First, the staple food Hangzhou is the "land of fish and rice". The custom of primitive ancestors eating Gu Mi has a long history. During the Southern Song Dynasty, the population of Hangzhou increased sharply, and Gu Mi consumed more. At that time, a rice market had been formed outside Beiguan Gate, with rice shops and rice shops all over. "Dream of Liang Lu" contains: Every day, rice is eaten in the market, and no less than 12000 stones need to be paved inside and outside the city. Generally hardworking people are used to eating early indica rice, commonly known as "pointed rice". Although the cooked rice is thick and hard, it is resistant to hunger and cheap. Wealthy households mainly eat late japonica rice, commonly known as "late rice", which is soft and glutinous. On holidays, we also eat glutinous rice and pasta. Urban residents generally eat three meals a day (two dry and one thin), while suburban farmers eat five meals a day in busy farming season. Cook dry rice, wash rice three times, add water to cook rice, and get used to spreading rice paste (cold rice), which not only saves grain, but also softens rice, and then stews it until it is dry. Restaurants and canteens steam rice in bamboo cages. Steaming method: Soak rice in water for three or four hours, add water and burn it until it is granular, and then steam it on a steamer until the rice grains are soft and seedless, so it can be eaten. Restaurants sell them, and each bowl is piled like a spire, commonly known as "door plate rice" and "camel half bowl". Another steaming method is to wash the rice, put it in a bowl or bowl, and steam it with water for easy sharing. There are two kinds of porridge: one is boiled overnight, which is called "Paofan" in Hangzhou, and it is customary to eat Paofan for breakfast in summer. As the nursery rhyme goes, "cold rice is covered with tea bubbles and dried vegetables are hung", which means that the soaked rice is covered with dried vegetables. The second is to cook porridge with rice, or add mung beans, peas and red dates to cook porridge, which can be eaten as summer snacks. Second, steamed rice Hangzhou has the custom of eating steamed rice. Steamed rice is also called "cooked rice" because rice is steamed in a steamer, then dried, boiled and eaten. The rice has good expansibility, easy storage and easy digestion after eating, and is especially suitable for the elderly. The legend of steamed rice is that when wuyue was competing for supremacy, the State of Wu asked the State of Yue to offer excellent rice seeds, and the Minister of Yue presented a plan to steam the rice seeds first and then give them to the State of Wu. As a result, the people of Wu became a race, and no seedlings were produced, which caused a famine year and great confusion between the people. The State of Yue took the opportunity to destroy the State of Wu. The subjects of Yue were overjoyed and processed the remaining steamed grain into rice to celebrate. Since then, eating rice has become a custom. Third, glutinous rice Hangzhou folks like to eat glutinous rice, especially on the first day of the New Year. In addition to rice cakes, zongzi should be wrapped in glutinous rice during the Spring Festival. On New Year's Eve, there must be eight-treasure rice and desserts made of lotus seeds, dates, melon seeds, walnuts and fine sand at family banquets or banquets for guests. Tomb-Sweeping Day eats green dumplings. On the Dragon Boat Festival in May, people also have the custom of making dumplings and eating them. On August 15, people will cook pumpkins, peel them, add glutinous rice and cook them with glutinous rice. In normal days, pastry food stores often sell glutinous rice balls, glutinous rice balls, sweet wine, fine sand lard glutinous rice balls and so on. 4. New Year's Cake Every New Year's Festival in Hangzhou, there is a folk custom of eating New Year's Cake, which means "high year after year" and "high year after year" with the homonym of New Year's Cake. There is also a saying that people eat rice cakes to commemorate Wu Zixu. According to legend, during the Spring and Autumn Period, the King of Wu ordered Wu Zixu to build a city. After the completion of the city, he said to the left and right departments: If Wu suffers after my death and the people are hungry, you can dig a few feet under the east gate, and the people will be free from