Best restaurants and what to eat
China
Hangzhou, the historic heart of Zhejiang cuisine, is known for elegant river-and-lake cooking that favors freshness, subtle sweetness, and silky textures. The city’s food culture centers on West Lake specialties, tea aromatics, freshwater fish, bamboo shoots, and refined soy-braised dishes that feel both delicate and deeply savory.
Hangzhou’s famous Dragon Well tea is prized for its chestnut-like aroma, clean grassy sweetness, and flat emerald leaves. Though best known as a beverage, it is also a culinary hallmark of the region, often used to perfume dishes and pair beautifully with light seafood or delicate dim sum.
A silky lotus-root starch specialty from West Lake, this pale, glossy powder turns into a smooth, lightly sweet porridge-like dessert when mixed with hot water. Its refined texture and subtle floral note make it a classic Hangzhou comfort food, often served with osmanthus or dried fruit.
This soft steamed rice cake is gently sweet, fragrant, and very light, with a tender crumb that almost melts on the tongue. Traditionally associated with blessings of victory and success, it is a beloved Hangzhou confection for tea breaks and festive occasions.
Sweet lotus root scented with osmanthus is a signature Hangzhou delicacy, combining crisp-tender slices or stuffed lotus root with syrupy perfume. The flavor is floral, mellow, and elegant, often enjoyed chilled as a dessert or refined street specialty.
West Lake water shield is a rare aquatic vegetable valued for its slippery, delicate texture and nearly delicate, clean flavor. It is often served in clear soups or cool dishes, where its gelatinous leaves add a luxurious mouthfeel prized in Zhejiang cooking.
Dried bamboo shoots from the Hangzhou area are chewy, aromatic, and deeply savory after soaking and braising. Their concentrated umami makes them a staple in slow-cooked local dishes, especially with pork, soy sauce, and rich broths.
The most iconic drink of Hangzhou, this green tea is celebrated for its chestnut fragrance, bright clarity, and soft vegetal sweetness. It is traditionally brewed carefully in glassware to showcase the leaves, and it pairs perfectly with delicate sweets and freshwater dishes.
A local black tea from the Hangzhou area, Jiuqu Hongmei has a smooth, mellow body with notes of honey, malt, and dried fruit. It is often enjoyed plain, offering a warmer, fuller counterpoint to the city’s famous green tea.
Produced near Hangzhou’s Jingshan area, this tea is known for its clean fragrance and balanced, refreshing taste. It reflects the region’s long monastic tea heritage and is commonly served as an elegant everyday tea.
A modern Hangzhou-style milk tea built around Longjing tea, it balances creamy richness with the tea’s signature floral-green aroma. Served chilled or warm, it has become a contemporary local favorite without losing its regional identity.
Chrysanthemum tea from the Hangzhou area is pale, floral, and lightly sweet, with a cooling herbal finish. It is traditionally served hot and often enjoyed after rich food for its refreshing, soothing character.
This sweet fermented rice drink is perfumed with osmanthus blossoms and has a gently tangy, honeyed aroma. Served warm or at room temperature, it is a classic Hangzhou-style comfort beverage with dessert-like appeal.
A hallmark of Hangzhou cooking, this West Lake fish dish is prized for its tender flesh and bright sweet-tart vinegar glaze. The sauce is polished and elegant rather than aggressive, reflecting the city’s taste for balance and refinement.
This iconic braised pork belly is rich, glossy, and meltingly soft, with the fat turning almost custard-like after long simmering. It is deeply tied to Hangzhou’s culinary heritage and is often served in neat, jewel-toned portions with rice or steamed buns.
A famous wrapped-and-baked chicken dish, Jiaohua Ji is sealed in lotus leaves and mud or dough, then roasted until the meat becomes exceptionally tender and aromatic. The result is moist, fragrant poultry with a rustic origin story and dramatic presentation.
This elegant stir-fry combines sweet river shrimp with fragrant Longjing tea leaves, creating a dish that is delicate, clean, and subtly floral. It is one of Hangzhou’s most refined signatures, showing how tea can be used as a seasoning rather than only a drink.
This velvety fish soup is light, silky, and gently thickened, with shredded fish, mushrooms, and bamboo shoots folded into a savory broth. Its subtle vinegar lift and smooth texture make it a classic example of Hangzhou’s elegant comfort cooking.
A beloved noodle soup of Hangzhou, Pian’er Chuan balances pickled mustard greens, bamboo shoots, and pork in a savory broth over supple noodles. It is homestyle, warming, and layered with the tangy-salty flavors that define everyday Zhejiang food.
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