In China, fans produced by the "Five-Star" fan factory in Hangzhou are the most famous. Both Suzhou and Hangzhou are well-known production centers for fans in China. The black paper fans made in Hangzhou are highly sought after, while the sandalwood fans from Suzhou are exquisitely crafted and richly fragrant, especially favored by women. The Five-Star fans from Hangzhou are particularly renowned—they are all made of sandalwood...
The legend behind the origin of fish balls is related to Emperor Qin Shi Huang. The emperor loved eating fish but hated the bones, which led many imperial chefs to meet tragic ends under his wrath. One master chef, facing imminent doom, vented his anger toward the emperor onto the fish. He furiously chopped up chunks of fish on the cutting board—and unexpectedly found that the fish bones separated from the minced flesh...
Ingredients: 2 large eels (about 500g), 50g wet starch, 10g minced garlic, 50g flour, 25g sugar, 2g salt, 15ml Shaoxing wine, 15ml rice vinegar, 25ml soy sauce, 10ml sesame oil, 750ml salad oil. Preparation: 1. Kill the eels by stunning them, make a small cut under their gills...
Blue calico, a specialty of Hangzhou, Zhejiang, is a traditional resist-dyeing textile made using carved wooden blocks and a white paste resist, also known as indigo-dyed cloth. Commonly referred to as "medicine-spot cloth" or "poured-flower cloth," it boasts a history of 1,300 years. Initially dyed with indigo plants, blue calico is created by synthesizing lime and soybean flour into a blue dye paste, using all-cotton fabric and entirely hand...
Hot or cold, the flavors are distinctly different As the name suggests, Hangzhou’s Crystal Silver Chrysanthemum Cake is a dessert with the distinctive flavors of the Suzhou-Hangzhou region. With each bite, the fragrance of chrysanthemum lingers around your lips—light but never bland, sweet yet never cloying, much like a graceful, unadorned woman by West Lake with an ethereal beauty. This Crystal Silver Chrysanthemum Cake from Hangzhou can be enjoyed either hot or cold, each offering a unique taste experience...
600g pork belly, 2 star anise, 1 sprig of cilantro Garnish: 1 bottle of Shaoxing wine, 3 tbsp soy sauce, 1 tbsp rock sugar Instructions: 1. Cut the pork belly into square chunks, first blanch them, then coat with soy sauce, and deep-fry in hot oil until browned. Remove and immediately rinse with cold water. …
Hangzhou Honey Pear was the only fruit from Zhejiang Province to enter Hong Kong's supermarkets before 1986. In 1957, Tongqin Orchard began cultivating 200 acres of Chrysanthemum Water Pear (initially named West Lake Honey Pear, now called Hangzhou Honey Pear), marking the start of local production. By 1973, the pear was successfully test-marketed in Hong Kong and gained popularity, leading to annual exports. The Hangzhou Honey Pears produced in the county are known for their three standout features: "early, beautiful, and high-quality." Early harvest: the pears are picked in late July, 7–10 days earlier than those from Hangzhou itself, and about 20 days ahead of Japan’s main pear-producing region, Tottori Prefecture. They can reach Hong Kong by the end of July. Beautiful appearance: each pear weighs 150–200 grams, with a flat, round shape and green skin that meets the aesthetic preferences of Hong Kong consumers. High quality: with a sugar content of around 13%, the pears are sweet, juicy, and have tender, fine, and crisp white flesh.
Hangzhou fans boast a long history, exquisite craftsmanship, and beautifully decorated fan surfaces, making them a renowned traditional product in China. The century-old Hangzhou Wang Xingji Fan Factory has become the largest and most diverse comprehensive fan manufacturer in China’s fan industry, earning the reputation of the “Kingdom of Fans.” Hangzhou is a famous city for fan-making in China,…
Tianzhu Chopsticks: A local specialty of Hangzhou. Their production history dates back to the Xīnxù era of the Qing Dynasty, when many people visited the Three Temples of Tianzhu for worship and sightseeing. Locals made chopsticks from water-core bamboo for these visitors to use during meals. Some pilgrims and tourists took the chopsticks home as souvenirs after their meals. Over time, the name "Tianzhu Chopsticks" became widely known...
Made with refined white flour as the main ingredient, mixed with cooking oil to form an oily dough, shaped and then fried in oil. When served, it is sprinkled with fine granulated sugar. The finished cake has a flaky, layered texture, a golden color, is crispy but not crumbly, rich yet not greasy, sweet and fragrant, and melts in your mouth. This cake is commonly available in the Wu...