hunger. Later, Wu Zixu was hanged, and the State of Yue seized the opportunity to attack the State of Wu. The war brought disaster to the people, and pain and hunger were everywhere. In times of crisis, people suddenly remembered what Wu Zixu said before his death, so they tore down bricks and dug up the city, only to find that the foundation bricks were made of glutinous rice. Everyone was very happy. They steamed food to satisfy their hunger and relieved the famine. In order to commemorate Wu Zixu's achievements in preparing for famine, future generations will make rice cakes to commemorate him every New Year. During the Spring Festival in Hangzhou, people will also make rice cakes in the shapes of gold ingot, Ruyi and the zodiac. As a steamed bun for the ceremony of offering sacrifices to Bodhisattva in the New Year. During the Spring Festival, "Yixiangzhai" in Hangzhou also specializes in supplying rice cakes with different tastes, such as Baiguo rice cakes and fatty rice cakes as gifts. 5. Hangzhou Cuisine School Hangzhou Cuisine is an important part of "Zhejiang Cuisine" among the eight major cuisines in China. Hangzhou was the capital of the Southern Song Dynasty, and its cooking skills had reached its peak. On this basis, hangzhou dishes has integrated the great achievements of the previous generation in food development, carried forward the advantages of abundant products in the land of plenty in the south of the Yangtze River, absorbed the cooking skills in the north, and integrated the literary talent of the West Lake, forming its own unique flavor and becoming a "Beijing-Hangzhou cuisine" with unique ancient capital style in the south of the Yangtze River. Authentic hangzhou dishes, due to the different cooking styles and clients, was originally divided into two different schools: "Lake Gang" and "City Gang". The "Lake" school attaches great importance to the freshness, liveliness and tenderness of raw materials, mainly fish, shrimp and seasonal vegetables, and pays attention to knife work, with fresh and tender taste and outstanding original flavor. Representative dishes include West Lake vinegar fish, stewed soft-shelled turtle, bamboo shoot fish, raw fried eel slices, diced broad beans, water shield soup, full table jump (drunken shrimp) and so on. The "City" school is dominated by meat dishes, which are coarse and fine, and pay attention to the combination of fresh and salty, which is economical and practical. Its representative dishes are fish head tofu, salted slices, salted bamboo shoots, lobster sauce fish, three shrimp tofu, steamed meat with lotus leaf powder and so on. 6. West Lake Vinegar Fish West Lake Vinegar Fish, commonly known as West Lake Vinegar Fish, is one of the traditional dishes in Hangzhou. The history of vinegar fish in West Lake begins with the "Song Sao Fish Soup" in Hangzhou in the Southern Song Dynasty more than 800 years ago. Legend has it that at the end of the Northern Song Dynasty, Jin Bing invaded, and Zhao Gou, King of Kang, fled south, making Lin 'an his capital. At that time, there was a woman named Song Wusao who refused to accept the rule of the invaders and fled to Lin 'an from the north with her brother-in-law to make a living by fishing in the West Lake. Once, my brother-in-law was caught in a rainstorm and fell ill in bed. WuSao is making fish and eggs for her brother-in-law to supplement her body. Unexpectedly, the officers and men came to catch young men to build palaces. Sister Song begged the officers and men not to catch her bedridden brother-in-law and accidentally knocked over the wine and vinegar bottle on the stove. After the officers and men left, the fish eggs in the pot were boiled into soup, but the brother-in-law felt extremely delicious after eating it, and his appetite was wide open, and he soon recovered. Since then, the neighborhood has become a delicious fish soup. Later, when Xiaozong visited the West Lake in the Southern Song Dynasty, he summoned Sister Song. After tasting the fish soup, he was greatly appreciated. Give him a large sum of money, and give him a wine flag as a rainbow, let him make fish soup and sell official wine exclusively. After continuous improvement, "Song Saoyu Soup" has become a famous dish in fish dishes. Louwailou Restaurant, which was founded in Daoguang period of Qing Dynasty, inherited this famous dish, innovated the "West Lake Vinegar Fish" with fresh and sweet crab meat, and publicized it as "Sister Song in Beijing is the first delicacy of the West Lake", becoming the first famous dish in Hangzhou. 