The dried sweet potatoes from Tonglu are made from high-mountain red-heart sweet potatoes grown without chemical fertilizers or pesticides. They are meticulously processed using traditional farmhouse roasting techniques, with no additives added, preserving the natural sweetness of the sweet potatoes. The texture is soft and glutinous, and the color is glossy and translucent. There are now also vacuum-sealed gift box versions available, and many visitors to Tonglu choose to take some home...
Zhongshan Honey Pear is a specialty of Zhongshan Township, Tonglu County, Hangzhou City, Zhejiang Province. The honey pears from Zhongshan, Tonglu, are large in size with thin skin, tender flesh, a crisp and refreshing taste, and rich, juicy aroma. They help nourish the internal organs and promote the production of body fluids. The fruit has won the Zhejiang International Expo Quality Award and the Gold Award for High-Quality Agricultural Products in Hangzhou. Zhongshan Township is the main production area for Tonglu’s honey pears and also the largest...
Stewed Chicken with Tree Flower is a signature dish from Hangzhou, Zhejiang. It features a clear and mellow broth, tender chicken, crispy yet delicate tree flowers, and an exceptionally fragrant taste, making it a delightful healthy delicacy. The tree flower, also known as ash tree mushroom, is referred to as tree clothing, tree flower vegetable, or flat silk grass. It grows on trees and resembles sea grapes. Research suggests it has anti-cancer properties, boosts health, nourishes skin, and promotes longevity...
White Jade Covering Two Yolks, also known as Two Yolks Covering White Jade, is a distinctive local dish from Hangzhou, Zhejiang. Fish balls are a unique variety of dish in Hangzhou cuisine, resembling snowballs in shape and white jade in color. Delicately flavored and fresh-tasting is the hallmark of Hangzhou fish balls. But everything seeks development and change. This dish, White Jade Covering Two Yolks, not only retains the original characteristics of Hangzhou fish balls…
As early as the Tang Dynasty, premium varieties such as crimson damask and figured damask were produced and listed as tributary goods. During the Five Dynasties period, silk fabrics were made by local households. In the early Qing Dynasty, the number of looms in areas such as Tangqi and Linping continued to increase, making these places well-known towns for silk production and distribution throughout the province. YuHang silk floss has long been famed for its "clear-water silk floss." Legend has it that Emperor Kang, the founding emperor of the Southern Song Dynasty, established his capital in Lin'an and admired the quality of YuHang silk floss...
Xiaoshan Eight-Treasure Tofu – “Eight-Treasure Tofu” was originally a famous imperial dish from the Kangxi era of the Qing Dynasty. It is said that Emperor Kangxi particularly enjoyed dishes that were soft in texture and rich in flavor. The imperial chefs in the Qing palace often prepared boneless chicken, duck, fish, and meat dishes to cater to his taste. On one occasion, an imperial chef used tender tofu made from high-quality soybeans, mixed with minced pork...
The lotus root used in Sanjia Village Lotus Root Starch, also known as lotus, water lily, or hibiscus, is originally from India and belongs to the perennial aquatic plant family Nymphaeaceae. After being ground, filtered, and sun-dried, the lotus root becomes a convenient and suitable starch for all ages. Sanjia Village Lotus Root Starch comes from Sanjia Village in Chongxian Town, Yuhang, and the surrounding lotus-growing areas spanning dozens of miles. It has a long history. The Tang Dynasty poet Bai Juyi mentioned in his poem "The Scenic Beauty of Yuhang"…
Crystal Shrimp with Lotus Petal Texture — such a beautiful name, with ingredients that exude a distinctive water town charm. Fish slices are gently poached in warm oil until snow-white and cloud-like, soft and tender, arranged around the edge of the plate. In the center are piled translucent jade-colored shrimp, smooth and delicate in texture, accented with a few sprigs of bright green scallions. The dish is visually appealing in both color and form, truly embodying the saying "like a lotus emerging from clear water..."
Perhaps due to the region's prosperity, the people of Yuhang are quite particular about food. In April and May, their seasonal delicacies include not only black glutinous rice but also another mouthwatering dish—pea glutinous rice. As the name suggests, pea glutinous rice is primarily made with fresh tender peas that just ripen in April and white...
