附：杭州特色美食
Hangzhou Special Delicacies
干炸响铃Stir-Fried Beancurd Rolls Stuffed with Minced Tenderloin
从前有位英雄专点此菜佐酒，店里的豆腐皮正好用完了。英雄不愿败兴，听说豆腐皮在富阳泗乡定制，即上马扬鞭取回豆腐皮。店主深为感动，为他精心烹制，并特意做成马铃形状。从此，炸响铃就流传开了。
Once upon a time, one hero specially ordered this dish for drinking, and it happened that the beancurd sheet in the restaurant was used up. The hero was unwilling to be disappointed, and he immediately rode his horse and took back the beancurd sheet when he was told that the beancurd sheet was customized in Sixiang Township of Fuyang. The shopkeeper was deeply moved. He cooked the dish elaborately for him and specially made it into the shape of horse bell. Thence, Stir-Fried Beancurd Rolls Stuffed with Minced Tenderloin was made known extensively.
特点：色泽黄亮，形如马铃，松脆爽口。
Characteristics: Yellow and Bright in Color, Horse Bell in Shape, Crisp and Dainty
西湖莼菜汤West Lake Water Shield Soup
西湖莼菜，又名马蹄草，水莲叶。它的嫩茎，嫩芽，卷叶周围都有白色透明的胶状物,含有较高的胶质和其他成分。据测定，每100g鲜莼菜含蛋白质900mg，糖分230mg以及较多的维生素C和少量铁质。若以莼菜与鲫鱼一起调羹,除味道鲜美外,还有消气止呕,治热疽,除疮毒等作用。西湖莼菜汤又称鸡火莼菜汤，是杭州的传统名菜。
West Lake Water Shield (Brasenia schreberi JF Gmel) is also called herb of rush-like bulrush and water lily leaf. Its tender stems, buds, and leaf rolls are all covered with white and transparent jelly, in ricer contents of gelatin and other ingredients. According to determination, each 100g fresh water shield contains 900mg protein, 230 sugar, considerable Vitamin C and a small quantity of iron substrate. If water shield is cooked together with crucian carp into soup, it has the efficacies of dissipating excess internal heat and stopping vomit, expelling heat toxin and curing abscess as well as removing sore toxins. West Lake Water Shield Soup is also called “Chicken, Ham and W ater Shield Soup”, and it is the trad itional Hangzhou famous Food.
特点：莼菜翠绿，火腿绯红，鸡脯雪白，色泽鲜艳，滑嫩清香，营养丰富。
Characteristics: Emerald Green Water Shield, Bright Red Ham, Snow White Chicken Chest, Bright in Colors, Smoot and Tender in Taste, Faint Scent in Smell, and Rich in Nutrition.
西湖醋鱼West Lake Fish in Vinegar Sauce
相传古时有宁氏兄弟，满腹文章，隐居在西子湖畔以打鱼为生。当地恶棍赵大官人见宁嫂姿色动人欲霸占，施计打死其夫。弟为报仇向官府告状,结果落得一顿棒打。宋嫂劝叔外逃，行前特意用糖、醋烧制了一条西湖里的鲲鱼为他钱行，勉励他“苦甜毋忘百姓辛酸之处”，后小叔得了功名，在一次宴会上介然吃到甜中带酸的特制鱼菜，终于找到了改名陷遁的嫂嫂。于是,他辞去了官职,重新过起捕鱼为生的渔家生活。
According to legend, in ancient times t here lived the brothers of Ning’s family who were well educated and retreated on the shore of West Lake, making a living on fishing. High official Zhao, the local scoundrel wanted to seize Sister Song when he saw Sister Song was good looking and charming and played a trick to bring down her husband. The younger brother brought a lawsuit to the local authority for revenge,
only to be cudgeled as a result. Sister Song talked over the younger brother-in-law to flee to some other place. She cooked a huge fish from West Lake with sugar and vinegar for a special purpose to give a farewell dinner before his departure and urged him “to keep in mind the hardships of common people no matter in bitterness or in sweetness”. Later on, the younger brother-in-law gained some meritorious fame. On one banquet, he restlessly tasted the sweet but sour specially-made fish dish and finally found his renamed elder sister-in-law who was on escape. Then he quitted the official position and restarted a fisherman’s family life.
特点：不用油，只用白开水加调料，鱼肉以断生为度，讲究食其鲜嫩和本味。烹制后鱼肉嫩美,带有蟹肉味。
Characteristics: Only Boiled Water plus Condiments instead of Oil Used, Fish Moderately Done for a Nice Savory of its Freshness and Tenderness as well as Original Flavor, and the Cooked Fish Tasting Tender and Delicious along with the Flavor of Crab Meat.
南肉春笋Home-made Salted Pork with Spring Bamboo Shoots
此菜传说与苏东坡有关。苏公爱吃猪肉是很出名的，他写了不少关于吃肉的诗，但他更爱居室四周之竹,传闻他曾这样写道：“可使食无肉，不可居无竹，无肉令人瘦，先竹令人俗”。有人就按其意写道“若要不瘦又不俗，最好餐餐笋烧肉”这就引申出“南肉春笋”这一菜的典故。此菜选用薄皮五花南肉与鲜嫩春笋同煮，爽嫩香糯、汤鲜味美。也许是这个缘故，便成为人们爱吃的杭州传统名菜。
The legend has it that this dish is related to Su Dongpo. The revered Mr. Su was very well known for his fondness of pork, and had written many poems about eating pork. However he had a better love for the bamboo around his living room. It is said that he once wrote: “I would rather eat without pork than live without bamboo, as I may be thinner without port, but will be vulgar without bamboo.” Someone then wrote according to his meaning, “It may as well take pork braised with bamboo shoots for every meal, to be neither thin nor vulgar.” It is the literary quotations for the dish “Home-made Salted Pork with Spring Bamboo Shoots”. Thin-skinned pork belly and fresh, tender spring bamboo shoots are cooked together, tasty and tender, aromatic and glutinous, delicious in flavor and delicate in soup. It is probably the reason why this dish has become a famous Hangzhou traditional food liked by people.
叫化童子鸡Beggar’s Chicken
相传，古代有一个流落到江南的叫化子，一天由于饥寒交迫而昏倒，难友为他偷来一只小母鸡却又苦于缺锅少灶，就用泥把鸡饲包起来放入火堆中煨烤，剥开食时，竟意外地发现此鸡香气四溢，味道极好。后来这一方法传到酒楼，经厨师的不断改进，在传统制作方法基础上加以改进，选用肥嫩越鸡，以竹箬壳、鲜荷叶包裹，最外层包上酒坛泥，先用猛火，后改文火煨成。现制现吃，清香扑鼻，鲜嫩可口。
According to legend in the past, there lived a beggar who drifted to the south of the Yangtze River. One day, he fainted away from hunger and cold. His fellow sufferer stole him a small hen but he had no pot and cooking range. He then wrapped the chicken with mud and roasted it in the fire. When he stripped off the roasted chicken and took it, he surprisingly found that this chicken was overflowing with aroma and in a wonderful taste. Afterwards, this cuisine was passed down to wine houses, and further improved by chefs based on its traditional cooking method. Fat and tender chickens are chosen, wrapped with skins of bamboo shoots and leaves of fresh lotus, with the outermost layer coated with wine jar clay, to be roasted with strong fire before slow fire. The beggar’s chickens are freshly roasted and freshly taken, smelling faint scent and tasting delicate and savory.
