Thousands of Bowls from Hundreds of Counties

In August 2018, the Zhejiang Provincial Department of Culture and Tourism initiated the event "Poetry and Painting of Zhejiang: Thousands of Bowls from Hundreds of Counties." From time-honored traditional restaurants to authentic Hangzhou dishes, from local flavors to stylish restaurants, the Hangzhou Municipal Bureau of Culture, Radio, TV and Tourism selected 100 signature dishes representing the flavor of Hangzhou as part of the "Thousands of Bowls from Hundreds of Counties" campaign (20 cold dishes, 20 dim sum, and 60 hot dishes). There are also 25 flagship gourmet stores, 22 demonstration stores, and 29 experiential stores, creating an atmosphere of anticipation and surprise that you don't want to miss.

Shangcheng District: Qianlong Fish Head

Legend has it that during Emperor Qianlong’s trip to the Jiangnan region, one day he was in such a bright mood that he visited Wushan Hill alone in casual clothes. It was a rainy day during the Qingming Festival, and to avoid the rain, Qianlong took shelter under the eaves of Wang Runxing Restaurant in Qinghefang at the foot of the hill. Unexpectedly, the rain kept pouring, and Qianlong became cold and hungry with no money on him. He had no choice but to push open the door and ask the waiter for a simple meal to fill his stomach. The waiter, seeing how miserable the visitor was, sympathized and warmly served Qianlong. They prepared half a fish head, and a piece of tofu, and added some fermented bean paste. Qianlong, who was extremely hungry, devoured all the food and expressed his sincere gratitude before bidding farewell to the waiter.

After returning to the palace, Qianlong couldn't forget the delicious meal at the foot of Wushan in Hangzhou. He asked the imperial chefs to replicate the dish several times, but they couldn't match the original taste. The following year, when Qianlong visited the Jiangnan region again and came to Hangzhou, he went directly to Wang Runxing Restaurant and asked the waiter to cook the same dish he had previously eaten. Qianlong was delighted to find that the taste was exactly as he remembered, unlike the imitations made by the palace chefs. Upon being satisfied, Qianlong revealed his identity and, as a token of gratitude for the meal, personally wrote the characters "皇饭儿" (Imperial Meal) for the waiter, attracting more customers to the restaurant. Since then, "Qianlong Fish Head" has become famous far and wide, becoming a signature dish of the restaurant.

West Lake Scenic Area: Crab in Orange of the Southern Song Dynasty

Crab in Orange once appeared at a banquet hosted by Prince of Qinghejun Zhang Jun for Emperor Gaozong of the Song Dynasty, making it one of the representative dishes of the Song Dynasty court cuisine. It was recorded in the Southern Song Dynasty's recipe book "Shanjia Qinggong": Cut off the top quarter of a large orange, remove the pulp, leave some juice inside, and then stuff the orange with crab butter and meat. Seal the opening with the cut-off orange top, place it in a small steamer, and steam it with wine, vinegar, and water. The dish is eaten together with vinegar and salt and has a fragrant and fresh taste, offering people the extreme enjoyment of new wine, chrysanthemums, oranges, and crabs. Wei Zhen, a literary figure, poet, and songwriter of the Southern Song Dynasty, once praised crabs: "The essence is found in its yellow color, and beauty resides within it. Its limbs are agile, representing the utmost beauty." This is actually from the Book of Changes, and it is applied to crabs and then to this dish now.

Take ripe oranges, cut off the top one-quarter of the orange, remove the pulp, and leave some juice inside. Select high-quality Yangcheng Lake hairy crabs, extract the crab butter and meat, and mix them with fatty pork cubes, water chestnuts, egg yolk, minced ginger, cooking wine, vinegar, and salt. Fill the hollowed-out orange with the mixture and seal it with the cut-off orange top. Then steam it in a steel steamer or bamboo steamer for about 30 minutes, and it's ready to serve.

In 2016, Crab in Orange was included in the menu for the "State Banquet" during the G20 Hangzhou Summit.