Wushan Duck Tongue is a specialty dish from Hangzhou. Those with a discerning palate will notice that duck tongue has a rather unique texture—when stewed lightly, it’s soft and tender, while braised in sauce, it becomes chewy and flavorful. However, it’s quite rare to find it deep-fried. This Wushan Duck Tongue takes a creative approach…
Dried Bamboo Shoots and Old Duck Stew, also known as Zhang Shengji Old Duck Stew, is a signature dish from Hangzhou, Zhejiang Province. The broth is rich and flavorful, oily but not greasy, tender yet not falling apart, and stimulates the appetite. The main ingredient is a local Jiangnan duck, specifically the Mallard native to China. To maintain the tenderness of the meat, ducks used are best within sixty days of hatching. The stew is prepared using an exclusive recipe…
Glutinous Rice Meatballs are a distinctive delicacy and a famous dish from Tangqi. Once steamed, the glutinous rice grains stand upright, and the rich meat juices are sealed tightly within the meatball, making it incredibly juicy. Not only is the outer layer coated with glutinous rice, but the meat itself also contains bits of rice, resulting in a bouncy texture and exceptional flavor. Legend has it that Glutinous Rice Meatballs have a connection to Emperor Qianlong…
Fine-Sand Lamb Tails: When outsiders hear the name “Fine-Sand Lamb Tails,” they often assume it’s really roasted lamb tails. In fact, Fine-Sand Lamb Tails have nothing to do with actual lamb tails at all. It is a sweet dessert named for its resemblance in shape to a lamb’s tail. In the past, this dish was an indispensable delicacy at banquets in Tangqi. Fine-Sand Lamb…
Shredded Eel in Thick Sauce, also known as “Eel Thick Sauce,” is a traditional and iconic dish of Tangqi. Made primarily with small yellow eels, it is a perfect harmony of color, aroma, and flavor. When served fresh out of the kitchen, just after a drizzle of hot oil, the grooves between the shredded eel still sizzle with sound. The surrounding strands of ham, scallions, and ginger—red, green, and yellow—create an eye-catching presentation that greatly stimulates the appetite.
Smoked Duck of Tangqi, also known as Tangqi Pressed Duck. It boasts a bright reddish hue, tender and flavorful meat, and a uniquely fragrant aroma. As early as the early years of the Republic of China, it was already a traditional specialty of Yuhang County. The production of Tangqi smoked duck is highly intricate, requiring over ten processing steps. After the founding of the People’s Republic of China, the technique for making Tangqi smoked duck was once lost. In the early 1980s, …
Rice sculpture, also known as "flour sculpture," is made by grinding rice into powder, steaming it, and then shaping it by hand. Tangqi rice sculpture, in terms of craftsmanship and characteristics, is somewhat similar to the northern "dough sculpture" — both are unique forms of folk art.
Pan-fried Glutinous Rice Cake is essentially glutinous rice crisp. Made from glutinous rice, the best quality ones are clump-free and slightly golden brown. This unique and delightful snack from the water towns becomes a fragrant bowl of “Glutinous Rice Cake Soup” when served to guests — just add sugar and pour hot water over it. Making pan-fried glutinous rice cake is both a labor-intensive and skillful task; those with average skills often end up with clumped and burnt pieces that don’t dissolve well in water.
Yellow Lake White-Shelled Bamboo Shoots are a specialty of Huanghu Town, Yuhang District, Hangzhou, Zhejiang Province. Located in the mountainous western part of Yuhang, Huanghu Town boasts fertile, high-quality red soil and an unpolluted natural environment, making it an ideal place for producing white-shelled bamboo shoots. These shoots not only have thick, tender flesh, but also produce little residue when chewed, offering a delicious taste and rich nutrition. According to measurements,…
Zhongtai Bamboo Flutes The production area of Zhongtai Bamboo Flutes covers the current administrative region of Zhongtai Subdistrict Office, Yuhang District, Hangzhou City, Zhejiang Province. Zhongtai bitter bamboo is the only high-end material used in China for making premium bamboo flutes. Flutes and other products made from bitter bamboo have long been a specialty industry in Zhongtai Township and even in Yuhang District. In 20…
Shuangqiao Village is located in the northwest of Yunhe Town, adjacent to the Beijing-Hangzhou Grand Canal, at the heart of the Hangjiahu Plain, and is known as a “land of fish and rice.” It currently has an agricultural population of 3,025, 765 farming households, and a land area of 2,027 mu, including 1,860 mu of ponds. In recent years, the turtle farming industry in Shuangqiao Village has seen rapid development and improvement both in scale…