Day2：

上午：游览“江南悬空寺”——【大慈岩】。

下午：游览【新叶古村】，参观古老民居，感受淳朴民风。

In the morning, visit Benevolent Rock, i.e. Jiangnan Hanging Temple.

In the afternoon, visit the old houses and enjoy the simplicity of local villagers

in the ancient Xinye Village.

乐游杭州 Sightseeing in Hangzhou

191

Day 1：

乘游船游览 “天下第一秀水”【千岛湖】，体验“船在湖中走，人在画中

游”的美妙意境。

Take a tour of Qiandao lake and experience the marvelous artistic mood of “boats

moving in the lake and tourists travelling amidst pictures”.

Day2：

上午：体验千岛湖【环湖骑行】，并赴【下姜村】，在下姜游客接待中心

品尝农家风味。

下午：参观下姜村新农村风貌，体验水果采摘。

In the morning, go cycling around The Qiandao Lake and go to Xiajiang Village to

taste authentic peasant food at the tourist reception center.

In the afternoon, have a look at the new countryside at Xiajiang Village and pick

fruits there.

推荐线路

Travel Routes

淳安县——千岛湖，心灵的绿洲

Chun’an County: The Qiandao Lake, a Soul Oasis

Day3：

上午：前往【文渊狮城】，游览重现

的千年古狮城。

下午：至【漫道皮划艇基地】体验

皮划艇；晚上观看【《水之灵》】演出。

In the morning, go to Wenyuan Lion City

for a sightseeing, an ancient city with a

thousand years' history.

In the afternoon, go canoeing at the

Mandao Canoe Base and watch the

performance of “Soul of Water” in the

evening.

乐游杭州 Sightseeing in Hangzhou

193

Hangzhou's

Cuisine

美食

一个城市有一个城市的底蕴。

杭州的底蕴：一半在湖山，一半在菜品。

众所周知，“浙菜”是中国八大菜系之一，

而“杭州菜”是“浙菜”当仁不让的主力。

杭州饮食文化源远流长。闻名世界的

良渚文化和河姆渡文化遗址中出土的 40

余种动物残骸以及灶、釜、盆、盘可以证明：

早在远古时代，这一带的先民就开始了烈

火炊烟的烹饪生活。

伴随着几千年斗转星移，人们对食物

的追求逐渐从“果腹”演变到“品尝”。南

北朝后，江南长期无战事，加上京杭大运河

的开通，五代吴越国的建都以及被称为“中

华民族第二次迁移”的“宋室南渡”，每一

次历史变迁都推动了杭州饮食的创新与发

展。尤其是南宋迁都杭州后，大批达官贵

人和平民百姓南移，将京都烹饪文化带到了

杭州，从此南北厨艺无间交流，名菜名馔

及各式小吃目不暇接。

吴自牧的《梦粱录》、周密的《武林旧

事》以及《西湖老人繁胜录》等都记录了杭

州饮食的繁华和“齐味万方”的市食佳肴。

据《梦粱录》,当时的各式菜品已达280 多个，

烹饪技法15 种以上，不仅精巧华贵的酒楼

林立，平民百姓喜欢的小吃摊、杂碎铺、面

品店也触目皆是，使得杭州饮食既海纳百川，

又自立一派，成为中华烹饪的一颗明珠。

A city has its richness in culture.

Half of Hangzhou’s richness rests with its

natural splendor and the other half with its

delicious cuisine.

Zhejiang Cuisine is one of the eight key

Chinese cuisines and Hangzhounese cuisine is

surely its representative.

Hangzhou has a long culture in regards to its

cuisine, as demonstrated by the forty-odd

types of animal bones, hearths, kettles, basins,

plates, etc., all unearthed twenty kilometers

away in the world-renowned Liangzhu

and Hemudu Cultural Remains. As early

prehistoric times our ancestors here were

cooking on fire.

