What are the specialties in Hangzhou?

. Dongpo meat is also called rolled meat and braised pork. It is a traditional famous dish of Han nationality in Jiangnan, belonging to Zhejiang cuisine and Sichuan cuisine. The main ingredient is pork, and the main ingredient and shape of Dongpo meat are similar. The main ingredient is half-fat and half-thin pork, which is stewed with ingredients. The finished dishes are neatly packed mahjong tiles, bright red like agate, soft but not rotten, fat but not greasy.

Second, lotus root starch

. West Lake lotus root starch is a famous specialty in Hangzhou, Zhejiang. Its unique flavor and rich nutrition once provided "tribute powder" for the royal family. Lotus root is the underground stem of lotus, which is specially processed from lotus root powder. It is thin and smooth, and its colors are white and red. When taking, only a small amount of cold water is needed to be mixed, and then boiled water is used to make paste. The brewed lotus root starch is crystal clear, mellow in taste, has the effects of appetizing, nourishing blood and benefiting qi, and is very suitable for infants, the elderly and patients. Third, beggar chicken.

. The beggar chicken comes from Jin Yong's martial arts novels, and all the streets and alleys in Hangzhou actually appear. According to legend, a long time ago, there was a man named Huazi who begged for food along the way and came to a village in Changshu County. One day, he happened to get a chicken and wanted to kill it for cooking, but there was neither cooker nor seasoning. He came to the foot of Yushan Mountain, killed the chicken, took out the internal organs, coated it with yellow mud and firewood, simmered the coated chicken in the fire, peeled off the mud shell, and took off the chicken feathers together with the mud shell, revealing the cooked chicken.