龙井虾仁Fired Shelled Shrimps with Dragon Well Tea
据说,乾隆皇帝有次在清明节时下江南,他游览了西湖龙井,茶农将新茶进献给他,他带回行宫,命御厨在炒“玉白虾仁”时放进茶叶,烧出了这道名菜。不久,“楼外楼”菜单上就出现了“龙井虾仁”这道菜。
It is said that once when Emperor Qian Long came down to the south of the Yangtze River at the Pure Brightness Festival, he paid a sight-seeing visit to the West Lake Dragon Well. The tea farmers presented new tea to him. He brought the new tea back to his dwelling
palace and ordered his imperial chef to input the tea when the “Jade-white Shelled Shrimp” was fried, thus to have this famous dish cooked out. Before long, this course of dish “Fired Shelled Shrimps with Dragon Well Tea” appeared on the menu of “Louwailou Restaurant”.
此菜用料别出心裁,火候也必须掌握得恰到好处.制作时,厨师用油滑锅再下熟猪油后,立即放入上过浆的虾仁,约滑15秒钟,就倒入漏勺沥去油,再同用沸水泡过的新茶一起下锅,用料酒一喷,在火上一颠,就起锅成菜。
Material is uniquely used for this dish and cooking duration must also be controlled to a turn. During cooking, chef shall put inside the shelled shrimps pasted with seed powder of Gordon euryale immediately after the pot has been smoothened with oil and lard has been placed inside, and pour the shrimps into strainer for to be removed from oil after they have been fried for about 15 seconds. They shall be again put together with new tea that has been soaked with boiled water into the pot, be sprayed with cooking wine and be quickly tossed over the fire, then the dish is cooked.
糟烩鞭笋Braised Bamboo Shoots in Wine Sauce
糟烩鞭笋杭州一只有名的传统素菜。后来,荤菜馆也仿效此法,除选用质量最佳的绍兴香糟外,将芝麻油改为鸡油浇淋,“糟烩鞭笋”从素菜变为荤菜,供应的范围也更广了。
Braised Bamboo Shoots in Wine Sauce is a well-known Hangzhou traditional vegetable dish. Later on, Restaurants of meat dishes have subsequently also imitated this cuisine. Chicken oil is poured into the dish instead of sesame oil in addition to a choice of best-quality Shaoxing wine sauce, and the braised bamboo shoots in wine sauce” is changed from a vegetable dish into meat dish, in a wide scope of accommodation.
东坡肉Dongpo Pork
老百姓赞颂苏东坡为地方办了这件好事,到了春节,都给他送猪肉,来表示自己的心意。苏东坡收到那么多的猪肉,把肉切成方块,用他的方法烧制,连酒一起,按照民工花名册分送到每家每户.他的家人在烧制时,把"连酒一起送"领会成"连酒一起烧",结果烧出来的红烧肉,更加香酥味美,食者盛赞苏东坡烧法别致,可口好吃.众口赞扬,趣闻传开,后农历除夕夜,民间家家户户都制作东坡肉，用来表示对他的怀念之情。
The civilians glorified Su Dongpo for his good deed for local people. They present pork to him at the arrival of the Spring Festival to express their regards. When Su Dongpo received so much pork, he would chop them into lumps, cook them with his own cuisine, and sent them together with wine to each household according to the roster of the migrant workers. While his family was preparing the pork, “sending together with wine” was comprehended for “cooking together with wine”, which had allowed the braised meats to smell more arom atic and crisp and to taste more delicious. The eaters highly praised that Su Dongpo’s cuisine was unique and his cooked pork was tasty. With publi c praise, the interesting story was spread out. On the New Year’s Eve of the Chinese lunisolar calendar in the years to come, e very folk family has cooked Dongpo Pork, to commemorate him.
宋嫂鱼羹Sister Song’s Fish Broth
宋五嫂,本是东京汴梁人士,曾在东京汴梁经营鱼羹菜馆。快人快语的宋五嫂见了太上皇毫不畏惧,对太上皇说:"小奴本是东京人氏,是随着御驾来到这里的." 太上皇赵构闻听此言,不胜唏嘘,心想像她这样的草民,能够跟随他南迁临安,的确是大宋江山的希望。就命人赏赐给宋五嫂"金钱十文,银钱一百文,绢十匹,仍令后苑供应泛索。"从此，宋五嫂的鱼羹就被称作"宋嫂鱼羹"。
A native of Dongjing Bianliang, Sister Song had once run a fish broth restaurant in Bianliang. The Sister Song was fearless at all before the Emperor Emeritus and said to him that “I am a native of Dongjing and I came here along with your carriages.” Zhao Gou, th e Emperor Emeritus couldn’t bear to sig h at this and thought to himself that it was really the hope of Song Dynasty that a civilian like her could follow him and migrate down to Lin’an in the south. He then award the Sister Song with10 wen gold coins, 100 wen silver coins, and 10 pieces of
silk, and furthermore ordered the backyard to supply refreshments.” Since then, the fish broth of the Sister Song has been called“Sister Song’s Fish Broth.”
鱼头豆腐Fish Head and Beancurd Soup
乾隆微服出访到吴山,逢大雨,他饥饿交加,便走进一独居人家。屋主王润兴是一个经营小吃的小贩, 便把没卖出去的一个鱼头和一块豆腐加一些味料放进一个破砂锅中炖好给乾隆吃.乾隆吃好,觉得这菜比宫殿中的山珍海味还好吃.此后便赏赐他五百两银子,还提笔写了三个大字"皇饭儿",落笔"乾隆".王润兴这才知道他遇上了当今皇帝。从此，王润兴便把乾隆御笔"皇饭儿"挂在中堂,并有一副对联:"肚饥饭碗小,鱼美酒肠宽;问客何处好,嫩豆腐烧鱼.鱼头豆腐也成为王润兴的看家名菜。
Qian Long went on a visit to Wushan Hill in his plain clothes and met a heavy rain. As he was very hungry, he walked into a solitary household. Wang Runxing, the house owner was a pedlar dealing in snacks, and he put one unsold fish head and one piece of beancurd plus some condiments into a worn-out casserole, had them braised, and given to Qian Long to eat. Qian Long felt that this dish was tastier than the dainties of every kind in the palace. Afterwards he awarded 500 liang silver to the pedlar and wrote 3 big Chinese charac ters “The Emperor’s Meal”, undersigned with “Qian Long”. Till then Wang Runxing came to know that he had met today’s emperor. Hence, Wang Runxing hung Qian Long’s imperial calligraphy “The Emperor’s Meal” in the central hall, accompanied with a pair of couplets, saying “Rice bowl is small with empty stomach and drinking interest is high with delicious fish. Please tell where the benefit is, fish braised with tender beancurd. Fish head and beancurd soup has also become the special famous dish of Wang Runxing.
