肴。具体做法是将鳜鱼或鲈鱼蒸熟后剔去皮骨，然后加入火腿、蘑菇、竹笋、鸡汤等配料烹制而成。成菜后色泽鲜亮、鲜嫩润滑。

9《知味小笼》，是浙江杭州的传统名菜。烹调时，用发酵的白面粉作皮，与鲜肉、鲜肉虾、鲜肉鸡和火腿混合，放入特制的蒸笼蒸熟，汁多香鲜，皮薄滑韧。

10《龙井虾仁》选用活大河虾，配以清明节前后的龙井新茶烹制，虾仁玉白，鲜嫩；芽叶碧绿，清香，色泽雅丽，滋味独特，食后清口开胃，回味无穷，在杭菜中堪称一绝。

1 " east slope flesh " , su Dongpo's fame is equivalent to in the fame of Hangzhou food industry! This is invention of generation bookman talent, although it looks fatter, but it is however fat and not of be bored with, and its quality of a material has administrative levels feeling quite, be make by steaky pork, lean lean and fat alternate with, not be bored with not bavin. This also is the fascia dish of Hangzhou.

2 " fish of west lake vinegar " , it is the dish of a traditional gust of Zhejiang Hangzhou. Historical traceable the Southern Song Dynasty is faced how (today Hangzhou) , compose of Gao Zong Zhao arrives by dragon boat west lake amuse oneself. Ceng Pin tasted the flavour of west lake carp, praise it, because of this reputation is big brace up. Later punish of classics a famous player, fish of this famous west lake vinegar circulates up to now

3 " piece plain noodle " , the tradition that is Hangzhou is fastfood. Burden is dish of main You Xue, bamboo shoot, thin the composition such as cutlet, flavour is delicious. It has had history of more than 100 years, it is at first by the old store Kui of Hangzhou yuan the house creates. Its characteristic is dish pouring earnest and bamboo shoot is delicate, make diner aftertaste boundless.

4 " get the better of cake surely " , hangzhou has heart of a lot of bit, especially cake. Getting the better of cake surely is Hangzhou has one of representative cake most. Fokelore is in period of the Southern Song Dynasty, people invigorates officers and soldiers technically for Han Jiajun go out for a battle and tailor-made. This kind of cake has " get the better of surely " model of written characters, be called later " get the better of cake surely " .

5 " green surrounds vegetables and water " " , it is Zhejiang citizen a kind of tradition that like is fastfood. It and Chinese juniper of the Qin Dynasty of treacherous court official of the Southern Song Dynasty are concerned, yue Fei is killed in Hangzhou disturbance booth, and people and patriotic soldiers with bitter hatred. Hangzhou has a pastry chef. His shortbread rubs two people, husband and wife of indicative Chinese juniper of the Qin Dynasty. They twist them together, throw into oily boiler, in order to explain inner hatred. Call it " deepfry Chinese juniper " . To avoid Qin Gui to suspect, the braise by the word of fire of Chinese juniper instead by wooden word.

6 " the chickling is crisp " a kind be Zhejiang Hangzhou fastfood. The chickling is crisp be mix by fine flour, salad oil of make it of sweetened bean taste. water outermost layer of skin, packet crisp roll becomes a skin, the bag shapes into sweetened bean taste, put oven roast. The appearance of the chickling is cabinet and lovely, wave sweet 4 excessive. Bite, outside crisp inside slip, slip again delicious, be a kind old little all the delicate mug-up of appropriate.

7 " spring chicken calling a flower " , it is a renown dish of Hangzhou place. Say as it is said, in ancient time a beggar got a chicken, but he is short of boiler little kitchen. He uses the method of the yam that bake, wrap chicken on clay, be put in stone build by laying bricks or stones to become " kitchen " go up, take dry log cook over a slow fire to bake. Pare after clay, immediately fragrance 4 excessive

8 " a thick soup of fish of elder brother's wife of the Song Dynasty " , be born at the Southern Song Dynasty, it is a traditional dish of Zhejiang Hangzhou. Particular way is bone of flay of the get rid of after mandarin fish fish or weever evaporate are ripe, join ham, dawdle, bamboo shoot, chicken broth to wait to burden is cooked and be become next. The colour and lustre after becoming dish is fresh and tender and bright, lubricant.

9 " know ingredient small basket " , it is the traditional name dish of Zhejiang Hangzhou. When cook, make a skin with barmy flour pink, shrimp, as bright as fresh pork, fresh pork fryer and ham mix, put tailor-made steam box evaporate ripe, juice is much sweeter bright, leather thin Hua Ren.

10 " shelled fresh shrimps of Dragon Well tea " choose shrimp of vivid great river, deserve to be cooked with the new tea of Dragon Well tea of tomb-sweeping day around, jade of shelled fresh shrimps is white, fresh and tender; Bud-leaf verdure, faint scent, colour and lustre is elegant beautiful, flavor is unique, clear opening is appetizing after feeding, the aftertaste is boundless, in Hangzhou dish can weighs a special skill.