Hangzhou is far from a “culinary desert”—it’s a city that masterfully blends the deep-rooted heritage of Hangbang cuisine with diverse dietary influences. Local classics like Dongpo pork, stir-fried river shrimp in oil, Pian’er Chuan, and xiaolongbao offer a rich array of flavors, emphasizing tenderness and subtle elegance. Today, we’re sharing a ranking of Hangzhou’s essential eats—let’s dive in!
Dongpo Pork
Hangzhou’s Dongpo pork earns rave reviews for its melt-in-your-mouth texture that’s rich yet not greasy, with a robust sauce aroma—it’s a hallmark of traditional famous dishes. The preparation focuses on premium ingredients and precise simmering, typically using pork belly slowly braised in Shaoxing wine, showcasing the refined subtlety of Hangbang cuisine. Diners often praise its soft, glutinous tenderness and succulent quality, making it a perfect match for rice!
West Lake Vinegar Fish
As a traditional Hangzhou specialty, West Lake vinegar fish carries profound cultural weight, with a tangy-sweet profile that’s ideal for those who enjoy this taste. Personally, I find it perfectly balanced in acidity and sweetness, with tender fish flesh evoking a unique Jiangnan vibe. Authentic versions stress material selection and technique, like using grass carp, the “seven-and-a-half cuts” method, oil-free slow simmering, and rice vinegar sauce—resulting in harmonious sour-sweet notes with a subtle crab-like essence, epitomizing the graceful essence of Hangbang cuisine.
Longjing Shrimp
Hangzhou’s Longjing shrimp is a classic Hangbang dish brimming with local character, widely regarded as exceptionally delicious. It pairs fresh river shrimp with pre-Qingming Longjing tea leaves stir-fried together—the shrimp stays pristine and tender, the tea vibrant and aromatic, delivering a crisp, refreshing mouthfeel where tea fragrance and shrimp freshness intertwine, leaving a lingering aftertaste. It’s hailed as a “taste of Jiangnan spring.” Many diners gush “so yummy,” “tender and silky,” “endlessly memorable,” especially the signature versions at venerable spots like Louwailou.
Stir-Fried River Shrimp in Oil
Hangzhou’s stir-fried river shrimp in oil is universally acclaimed as a delectable Hangbang delight, famed for its crispy shell, tender meat, savory-sweet notes, and thick sauce. Foodies rave that genuine versions feature crunchy, edible shells and firm, bouncy shrimp, with a signature sweet-fresh flavor that’s worth a special trip. Chains like “Old Man’s Stir-Fried Shrimp” get frequent shoutouts, with patrons deeming them top-notch and highly recommendable.
Pian’er Chuan
Hangzhou’s Pian’er Chuan is seen as a tasty and iconic local snack, celebrated for its flavorful broth, crisp bamboo shoots, salty-aromatic pickled mustard greens, and chewy alkaline noodles—embodying Hangbang’s emphasis on seasonality and natural flavors. Many consider it refreshingly savory, a daily favorite among locals, even dubbed the “deity in Hangzhou hearts.”
Shrimp and Eel Noodles
Hangzhou’s shrimp and eel noodles are broadly considered incredibly tasty, a staple of Hangbang noodle fare. The highlight is freshly fried eel shreds—crispy outside, tender within—paired with bouncy river shrimp and a rich, savory-sweet soy-based sauce, brimming with wok hei aroma. Noodles are often handmade alkaline or Pian’er Chuan-style, offering great chew and layered sauce infusion. Diners exclaim it’s “soul-stirring in one bite,” “fragrance overload,” and “leaves you craving seconds.”
Crab Roe Xiaolongbao
Hangzhou’s crab roe xiaolongbao garners solid overall praise, though quality varies by venue. True enthusiasts love the thin skin, ample filling, juicy burst, and intense crab aroma—a must-try Jiangnan gem. Spots like “Longtang Crab Roe Xiaolongbao” and “Xie San Bao” shine with their steamed-fresh buns described as “juice-exploding,” “crab-fresh to the eyebrows,” and “roe so rich it’s dripping.”
Osmanthus Lotus Root Slices
Hangzhou’s osmanthus lotus root slices (also known as osmanthus glutinous rice lotus root) is a timeless Jiangnan dessert, soft and sweetly chewy, with silky lotus layers stuffed with glutinous rice for added depth, drizzled in fragrant osmanthus honey—sweet without cloying, infused with autumnal clarity. This street-side staple embodies local food culture and seasonal rituals, often marking Hangzhou’s fall welcome. Eaters note that hot-off-the-stove bites layer the root’s crisp-tenderness, rice’s stickiness, and osmanthus bloom in delightful progression, utterly memorable.
Rice Cake Stewed Yellow Croaker
Hangzhou’s rice cake stewed yellow croaker is a hit in Jiangzhe cuisine, fusing tender yellow croaker with glutinous rice cake in a lush broth—often lauded with “the cake outshines the fish.” The cake soaks up fish essence, pairing beautifully with rice; home recreations succeed easily. Fresh croaker and water-milled rice cake are key, with frying to remove fishiness, slow stewing for flavor, and sauce reduction for aroma. Eaters across regions rave about its fresh intensity post-Hangzhou or home meals, a Jiangnan standout.
Cat’s Ears
Hangzhou’s cat’s ears is a traditional renowned dim sum, petite and ear-shaped with a satisfying chew, typically simmered in clear chicken broth with premium add-ins like ham, shrimp, scallops, and peas for a rich, savory depth. As a Hangzhou hallmark snack, its refined taste captivates locals and visitors alike—”from childhood staple to adult crave.” At classics like Zhwei Guan, verdicts are strong: “fresh enough to lose eyebrows,” though labor-intensive, the unique profile makes it a quintessential Hangzhou pasta worth sampling.