Gongshu District: Osmanthus-Scented Turtle and Lamb Stew of the Southern Song Dynasty

The dish "Osmanthus-Scented Turtle and Lamb Stew of Southern Song Dynasty" originated from the Southern Song Dynasty's tradition of steaming lamb with turtle and the traditional method emphasizes the original flavors of both the turtle and lamb, without minimizing the unpleasant gamey taste properly. Nowadays, local osmanthus wine and osmanthus flowers are used to marinate the turtle and lamb first and then the dish is cooked with osmanthus wine instead of plain water.

This osmanthus-scented turtle and lamb stew features tender lamb chops and tender fresh-water turtles, and the fragrance of osmanthus wine permeates the lamb and turtle, creating a rich and lingering taste that delights the palate.

Binjiang District: Assorted Meat in Shrimp Oil

The highlight of the Assorted Meat in Shrimp Oil is the shrimp oil. The Binjiang area is known for its love of braised dishes, and shrimp oil is one of the favorites among the public. Shrimp oil is a delicious liquid seasoning made from fresh shrimp through marinating, fermentation, and stewing. It has a unique flavor and is commonly used in cold dishes. No one can resist trying the Assorted Meat in Shrimp Oil.

Xiaoshan District: Abalone Pastry

The Abalone Pastry is small and delicate in appearance but rich in fillings. It contains real abalone as well as ingredients such as roasted goose, white onions, scallions, and black pepper. After frying, the abalone broth inside becomes thick and sticky. Take a bite and you can enjoy the unique taste sensation of a liquid center.

In addition to the filling, the key to Abalone Pastry is its crispy pastry. To make the crispy pastry, the Xiaoshan-style Abalone Pastry focuses on the selection of flour and control of oil temperature during frying. Even after half an hour of baking, it still maintains its crispy texture. It is best to eat it immediately for a better flavor.

Yuhang District: Dongtiao Creek Reverse Fish

The fish is known as paracanthobrama guichenoti and is called "Reverse Fish" because it swims upstream from Taihu Lake during the rainy season of Jiangnan every year. The flesh of the reverse fish is tender and delicate, and the fish bones are finer than hair, making it virtually boneless when eaten.

Linping District: Braised Lamb

Linping is one of the main production areas for Hu Sheep (a breed of sheep) in China, and Linping's braised lamb has enjoyed a long-standing reputation for over 800 years. The selection of lamb for braising in Linping is very particular, with high-quality Hu Sheep weighing between 40 and 50 kilograms being the preferred choice. Together with ingredients like spring onions, garlic, ginger, cinnamon, Sichuan peppercorns, rock sugar, and secret family techniques, they are simmered in a large iron pot. Firewood and traditional stoves are used to create this special dish.

Qiantang District: Daodu Bamboo Shoot

The main ingredient of Daodu vegetable, meaning “pickled in an upside-down jar,” is commonly known as "winter mustard greens." The traditional handmade method involves cleaning, drying, piling up and chopping the winter mustard greens, then adding salt and kneading them, storing them in a jar and flipping the jar upside down, and finally fermenting them. The fragrant Daodu vegetable is combined with tender and elegant spring bamboo shoots, creating the original taste of local households in the sandy area of Qiantang District in spring. With a bite, you can taste the flavor of spring and savor it for a long time.

Fuyang District: Longyang Warm Bowl

The original Longyang Warm Bowl is made by simmering soup with ingredients such as pork bones and pork stomach until the aroma comes out. Then tofu, winter bamboo shoots, pickled vegetables, and other ingredients are added, and it is firstly simmered on high heat and then stewed on low heat for a long time until the fragrance fills the entire kitchen. This is the warm bowl dish from Longyang Mountain. Although it is called a warm bowl, it is actually cooked in a pot. Charcoal is burned under a copper pot, and the ingredients in the pot slowly simmer and emit a tempting aroma. It has become another characteristic culinary culture in Fuyang.

Lin'an District: Zhaoming Warm Pot of Dried Bamboo Shoots Stewed with Old Duck

The dish is also known as "Zhaoming Yijia." The cooking method involves slaughtering and cleaning the old duck, soaking the dried bamboo shoots in warm water for 2 hours, and then using a casserole with a base of bamboo leaves and ham slices. Put the old duck and dried bamboo shoots inside, add Tianmu Mountain spring water, and simmer over low heat for about 4 hours, and finally use Chinese flowering cabbage and ham slices to decorate the dish.

