1, West Lake vinegar fish, first put grass carp in the pool and starve for two days to eliminate the earthy smell and make the fish strong. After slaughter, remove scales, gills and internal organs, wash them, cut them into two pieces from beginning to end, then cut them with a groove knife, put them in boiling water for 3 minutes, insert chopsticks into the fish's jaw, take them out as soon as possible when you can gently insert them, and put the fish's back on the plate relatively. Use 250g of fish soup, add soy sauce, vinegar, Shaoxing wine and white sugar, boil, pour in wet starch, stir into rice soup, and pour it on the fish. This dish is characterized by no oil, only boiled water with seasoning, and the fish is cut off, paying attention to its freshness and original flavor.

2. Dongpo pork is pork belly with skin, scraped clean, cut into 75g cubes, put them in a pot of water and blanched them out; Take a big casserole, put bamboo grates on the bottom, spread onion ginger, add pork, add sugar and Shaoxing sauce, cover it, boil it, stew it for 2 hours until it is crisp, skim off the oil slick, put it in a clay pot with the skin facing up, cover it, and steam it in a drawer for 30 minutes until it is crisp. It is characterized by oily, soft and waxy taste.

3. West Lake shepherd's purse soup West Lake shepherd's purse soup is made of shredded bacon and ham, so it is also called "chicken fire shepherd's purse soup". This dish is bright green and tender, with white shredded chicken, bright red fire and delicious soup. This is a famous Zhejiang dish with Hangzhou flavor. It is made of water shield, cooked chicken breast shreds and cooked ham, with high-grade clear soup, refined salt, monosodium glutamate and cooked chicken oil. The dishes are harmonious, the soup is delicious, and the water shield is tender and smooth, which is famous far and near, highlighting the local flavor characteristics.

4. Braised bamboo shoots are tender bamboo shoots unearthed in front of Tomb-Sweeping Day, which are cut along the length, flapped loosely and then cut into 5cm-long sections. Stir-fry with pepper oil, add soy sauce, sugar, monosodium glutamate and fresh soup. After boiling, stew with low fire until the soup is thick and drizzle with sesame oil. It is characterized by heavy oil and sugar, bright red color and sweet taste, and belongs to Zhejiang traditional flavor dishes.