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"My dear guests, the dishes you ordered will be ready soon! Please eat immediately!"

Li Qingzhao said: "Okay, Brother Lin, please!"

Lin Chong said, "Yes!" and then returned to the private room with Li Qingzhao.

After Li Qingzhao sat down, Lin Chong also sat down and took a closer look, then savored each dish carefully with chopsticks. This Hangzhou cuisine really has a long history, with deep historical roots and local characteristics.

The first dish that caught Lin Chong's eye was Longjing Shrimp. The whole dish was fresh, tender and refreshing. The shrimp was jade white in color, tender in color, mixed with the fragrance of Longjing buds and leaves, and elegant in color. The shrimp was soaked in the fragrance of tea, and the tea was full of the freshness of shrimp. After eating, it was refreshing and appetizing, leaving a lingering fragrance on the lips and teeth, and it was truly an endless aftertaste.

Dongpo Pork is also a famous Hangzhou dish. It is said to be created by Su Dongpo. It is made with pork belly as the main ingredient, but can also be replaced by pork hind legs. It is best to use three-layer meat with fat and lean meat. The pot is mainly a casserole. It is cooked by braising, stewing, steaming and other methods. The color is bright red, the meat is tender and fragrant. It needs a long time of slow stewing to make the pork tender and delicious. It is seasoned with special Dongpo sauce. It is soft but not mushy, fat but not greasy. The meat is fat and lean, sweet and soft, mixed with the glutinous fragrance of rice wine, rich in nutrition, and melts in the mouth.

West Lake Vinegar Fish is also one of the traditional famous dishes of Hangzhou. This dish uses West Lake grass carp as the raw material. Before cooking, the fish is usually kept in a fish cage for two days to empty the intestines and remove the smell of mud. The cooking temperature is very strict and the time must be just right. After cooking, it is poured with a layer of smooth and shiny sweet and sour sauce. The finished dish is bright red in color and the meat is tender. It is made through a variety of cooking methods such as boiling, pouring, and burning. The color is bright red, sweet and sour, and the fish meat is tender. The unique vinegar and sugar in the soup make this dish appetizing and digestible, with a unique taste that seems to be like river crab.

Song Sao Fish Soup is a traditional famous dish with mandarin fish or sea bass as the main ingredients. It is cooked by boiling, steaming, frying, etc. It is golden in color, shiny, tender and smooth. The fish bones need to be removed and stirred many times during the production process to ensure the tender fish meat and rich soup.

Dry-fried snapper is made with snapper fish as the main ingredient and is cooked by frying. It is crispy on the outside and tender on the inside, with a unique taste, pleasing color, and freshness and smoothness.

Beggar's Chicken is made from young chickens wrapped in lotus leaf mud and smoked over a steady fire. The chicken is tender and juicy, with a delicate and refreshing taste.

Fish head tofu is made with fat fish head and tofu as the main ingredients. The fish head is delicious, the tofu is tender and smooth, and the taste is rich.

Shredded chrysanthemum chicken is made with shredded chicken and chrysanthemum. The chicken is tender and the chrysanthemum has a unique aroma, with a fresh and delicious taste.

West Lake Water Shield Soup, with West Lake Water Shield as the main ingredient, has a clear soup that is refreshing and can cool you down.

Stewed bamboo shoots in fermented wine is made with tender bamboo shoots and fragrant fermented wine as the main ingredients, and is made by stir-frying, frying and stewing. It is delicious and nutritious. It is rich in nutrients such as B vitamins and niacin. It is low in fat, sugar, and high in dietary fiber. It is fresh, refreshing and has a strong aroma.

Wenzhou fish cake is a traditional specialty of Wenzhou. It is made of fresh sea fish such as croaker and mackerel as the main ingredients, with unique seasonings, and is refined using traditional recipes and advanced technology. It is white inside and yellow outside, which means "gold and white jade". It is fresh in color and mellow in taste.

The main ingredients of West Lake Beef Soup are beef, tofu pudding, eggs, coriander, etc. The beef must first be washed and chopped into minced meat, then cooked. Put clean water in the pot, then boil the diced tofu, add some seasonings according to personal taste, and finally pour in egg white, chopped coriander, and pepper powder. In this way, a delicious West Lake beef soup is ready.