猫耳朵Cat’s Ear (Cat-ear Shaped Noodle)
乾隆帝下江南赏玩西湖.游兴正浓,忽然下起小雨.几个时辰过去了,乾隆皇帝又饥又饿,渔翁告诉乾隆有面但没有擀面杖,做不成面条.渔翁的孙女抱着花猫走来说:"没有擀面杖,我来用手捻."于是孙女动手将面捻成块,状似花猫的耳朵,她把这怪面条下锅煮熟后再浇上鱼虾卤汁端给乾隆吃.乾隆见面条玲珑别致,吃后更觉得回味无穷.非常喜欢这道点心,回京后即召孙女为其做"猫耳朵".自此"猫耳朵"成了一道名点。
Emperor Qian Long came down to the south of the Yangtze River and enjoyed West Lake. All of a sudden it drizzled. Several time periods had elapsed, and Qian Long felt very hungry. The old fisherman told Qian Long that he was unable to prepare noodles as the rolling pole was not available though he had dough. The granddaughter of the fisherman came over with a spotted cat in her arms and said, “I will knead the dough with hand if there is no rolling pole here.” Then the granddaughter kneaded the dough into lumps shaped like the e ar of the spotted cat. She put these strange noodles into the pot, cooked them up, pour the marinated fish and shrimp juice on the noodles, and served it to Qian Long. Qian Long liked this course of snack when he saw the noodles in exquisite and unique shape and when he felt a lingering aftertaste after taking them. He immediately called the granddaughter to cook the “Cat’s Ear” for him after he was back in the capital, and hence the “Cat’s Ear” has become a famous snack.
吴山酥油饼Wushan Hill Crisp Cake
吴山酥油饼历史悠久,约一千多年前(五代十国末期),赵匡胤与南唐刘仁赡在安徽寿县交战时,当地百姓用栗子面做成酥油饼支援赵军。后来赵匡胤当了皇帝,经常命御厨制做此饼食用.高宗时,迁都临安(今杭州),也常吃此饼,以后由御厨传到民间,人们在吴山风景点仿照此饼改用面粉起酥制成吴山酥油饼,被誉为吴山第一点,而流传至今。
Wushan Hill Crisp Cake has a long history, traced back to about more than 1,000 years ago (in the last stage of the Five Dynasties and Ten States period), when Zhao Kuangyin and Liu Renshan of Southern Tang were engaged in a battle with each other in Shouxian County of Anhui, the local common people prepared the crisp cakes with chestnut flour to support Z hao’s troops. Later on, Zhao Kuangyin became the emperor and he often ordered to the imperial chefs to have such cakes cooked as food. During the time of Emperor Gaozong, this cake was frequently taken as well when then capital was moved to Lin’an (Hangzho u today), popularized among common people from imperial
chefs consequently, and reputed as the No. One Refection at Wushan Hill to date since people prepared Wushan Hill Crisp Cake in its imitation but changed into use of flour at Wushan Scenic Spot.
葱包桧儿Shallot Stuffed Pancake
葱包桧儿,是杭州特有风味的传统小吃.传说望仙桥畔王二油煎饼店炸油炸桧出了名,一时众起仿效,油炸桧店林立杭城.王二有时炸多了,一下子卖不出去,冷了又软又韧,味道不佳,更无人买.他对秦桧夫妇恨之入骨,就将冷油炸桧在热锅一烤,把烤熟的油炸桧同葱段卷入拌着甜面酱的春饼里,再用铁板压烤,烤到表皮呈金黄色,油炸桧"吱吱"发叫,王二方才解恨,他拿起来一吃,觉葱香可口,便取名叫"葱包桧儿"。
Shallot stuffed pancake is a traditio nal dim sum of Hangzhou peculiar flavor. It is said that Wang Er’s Pancake Bakery beside Wangxian Bridge made his famous food “Fried Bread Stick” and the shops for “Fried Bread Stick” emerged in great numbers in the city of Hangzhou just for a temporary public imitation. Sometimes, Wang Er fried too many bread sticks and could not sell them out right away, while fewer people would buy the bread sticks if they turned to be cold, soft, tough, and unpalatable. Because he very hated the couple of Qin Gui, so he bake the cold bread sticks on the hot pan, roll the bread sticks and the shallots into spring rolls mixed with sweet fermented flour paste, and then press and roast it with metal plate. Wang Er would have his hatred slaked until the surface skin showed the golden yellow color and the fried bread stick was frizzling. When he took it up, he felt the aromatic smell of shallot and the bread stick tasted delicious. Hence he called it “Shallot Stuffed Pancake”.
片儿川Pian Er Chuan (Noodles with Preserved Vegetable, Sliced Pork, and Bamboo Shoots in Soup)
片儿川面,是奎元馆初创时的看家面,清时,店主为招徕各地到杭州来赶考的读书人,就以雪菜、笋片、猪肉片烧制成的大众面专供外地穷苦书生。有次,一位年轻秀才来吃面,只要一碗阳春面,店主见他眉清目秀,家境贫寒,特赠送他一碗片儿川面,外送三只茶叶蛋,祝他连中三元。后来,这位秀才中了贡士,放榜之日,特到店里向店主致谢,因小店没有招牌,就提笔写了"奎元馆"三字，从此，奎元馆的片儿川面名声大振。
“Pian Er Chuan” wa s the special noodles when Kuiyuan Restaurant was newly established. During the times of Qing Dynasty, in order to solicit scholars coming to Hangzhou from all parts for imperial examinations, the shopkeeper would specially accommodate those nonlocal scholars with noodles, which was cooked with preserved vegetable, bamboo shoots, and sliced pork. It happened one time that a young scholar came for noodles, and he only wanted for one bowl of plain noodles. The shopkeeper purposely presented a bowl of noodles with preserved vegetable, & sliced pork, and bamboo shoots in soup, together with three tea eggs, when he found that the young man had delicate features but straitened family circumstances, to express his good wishes for the scholar to be 3 successive winners. Later on, this scholar won the title of second-degree scholar. On the day when honor was publicized, the scholar came to give his thanks to the shopkeeper at the restaurant. He wrote tree Chinese characters of “Kuiyuan Restaurant” as the shop had no s ignboard then. Since that time, the noodles with preserved vegetable, sliced pork, and bamboo shoots in soup of Kuiyuan Restaurant has gained a high reputation.