I n t h e f o l l o w i n g s e v e r a l t h o u s a n d

years,people’s pursuit of food gradually went

beyond just enjoying tasty food to satisfy the

stomach. The innovation and development

of Hangzhounese cuisine has been ascribed

to the following key factors: The long time

of peace after the Northern and Southern

Song Dynasties; the Beijing-Hangzhou Grand

Canal that was opened in the Sui Dynasty,

Hangzhou being made the capital of Wuyue

Kingdom in the Five Dynasties period

(907-960) and the imperial family of the

Southern Song Dynasty moving southward to

Hangzhou, which is historically known as the

second great Chinese migration. Particularly

after Southern Song made Hangzhou capital,

with the massive migration of high-ranking

officials, noble lords and civilians that brought

their own cuisine to Hangzhou, Hangzhou's

cuisine thus became a blend of north and

south. Thereby giving birth to barrages of

new famous dishes and snacks.

Hangzhou’s flourishing cuisine and numerous

variety of dishes were recorded in Fond

Remembrances of Lin’an by Wu Zimu, Old

Stories of Wulin by Zhou Mi and Reminiscences

of life in Lin’an by someone whose pseudonym

was\"old man of West Lake\". According to

the first book on the subject, there were as

many as 280 dishes cooked in 15 different

ways and sold in the fancy restaurants for

the wealthy and in a multitude of food stalls,

snack shops and flour food shops popular

amongst the common people. As a result,

with its peculiarities of different styles being

blended together, Hangzhounese cuisine is a

true national treasure.

Hangzhou the southern city of milk and honey has four distinctive

seasons, fertile land, a myriad of hills and rivers, multiple different

types of plants and animals as well as abundance in seafood. Since

the imperial southward migration during the Southern Song Dynasty,

Hangzhou has been the melting pot of delicious dishes and after over a

thousand years’ innovating and perfecting, Hangzhounese cuisine is now

characterized by a vibrant yet tender freshness of ingredients, exquisite

cooking and cutting skills, rich colors and original flavors. With the

cooking techniques of scrambling, simmering, braising, stewing, quick

frying, stewing, frying, grilling and steaming, the foods turn out to be

delicious, crumbly, tender and crispy, appealing to the varied palates

of people of all ages. What is more interesting is that almost all dishes

allude to stories about Hangzhou and historical events. Enjoying

Hangzhou's food feels like dining together with the forefathers of the

Song, Yuan and Ming Dynasties. It is like eating in the tunnel of time

and a mixed atmosphere of even more feelings than tastes. Wherever

you come from, if you have discerning eyes, sharp ears, a fine palate

and a mind that loves food, then you are bound to perceive the cultural

richness of Hangzhou while enjoying its delectable dishes.

名菜——把历史吃进嘴里

Famous Dishes: Records of History

“一方美食养一方人。”江南富庶之地杭州，四季有别，土地肥

沃，山丘绵延，江河纵横，动植物齐全，江河海鲜丰富。自南迁以来，

杭州便成了集美食之大成者，经过千百年无数次探索创新后的杭州

菜，重视鲜、活、嫩，制作精细，讲究刀工，色彩丰富，突出本味。通

过炒、炖、烩、熘、焖、煎、烤、蒸等厨艺，呈现出香、酥、嫩、脆的特

点，雅俗共赏，老少皆宜。更有意思的是，众多菜品都伴随着杭州的

典故佳事、历史古迹。品尝杭州菜如同与宋元明清的先人同桌、同

箸，举箸入口之间，聆听历史回音，有滋有味更有情。无论来自哪个

国家，无论来自北域还是南疆，只要你有一双善发现的眼睛、一对

乐聆听的耳朵、一只能品鉴的舌头、一颗爱美食的心，就一定能在

享受杭州菜的同时体味到它的深厚底蕴。

196

This traditional household dish best

embodies the aura of West Lake as the

ingredients are selected fresh water

shrimps and Longjing Tea picked before

Tomb-Sweeping Day. The dish is green,

flavorful, sweet and beautiful. The dish

with its jade-white shrimps and green tea

is both tender and tasty. There are two

legends about its origin. One goes that

the creator made it under the inspiration

of a stanza from Su Dongpo’s poem

Overlooking the South, “Processing new

tea on a new fire, we should enjoy life

while young”. Another legend has it that

a restaurant cook dropped tea onto the

shrimps being fried by mistake and the

dish happened to be eaten by Emperor

Qianlong on his unofficial visit to the

restaurant and became famous due to his

high appraisal.

