2. Dongpo Pork
The name Dongpo comes from the Song dynasty poet, Su Dongpo (1036-1101) who is not only a renowned poet, but also a politian and a food gourmet. He was demoted from Beijing to Hangzhou for offending the emperor. During his service in Hangzhou, he devoted himself to the local people. Thus on a Spring Festival, the folks all sent him his favorite pork as a way to express their appreciation. He got so much pork at one time, so he instructed his family to cook all the pork with wine and distribute to every household. To commemorate him, people name this aromatic bouilli as “Dongpo Meat”.
3. Beggar’s Chicken
Don’t be fooled by its plain looking. It actually comes a long way before it’s ready to serve. Firstly, massage the chicken. Secondly, smear its inside and outside with ginger juice and marinade ingredients and leave it for 1 hour. And Stir-fry sliced pork with greens and mushrooms, adding soy sauces, rice wine or dry sherry, sugar, sesame oil and five-spice powder when it’s almost done. Stuff the chicken loosely and wrap the chicken tightly in the lotus leaf(sometimes they use soil / aluminum foil instead). Place it in a roasting pan and bake for 75 minutes. Remove the stuffing and finally it can be served with the chopped up chicken.
4. Fried Shrimps with Longjing Tea
This dish is big river shrimps cooked with newly-picked fresh longjing tea. Its traditional flavor specialized by white and juicy shelled shrimps and the green and fragrant tea leaves. Pleasant color and unique taste.
This soup is also called “Chicken, Ham and Water Shield Soup”. The Water Shield (or water sunflower), which contains rich protein and Vitamins, is a rare water vegetable growing in lakes and pools. Presently, only Taihu Lake, Xiaoshan Lake and West Lake produce these water shields and those from West Lake are the best.