中国饮食文化英文介绍 各位读友大家好，此文档由网络收集而来，欢迎您下载，谢谢 篇一：中国饮食文化——英文版 China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China’s local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine. 中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。因为中国地方菜肴各具特色，总体来讲，中国饮食可以大致分为八大地方菜系，这种分类已被广为接受。当然，
还有其他很多著名的地方菜系，例如北京菜和上海菜。 Shandong Cuisine 山东菜系 Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste. 山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重
附：杭州特色美食 Hangzhou Special Delicacies 干炸响铃Stir-Fried Beancurd Rolls Stuffed with Minced Tenderloin 从前有位英雄专点此菜佐酒，店里的豆腐皮正好用完了。英雄不愿败兴，听说豆腐皮在富阳泗乡定制，即上马扬鞭取回豆腐皮。店主深为感动，为他精心烹制，并特意做成马铃形状。从此，炸响铃就流传开了。 Once upon a time, one hero specially ordered this dish for drinking, and it happened that the beancurd sheet in the restaurant was used up. The hero was unwilling to be disappointed, and he immediately rode his horse and took back the beancurd sheet when he was told that the beancurd sheet was customized in Sixiang Township of Fuyang. The shopkeeper was deeply moved. He cooked the dish elaborately for him and specially made it into the shape of horse bell. Thence, Stir-Fried Beancurd Rolls Stuffed with Minced Tenderloin was made known extensively. 特点：色泽黄亮，形如马铃，松脆爽口。 Characteristics: Yellow and Bright in Color, Horse Bell in Shape, Crisp and Dainty 西湖莼菜汤West Lake Water Shield Soup 西湖莼菜，又名马蹄草，水莲叶。它的嫩茎，嫩芽，卷叶周围都有白色透明的胶状物,含有较高的胶质和其他成分。据测定，每100g鲜莼菜含蛋白质900mg，糖分230mg以及较多的维生素C和少量铁质。若以莼菜与鲫鱼一起调羹,除味道鲜美外,还有消气止呕,治热疽,除疮毒等作用。西湖莼菜汤又称鸡火莼菜汤，是杭州的传统名菜。 West Lake Water Shield (Brasenia schreberi JF Gmel) is also called herb of rush-like bulrush and water lily leaf. Its tender stems, buds, and leaf rolls are all covered with white and transparent jelly, in ricer contents of gelatin and other ingredients. According to determination, each 100g fresh water shield contains 900mg protein, 230 sugar, considerable Vitamin C and a small quantity of iron substrate. If water shield is cooked together with crucian carp into soup, it has the efficacies of dissipating excess internal heat and stopping vomit, expelling heat toxin and curing abscess as well as removing sore toxins. West Lake Water Shield Soup is also called “Chicken, Ham and W ater Shield Soup”, and it is the trad itional Hangzhou famous Food. 特点：莼菜翠绿，火腿绯红，鸡脯雪白，色泽鲜艳，滑嫩清香，营养丰富。 Characteristics: Emerald Green Water Shield, Bright Red Ham, Snow White Chicken Chest, Bright in Colors, Smoot and Tender in Taste, Faint Scent in Smell, and Rich in Nutrition. 西湖醋鱼West Lake Fish in Vinegar Sauce 相传古时有宁氏兄弟，满腹文章，隐居在西子湖畔以打鱼为生。当地恶棍赵大官人见宁嫂姿色动人欲霸占，施计打死其夫。弟为报仇向官府告状,结果落得一顿棒打。宋嫂劝叔外逃，行前特意用糖、醋烧制了一条西湖里的鲲鱼为他钱行，勉励他“苦甜毋忘百姓辛酸之处”，后小叔得了功名，在一次宴会上介然吃到甜中带酸的特制鱼菜，终于找到了改名陷遁的嫂嫂。于是,他辞去了官职,重新过起捕鱼为生的渔家生活。 According to legend, in ancient times t here lived the brothers of Ning’s family who were well educated and retreated on the shore of West Lake, making a living on fishing. High official Zhao, the local scoundrel wanted to seize Sister Song when he saw Sister Song was good looking and charming and played a trick to bring down her husband. The younger brother brought a lawsuit to the local authority for revenge,
Chinese Food Culture 1.Characteristics of cuisines in southern part of China Chinese cuisine has a number of different genres, but the most influential and typical known by the public are the 'Eight Cuisines'. These are as follows: Shandong Cuisine, Guangdong Cuisine, Sichuan Cuisine, Hunan Cuisine, Jiangsu Cuisine, Zhejiang Cuisine, Fujian Cuisine and Anhui Cuisine. We have roughly separated Chinese cuisine into two genres. They are Cuisines of the north part and the southern part. Cuisines of the southern part of China are really featured. They have various differences with northern cuisine. Firstly, abundant rain drops and sunlight in South China provide favorable conditions for the growth of millet and rice. Compared with people in North China who have to spend much time in cold weather, people in South China are less preferable to meat diet, which contains lots of fat and protein. Southern Chinese prefer plant diet quite a lot. Many people are accustomed to drink soup both before and after the meal. Guangdong Soup(老火靓汤) Secondly, South China is one of the most developed areas in China. It welcomes people from the entire world. As a result, Southern Cuisine, especially Guangdong Cuisine, emphasizes a flavor which is clear but not light, refreshing but not common, tender but not crude. Thirdly,People in South China tend to be more careful and sensitive than northern people. As a result, their dishes as well as appearance are really cute and attractive. Just like dim sum(点心), which means “touch the heart”, is one of the most famous Cantonese meal. It consists of a variety of delicacies and is usually served for breakfast or dinner. Spicy-hot Fish麻辣鱼Mapo Tofu (Stir-Fried Tofu in Hot Sauce)麻婆豆腐Pork Rips排骨)Penaeus orientalis对虾 2.Characteristics of cuisines in northern part of China Cuisines of the north part of China have several characteristics. people in the north tend to eat cooked wheaten food. Or in other words, people eat more food made of flour. This is because the climate here is temperate continental climate, which means there are less rain drops and sunlight. And this climate provides favorable conditions for the growth of wheat. First,When it comes to cooked wheaten food, there is a place many people are familiar with. That is Shanxi(山西). As the saying goes, “east or west, Shanxi cooked wheaten food is best”. Shanxi is famous for its diverse and delicious cooked wheaten food. With a history of 2000years, Shanxi cooked wheaten food is gaining more and more popularity at home and even abroad. Cooked wheaten food in Shanxi,there are round 280 kinds of cooked wheaten food, among which the sliced noodles is the most renowned one. Apart from the sliced noodles刀削面, boiled food also includes hand-pulled noodles拉面, He lao饸饹）Tijian,剔尖Maoerduo猫耳朵, Jiupian(揪片) ，which are all delicious and tasty. As for the cooked food, it includes fried cake(炸糕)、Yi wo su(一窝酥)、fried dough twist （麻花）,Shuai bing(甩饼) and so on. Other steamed wheaten food includes steamed bun、You mian kao lao（莜面栲栳）、Gao liang mian yu（高粱面鱼）. Second, food in the north is often more salty and greasy than that in the south.