7. Dongpo Meat Dongpo Meat is one of the famous dishes in Hangzhou. According to legend, Su Dongpo was appointed as the local official of Hangzhou for the second time in the first year of the Northern Song Dynasty. When he saw that the West Lake had not been dredged for a long time and was overgrown with water plants, it had lost its function of storing and discharging. Then tens of thousands of migrant workers were mobilized to dredge the West Lake and build dikes to irrigate the fields for the benefit of the people. On the day of completion, people in the whole city killed pigs and cooked wine for Su Taishou. Su Dongpo refused to accept his words, but felt very cordial. He came up with an idea and ordered the chef to cut the meat he sent into small pieces, cook it "slowly, with little water", and then give it to the migrant workers with wine. Chefs mistakenly think that wine and meat are cooked together, and the cooked meat is particularly mellow and delicious, which is unique and delicious. Su Dongpo faces the West Lake and eats with migrant workers. Migrant workers call this delicious meat "Dongpo Meat". Dongpo Meat has been circulating in Hangzhou for more than 800 years, and it is the most famous one cooked by Tianxianglou. Eight, South Milk Meat South Milk Meat is made of pork belly mixed with red fermented bean curd marinade. Folk call it "the product of southern breast meat" Legend has it that the Southern Song Dynasty declined, and Yuan soldiers invaded the south on a large scale. At that time, Jia Sidao, a powerful minister, monopolized state affairs and ignored the country's peril. The ruling and opposition parties complained bitterly about his mistakes at home, harming others and themselves. So the people moved Jia Sidao's first-class official title to his hometown dish Nanru meat to express their hatred for Jia Sidao's eating meat. As the saying goes, "the power of the country is wrong, and the dishes of the country are passed down from generation to generation." Since then, "Yipin Nanru Meat" has also become an authentic Hang Cheng dish. 9. flower girl Chicken "flower girl Chicken" is the earliest traditional flavor dish introduced by Hangzhou Tianxianglou and other restaurants, which has a history of more than 400 years. According to legend, beggars stole chickens, and when there was no pot to cook, they used dirt to paste hairy chickens into a ball, collected firewood and cooked them. When they fell on the spot, they were burned to pieces, and chicken feathers peeled off with the burnt soil, becoming delicious beggar chickens. "Jiaohua Chicken" is a traditional famous dish in Jiangsu and Zhejiang provinces. Because of its unique taste and continuous improvement of cooking technology, it is known as "Jiaohua Chicken" and "Jiaohua Babaoji". Ten, steamed shad shad is a rare fish that swims back to the river and sea. During the Ming and Qing Dynasties, the first batch of shad caught from Qiantang River to Fuchun River at the turn of spring and summer had to be sent to the government to continue fishing. Some people also use shad as a sign of harvest. According to legend, 1900 years ago, when Liu Xiu, Emperor Guangwu of the Eastern Han Dynasty, visited Yan Ziling, who lived in seclusion on the Fuchun River, he tasted shad and praised its delicious taste. Xi。 Longjing Shrimp The birthplace of Longjing Shrimp is the "Tianwaitian" restaurant opened in Lingyin after the Revolution of 1911. "Tianwaitian" is located in Xizi Lake and Longjing tea producing area, so the fresh prawns produced in West Lake are peeled. Longjing tender tea picked before and after Qingming is selected as the tea. This dish is exquisite in materials, fresh and delicious, with white shrimp and Qing Xiang tea, elegant in color and unique in flavor. 