“龙井虾仁”是最能体现西

湖灵气的一道传统名菜，精选“色

绿、香郁、味甘、形美”的明前

龙井新茶和鲜河虾仁烹制而成。

虾仁玉白鲜嫩，茶叶碧绿清香，

色泽雅致、滋味独特。龙井虾仁

的由来有两种说法：一种是发明

者受苏东坡词《望江南》“且将

新火试新茶，诗酒趁年华”的启

发而创制的；另一种是一位酒楼

厨师有一次失手将茶叶掉入正在

炒制的虾仁上，但做成之后被微

服私访的乾隆吃到后大加赞赏而

成为名菜。

龙井虾仁

S h e l l e d S h r i m p s w i t h

Dragon Well Green Tea

美食杭州 Hangzhou’s Cuisine

197

此菜名又称“叔嫂传珍”。据传在宋朝，有叔

嫂二人为兄、为夫报仇，但屡次未成 , 因为感受到

生活之酸甜，从而创出了这道菜。“西湖醋鱼”选

用体态适中的草鱼，先在水中放养数日，清除体内

杂质和土味。制作时只用开水加调料，鱼肉以断生

为度，食其鲜嫩和本味。火候要求非常严格，三四

分钟恰到好处。成菜胸鳍竖起，鱼肉嫩美，带有蟹

味，别具特色。

Another name for the dish is “Brother-in-Law and

Sister-in-Law's inheritance dish”. It is said that a man

and his sister-in-law meant to take revenge for his

brother, and her husband several times, but all in vain,

so they cooked the dish representing life’s mix of the

sweet and sour. The grass carp selected for the dish is

of a medium size, kept in the cleanest fresh water for

several days to remove impurities and any potential

dirt residues in the body. Then it is cooked in hot

water with seasoning and ready with its pectoral

fins up. When it is cooked, it is covered with a sauce

made of vinegar, sugar and starch so that the meat

becomes tender with a crab like flavor. Timing is the

key to this dish and the cooking process merely takes

3-4 minutes.

西湖醋鱼

West Lake Carp in Sweet Vinegar Sauce

198

相传南宋时，宋高宗赵构游聚景园（今柳浪闻

莺与清波公园），偶然吃了钱塘门外宋五嫂制作

的鱼羹而大加赞赏，宋五嫂的鱼羹从此出了名，一

直流传至今。现在的“宋嫂鱼羹”经过历代厨师的

不断改进，以肉质细嫩、鲜美著称。它以蒸熟剔去

皮骨的鳜鱼为主料，辅以熟火腿、熟笋、水发香菇、

蛋黄及各种调料。成菜色泽鲜艳，味道鲜嫩润滑

似蟹羹，故又称“赛蟹羹”。

It is said that once on his tour of Jujing Garden (Orioles

Singing in the Willows and Qingbo Park), Zhao Gou,

emperor of the Southern Song, happened to take

the fish broth made by the Fifth Song Sister-in-law

outside Qianjiang Gate. He rated it highly and as such

it soon became famous as the fish broth that still

lasts till this day. Improved by generations of chefs the

Broth is today famed for its fresh and tender meat.

The main ingredient is steamed mandarin fish with

the skins and bones removed. The other ingredients

for the dish are cooked ham, bamboo shoots, watersoaked mushrooms, egg yolk and other assorted

spices. It looks bright and tastes tender and smooth

like crab broth, hence its other name “Broth better

than crab broth”.

