Food Guide (Hangbang Cuisine)

Hangbang Cuisine is a major branch of Zhejiang Cuisine, one of China's Eight Great Cuisines. It is known for its mild, fresh, and tender flavors, emphasis on seasonal ingredients, and elegant presentation.

Classic Dishes

uDongpo Pork: Named after the Northern Song poet Su Dongpo, this is pork belly slow-braised in soy sauce and wine. It has a glossy red color, melts in your mouth, and is rich but not greasy.

uWest Lake Vinegar Fish: Uses grass carp from the lake, served with a smooth, shiny sweet-and-sour sauce. The fish is tender with a unique, crab-like flavor.

uLongjing Shrimp: Fresh river shrimp stir-fried with fresh Longjing tea leaves from around the Qingming Festival. The shrimp are pearly white, the tea is jade green, and the taste is exceptionally fresh and light.

Local Snacks

uPian'er Chuan Noodles: Hangzhou's most characteristic noodle dish, featuring pickled vegetables, bamboo shoots, and sliced pork. It's savory and a down-to-earth delight.

uDingsheng Gao (Victory Cake): A pink rice cake with sweet red bean paste inside, symbolizing good luck. It's soft and slightly sweet.

uCongbao Hui (Scallion Pancake Wrap): A very common snack where a fried dough stick and scallions are wrapped in a thin pancake and grilled flat, served with sweet bean sauce. It's crispy and fragrant.

Where to Eat

uTime-Honored Restaurants: Louwailou (with prime West Lake views on Solitary Hill, classic but pricier), Shanwaishan (located inside the botanical garden, beautiful setting).

uModern Chain Restaurants: Waitanwu (Grandma's Home), Lücha (Green Tea) are hugely popular for their innovative takes on Hangbang cuisine and affordable prices, but be prepared for long queues during peak hours.

Traveler's Tips: Hangbang cuisine is mild. Visitors who prefer salty or spicy food can request adjustments. Many famous dishes rely on seasonal ingredients (e.g., spring bamboo shoots, autumn crabs). For snacks, affordable chains like Xinbailu (New White Deer) are great options.