| English |
Traditional Chinese |
Simplified Chinese |
Pinyin |
Picture |
Notes
|
| A hundred birds facing the Phoenix |
百鳥朝鳳 |
百鸟朝凤 |
bǎi niǎo cháo fèng |
|
Xiaoshan chicken is stewed in a clay pot. Steamed dumplings are then arranged around the chicken, such that it looks like the dumplings ("hundred birds") are facing the chicken ("phoenix").
|
| Beggar's chicken |
叫化雞 |
叫化鸡 |
jiàohuā jī |
 |
Although this dish is originally from Jiangsu Province, it was popularised in Hangzhou and has since been considered part of Hangzhou cuisine.
|
| Dongpo pork |
東坡肉 |
东坡肉 |
Dōngpō ròu |
 |
Fried pork belly stewed in soy sauce and wine.
|
| Dry vegetables and stewed meat |
乾菜燜肉 |
干菜焖肉 |
gān cài mèn ròu |
|
Meigan cai stewed with pork.
|
| Fiery pupil immortal duck |
火瞳神仙鴨 |
火瞳神仙鸭 |
huǒ tóng shénxiān yā |
|
Jinhua ham stewed with duck.
|
| Fried shrimp |
油爆大蝦 |
油爆大虾 |
yóu bào dà xiā |
|
River shrimp is deep fried first and then stir-fried.
|
| Gan zha xiang ling |
乾炸響鈴 |
干炸响铃 |
gān zhá xiǎng líng |
|
Deep-fried pieces of pork tenderloin wrapped in tofu skin.
|
| Guoba with tomato and shrimp |
番茄蝦仁鍋巴 |
番茄虾仁锅巴 |
fānqié xiārén guō bā |
|
|
| Hibiscus mud crab |
芙蓉蝤蠓 |
芙蓉蝤蠓 |
fúróng qiúměng |
|
Mud crab cooked with egg, green vegetables, chicken stock and Shaoxing wine.
|
| Home-made salted pork with spring bamboo shoots |
南肉春筍 |
南肉春笋 |
nán ròu chūnsǔn |
|
|
| Jin yu man tang |
金玉滿堂 |
金玉满堂 |
jīn yù mǎn táng |
|
A dish composed of shrimp, Chinese perch, deep-fried chicken, pork strips, shumai, ham, crab roe and other ingredients.
|
| Large yellow croaker with pickled mustard greens |
鹹菜大湯黃魚 |
咸菜大汤黄鱼 |
xiányú dà tāng huángyú |
|
|
| Longjing shrimp |
龍井蝦仁 |
龙井虾仁 |
lóngjǐng xiārén |
|
Shrimp cooked in Longjing tea
|
| Mi zhi da fang |
蜜汁大方 |
蜜汁大方 |
mì zhī dà fāng |
|
Ham is steamed in syrup with lotus seeds, green plums, cherries, osmanthus and other ingredients.
|
| Pearls on a palm |
掌上明珠 |
掌上明珠 |
zhǎng shàng míng zhū |
|
Fishballs ("pearls") served on a goose web ("palm").
|
| Pregnant fresh fish |
懷胎鮮魚 |
怀胎鲜鱼 |
huáitāi xiān yú |
|
Steamed sea bass wrapped in pig's caul fat and stuffed with shrimp, Shiitake mushroom, ham and other ingredients.
|
| Razor shells with fried egg |
蛋煎蜻子 |
蛋煎蜻子 |
dàn jiān qīng zǐ |
|
A dish composed of razor shells, pork lard, water chestnut and egg.
|
| San si qiao yu |
三絲敲魚 |
三丝敲鱼 |
sān sī qiāo yú |
|
A dish composed of abalone, ham, chicken breast, lean pork, choy sum and other ingredients.
|
| Shao(xing) shrimp balls |
紹蝦球 |
绍虾球 |
Shào xiā qiú |
|
Shrimp balls wrapped in strips of deep-fried egg paste.
|
| Sister Song's Fish Soup |
|
宋嫂鱼羹 |
|
 |
A soup composed of ingredients such as Chinese perch, ham, bamboo shoots, Shiitake mushroom, egg and chicken stock.
|
| Softshell turtle in crystallised sugar |
冰糖甲魚 |
冰糖甲鱼 |
bīng táng jiǎyú |
|
|
| Stir-fried eel pieces |
生爆鱔片 |
生爆鳝片 |
shēng bào shàn piàn |
|
Swamp eel coated in a paste, stir-fried, and served with garlic, sugar and vinegar.
|
| Stir-fried shredded pork with egg white |
芙蓉肉 |
芙蓉肉 |
fúróng ròu |
|
|
| Ten views of Shao(xing) |
紹十景 |
绍十景 |
Shào shí jǐng |
|
A dish composed of fishballs, meatballs, shrimp, fish maw, bamboo shoot, Shiitake mushroom, chicken gizzard and other ingredients.
|
| Wenzhou pig intestine rice noodle soup
|
|
温州猪脏粉
|
Wēnzhōu zhūzàngfěn
|
|
A rice noodle soup containing pig intestine and duck or pig blood popular in Wenzhou.
|
| West Lake chuncai soup |
西湖蒓菜湯 |
西湖莼菜汤 |
Xīhú chúncài tāng |
|
Soup made with strips of ham, chicken breast and chuncai.
|
| West Lake fish in vinegar |
西湖醋魚 |
西湖醋鱼 |
Xīhú cù yú |
|
A grass carp served in syrup.
|
Dongpo pork, a notable dish in Zhejiang cuisine
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