12. Fish Head Tofu "Fish Head Tofu" is said to be the "Jade Seal" of Emperor Qianlong of the Qing Dynasty: One day, Emperor Qianlong visited Wushan incognito, was caught in a rainstorm, and was hungry for a long time. Later generations went down to beg in a small restaurant. At that time, all the dishes were sold out, so the shopkeeper had to burn the leftover fish head and a piece of tofu together and barely made a bowl. Who knows that Qianlong was the first child to starve to death, wolfed down his food and ate a full meal, only feeling better than the banquet in the Forbidden City. After returning to Beijing, he often asked the chef to make fish head tofu, but he always felt that it was not as delicious as the food in Hangzhou. Later, when Ganlong came to Hangzhou again, he gave a jade seal and wrote the word "Imperial Rice". Since then, the store has been prosperous and expanded, and it was named "Wang Runxing". "Fish-head Tofu" is economical and easy to cook, and has become a daily food for families in Hangzhou. Thirteen, Taihe Duck Taihe Duck is an innovative dish named after its own store number in Hangzhou Taihe Garden Restaurant. Taihe Garden was founded in the Republic of China 15 (1926). At that time, it was run by six chefs in partnership. Because there is a Hall of Supreme Harmony in the Forbidden City in Beijing, there are six golden dragons reaching the top of the hall, which is exactly six, so it is named "Taihe". "Taihe Duck", choose the live duck to be slaughtered, use wine instead of water, stew the duck, stir-fry garlic, onion and ginger at the same time, and coat the surface of the duck with sauce and wine after roasting. Because of its original flavor, crispy and delicious, oily but not greasy, it has become a famous dish in Hangzhou. 14. Longwen salted duck Longwen salted duck is a prestigious traditional pickles in Hangzhou salted duck. Hong's "Hangyi" records: "The blind system of sauced ducks is better than that made by Shao Hotel in Hang Cheng. Every year from August to September, all wineries make their own sauced ducks, ranging from hundreds to hundreds. However, it is necessary to take Longwen Hotel's system as a unique step. The hotel is near Qingbo Bridge, and there are also buyers from Jiang Shen. After the winter solstice, it sold out. Everyone who lives in Hang Cheng and loves things in China knows it. " Today, Longwen sauce duck has long existed in name only, and it has been replaced by Hang Cheng sauce duck such as Tianxianglou. Fifteen, West Lake Water Shepherd Soup West Lake Water Shepherd Soup, formerly known as "Chicken Fire Water Shepherd Soup". Water shield is one of the famous specialties of West Lake. The leaves are oval and dark green, and there are colloidal transparent substances on the tender stems and back of the leaves. In history, "Three pools reflecting the moon" is the most famous water shield. This dish is tender, fragrant and nutritious. Sixteen, vegetarian Hangzhou has always had many temples, and vegetarianism affects the people. In the Southern Song Dynasty, Hangzhou, as the capital, had many vegetarian restaurants and noodle shops. Vegetarian dishes were already abundant at that time. There are hundreds of varieties listed in Meng Lianggu, such as real chicken, cooked fish, fake roast duck, fake sheep, fake fried white sausage and so on. Vegetarian noodles include bamboo shoots and spicy noodles, three fresh noodles and so on. In the late Qing Dynasty and the early Republic of China, there were dozens of vegetarian restaurants around the West Lake. Besides temples and vegetarian restaurants in Tianzhu, Lingyin, Tiger Run, Jingci Temple and Pagoda of Six Harmonies, there are four famous vegetarian restaurants in the urban area: Kutokuhayashi, Su Chun, Su Xianghe and Su Xin. Kutokuhayashi has a long history and is a standard vegetarian restaurant. On July 3rd, the Republic of China 17 (1928), the famous writer Lu Xun came to Hangzhou for dinner at Kutokuhayashi at the invitation of his friends. Even Lu Xun, who usually opposes dirty names for vegetarian dishes, is interested in some famous vegetarian dishes in Hangzhou. In particular, Mr. Lu Xun praised the dish "Stewed with dried bamboo shoots with sharp tips". The last three restaurants have the reputation of "three vegetarian restaurants" and are authentic vegetarian restaurants in Hang Cheng. At present, there are two vegetarian industries in urban areas: Su Chunzhai and Lingyin Zhaitang. Su Chunzhai, which has a history of 70 years, integrates temples, palaces and folk vegetarianism. It's made of vegetarian dishes and meat, and the taste can be confused. 