Hangbian is an important part of zhejiang's eating culture and is an important genre of zhejiang, which, together with ningbo and sau xing, forms the traditional zhejiang family. The hampshire tastes mostly salty, slightly sweet. "little" is a symbolic feature of the humpty. The specials are west lake jell-o, eastside, lobster, dry ducks, tofu, etc. Since the reform and opening up, hangzhou, as a city known as tourist, has increased its internal and external contacts with local customers and is now oriented to the whole country and the world. Increased communication activities, learning opportunities and pressure to challenge change the perceptions of catering operators. Hangzhou is becoming more and more integrated with its brother family, which is the head of the family and becomes the all-embracing conglomerate. Maybe it's too early to use the word "help." neither the hotel nor the chef's work, nor the theoretical summary has really formed a so-called gang. It is the market that drives the canyon that has created the momentum today. From the end of the 1980s to the present, more than two decades of hard exploration have produced the results of today's achievements, and the hangs are certainly ahead of other traditional dishes, such as canyons and cuisine. As for the real development of their own separate kitchens, efforts were needed. Hangzhou food is divided into two schools, lake and block. The former are mainly fish shrimp and poultry-based, are good at cooking, cooking and cooking, and are clean, fresh, thin and tender, and focus on preserving the taste of the original juice. The latter are mostly meat-based, and the raisins are made mainly by steam, graft, slurry and burning, with light oil, slurry and fresh tastes, with a focus on salt. It's mostly salty, but not as sweet as suzhou, and not as heavy as shanghai. " lightness is a symbolic feature of the canyon, which corresponds precisely to the trend towards lightening. Moreover, the fact that the hampshire is smooth and has few elements of "hospitable" makes it easy to absorb the essence of dishes from the north and the south makes it more like a "hospital dish" to the south。