Jiande City: Yanzhou Dried Vegetable Duck

Authentic Yanzhou Dried Vegetable Duck must be made with non-egg-laying ducks. Only this type of duck has tender meat and moderate fat content, while ensuring the protein content. The dried vegetable used is Meigancai, which is made of Daodu vegetable, a type of preserved vegetable. The natural and uncontaminated ingredients effectively remove the gamey flavor of the duck meat and absorb the subcutaneous fat. Cooking wine is used instead of water, and the dish is sealed and steamed. The resulting dried vegetable duck is crispy yet not brittle, fatty but not greasy, with a unique flavor, delicate texture, and long-lasting aftertaste.

Chun'an County: Xiushui Fish Skin

It has a crisp texture and an elegant color. Fish skin is rich in protein and various trace elements, making it a good product for beauty, skincare, and health. It also helps to lower cholesterol and triglycerides, prevents blood clotting, and has a good effect on preventing coronary heart disease and cerebral hemorrhage.

Recommended Restaurants:

King Qian’s Family Banquet

King Qian’s culture is the golden business card of Lin'an. The concept of "Family Banquet" conveys the atmosphere of home and the taste of loved ones, which is also the service philosophy of the restaurant. In order to present the "King Qian’s Family Banquet" perfectly, the restaurant delves into the culinary culture in the story of King Qian, and uses local ingredients from Lin'an for innovation.

Address: 8 Qijiaqiao, Lin'an District

Telephone: +86 571 61117777

Xinbailu Restaurant (Longyou Road Branch)

In 1998, "Bailu Noodles" opened in Yeshutang Lane between Hangzhou Department Store Building and Intime Department Store. Although named as a noodle restaurant, they sell both noodles and stir-fried dishes. It quickly became popular for being "delicious and affordable." After 2003, "Xinbailu" rapidly expanded in Hangzhou and entered major prosperous business districts, winning the recognition of countless diners and becoming a legendary dining brand in Hangzhou.

Address: 56 Longyou Road, Gongshu District

Telephone: +86 571 87922071

957 Neighborhood Cuisine

In Gongshu District, Hangzhou, there are numerous authentic local snacks and traditional Hangzhou-style restaurants, each with its own advantages. Among various brands, 957 Neighborhood Cuisine stands out and becomes the only flagship store of "Poetry and Painting of Zhejiang: Thousands of Bowls from Hundreds of Counties" in Gongshu District.

Address: 1st floor, Neighborhood Center, Beautiful Life Countryside, Qingcheng Road, Gongshu District

Telephone: +86 571 89808957

Wangyuanxing Restaurant

Wangyuanxing Restaurant is a time-honored local catering brand in Tangxi Ancient Town. It is located on Shuinan Street (水南街). Besides traditional Hangzhou dishes and farm-flavored dishes, there is also the seasonal delicacy, the Pipa banquet, which breaks the tradition that Pipa can only be consumed as fruit.

Address: 12-25 West Hengtou Street

Telephone: +86 571 86377773

Hangzhou Cuisine Museum

The museum's exhibits were designed by Zhao Rongguang, director of the Institute of Chinese Cuisine at Zhejiang Gongshang University. Ten exhibition areas, 20 scenes of historical events, a large number of texts, pictures, and historical materials, and ancient and modern cultural relics are on display, narrating the inheritance and development of Hangzhou cuisine over different dynasties, from the Liangzhu culture through the Qin Dynasty to the Southern and Northern Dynasties.

The museum's commercial area is a further extension of Hangzhou Cuisine's food culture. In private rooms with names and decorations inspired by the deeds of 40 historical Hangzhou celebrities, visitors can savor authentic Hangzhou dishes and learn about Hangzhou's history and cultural changes over 2,000 years, the city itself, and its cuisine.

Address: Jiangyangfan, 9 Huyu Road, Shangcheng District

Telephone: +86 571 87921117