17. PianErChuan Noodles PianErChuan Noodles is one of the most famous noodles in the history of Hangzhou Old Yuan Kui Pavilion. According to legend, when the Yuan Kui Pavilion was founded, Piachuan Noodles was also the housekeeper of the noodle restaurant. In the Qing Dynasty, many scholars from all over the province came to Hangzhou to take the exam. In order to attract the business of these scholars, the shopkeeper specially supplied popular noodles made of mustard, bamboo shoots and pork slices to poor scholars in other places. Once, a scholar came to eat noodles. All he wanted was a bowl of Yangchun noodles. Seeing his fine features and poor family, the shopkeeper specially sent him a bowl of Daoxiao Noodles and three tea eggs, wishing him three yuan in a row. Later, on the day when the scholar won the tribute, he went to the store to thank the owner. Because there was no signboard in the noodle restaurant, he wrote "Yuan Kui Pavilion". Since then, the Yuan Kui Pavilion's pianerchuan noodles have gained a great reputation, and diners are constantly coming. Yuan Kui Pavilion's Pianrichuan is unique. Blanch bamboo shoots, sliced meat and cabbage in boiling water before cooking handmade noodles. Because "month" and "biography" are homophonic, "piece month" is called "piece biography" Xishi Tongue Xishi Tongue, also known as "Orchid Tongue", is a traditional snack in Hangzhou. This snack is called "Xi Stone Tongue" or "Orchid Tongue" because it is shaped like a tongue and sweet, which reminds people of the beauty of stone and the fragrance of orchids. "Xishi Tongue" is made of water mill powder, wrapped with jujube paste, sugar, sheep fat, walnut kernel, candied kumquat, candied bergamot, green plum, red melon, sweet-scented osmanthus and melon seeds, and pressed into a tongue-shaped mold. Soup, whether cooked or fried, is delicious. 19. Double Happiness Double Happiness is a famous traditional name in Hangzhou. It is a snack with oil in it, which is made by the famous Hangzhou old shop Zhiwei Pavilion. The bean paste stuffing of "Happy Double" is made of red beans. Borrow "red beans" and take the poem "When those red berries come in spring, every grain is acacia". There are "hundred fruits" in the stuffing. Generally, it is supplied in pairs, which symbolizes the good will of happiness in pairs in the future. Twenty, cat ears Cat ears are famous traditional snacks in Hangzhou. It is a "pimple" shaped like a cat's ear with the thumb, hence its name. "Cat's Ear" was originally an official snack. More than 70 years ago, the pastry chef of Hangzhou Zhiwei Pavilion imitated the imperial cuisine and carefully selected various precious ingredients produced in Hangzhou to make delicious food. Unique flavor, very appetizing. Twenty-one, Wu Shan Crispy Wu Shan Crispy is a traditional famous pastry in Hangzhou, which has a history of 700-800 years and is known as "the first pastry in Wu Shan". There are two legends about the origin of Wu Shan shortbread. One theory originated from the famous "Great Rescue" published in the early Song Dynasty. After the Southern Song Dynasty, he moved the capital to Hangzhou. The world imitated Catastrophe as an excuse, hoping that the Southern Song Dynasty court would remember the difficulty of founding the country and not humiliate the country. This is the most famous one produced in Wushan, so it has the reputation of "Wu Shan Shortbread". The second theory is named after Su Dongpo in the Northern Song Dynasty. At that time, Su Dongpo was appointed as the magistrate of Hangzhou. One day, he was traveling in Wushan in the rain, wearing hemp fiber and sandals. When he saw everyone vying for oil cakes, he also bought a few, untied the wine gourd and sat in the wild flowers and tasted it. I think this cake is crisp and delicious. What's the name of the shop? The shopkeeper replied, "Shan Ye snacks don't have a good name". Su Dongpo looked at the cake carefully, layer by layer, a little bit like hemp fiber on his body, and casually said, "Well, since there is no nickname, let's call it hemp fiber cake!" Since Su Dongpo named this kind of cake, Wu Shan's "hemp fiber cake" has been prosperous and famous. Because "hemp fiber cake" and "shortbread" complement each other, and the cake itself is oily and brittle, it was later renamed "shortbread". 