Dear Daniel Li,
I am just writing to thank you for arranging such an excellent tour guide and driver for my tours while in Hangzhou.
Mary Zhang and her driver made our stay in Hangzhou one of the most memorable and informative experiences we have ever had when travelling to China.
Mary has such a nice personality, professional skills and a great knowledge about Hangzhou and China that every minute with her was an absolute pleasure.
We will be telling all my friends about your wonderful tour company and recommending anyone we meet, who is going to visit Hangzhou and China, to book with your company and especially asking for Mary Zhang as a tour guide in Hangzhou.
Than kyou once again
Olivia & Nariida
USA
As one of the eight major schools of cuisine in China, Hangzhou cuisine won widespread reputation for its light flavors, enjoyable presentation and delicate cooking methods. Hangzhou dishes features fresh, tender, soft, smooth and mellow fragrance. The local dishes include Xihu Cuyu (West Lake Fish in Vinegar Gravy), Dongpo Pork, Beggar’s Chicken, Shrimp Meat with Longjing Tea, Hangzhou Catsup Duck, Glutinous Rice Ball in Fermented Rice Wine, West Lake Water Shield Soup, and many others.
Local Cuisines
West Lake Fish in Vinegar Gravy (Xihu Cuyu) As a traditional cuisine of Hangzhou, West Lake Fish in Vinegar Gravy is a must cuisine in your Zhejiang tour. Slice the fish into two pieces from the head to the end, as long as the fire enough, the fish will be cooked well in 3-4 minutes. At the end, pour the juice mixed with vinegar, sugar etc. on the fish. It features bright color, tender meat, and delicious taste.
Dongpo Pork
Dongpo Pork is named after a famous poet in Song Dynasty, called Su Dongpo. He was a enthusiast for cook, especially the meat. The pork is cut to around 2 inches square in dimensions, consisting of half fat and half lean meat. It is made by pan-frying and after taking, the mouth feel oily but not greasy, with the fragrance of wine.
Beggar’s Chicken Beggar’s Chicken, as the name suggests, was invented by a beggar in ancient time. But now it has been a traditional cate in Hangzhou for four-hundred years. First, stuff condiment in chicken’s stomach, then bind it with West Lake lotus leaf, wrap it with a kind of mixture made by Shaoxing wine, salt water and mud from wine jar, finally bake it in steady fire for three to four hours. Its original taste is perfectly kept for its sealed envelop.
Shrimp Meat with Longjing Tea
It is a highly reputed dish with strong local flavor. The glittering and translucent shrimp meat added fresh Longjing Tea is not only tasty and savoury but also nice-looking. Its unique taste is long lasting after taking.
Hangzhou Catsup Duck
Different with Beijing Roast Duck, Hangzhou Catsup Duck is pickled with catsup. It features red color, savory, a little sweet with salty, the flavor will leave in your mouth and on your lips for a long time. It is nice for wine.
Glutinous Rice Ball in Fermented Rice Wine It is a common kind of sweet food in Hangzhou city. The ball is made with sticky rice, slippery and chewy. Boil the ball in the water, then pour the fermented rice wine into the water. After fill the bowl, scatter some sweet-scented osmanthus, the snack is completed.
West Lake Water Shield Soup
Prepared with the West Lake Water Shield (a plant that grow in West Lake) and minced chicken slice, it tastes fresh and delicious.
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As a traditional cuisine of Hangzhou, West Lake Fish in Vinegar Gravy is a must cuisine in your Zhejiang tour. Slice the fish into two pieces from the head to the end, as long as the fire enough, the fish will be cooked well in 3-4 minutes. At the end, pour the juice mixed with vinegar, sugar etc. on the fish. It features bright color, tender meat, and delicious taste.
Beggar’s Chicken, as the name suggests, was invented by a beggar in ancient time. But now it has been a traditional cate in Hangzhou for four-hundred years. First, stuff condiment in chicken’s stomach, then bind it with West Lake lotus leaf, wrap it with a kind of mixture made by Shaoxing wine, salt water and mud from wine jar, finally bake it in steady fire for three to four hours. Its original taste is perfectly kept for its sealed envelop.
It is a common kind of sweet food in Hangzhou city. The ball is made with sticky rice, slippery and chewy. Boil the ball in the water, then pour the fermented rice wine into the water. After fill the bowl, scatter some sweet-scented osmanthus, the snack is completed.
