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感知杭州，既要聽聽西湖上船娘的歌聲，也要嘗嘗街頭巷尾餐廳里的煙火味。G20舉行在即，杭州有哪些值得一試的好吃的呢？以下是到杭州不得不吃的10大美味佳肴。
West Lake vinegar fish, one of the most popular Hangzhou dishes, is a grass carp cooked with vinegar and sweet sauce. 西湖醋魚是浙菜中最有名的菜式之一，是一道用草魚和酸甜汁兒烹制的菜肴。
Longjing prawns, or stir-fried shrimp with Dragon Well tea, is a dish with distinctive Hangzhou features. Longjing tea, literally translated as Dragon Well tea, was once granted the status of Gong Cha, or imperial tea, for the Emperors of the Qing Dynasty (1644-1911). The combination of Longjing tea shoots and fresh prawns makes the dish a unique tasty treat. 龍井蝦仁（蝦仁配合龍井茶用大火煸炒）是一道非常具有杭州特色的菜肴。龍井茶曾經(jīng)一度被當(dāng)作是貢茶敬獻(xiàn)給清朝（1644-1911）皇帝。龍井茶和鮮蝦的組合使得這道美食的口感非常獨(dú)特。
Dongpo pork, or Dongpo braised pork, is a traditional Zhejiang dish named after the famous poet and gastronome Su Dongpo of the Song Dynasty (960-1279). The pork is cut into 2-inch squares of both fat and lean meat with the skin left on. After pan-frying and red cooking (cooking with soy sauce), the dish takes on an oily appearance but is free from any greasy taste. 東坡肉是一道傳統(tǒng)浙菜，以宋代（960-1279）著名詩人、美食家蘇東坡之名命名。肥瘦相間的豬肉被切成2英寸見方的肉塊，保留豬皮。經(jīng)過些微煎制后用紅醬（老抽）烹飪，這道菜外觀油滑，但吃起來卻一點(diǎn)也不油膩。
Beggar's chicken, or stuffed roast chicken wrapped in lotus leaves, gets its name from a folktale. Back in the Qing dynasty (1644-1911), a hungry beggar was caught stealing a chicken, and was chased by its rightful owner. In order to hide his loot, the beggar wrapped the chicken with lotus leaves, and buried it in the mud before running away. The beggar later returned and roasted the muddy package directly over his fire. When he unwrapped the leaves, he discovered a delicious tender chicken hidden within. 叫花雞的名字來自于一個民間傳說。據(jù)說在清朝時期，一個饑腸轆轆的叫花子偷了一只雞，主人發(fā)現(xiàn)后到處追打叫花子。為了把這只雞藏起來，這個叫花子把雞用荷葉包裹起來，然后再將其埋在泥土之中，最后才逃之夭夭。叫花子后來折返回來，挖出包裹著雞肉的土包，直接在火上烤制。烹飪完畢打開荷葉時，他發(fā)現(xiàn)里面的雞肉美味鮮嫩、妙不可言。
Fried stuffed bean curd paste is bright in color, crisp and dainty. As thin as onion skin, the bean curd takes on a crispy texture, and is fried to achieve the ideal tenderness. 油炸豆腐糊顏色鮮亮，清脆爽口。洋蔥皮一樣薄的外皮被炸得鮮香酥脆，而內(nèi)里卻是嫩滑怡人。
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