宋嫂鱼羹

Sister Song's Fish Broth

West Lake Carp in Sweet Vinegar Sauce

美食杭州 Hangzhou’s Cuisine

199

“ 东坡肉”的 命名 源

于其发明者——北宋著名

文学大家苏轼。宋元祐年

间，苏轼出任杭州知州，他

率民 众疏浚西湖，筑堤灌

田，造福人民。百姓感谢他

的贡献，送 给他许多酒和

猪肉。他便将两者一起 烹

调，结果烹制出来的猪肉

色泽红亮，味醇汁浓，酥烂

而不碎，香糯而不腻，十分

美味。于是，此菜便流传开

来，如 今成了杭 州各大 菜

馆的必备菜。

This dish was named after its

inventor Su Shi (Su Dongpo)

a preeminent literary figure

o f t h e N o r t h e r n S o n g

Dynasty. He took off ice

as the mayor of Hangzhou

in 1089 during the Song

Dynasty. He had West Lake

dredged and dams built

for irrigation to benefit the

people. They repaid his

kindness with wine and pork,

which he simmered together.

The pork was reddish and

bright, mellow and tasty, crisp

but tenacious, sweet and not

greasy. Thereafter, its fame

spread far and wide and is a

must eat at Hangzhou's main

restaurants.

东坡肉

Dongpo Pork Stewed

in Brown Sauce

200

这些杭州名菜也值得一品：西湖莼菜

汤、干炸响铃、油焖春笋、蜜汁火方、斩鱼

圆、红烧卷鸡、笋干老鸭煲、杭三鲜……

The dish is well known for its crispness

and very unique way of cooking. It is

just a piece of hard burnt clay when laid

on the table but when cracked open

it is an appetizing chicken encased in

lotus leaves. According to legend, it

was invented by a beggar who caught

a chicken and cooked it on a fire like

a sweet potato wrapped up in mud. It

was ready and tasty when the mud/clay

became dry and started to crack taking

all the birds feathers off at the same

time. This cooking method was adopted

in restaurants and improved over time.

Now the dish is famous far and wide as

Beggar’s Chicken.

“叫花童子鸡”不仅因为其味道

酥香，更因为其独特的做法而出名。上

桌时是一团烧得坚硬的泥团，用锤子

敲开，里面是用荷叶包裹的童子鸡，鲜

香扑鼻，令人食指大动。相传这道菜

是古时候一个乞丐发明的，一天他抓

到一只鸡，苦于没有厨具烹饪，就效仿

烤红薯的方法 , 用烂泥把鸡包裹起来

丢进了火堆，泥巴烤干后鸡也熟了，一

剥泥巴，鸡毛自行脱落，顿时香气四溢。

后来这种做法传入酒楼，又经历代厨

师不断改进，就有了声名远扬的“叫

花童子鸡”。

叫花童子鸡

Beggar's Chicken

Some of the other famous Hangzhou dishes

include West Lake Water Shield Soup,

Fried Tofu Skin, Braised Bamboo Shoots,

Steamed Ham in Honey Sauce, Fish Balls,

Braised Chicken Roll, Old Duck Stewed

with Bamboo Shoots & Ham, and Hangzhou

Sanxian (a dish made of pigskin, small fish

balls, chicken and pork stomach).

美食杭州 Hangzhou’s Cuisine

201

For about a thousand years, all kinds of snacks have been Hangzhou

residents’ favorite go to treats. Fond Remembrances of Lin’an in the Southern

Song Dynasty records that “The Tianzhu Temples and restaurants of all sizes

are filled to capacity”. There were all sorts of snacks like Chinese dumplings,

noodles, fried rice glue balls, sweet dumplings, deep-fried dough sticks

and scrambled egg with rice. These were all invented in the Song Dynasty.

In addition, foods named after Su Dongpo are numerous: Dongpo cake,

Dongpo soup, Dongpo stuffed cake, Dongpo yam porridge, Dongpo beau

sprouts and Dongpo Tofu pudding are only some of the potential examples.

Hangzhou snacks are popular because they are not all extremely upper-class

and \"fine\". They can often look quite plain and be inexpensive, yet they hold

a very special position in Hangzhou's cuisine after being perfected over the

last thousand years. Therefore, these rustic but delicious snacks are found

in many small lanes and street corners, providing a different perspective for

those wanting to appreciate Hangzhou's cuisine of inexhaustible spirituality

and vitality.