22. Sweet-scented osmanthus fresh chestnut soup "Sweet-scented osmanthus fresh chestnut soup" is a famous seasonal attraction in Hangzhou with strong local characteristics. According to legend, during the reign of Emperor Tang Ming, there was a Mid-Autumn Festival night, and the bright moonlight shone brightly on the earth. In the middle of the month, when Chang 'e saw the beautiful scenery of the West Lake in Hangzhou, she couldn't help dancing, making the moon "sweet-scented osmanthus fall one after another". In the middle of the night, monk Deming of Lingyin Temple in Hangzhou was cooking chestnut porridge in Jishan kitchen. He saw countless delicious small particles fall into the porridge. All the monks ate this porridge in the morning, saying it was particularly delicious. Master Deming picked up cinnamon seeds scattered in the temple and planted them on the opposite mountain. The following year, the Mid-Autumn Festival turned into a tree and blossomed. This mountain is called "Laurel Peak". Since then, Osmanthus fragrans has settled and multiplied in Hangzhou West Lake. Sweet-scented osmanthus chestnut soup porridge, with the famous West Lake lotus root starch, has become the current "sweet-scented osmanthus fresh chestnut soup". 23. Gao Chao Gao Chao is a traditional breakfast cake in Hangzhou. It is said that this kind of cake originated in the Southern Song Dynasty, and was originally specially eaten by officials in the early Dynasty. Later, it was spread to the people. Because these cakes were eaten as snacks in the morning, they got the name "Gao Chao". Most of the Chaozhou cakes made in Hangzhou use rice as the main raw material, with various fruits and seasonings. There are more than ten kinds of Chaozhou cakes, such as yellow cake, crystal cake, mint cake, mung bean cake, pea cake, poria cocos cake and pine nut cake. Chaozhou cakes made by century-old shops such as Yixiangzhai and Wuwei are the most famous. In addition to shops, there are also retail vendors, baskets, top plates, streets, teahouses and restaurants, which are sold everywhere. In the old society, every morning, "Yixiangzhai jumped into the cake!" "Yellow cake, crystal cake, mint cake, tuckahoe cake!" The voice of the local accent is very nice. Fried cypress is a traditional folk snack in Hangzhou. Folklore: During the Southern Song Dynasty, Yue Fei, a national hero, was killed by a traitor and his wife, Wang, in the pavilion, and the people of Hangzhou were filled with indignation. At that time, there was an oil cake shop near Wang Xianqiao, which passed by Qin Gui every day. One day, master Wang Er came by car again. He grabbed two pimples, kneaded them into two dough figurines in the shape of Mr. and Mrs. Qin Gui, stuck them together back to back, and threw them into a frying pan for frying. While frying, he shouted, "Let's see' Fried Trees'!" When the news spread, everyone came to see it and wanted to eat "fried sesame seeds". People used to eat "fried juniper" to relieve their hatred, but once they ate it, it tasted good and more and more people ate it. Since then, "fried juniper" has spread all over the country and become a popular food. Later, for convenience, the "fried cypress" was not made into a human shape, but two noodles were twisted together and fried in a human oil pan, commonly known as "fried dough sticks". 25. Sabina vulgaris Onion "Sabina vulgaris Onion" is a traditional snack with unique flavor in Hangzhou. Legend has it that Wanger pancake shop near Wangxianqiao is famous for frying "fried sesame seeds", which was imitated by many people for a while, and fried sesame shops are everywhere in Hang Cheng. Wang Er sometimes gets fried too much and can't sell it at once. It's cold, soft and tough, and it tastes bad, and no one buys it. He hated Qin Gui and his wife's heart, but he was still filled with indignation. He roasted the cold fried chicken in a hot pot, rolled the cooked fried chicken and onion in a spring cake mixed with sweet noodle sauce, and then pressed it with an iron plate until the skin was golden yellow and the fried chicken creaked. Wang Erfang was revenged. He picked it up and ate it. Onions were delicious. Twenty-six, Mi Dachang dry cigarette Mi Dachang dry cigarette was once called the originator of "Hangyan" in the old society. Mi Dachang was founded in the eighth year of Tongzhi in Qing Dynasty (1869). Before foreign cigarettes invaded the China market, smokers used to dry their cigarettes with long pipes. In order to ensure the quality of cut tobacco, the owner of the rice factory established a village centered on Xinchang, and