In the ancient city of Hangzhou, where mist rises from West Lake and the air carries whispers of poets and emperors, there is a humble street snack that has been sizzling on iron griddles for over 800 years. Known as Cong Bao Hui(葱包桧, 葱包烩) – “Scallion Pancake Roll, Scallion-Wrapped Roll” – this crispy, savoury…
In the culinary landscape of Hangzhou – a city celebrated for its poetic scenery and refined palate – few dishes capture the imagination quite like Dry-Fried Rings (干炸响铃). With a name that playfully evokes the sound of a bell, this golden, crispy, and irresistibly light dish is one of the most beloved classics of…
In the city of Hangzhou, where misty hills meet ancient temples and the shimmering waters of West Lake have inspired poets for centuries, one dish stands above all others as a testament to culinary artistry and historical romance: Dongpo pork (东坡肉). Named after the legendary Song dynasty poet, statesman, and gastronome Su Dongpo (1037–1101),…
In the picturesque city of Hangzhou, where green hills meet misty waters and the aroma of tea lingers in the air, one dish stands as a testament to the elegance of Zhejiang cuisine: Longjing shrimp (龙井虾仁) – also known as Dragon Well shrimp. A masterpiece of subtlety, this dish pairs the freshest river shrimp…
— Bai Juyi Viewed from the Seaside Tower morning clouds look bright; Along the riverbank I tread on fine sand white. The General’s Temple hears roaring nocturnal tide; Spring dwells in the Beauty’s Bower green willow hide. The red sleeves weave brocade broidered with flowers fine; Blue streamers show amid pear blossoms a shop…
— Bai Juyi West of Jia Pavilion and north of Lonely Hill, Water brims level with the bank and clouds hang low. Disputing for sunny trees, early orioles trill; Pecking vernal mud in, young swallows come and go. A riot of blooms begins to dazzle the eye; Amid short grass the horse hoofs can…