千百年来，各类民间小吃一直是杭州人的最爱。南宋《梦粱录》这

般描述：“自大街及诸坊巷、大小铺席，连门俱是，即无虚空之屋。”由此

可见小吃店数量之盛。而“角子”（饺子）、“索饼”（面条）、“焦碱水锥”

（炸元宵）、“浮团子”（汤圆）, 甚至“油条”、“蛋炒饭”都发明于宋代，

光是以苏东坡命名的“东坡小吃”就有东坡饼、东坡羹、东坡酥、东坡玉

糁、东坡芽脍、东坡豆花……

杭州小吃之所以如此有市场，缘于一个“土”字。出身于民间的这类

小吃经历了千年传承与改良，虽其貌不扬，却价廉物美，深受百姓的欢

迎，从而在杭州饮食中占据了独特地位。于是，杭州的街头巷陌、犄角旮

旯便成了众多“土得掉渣、美得咋舌”的特色小吃落脚处。它们蕴藏着无

穷的灵性与生命力，从别样的角度让你领略杭州的美食风情。

小吃——街头巷陌的烟火记忆

Snacks— Memories of Folk Life

202

它是杭州特有的传统风味小吃。相传南宋时，

望仙桥畔王二油的一种油炸食品很好吃 , 由于他恨

秦桧，所以取名“油炸桧”。但“油炸桧”有时炸多

了卖不出去，冷了又软又韧。于是他将冷掉的“油炸

桧”与葱段一起卷入春饼，再用铁板在平底锅上压

烤，烤到金黄后，涂上甜面酱，顿时葱香可口，便取

名叫“葱包桧儿”，一直深受百姓喜爱，流传至今。

This traditional Hangzhou snack is fried dough sticks

wrapped in a thin pancake. Legend has it that in the

Southern Song Dynasty, a tasty fried food made by

Wang Eryou who lived near Wangxian Bridge was

named “fried hui” because he hated Premier Qin Hui.

Nevertheless, as sometimes “fried hui” would not sell

out in time becoming cold and soft, Wang decided to

wrap it and long pieces of spring onion into a pancake.

It was pressed hard against the pan until it was golden

brown and was then coated with sauce. It immediately

smelt of tasty onion and was therefore named

Congbaohui, which means spring onion wrapped “fried

hui”. It has been popular ever since.

葱包桧儿

Shallot Stuffed Pancake

美食杭州 Hangzhou’s Cuisine

203

它号称“吴山第一点心”，层酥堆叠，上尖下圆，形似金山，覆以细绵白

糖，入口脆而不碎、油而不腻，香甜味美。相传五代十国末，赵匡胤在安徽寿

县被围，当地人们用栗子面制成酥油饼支援赵军，最终使赵军获胜。北宋王

朝建立后，赵匡胤常命御厨制作此饼，并称为“大救驾”。南宋迁都临安（杭

州）后，此点心从御膳房传至民间。吴山一带的酥油饼尤其有名。

“Wu Mountain Crisp Cake” known as the number one Wushan snack is multilayered oily dough in a cube shape, fried and covered with fine sugar. It tastes crisp

but not crumbly, oily but not greasy, sweet and delectable. According to legend,

at the end of the Five Dynasties and Ten Kingdoms period, the founding emperor

of Northern Song Dynasty Zhao Kuangyin and his army were besieged in Shou

County of Anhui Province. Supported by the oily chestnut flour cakes provided by

the locals, they eventually managed to defeat their enemies. After the founding of

the Northern Song Dynasty, Emperor Zhao would have his cooks make the cakes,

which he named “Great Saviors”. After the Southern Song made Lin’an (Hangzhou

today) capital of the country, this snack went beyond the imperial kitchen and the

oil cakes sold in the proximity to the Wu Mountain became famous.