中国美食英文介绍 I have a roommate from Shandong, I asked him if I did it right? He said I was right One of the oldest cuisines in China, with a history of 2,500 years. Originates from Confucius family banquet, then adopted by imperial kitchen. Lu cuisine has great influence in north China and has become the representative of North China cuisines Specializes in seafood like prawns, sea cucumber, flounder 在中国最古老的菜系之一，具有2500年历史的。 源于孔子的家庭宴会，由皇家厨房采用。 鲁菜在北中国的重大影响，已成为中国北方菜的代表 专门从事海鲜像虾，海参，比目鱼 Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. 山东是许多著名学者的故乡，例如孔夫子和孟子。许多山东菜的历史和孔夫子一样悠久，使 得山东菜系成为中国现存的最古老的主要菜系之一。 Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used
杭州今天终于烟雨了，俺终于在润润的小雨中甜蜜地笑了。雨中漫步永福寺，竟有淡淡的禅意，很多花儿还骨朵着呢，只有这丁香味儿般的花朵急不可耐地大秀特秀，这个得瑟的花儿是什么花儿啊？？ 杭州的爆鳝面这么好吃！！！ 为什么杭州的同学们都劝我去万象城的外婆家吃饭？难道杭州别处的外婆没那么漂亮？ 新丰最实惠了 牛肉粉丝,鸭血汤, 虾肉馄饨、小笼包；虾肉馄饨最好吃，，鸭血偶不吃的，小笼包就一般。豆沙包也好吃!新丰的肉包也超好吃。都要排长龙买的~~牛肉粉丝汤、鸭血血糯米粥、鸭血汤、牛肉粉丝、莼菜..饺子....猪血. 推荐到动物园旁边的“江南驿”，椒麻鸡、咖喱虾（季节性）酸辣包心菜，卤鸡爪。外地的朋友来我们会带他们去的，只有人比较多等位有点烦。大关附近的大兜路还有一家，另外两家不错的店“绿茶”，“老头油爆虾”都外那附近，人也多的。牛肉粉丝，馄饨，小笼，鸭血汤!这才是真正的杭州本地小吃，比万象城的DTF 性价比高多了，还味美！ 杭州人不用去普罗旺斯，也能感受普罗旺斯的浪漫了。驱车从市区出发，沿02省道往老余杭方向行驶，到庭院深深小区左转进入东西大道，不到800米就能找到这处离杭州最近的薰衣草园。6月底前，这里的美景暂不收费。 带我去杭州80个值得去的小吃店 1、地点：庆春路金壁辉煌对面。店名：潮洲牛肉店。特色：牛肉面特别好吃，有5元的和10元的两种，另外潮洲鱼板面是用鱼肉和淀粉做成，味道极鲜，值得一试，腐败指数：4星 2、地点：长生路华侨饭店后面。店名：大块头小吃：特色菜：阿许手抓骨头。腐败级别：4颗星 3、地点：清泰街东来顺对面。店名：图门串烤。特色菜：酸菜鱼，小龙虾，附：这儿的酸菜鱼味道特别好，吃过了就知道！腐败级别：4颗星 4、地点：二轻大厦孩儿巷图门烧烤。特色菜重庆古桥酸菜鱼，附这里的酸菜鱼酸菜特别好，腐败级别：4颗星 6、地点：体育场路浙报斜对面银凤饭店，特色菜：剁椒臭豆腐、鸡汁大白菜好吃又便宜，腐败指数：4星 7、地点：河东路万家福口上。店名：鸿顺水饺。这儿的各式凉菜很不错，特别是凤爪，盐水毛豆，凉拌笋干。腐败级别：三星半 8、地点：体育场路与中北路交叉口，福港日本料理，特色：自助式回转寿丝，还有小火锅，45元/位。里面雅座还有68/位的套餐，68元吃68个菜，腐败级别：4星。 9、地点：文晖路消防大厦新宇城市酒店21F（交警指挥中心对面）。店名：宝来纳西餐酒吧，特色：巴西烤肉。价格：自助式58元/人，腐败级别：4点 10、地点：平海路利星旁边，永和豆浆对面的路口，胖大姐摊，晚上十二点左右开卖的臭豆腐，据说是杭州最好的臭豆腐，还有炸鸡尖，腐败级别：4星 11、地点：庆春路与凯旋路交叉路口，店名：兔头档，特色：衢州三头一掌，兔头、鸭头、鱼头，还有辣椒肉丝炒四季豆干，腐败级别：4星 12、地点：庆春门，特色：羊肉串、羊排。。。杭城夜宵好去处。腐败级别：4星 13、地点：中山中路与西湖大道交叉，凤凰寺，特色：羊肉串、羊排，号称杭城最好的羊肉串，腐败级别：4星 14、地点：河东路朝晖七区肯德基旁边一个小店，衢州兔头和鸭头煮的相当不错，够味，腐败级别：3星半 15、地点：文一路和学院路交叉口，肯德基北边的贵州花溪牛肉粉，味道不错，桌上的调味
杭州美食与旅游线路公司内部档案编码：[OPPTR-OPPT28-OPPTL98-OPPNN08]
1、葱包桧儿 葱包桧儿是杭州特有风味的传统小吃。 2、油冬儿 面粉裹萝卜丝，一般都喝炸臭豆腐一起卖的说。 3、馄饨小笼 很多早饭店的招牌就是馄饨小笼，很多时候，连饭都不想吃，就想吃馄饨和小笼，加点醋，加点辣，那个味道啊，绝了。 4、酥油饼 为杭州着名风味特产。 5、西湖藕粉 西湖藕粉是杭州名产之一。其风味独特，富含营养。一般杭州每个超市都会有卖。 6、猫耳朵 7、片儿川 片儿川是杭州的一种着名汤面，面的浇头主要由雪菜、笋片、瘦肉丝组成，鲜美可口。（面馆基本都有，但是最好的吃是哪家就不是很清楚了。） 8. 笋干老鸭煲：
在杭州的知名度相当高，烧的时候要用文火炖四五个小时。最大的特色是汤醇味浓，油而不腻，酥而不烂，吃来蛮开胃。 9.蛋黄青蟹： 在保持蟹肉鲜嫩的基础上加入咸蛋黄的香糯，是时下非常流行的一种烹饪方法。 10.娃哈哈鲈鱼（铁板鲈鱼）： 这道菜光用料就近20种，鲈鱼沥干加调料腌渍后下油锅浸炸， 之后还要淋黄油、浇芡汁等，制法新奇、口味鲜嫩。 11.稻草鸭： 北京鸭外加汾酒的组合。腌好的鸭子要放在特制的熏桶内，点着稻草后用烟熏15分钟，够土吧整鸭肉酥骨烂而形不变，烟熏味道十分独特。? ? 12“东坡肉” 是百年老店天香楼的招牌菜，听说烧的时候要用煤炉焖半天时间呢，用的是薄 皮五花条肉，烧好后色泽红亮，吃起来味醇汁浓，酥烂但不腻口，连一心减肥的女士都想多吃几口。 ? 13.“西湖醋鱼” 孤山前的百年老店楼外楼，店前就有一个专门饿养草鱼的鱼池。
