Dongpo Pork as a famous dish in Chinese cuisine culture was named after Su Dongpo who was one of Chinese most famous and influential scholars, poets, calligraphers, painters, officials and philosophers in North Song Dynasty which is made by pan-frying and then red cooking pork belly. The pork is cut to around 2 inches square in dimensions, consisting of half fat and half lean meat. The mouth feel is oily but not greasy, with the fragrance of wine.
Lake vinegar fish (Xi Hu Cu Yu) is one of the most famous dishes of the Zhejiang culinary tradition in eastern China. Fish poached and glazed with a sweet vinegar sauce, this dish is named after a large, beautiful lake in the city of Hangzhou. Good for Chinese New Year when serving whole fish is considered lucky.
Beggar's chicken calls for a stuffed and marinated chicken, sealed tight with layers of lotus leaf, parchment paper/wax paper, and mud. This unique cooking technique produces the most tender, juicy, moist, and aromatic chicken that is bursting with intense flavors. The original taste of the chicken is perfectly retained and trapped inside the chicken. The bones just fall off the chicken after hours of baking, and the lotus leaf lends the signature mouthwatering "fragrance" to the chicken. Unattractive and even bizarre! in its appearance, beggar's chicken is a real Chinese delicacy that one should not miss out.
This dish originated from the Imperial Palace. It is said that Emperor Qian Long got some best Long Jing tea when he was on the royal visit. He brought the tea back to the Palace and the imperial cook made a dish with Long Jing tea and shrimps. When tasting the dish, Emperor Qian Long was very happy and he rewarded the cook. Later, there was a dish called Fried Shrimps with Long Jing Tea Leaves in Hangzhou
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