Made with imported premium white flour fermented into dough for the wrapper, and filled with fresh pork front leg meat, pork skin aspic (or sweet red bean paste, sesame filling, or green vegetables), then steamed in large baskets over high heat. Typically, only 9 big buns can be made from 500 grams of flour. It incorporates the characteristics of buns from both southern and northern China. Since it belongs to no particular school or style, it is called the Mysterious Sect Big Bun. The Mysterious Sect...
A signature dish from Hangzhou’s Zhimi Guan. When making these buns, fermented premium white flour is used for the dough, while the fillings can be made with fresh pork, a mix of fresh pork and shrimp, or chicken mixed with minced ham. A special type of meat aspic (gelatin) is added to the filling, and after being wrapped, the buns are steamed quickly in special small bamboo steamers. They are respectively called Pork Xiao Long, Shrimp Xiao Long, and Chicken & Ham Xiao Long. These buns are juicy, aromatic, and delicious, with thin, smooth, and chewy wrappers—but each variety has its own unique flavor. (Hangzhou)
Pian’erchuan Noodles are a signature dish of Hangzhou’s Kuiyuan Restaurant and a local specialty of the city. When cooking, lean pork slices are used, along with bamboo shoot slices and preserved mustard greens, all cooked together with the noodles. The pork in this dish is tender and juicy, while the preserved mustard greens and bamboo shoots offer a bright contrast of green and white, making the dish refreshing and delicious. (Hangzhou) Ingredients for making Pian’erchuan Noodles: refined flour noodles 1600g…
Tianmu Cloud Mist, also known as "Tianmu Qingding," is produced on the high peaks of the Tianmu Mountain area, with the "Dinggu" and "Yuqian" varieties being the finest. The leaves are tightly rolled into strips, with thick leaf texture, prominent buds, deep green color, a fresh and refreshing taste, and a long-lasting, fragrant aroma…
Jing Shan Fragrant Tea is produced in Jing Shan, Yuhang County, and has over 1,000 years of cultivation history. The tea features delicate, downy leaves with a lush green color, an elegant aroma, and a refreshing, sweet taste that lingers pleasantly after drinking. During the Song and Yuan dynasties, it was as renowned as Tianmu Tea and ranked among the "Six Grades." Monks at Jing Shan often held tea banquets to entertain traveling monks and dignitaries...
Product Origin: Fuyang, Hangzhou Product Features: Premium quality, exceptionally thin shell, rich fragrance, and highly nutritious. Product Season: Golden October is the season for harvesting Torreya nuts. Product Composition: The kernel contains oil, protein, sugar, and various vitamins; the shell contains alcohols, copper, aldehydes, olefins, and more...
Product Name: Shad Product Origin: Fuchun River, Fuyang, Hangzhou Product Characteristics: The flesh is tender and rich in fat, best prepared by stewing or steaming to achieve an exceptionally fresh and delicate texture with a luxurious flavor. Product Composition: Shad meat is tender, fatty, and delicious, highly nutritious. Each 100 grams contains 16.9 grams of protein, fat...
Product Origin: Fuyang, Hangzhou Product Category: Mushrooms, oyster mushrooms, shiitake mushrooms, enoki mushrooms, monkey head mushrooms, straw mushrooms, lingzhi mushrooms, and more. Product Features: Delicious taste and rich in nutrients. Product Composition: Contains abundant proteins, fats, polysaccharides, vitamins, antibiotics, nucleic acids, and other beneficial substances needed by the human body…
Product origin: Fuyang, Hangzhou City, Zhejiang Province. Product features: High quality, crystal-clear color, delicious taste, sweet and refreshing. Product components: Thiamine, calcium, protein, fat, carbohydrates (grams), vitamins. Product benefits: Improves human metabolic functions, softens blood vessels, lowers blood pressure, and has certain therapeutic effects on heart...
Product Origin: Xialing, Fuyang, Hangzhou, Zhejiang Province. Product Features: The brush hairs are upright and resilient, the brush handles are clean and smooth. Whether for writing or painting, they combine softness with strength, offering smooth strokes and a balanced mix of dry and wet ink effects. Product Introduction: Xiuling Lake Brushes. When speaking of the uniquely charming Chinese writing brushes, one cannot fail to mention the Xiuling Lake Brushes from Fuyang. Xiuling…