bought tobacco leaves as far away as Nanxiong in Guangdong and Guangfeng in Jiangxi, and as close as Xiaoshan. When buying, there is a professional master to rate and price, and the tobacco leaves that have been dried in the dog days are the best. After three years of purchase and storage, the older the better. There is a traditional procedure for making cigarettes. There are more than ten varieties of dry-made cigarettes in Mi Dachang. The main products are Yuan Qi and Chengqi, which have a broad market and are exported to Xinjiang, Yunnan and Northeast provinces. From the victory of War of Resistance against Japanese Aggression to the liberation, the dry tobacco named "Hangyan" was gradually replaced by cigarettes with a broad market. Twenty-seven, Cornus wine Chrysanthemum wine Tu Su wine in the lunar calendar in September, the climate is early cold, making Cornus wine, drinking it can keep out the cold and strengthen the body, and folk traditions can "ward off evil spirits". The Southern Song Dynasty has been popular among Hangzhou people. "Liang Menglu" records: "In this world (Double Ninth Festival), people float on wine, and they drink it with chrysanthemum and dogwood. The name of dogwood is" evil spirits "and chrysanthemum is" longevity ".Now, the custom of drinking wine in dogwood has been abolished, and there is still wine made of chrysanthemum on the market, which is called" chrysanthemum wine ". Drinking Tu Su wine at the age of 20 is also a dietary custom in ancient Hangzhou. According to legend, on the first day of the first lunar month, when family members get together, they should drink Tu Su wine to eliminate evil spirits, avoid the plague and pray for peace for a year. Tu Su is the medicine name, and its prescription is "Tu Su Powder", which is made of eight Chinese medicines including rhubarb, pepper, platycodon grandiflorum, cinnamon, divaricate Saposhnikovia root, Atractylodes macrocephala, Polygonum cuspidatum and aconite root. It is used to mix wine on New Year's Eve and is called "Tu Su Wine". When drinking, young people drink first, old people drink later, and the whole family drinks * * *, which can eliminate diseases and eliminate disasters. 28. Longjing Tea Tiger Flowing Water Longjing is famous for its tea at home and abroad. Tiger Run is famous for its spring. Longjing green tea brewed by Tiger Running Spring is sweet in green and mellow in fragrance. Known as the "double wonder" of the West Lake: "The tongue that drinks leaves fragrance, and the fragrance belongs to the nine intestines all day long. Therefore, "Longjing Tea Tiger Running Water" has become a famous folk proverb in Hangzhou. Twenty-nine, Qiye tea, Yuanbao tea and Qiye tea are the customs of drinking tea in Hangzhou tea town. Legend has it that it originated in the Southern Song Dynasty and is still circulating in the West Lake Tea Town. In the long summer, new tea is on the market every day. Every household in the tea village will make new tea and give it to friends and relatives with all kinds of exquisite fruits and cakes, symbolizing the harmony in the neighborhood. During the Spring Festival, people have the custom of worshipping Yuanbao tea. From the first day of the first month to the fifth day of the first month, relatives and friends greet each other. People who pay attention to it first propose a cup of Yuanbao tea, and add two green olives or kumquat to the tea to celebrate the auspicious New Year. Drinking olive kumquat tea is crisp and delicious, and the tea tastes more fragrant. 30. Wedding tea plays an important role in traditional folk weddings from beginning to end. Because tea trees are bound to blossom and bear seeds when they grow up, when people get engaged, the man takes tea as a gift, plus other decorations and candy bags, which is called "tea", which means hopefully having children. In the bride's dowry, there is usually an octagonal tin tea bottle for storing tea. After the wedding, the elders of the bride and groom should not only kowtow to their elders, but also offer fragrant teas to show their respect. Only when the elders take out the money wrapped in red paper and put it on the tea tray will the ceremony be over. That night, there was tea when the new house was in trouble. On the third day after marriage, the bride will go door to door to offer tea to her neighbors accompanied by her foster mother.