A local eastern Chinese delicacy
2 min readTen Representative Eastern Dishes:
Beggar’s chicken (jidohua traditionally a whole chicken flavored with
Shaoxing wine, it is first wrapped in lotus leaves then with clay and cooked in a fire.
Dongpopork《dedafterthedistuguishedpoetSuDopoofthe(dongporou)namedafterthdistinguishedpoetsudongpoofthe in an earthenware vessel Dragon Well tea prawns(longjing xia)- prawns cooked with fresh Dragon Well tea leaves, a specialty in the Hangzhou region.
Hot and sour soup(suanlatang) deliciously spicy with tinge of vinegar, this soup is filled with slivers of meat tofu, bamboo shoots and egg.lion’ s head meatballs(shizi tou) these meatballs are said to resemble “1ion’s head accompanied by a “mane” of bok choy, made with pork, deep fried and braised in a rich brown sauce.
Red- stewed pork(hongshao rou) braised pork leg dish made with Shaoxing rice wine, dark soy sauce, five-spice powder and rock sugar.
Sweet and sour ork(guldo rou) deliciously deep fried pieces of pork are drenched in a sweet and sour sauce with chunks of pineapples.
West Lake beef soup(xThu niurou geng)-this famous soup is named after West Lake of Hangzhou and made with beef, peas and eggs.
West Lake poached fish(xihu cuyu)originally from Hangzhou, the fish is first marinated with ginger, soy sauce, sugar and black vinegar, poached whole, then sauced with the marinade.
Yangzhou fried rice(yangzhou chaofan)- this well-known- fried rice dish uses shrimp, peas, and scrambled eggs. It is distinctly flavored with chicken stock, Shaoxing wine, thin soy sauce and sesame oil.