? 14.“龙井虾仁” 就是用鲜活的大河虾，配上清明前后的龙井新茶烹制的，烧好后虾仁玉白、鲜嫩，茶叶碧绿、清香，色香味俱全。 ? ? “叫化童鸡”， 采用具有地方特色的嫩母鸡，在鸡腹中填料，用西湖荷叶包扎，再用绍兴酒脚料、盐水调和的酒坛泥裹在外面，放在炭火或烘箱中煨烤，原汁不走，鸡肉酥嫩，香醇透味.（吴山广场，荷坊街都有卖。） 以上是传统美食，饭店的话，绿茶，弄堂里，外婆家，都挺不错，价格也实惠。 旅游点： 西湖景区不要自驾车，堵车并且车位很难找，建议租单车。 尽量不要在景区内买特产，很多假货且价格不菲。 1、西湖三十景 西湖十景：南宋时期形成的“西湖十景”，即平湖秋月、苏堤春晓、断桥残雪、雷峰夕照、南屏晚钟、曲院风荷、花港观鱼、柳浪闻莺、双峰插云、三潭印月。 西湖新十景：一九八五年经过杭州市民及各地群众积极参与评选，并由专家评选委员会反复斟酌后确定的。云栖竹径、满陇桂雨、虎跑梦
杭州特色美食介绍 那么属于杭州的特色美食小吃都有些什么呢?下面就随一起来了解下吧!杭州美食小吃介绍蜜汁火方肉色火红，肉质酥糯，味甜馥香，汤汁稠浓，咸鲜而带重甜，食之回味无穷。 典故：宋代抗金民族雄宗泽回义乌时，带了几只咸火腿进京贡给皇上，宋高宗看到咸火腿肉色如火，口味鲜美，便合名它为“金华火腿。 由于金华火腿香气浓郁，历史悠久，在宋代和明代皆已作为宴席上的珍贵佳肴。 清代著名的“满汉全席中就有“金华火腿拼龙须菜、“火腿笋丝等。 各色山珍海味菜肴，都需用火腿搭配才佳。 油爆虾虾壳红艳松脆，若即若离，入口一触即脱，虾肉鲜嫩、略带甜酸，风味独特。 制作：将虾剪去钳、须、脚，洗尽沥去水。 炒锅下色拉油，旺火烧至220度时，将虾入锅，用手勺不断推动，约炸30秒钟用漏勺捞起，待油温回升200度左右时，将虾倒入复炸10秒钟，使肉与壳脱开，用漏勺捞出。 将锅内油倒出，放入葱段略煸，倒入虾，烹入绍酒，加酱油、白糖及少许水，颠动炒锅，烹入米醋，出锅装盘即成。 虾爆鳝面精致的面条，伴着鳝鱼的香味，汁浓面鲜。 制作：烹调时，选用粗壮的鲜活黄鳝，斩头截尾剔骨后切成鳝片，用素油爆，荤油炒，麻油浇，直至鳝片黄脆;取鲜活大河虾洗净加蛋清
上浆清炒至白嫩;精制面条下锅烧后，不粘不糊;用原汁煮面，使面条吸入鳝鱼的香味，汁浓面鲜。 推荐餐馆：虾爆鳝面为奎元馆的宁式名面。 典故：相传在南宋时，有宋氏兄弟两人，颇有学问，但不愿为官，因而隐居江湖，靠打鱼为生。 当地有一恶霸，名赵大官人，他见宋嫂年轻貌美，便施阴谋害死了宋兄，欲霸占宋嫂。 至此，宋家叔嫂祸从天降，悲痛欲绝。 为了报兄仇，叔嫂一起到衙门喊冤告状，哪知当时的官府与恶势力一个鼻孔出气，告状不成，反遭毒打，把他们赶出了衙门。 回家后，嫂嫂只有让弟弟远逃他乡。 叔嫂分手时，宋嫂特用糖、醋烧鲩鱼一碗，对兄弟说：“这菜有酸有甜，望你有出头之日，勿忘今日辛酸。 后来，宋弟外出，抗金卫国，立了功劳，回到杭州，惩办了恶棍，但一直查找不到嫂嫂的下落。 一次外出赴宴，席间得知此菜，经询问方知嫂嫂隐姓埋名在这里当厨工，由此始得团聚。 于是，“叔嫂传珍这道美菜，也同传说一样在民间流传开来。 推荐餐馆：楼外楼龙井虾仁虾仁玉白，鲜嫩;芽叶碧绿，清香，色泽雅丽，滋味独特，食后清口开胃，回味无穷。 典故：据说，清乾隆皇帝下江南时，正好是清明节。
到杭州后，有很多人可能会做几件必须做的事，当然每个人觉得的“必须”会有所不同，有人会说吴山广场必须去，有人会说河坊街必须去……当然大家都知道，一般也都会做的必须就是游西湖，再来就是吃杭州的美食了。 那么今天我就给大家说说来杭州不容错过的10大不该错过的杭州小吃吧！ 1、老码头火锅 御荣府火锅和老码头火锅都是他们家的，是正宗四川成都火锅，算是杭州特色火锅，杭州有四家分店，常州苏州也有好几家分店，口味很不错，作为爱吃辣的我，经常光顾，味道醇香，辣而不燥。装修风格是古色古香那种，环境很OK，~~大铜锅很给力。爱吃麻辣的绝对不能错过。 2 、油冬儿 面粉裹萝卜丝，一般都喝炸臭豆腐一起卖的说。这个卖有挺多地方在卖的，不过个人觉得吴山夜市里的味道比较好，只是价格比一般的贵点。 3 、馄饨小笼 不用说啦，新丰小吃每天那么多人就知道它的味道了。再来就是知味观的也很有特色，颇具代表性的哦。 4、吴山酥油饼 极力推荐吴山广场上卖的。 5、西湖藕粉 有袋装和速溶的，小时候看妈妈熬，撒上桂花糖，简直就是极品，女生还可以来减肥的．来杭州了，那就带些走吧呵呵~~ 6、猫耳朵 小时候真的以为猫耳朵可以拿来吃，后来知道是面粉捏成猫耳朵的样子。知味观的猫耳朵很正的哦。 7、片儿川 咸菜＋冬笋＋肉片，煮出来的面又鲜又滑，杭州特色，别的地方没有的。阿娟面馆的片儿川很好吃的（在文一路KFC附近，每天生意好爆了）。 8、老鸭煲 不多说了，全国闻名的张生记老鸭煲 9、幸福双 知味观在卖的，悲剧的是，本人至今不知道它是个神马味道。不过大家都说了，那么我也推荐推荐！ 10、定胜糕 传说是岳飞出征前一个老太太做给他们吃的。把细纱放在糯米粉里用竹筒蒸3分钟，取定胜
中国地域辽阔，民族众多，因此各种中国饮食口味不同，却都味美，令人垂涎。因为中国地方菜肴各具特色，总体来讲，中国饮食可以大致分为八大地方菜系，这种分类已被广为接受。 山东菜系，由济南菜系和胶东菜系组成，清淡，不油腻，以其香，鲜，酥，软而闻名。因为使用青葱和大蒜做为调料，山东菜系通常很辣。山东菜系注重汤品。清汤清澈新鲜，而油汤外观厚重，味道浓重。济南菜系擅长炸，烤，煎，炒，而胶东菜系则以其烹饪海鲜的鲜淡而闻名。 山东最著名的菜肴是糖醋鲤鱼。山东菜主要是速炸，烧烤，炒或深炸。菜肴清新肥美，搭配山东本地的著名啤酒——青岛啤酒就完美了。 四川菜系，是世界上最著名的中国菜系之一。四川菜系以其香辣而闻名,没有品尝过四川菜的人不算来过中国。 如果你吃四川菜，发现它过于柔和，那么你可能吃的不是正宗的四川菜。红绿辣椒被用在许多菜肴中，带来特别的辣味，在中国文字里叫麻，通常会在口中留下麻木的感觉。四川火锅也许是世界上最出名的火锅，尤其是半辣半清的鸳鸯火锅。 广东菜源自于中国最南部的省份广东省。大多数华侨来自广东，因此广东菜也许是国外最广泛的中国地方菜系。 广东人热衷于尝试用各种不同的肉类和蔬菜。事实上，中国北方人常说，广东人吃天上飞的，除了飞机；地上爬的，除了火车；水里游的，除了船儿。这一陈述很不属实，但是广东菜是各类丰富的中国菜系之一。 广东菜系，味道清，淡，脆，鲜，为西方人所熟知，常用猛禽走兽来烹饪出有创意的菜肴。它的基础烹饪方法包括烤，炒，煸，深炸，烤，炖和蒸。其中蒸和炒最常用于保存天然风味。 福建菜系由福州菜，泉州菜，厦门菜组成，以其精选的海鲜，漂亮的色泽，甜，酸，咸和香的味道而出名。最特别的是它的“卤味”。 江苏菜，以水产作为主要原料，注重原料的鲜味。其雕刻技术十分珍贵，其中瓜雕尤其著名。烹饪技术包括炖，烤，焙，煨等。淮阳菜的特色是淡，鲜，甜，雅。江苏菜系以其精选的原料，精细的准备，不辣不温的口感而出名。因为江苏气候变化很大，江苏菜系在一年之中也有变化。味道强而不重，淡而不温。
