Famous Hangzhou Food: A Culinary Journey Through the City's Best Dishes

Hangzhou, the capital of Zhejiang Province in eastern China, is not only famous for its picturesque West Lake and rich cultural heritage but also for its diverse and flavorful cuisine. The city's culinary history dates back over a thousand years, making it a key player in Chinese gastronomic culture. Hangzhou food is a reflection of the city's unique geography, blending fresh water ingredients with an array of seasonings and cooking techniques that emphasize natural flavors and textures. This article will take you on a journey through some of the most famous Hangzhou dishes, highlighting their history, preparation, and cultural significance.

Longjing Shrimp (龙井虾仁)

One of the most iconic dishes in Hangzhou is Longjing Shrimp, a dish that perfectly encapsulates the elegance and subtlety of the region’s cuisine. This dish is made using fresh river prawns, which are stir-fried with the famous Longjing tea leaves, also known as Dragon Well tea. The tea leaves infuse the shrimp with a delicate aroma and a slightly bitter, refreshing taste that complements the natural sweetness of the prawns.

The origin of Longjing Shrimp dates back to the Qing Dynasty when the dish was first prepared as an offering to the Emperor. Today, it is a must-try for visitors to Hangzhou, often served in high-end restaurants and banquet settings. The key to the dish's success lies in the freshness of the shrimp and the quality of the Longjing tea, both of which are abundant in the region.

Dongpo Pork (东坡肉)

Named after the famous Song Dynasty poet and statesman Su Dongpo, Dongpo Pork is a beloved dish in Hangzhou that represents the essence of traditional Chinese comfort food. The dish features thick cuts of pork belly braised in a mixture of soy sauce, Shaoxing wine, sugar, and various spices. The meat is cooked slowly until it becomes tender and succulent, with the fat melting into the sauce to create a rich, flavorful dish.

Su Dongpo is said to have created this dish himself during his time in Hangzhou. The poet was known for his love of good food and wine, and Dongpo Pork is a testament to his culinary creativity. The dish is usually served with steamed buns or white rice, allowing diners to soak up the savory sauce.

West Lake Fish in Vinegar Gravy (西湖醋鱼)

West Lake Fish in Vinegar Gravy is another signature dish of Hangzhou, celebrated for its unique sweet and sour flavor. The dish is made using fresh fish from West Lake, traditionally grass carp, which is steamed and then served in a tangy vinegar-based gravy. The fish is scored before cooking, allowing the flavors of the sauce to penetrate the meat.

This dish has a fascinating history, dating back to the Southern Song Dynasty. It is said to have been created as a tribute to a loyal minister who was falsely accused of treason. The sweet and sour taste of the dish is meant to symbolize the bittersweet emotions of loyalty and betrayal. Today, West Lake Fish in Vinegar Gravy remains a popular dish in Hangzhou, often enjoyed as part of a larger banquet.

Beggar’s Chicken (叫花鸡)

Beggar’s Chicken is a dish with a legendary origin that is as intriguing as its preparation method. According to folklore, a starving beggar stole a chicken and, with no cooking utensils, wrapped it in lotus leaves and buried it in mud before roasting it over a fire. The chicken cooked slowly in its natural juices, resulting in tender, flavorful meat. The dish was eventually discovered by a passing nobleman, who refined the recipe and introduced it to the imperial court.

Today, Beggar’s Chicken is a delicacy in Hangzhou, traditionally prepared by wrapping a whole chicken in lotus leaves and sealing it in clay before baking it for several hours. When the clay is cracked open, it reveals a succulent, aromatic chicken that is a feast for both the eyes and the palate.

Jiaohua Chicken (叫化鸡)

Closely related to Beggar’s Chicken is Jiaohua Chicken, which is essentially a more elaborate version of the former. Jiaohua Chicken is typically marinated with a mixture of soy sauce, Shaoxing wine, and spices before being wrapped in lotus leaves and clay. The cooking process is similar, but Jiaohua Chicken often includes additional ingredients such as chestnuts, mushrooms, and bamboo shoots, making it a more complex and richly flavored dish.

This dish is a staple of Hangzhou cuisine, often served during festive occasions and family gatherings. The preparation of Jiaohua Chicken is labor-intensive, but the result is a tender, juicy chicken with a deep, savory flavor that is well worth the effort.

Hangzhou-style Noodles (杭州面)

Hangzhou is also known for its variety of noodle dishes, which are beloved by locals and visitors alike. Hangzhou-style noodles are typically made from wheat flour and served in a rich, flavorful broth. The noodles are often topped with ingredients like braised pork, pickled vegetables, and a variety of fresh greens.

One popular variation is Pian Er Chuan (片儿川), a dish that combines sliced pork, bamboo shoots, and pickled mustard greens with hand-pulled noodles in a savory broth. The dish is simple yet satisfying, offering a perfect balance of textures and flavors.

Another noodle dish worth mentioning is You Mian (油面), or oil noodles, which are stir-fried with soy sauce, scallions, and various meats or vegetables. The noodles are slightly chewy, with a rich umami flavor that comes from the soy sauce and other seasonings.

Hangzhou Snacks (杭州小吃)

In addition to its famous main dishes, Hangzhou is also home to a wide array of snacks that are perfect for exploring the city’s street food culture. Some of the most popular snacks include:

• Shengjianbao (生煎包): Pan-fried dumplings filled with pork and a flavorful broth. These dumplings have a crispy bottom and a juicy filling, making them a favorite among locals.
• Xiaolongbao (小笼包): Steamed buns filled with pork or crab meat and a savory soup. Xiaolongbao is known for its delicate skin and the burst of flavor that comes from the broth inside.
• Crispy Fried Tofu (油炸臭豆腐): A polarizing snack, fried stinky tofu is loved by some for its pungent aroma and crispy texture. It is often served with a spicy or sweet dipping sauce.
• Lotus Root Starch (藕粉): A sweet dessert made from lotus root starch, often served with osmanthus syrup and red beans. This dish is smooth and mildly sweet, making it a refreshing end to a meal.

Desserts and Teas

Hangzhou’s culinary offerings would not be complete without mentioning its desserts and teas. One of the most famous desserts is Osmanthus Cake (桂花糕), a sweet, fragrant cake made from glutinous rice flour and flavored with osmanthus flowers. This cake is soft and slightly chewy, with a floral aroma that is quintessentially Hangzhou.

Another popular dessert is Dragon Well Green Tea Cake (龙井绿茶糕), which is made using Longjing tea. The cake has a delicate green color and a subtle tea flavor, making it a perfect accompaniment to a cup of tea.

Tea plays a significant role in Hangzhou’s food culture, with Longjing tea being the most famous variety. This green tea is known for its delicate flavor and is often enjoyed alongside a meal or as a standalone beverage. In addition to Longjing, Hangzhou is also known for its chrysanthemum tea, which is often served as a refreshing, caffeine-free option.

Conclusion

Hangzhou’s cuisine is a reflection of the city’s rich cultural heritage and its abundance of natural resources. From the delicate flavors of Longjing Shrimp to the rich, savory taste of Dongpo Pork, Hangzhou offers a culinary experience that is both diverse and deeply rooted in tradition. Whether you’re enjoying a bowl of Hangzhou-style noodles or savoring the unique flavors of Beggar’s Chicken, the food of Hangzhou is sure to leave a lasting impression on any visitor.

For those looking to explore Chinese cuisine, a journey through Hangzhou’s food scene is an absolute must. The city’s dishes are not only delicious but also steeped in history, making them a true testament to the artistry and craftsmanship of Chinese cooking.