吴山酥油饼

Wushan Crisp Cake

204

“幸福双”最早由百年老店知味观创制，因它一般是

成双成对供应，故名“幸福双”。制作时将面团擀成皮后，

包入细豆沙、糖板油、八果料，然后用手捏拢，在大火中蒸

5 分钟即成。成品“幸福双”油润多馅，皮薄绵软，香甜可

口。若复蒸味道更佳。

This snack first made by the 100-year-old restaurant

Zhiweiguan got the name as it was always sold in pairs. It is

made by rolling dough into wrappers that hold fine bean paste,

suet sugars and eight kinds of fruit inside. It is hand-pinched

and steamed for 5 minutes on a strong fire. It is oily and very

filling with a soft thin wrapper making it very tasty. It is even

more appetizing if resteamed.

幸福双

Happy Pairs

美食杭州 Hangzhou’s Cuisine

205

“片儿汆”由杭州百年老店奎元馆首创，是杭州的

一种著名汤面，它的浇头主要由雪菜、笋片、瘦肉丝组成，

鲜美可口，已有百余年历史。其特色在于雪菜和笋片的鲜

美，让食客回味无穷。片儿汆价格适中，是杭州市民最喜

爱的日常小吃之一。

【备注：汆（cuān），下面“水”，上面“入”, 古

人说“入沸水为汆”，一汆就起，讲究的是鲜嫩。不过，

现在杭州人约定俗称地写成了“片儿川”。】

This snack first cooked by the 100-year-old Kuiyuan

restaurant, is a well-known noodle soup in Hangzhou. The

main ingredients are pieces of lean pork, pickled cabbage

and slices of bamboo, the last two of which are especially

appealing to diners. Noodles are dropped into boiling water

and taken out when still tender to add to the taste. Sold at

a reasonable price, it is among the most popular snacks in

Hangzhou.

片儿汆

Pian' er cuan Noodles

206

此糕点据传是南宋时百姓为鼓舞韩世忠率领的韩家军出征将士而特制的，糕上有

“定胜”两字，后被称为“定胜糕”。制作时，将配置好的米粉放进木制印版里，中间放入

红豆沙，在独立的模具中蒸少许时间就高温成形了。成品定胜糕呈淡红色，松软清香，入

口甜糯。

The dessert is said to have been made by civilians in the Southern Song Dynasty especially to

encourage Han Shizhong’s soldiers that were about to go to war and on the cakes they stamped

the words “dingsheng”, meaning “be bound to win” thus giving Dingsheng Cakes their name. It

is made by putting the right amount of rice flour into a wooden mold with red bean paste in the

middle. Then it is steamed for a short while making the flour malleable before molding it. The

cake is reddish, sweet, soft and tasty.

定胜糕

Dingsheng Cakes

其他值得一尝的杭州特色小吃：西湖藕粉、桂花糯米藕、油冬儿、猫耳朵、虾爆鳝面、

鲜肉小笼、素烧鹅。

Other famous Hangzhou snacks are West Lake lotus root, osmanthus glutinous rice lotus, fried

dough with shredded radish, cats ear (a kind of sweet mushroom) soup, fried shrimp and eel

noodles, small steamed meat buns and roasted bean curd skin.

美食杭州 Hangzhou’s Cuisine

207

Restaurants have a long history in China. There are even two on

the most famous painting Riverside Scene at Qingming Festival. After

Hangzhou was made capital in the Southern Song, people enjoyed

peace and therefore, the catering industry became one of the largest

industries in Hangzhou, and restaurants were luxuriously decorated

with exquisitely gilded wares ornamented with silver.

Today Hangzhou’s oldest restaurants are advancing with the times

instead of resting on their ancestral laurels. The old restaurants turn

on a new look by taking the old traditional dishes and making new

innovations to them, breaking down regional boundaries and catering

to diners with different tastes by meeting their increasingly diversified

needs with more inclusive and innovative dishes. Since the turn of

the century, the new dishes of Hangzhou are becoming increasingly

popular and many of the big brand restaurants have established their

branches in other provinces and cities. There are even some Hangzhou

restaurants that have opened overseas chains.