杭州小吃与传统文化 早在南北朝的梁朝，即在1500年前，中国人的饮食生活中已存在常馔和小食之分了。然而小吃发展到后期，已经有了另外一种的意涵。有些小吃，虽然一样是讲究采用当地新鲜的食材，但是制作方法繁复、作工讲究，比讲究填饱肚子的主餐更为繁琐，是追求利润的餐厅不愿意贩卖的。这种小吃，比如接下来要介绍的杭州小吃，已经是一种在地的饮食文化，绝非只是在三餐之间填饱肚子，追求不饿肚子的层次。特色小吃就地取材，通常能够突出反映当地的物质及社会生活风貌。 1、定胜糕 定胜糕是杭州著名 的传统小吃，传说是南 宋时百姓为韩家军出征 鼓舞将士而特制的，将 配置好的米粉放进特制 的印版里，中间再放入 红豆沙，蒸少许时间就 可以了。糕上有“定胜”两字，后就被称“定胜糕”。其味道微甜，颜色白里透红，松软清香，入口甜糯。据说河坊街有一家专门做定胜糕的小店，吃货不防探索一下。
2、葱包桧 葱包桧是杭州传统 民间小吃，是用春饼包 卷油条、葱、甜面酱烤 制而成。刚出炉的葱包 桧香气扑鼻，葱香可口， 口味极佳。传说望仙桥 畔王二油煎饼店炸“油炸桧”出了名，一时众起仿效，油炸桧店林立杭城。王二有时炸多了，一下子卖不出去，冷了又软又韧，味道不佳，更无人买。他对秦桧夫妇的心头之恨，还愤愤难平，就将冷油炸桧在热锅一烤，把烤熟的油炸桧同葱段卷入拌着甜面酱的春饼里，再用铁板压烤，烤到表皮呈金黄色，油炸桧“吱吱”发叫，王二方才解恨，他拿起来一吃，觉葱香可口，便取名叫“葱包桧儿”，一直流传至今。除了可遇不可求的路边摊，大家所熟悉的外婆家的菜单里也有葱包桧儿哦。 3、酥油饼 酥油饼为杭州著名风味特产，至今已有七八百年历史，号称“吴山第一点”。清代著名小说《儒林外史》一书中即已提及，并作赞誉。
杭州美食知多少 教学目标： 知识目标： 1.初步认识文件夹结构； 2.熟练掌握文本的复制、粘贴，文本格式的设置方法； 技能目标： 1.能通过“我的电脑”浏览介绍杭州美食的Word文档； 2.选择三种有代表性的杭州美食，把介绍它们的文字复制到一个新的Word 文档中制作成一份小报； 3.设置好标题和正文的字体、字号和字形； 情感目标： 感受我国饮食文化的博大精深。 教学重点： 熟练掌握文本的复制、粘贴，文本格式的设置方法。 教学难点： 1.在不同窗口之间复制、粘贴； 2.设置好标题和正文的字体、字号和字形。 课前准备： ①在D盘上创建一个“杭州美食”文件夹，并在其中创建“文本”、“动画”和“图片”三个子文件夹；②在“文本”文件夹里放5-6篇介绍杭州美食的小短文（300-400字）；③在“图片”文件夹里放若干张与短文配套的图片； ④设置好字体、字号和字形的小报范本。 教学流程： 一、创设情境，激发兴趣 1.课件出示四张图（如意竹荪、六生火锅、兰花春笋、龙凤呈祥） 我们欣赏到了这一组图片，谁能说说图片上的是什么？ 2.出示课题。《杭州美食知多少》
杭州离我们很近，那我们对杭州的美食了解多少呢？既然能称之为美食，那味道一定是好极了。今天老师还想告诉大家一个秘密，那就是杭州除了有着迷人的西湖美景和数不清的江南美食物外、更为吸引人的是美食后面往往还藏着一个个动人的故事。 二、自主探究，学习新知 1.认识文件夹 老师把故事和图片都放在了D盘里的一个名叫“杭州美食”的文件夹里。找到没有，看看里面有什么，有三个文件夹——一个是图片，一个是文本，一个是动画。赶快打开去看看吧。图片可以都看看，选择自己最喜欢的一个菜，看看他的故事。 2.欣赏图片和故事 你刚才看的是什么菜的故事？里面一共有几张图片，几个故事。 3.提出要求 这么多的资料，就要打开这么多的文档，我们今天来当个小编辑，把他们放在一个文档里。该怎么做呢？ 三、围绕主题，自由创作 1.请大家自学编报纸方法 2.交流步骤（7步）读一读 用最简单的语言来概括：A打开故事；B复制；C新建文档，粘贴。报头“杭州美食知多少”；D复制粘贴其他故事；E美化小报；F检查；G保存。 3.置疑反馈 你们觉得有没有困难？ ①新建文档；认识文档名 ②复制粘贴，求多元化的方法 指出粘贴到哪里？（新建文档）请学生示范制作第一个故事。 （出现教你一招）试着用这个方法制作第二、三个故事。 ③将这个新文档保存至D盘杭州美食文件夹。 四、作品欣赏，交流评价 在上课之前，周老师也做了几份报纸，给大家参考一下。
杭州的名菜举不胜举，最著名的有叫化鸡、东坡肉、宋嫂鱼羹、西湖醋鱼、龙井虾仁、西湖莼菜汤、油焖春笋等。东坡肉肥而不腻，叫化鸡香嫩爽口，西湖醋鱼鲜美可口，到杭州游览不可不尝。 杭州著名的菜馆有“老字号”的楼外楼、天外天、山外山等，初到杭州的你也许会冲着“楼外楼”慕名而去，的确此处除了占尽西湖风景佳绝处，古色古香的建筑，凭窗眺望，可见波光潋滟的西湖，很有些老杭州的味道，味道也比较正宗。 1.西湖三大名菜馆 (1)楼外楼 地址：杭州孤山路30号（850、7、81路公交可达） 推荐理由：拥有150多年的传统老店，是中外游客在杭州旅游时必去的一家餐馆。特色菜：龙井虾仁、西湖醋鱼、东坡肉、叫化鸡 小贴士：去楼外楼吃饭要做好排队等位的准备。 (2)山外山 地址：杭州玉泉路8号 特色菜：宋嫂鱼羹、香橘桂鱼、山外全鱼、花好月圆 (3)天外天 地址：杭州天竺路2号（游1、游2、游4、K7、507路、538路均可到达） 营业时间：AM7：00-PM21：30 推荐理由：位于灵隐飞来峰下，最擅长做素斋，深受灵隐香客的喜爱。 特色菜：龙井虾仁、桂花鲜栗羹、鸡翅彩卷、蟹兜海参、双雀迎春 2.其他老字号 （1）天香楼 地址：延安路447号（乘151、155、K56路公共汽车孩儿巷下） 特色菜：东坡肉、西湖醋鱼、鲜栗炒子鸡、火踵神仙鸭、肥嫩糟鸡、蜜汁火方 营业时间:6：00-21：00 人均消费：50元 （2）状元馆 地址：河坊街85号（35路、40路、155路、8路均可到达） 特色菜：虾爆鳝面、蟹黄鱼面、状元及第面、乾隆鱼头 营业时间：AM7：30--PM22：00 （3）知味观很多地方推荐 地址：杭州仁和路83号（总店）、高银巷71-73号（分店） 特色菜：知味小笼、幸福双、猫耳朵、片儿川、虾爆鳝；西湖醋鱼、龙井虾仁、叫化童鸡、西湖莼菜、汤清汤鱼圆 小贴士：一楼吃小吃，二楼可点菜。对知味观的期望不要太高，因为每天的客流量实在是太大，菜肴就难免粗糙。 （4）奎元馆 地址：杭州解放路154号近中山北路口（老店）（151路、K56路、K305路均可到达）；文晖路348号(新店)（中山北路与湖墅路之间） 推荐理由：奎元馆的面不仅花色多，味道好，而且历史上接待过蔡廷锴、蒋经国、
