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Ⅳ 文化拓展：杭帮菜

Cultural Extension: Hangzhou
Cuisine

杭帮菜是杭州菜与兄弟菜系融为一体的菜系，是浙江

菜的重要流派。杭帮菜的烹调方法以蒸、烩、氽、烧为主，
口味以咸为主，略有甜头，但不像苏州菜那么甜，也不像

上海菜那么浓重，容易被人接受，“清淡”是杭帮菜的一
个象征性特点。杭州美食很多，比较知名的有龙井虾仁、

西湖醋鱼、片儿川、 东坡肉、宋嫂鱼羹。下面我们分别
介绍：

Hangzhou Cuisine is a combination of Hangzhou dishes
and other Chinese cuisines, and is an important sub-branch of
Zhejiang Cuisine. Its cooking methods include steaming, braising,
boiling and red-stewing. Hangzhou cuisine features a light flavor
and tastes salty and slightly sweet, but not as sweet as Suzhou
cuisine, not as strong as Shanghai cuisine, so it is easily accepted
by foodies. There are many delicacies in Hangzhou, such as
Shelled Shrimps with Longjing Green Tea, West Lake Carp in
Sweet Vinegar Sauce, Pianrchuan Noodles, Dongpo Pork Stewed
in Brown Sauce, and Sister Song’s Fish Broth. Below we will
introduce these dishes one by one.

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