中国人开设酒楼历史悠久，一张《清明上河图》中就有两座

酒楼。自从南宋建都杭州后，歌舞升平间，饮食业成了杭州商业

中最大的行业之一，各大酒楼装饰豪华，器皿精美，镶金饰银。

京杭名厨济济一堂，南北菜肴无间交流，烹饪技术精益求精。

到如今，杭州老字号酒店并没有躺在“祖上的荣誉”中止步

不前，而是与时俱进，老树发新芽，不仅积极挖掘历史传统菜的

内涵，让金字招牌重放光芒，还打破地域局限，根据食客的不同

喜好，在守成中创新、在继承中发展，用更具包容性的创新菜去

适应日益丰富的消费需求。进入新世纪以来，新杭州菜的名声越

来越大，许多品牌餐馆走出杭州、走出浙江，甚至在海外也开起

了连锁店。

酒楼——山外青山楼外楼

Louwailou Restaurant

208

如果既要美景入眼，又要美食入口，

那么一定要选择楼外楼。菜馆名的由来有

两种说法：一说是此楼业主洪瑞堂取自林

升《题临安邸》中的“山外青山楼外楼，

西湖歌舞几时休”；另一说是因菜馆建在

近代著名学者俞樾的俞楼前侧，洪瑞堂就

到俞楼请先生命名，俞樾说：“既然你的

菜馆在我俞楼外侧，那就借用南宋林升‘山

外青山楼外楼’的名句叫‘楼外楼’吧！”

无论哪种说法，都为菜馆增添了浓厚的文

化情趣。孙中山、鲁迅、郁达夫、竺可桢、

马寅初、丰子恺、潘天寿等历史名人都光

临过楼外楼。楼外楼名厨云集，佳肴迭出，

西湖醋鱼、宋嫂鱼羹、蜜汁火方等风味独

具一格，是中外旅客倾慕的名菜。

If you long to dine amidst picturesque

landscapes, Louwailou restaurant is your

best choice. There are two legends about

its name. One is that the name was taken by

Hong Ruitang, the owner of the restaurant,

from a poem entitled The View of a Pavilion

in Lin’an by Lin Sheng of the Southern

Song Dynasty. The poem goes \"Greater

mountains and better restaurants lie beyond

and the dancing and singing on West Lake

will never end\". Another legend goes that as

the restaurant was built, Hong Ruitang went

to Yu Yue mansion to see Yu, a famous

modern scholar, in search of a name for

his restaurant. Yu responded “Since your

restaurant is beyond my mansion then let’s

name it 'The Best Restaurant Beyond' as

borrowed from the poem by Lin Sheng\".

Both legends add to the cultural richness

of the restaurant that has been graced by

the appearances of many historic figures,

such as: Sun Yat-sen, Lu Xun, Yu Dafu,

Zhu Kezhen, Ma Yinchu, Feng Zikai and

Pan Tianshou. The restaurant hosts many

famous chefs, making diverse and delicious

dishes of unique flavors such as West Lake

Grass Carp in vinegar sauce, Sister Song’s

Fish Broth and Honey Ham. These are

all highly appealing to both domestic and

foreign tourists.

楼外楼

Louwailou Restaurant

最传统的名酒楼

The Most Famous Traditional Restaurants

山外山始创于 1903 年，店名出自宋诗“山外青山楼外楼”，与楼

外楼、天外天并列为西湖三大名菜馆。山外山以烹调杭州名菜见长，叫

花童子鸡、西湖醋鱼、东坡肉、宋嫂鱼羹等闻名遐迩，另有特色菜“龟

鹤同春”、“竹筒甲鱼”、“花好月圆”、“山外白玉煲”等也深得中外宾

客青睐。山外山菜馆的当家菜当属“八宝鱼头王”，其鱼头重达两三公

斤。鱼要先在泉水中放养几天，去除泥土腥味，然后烹饪。菜做成后置

于青花瓷盆中，鱼头鲜嫩酥滑，汤汁浓酽如乳，辅以鲜红的河虾、碧绿

的菜心、紫红的火腿、黝黑的海参及香菇、竹荪、鱼圆等配料，为江南

著名珍肴。

This restaurant, established in 1903, was also named after Lin Sheng’s

famous poem. The Shanwaishan, Louwailou and Tianwaitian restaurants are

all adored as The Three Renowned West Lake Restaurants. Shanwaishan

excels in the most famous of Hangzhou's dishes such as Beggar’s Chichen,

West Lake Grass Carp in Vinegar Sauce, Dongpo Pork, Sister Song’s Fish

Broth. Both Chinese and foreign tourists also fancy its other specialties such

as Turtle and Chicken, Bamboo Turtle, Flowery Lotus and Fish Ball Broth.