杭州南宋时期的特色饮食文化 宋室南渡后的临安食尚 饮食为人类社会存在的基本条件，是最重要的物质文明。其地域特点是，依据一定的地理环境而形成不同风格的口味，同时也随着时代和生活的不断变化接受外来新异或高级的饮食文化。迁移到外地的居民，总是在相当时期内保持着原有的饮食习俗。北宋都城东京（今开封）饮食业对南宋都城临安（今杭州）的影响便是最集中的体现。 两宋之际，杭州"自累经兵火之后，户口所存，十才二三。而西北人以驻跸之地，辐凑骈集，数倍土著。今之富室大贾，往往而是。"（《建炎以来系年要录》卷173）原来的饮食习俗及饮食业，已不能适应作为都城的人口结构的变化和人数的剧增，于是南宋临安饮食业掀起了一场革命，饮食业大为发展。京师东京等地的北方人流寓他乡，为谋生立业，也多从事饮食业。北宋时的东京"会寰区之异味悉在庖厨"（《东京梦华录·序》），饮食美学造诣深厚，烹饪技术精妙高超，所以东京人创办的饮食店铺很快主导了南宋临安的饮食业。据《都城纪胜·食店》记载："都城食店，多是旧京师人开张，如羊饭店兼卖酒……猪胰胡饼，自中兴以来，只有东京臧三家一份，每夜在太平坊巷口。近来又或有效之者。"可见东京饮食占领了临安市场，并不断发展。 袁也指出，"旧京工伎，固多奇妙。即烹煮磐案，亦复擅名"，南宋时临安"湖上鱼羹宋五嫂、羊肉李七儿、奶房王家、血肚羹宋小巴家，皆当行不数者也"（《枫窗小牍》卷上）。都是南渡的东京人开设的饮食店，在南宋临安享有盛名。 这些东京人开设的饮食店铺，经常受到南宋统治者的优厚恩赐。南宋第一任皇帝宋高宗禅位于孝宗后，退居德寿宫，常用东京传统菜肴招待前来慰问的孝宗和旧臣。淳熙五年（1178年）二月初一，孝宗亲自到德寿宫问安太上皇，赵构就派内侍到民间饮食市场上"宣索"东京人制作的菜肴，中有李婆杂菜羹、贺四酪面、臧三猪胰胡饼、戈家甜食等。宴会时高宗还特别对客人说明："此皆京师旧人"的名菜。如遇传统节日，宫廷也经常"宣押市食"，吃东京风味的点心。隆兴年间（1163年至1164年）的一次观灯节，据《癸辛杂识》别集载皇宫在中瓦搭台观看，夜深后就品尝了南瓦张家圆子和李婆婆鱼羹等后，并优惠给价，"直（值）一贯者，犒之二贯"。侨居苏堤的东京厨娘宋五嫂所烹制鱼羹受到太上皇称赞，至今传为佳话。 像皇家气息覆盖了临安一样，东京饮食文化在南宋临安很快即成为时尚，为临安饮食店所效法。据《梦粱录》卷16《分茶酒店》记载："杭城食店，多是效学京师人，开张亦效御厨体式，贵官家品件。"北宋东京饮食文化具有其他任何地方都没有的内在的政治意蕴和文化含义，那就是京师风格、宫廷色彩，借助于皇家神圣尊贵的威望，无形中使人有种精神上的追求，迎合了人们攀龙附凤、猎奇哗众的心理，给人以形而上的满足。宋人常说，"吴越俗尚华靡"，"杭人素轻夸"。更使东京饮食在南宋临安大受欢迎和推崇。 作为饮食文化的一部分，东京饮食店铺室内装潢艺术同样普及于南宋临安。据《梦粱录》卷6《茶肆》记载："汴京熟食店，张挂名画，所以勾引观者，留连食客。今杭城茶肆亦如之，插四时花，挂名人画，装点店面。"在饮食店铺内展
杭州美食的故事 杭州的传统名菜有36只，最有名的要数西湖醋鱼、叫化童子鸡、东坡肉、龙井虾仁等，而且这些名菜都有一个典故和动人的传说和动人的传说。 东坡肉 据传，北宋文豪苏东坡两次来杭任太守，浚湖筑堤，杭州百姓为感谢他“抬猪挑酒”，他嘱家人按他的烧肉方法烹制而成并犒劳民工，他们食用了这香酥味美的肉后称它为“东坡肉”。杭城菜馆也效法仿制，至今东坡肉已有900多年的历史。 制作时，选用细皮薄膘五花条肉，用冰糖、酱油作佐料，以绍酒代水，将切成块状的肉置入小葱填底的沙锅，密封上蒸，不走原味，有酥而不碎，肥而不腻的特点。 西湖醋鱼 西湖醋鱼，又称“叔嫂传珍”，相传古时有宋姓兄弟两人，满腹文章，很有学问，隐居在西湖以打鱼为生。当地恶棍见宋兄之妻美貌动人，就想霸占。就施用阴谋手段，害死了宋兄。叔嫂两人一起上官府告状。当时的官府是同恶势力一个鼻孔出气的，不但没受理他们的控诉，反而一顿棒打。 回家后，宋嫂要宋弟赶快收拾行装外逃，以免恶棍跟踪前来报复。临行前，嫂嫂烧了一碗鱼，加糖加醋。宋弟问嫂嫂：今天鱼怎么烧得这个样子？嫂嫂说：鱼有甜有酸，你的生活若甜，不要忘记老百姓受欺凌的辛酸之苦，不要忘记你嫂嫂饮恨的辛酸。 选用体态适中的草鱼，最好先在清水中饿一二天，除去泥土味。将鱼劈成雌雄两爿洗净，烹时用沸水氽熟，要掌握火候。装盘后淋上糖醋芡汁。成菜色泽红亮，肉质鲜嫩，酸甜可口，略带蟹味。 宋嫂鱼羹 据传，北宋汴梁人宋五嫂，随宋室南迁来临安(今杭州)，和小叔一起在西湖以捕鱼为生。一天，小叔得了重感冒，宋嫂用鱼及椒、姜、酒、醋等佐料烧了一碗鱼羹，小叔喝了这鲜美可口的鱼羹不久病愈了。有一次，宋高宗赵构品尝了她做的鱼羹，大加赞赏。从此，这道菜就称“宋嫂鱼羹”，她开的店生意更加兴隆。 烹调时，先将作主料的鳜鱼蒸熟剔去皮骨，加上火腿丝、香菇竹笋末及鸡汤等佐料烹制而成。成菜色泽悦目，鲜嫩润滑，味似蟹羹，故又称“赛蟹羹”。 龙井虾仁 相传，一天，乾隆微服私访，在杭州茶农家喝到一杯龙井新茶，深感清香可口，趁人不备，暗抓了些茶叶离去。后来在市内餐馆用膳，叫店伙计用此泡茶。店伙计看到乾隆内着的龙袍外露一角，急忙告诉店主。店主正值烹调虾仁，惊慌中竟把店伙计手中的茶叶当作葱末撒到锅内。想不到这道茶叶虾仁色泽雅丽，滋味独特，吃得乾隆点头称好。此后，这道菜肴便成了杭州名菜而流传至令。 叫化童子鸡 相传，古时有一个流落到江南的叫化子，一天由于饥寒交迫而昏倒，难友为他偷来一只小母鸡却又苦于缺锅少灶，就用泥把鸡包起来放入火堆中煨烤，剥开食时，竟意外地发现此