The most renowned dish however, is a highly acclaimed southern dish. It is

Fish Head Broth put in a huge white-blue porcelain bowl with the fish head

weighing anything up to two or three kilos. The fish is kept in clear spring

water for days to remove its muddy taste before cooking. The head is fresh,

tender and crisp and the broth is thick with red shrimp, green cabbage,

purple ham, black sea cucumber, mushrooms, bamboo shoots and rolled

fish-balls.

山外山

Shanwaishan Restaurant

210

皇饭儿亦叫王润兴，是杭州知名老字号餐馆，拥有两百多年的历史。相

传当年乾隆下江南时独游吴山，恰逢下雨，便躲进山脚下一户人家的屋檐下

躲雨，哪知雨越来越大，乾隆又冷又饿，只好向主人家索求食物。主人阿兴

是杭城一家饭店的伙计，家境贫困，只能用留下来的半爿鱼头和一块豆腐，

放在砂锅中炖了炖招待乾隆，没想到乾隆吃得津津有味，回京后也难以忘

怀。时隔几年后，乾隆又下江南，为感恩当年阿兴的招待，赠银资助阿兴开了

一家饭馆，并亲笔题字“皇饭儿”（一说为“王饭儿”），为其招揽生意。从此，

皇饭儿远近闻名，菜也越做越好，一直传承至今，成为杭州的百年名店。

This restaurant also known as Wang Runxing Restaurant is a well-known

restaurant with a history of over 200 years. According to legend, on his tour

of Hangzhou, Emperor Qianlong was caught in the rain while climbing up the

Wu Mountain and so he had to take shelter outside a house at the foot of the

mountain. The rain got heavier as he became cold and hungry, in the end turning

to the owner for food.The owner called Wang Yunxing lived a meager life. He

made for the stranger a soup out of half a remaining fish head and a piece of tofu

in a cooking pot. The emperor enjoyed the food so much that he did not forget

it once back in Beijing. He came to Hangzhou a few years later and repaid Wang’s

kindness by sponsoring him in running his restaurant and inscribing“Imperial

Restaurant” (which means that the emperor dined here) to help with his business.

Henceforth, its fame spread far and wide, its dishes improved and today it is still a

very famous restaurant.

皇饭儿

Imperial Restaurant

“知味停车，闻香下马。欲 知我味，观料便知。”

知味 观创建于 1913 年，是国家商务 部认 定的 首批中

华老字号、中国十大餐饮品牌企业之一。知味观在杭州

几乎家喻户晓，大部分杭州人的记忆中都有知味观的

小笼包、猫耳朵、幸福双。在发展杭州特色小吃的基础

上，知味观取各地精华，由名厨掌勺，研发出“雪梨火

方”、“椒 麻 藕 夹”、“蟹 黄 橄 榄 鱼”、“蟹 酿 橙”、“鸡

汁银鳕鱼”、“龙井问茶”等新品杭菜，深受食客的喜爱。

“People follow their nose to the restaurant and a look at

the ingredients will reveal its greatness.” The Restaurant,

established in 1913, is identified by the Ministry of Commerce

as one of the first batch of China old restaurants and one

of China's Ten Main Food and Beverage Brand Businesses.

It is a household word in Hangzhou and a vast majority of

Hangzhou dwellers enjoy its traditional foods, such as the

Small Steamed Meat Buns, Cats Ear soup (Sweet mushrooms,

not real cats ears), and Happy Pairs. Drawing on Hangzhou’s

traditional snacks and famous dishes from elsewhere

Zhiweiguan’s chefs have created new popular dishes such as

Honey Snow Pear, Pepper and Meat wrapped in Lotus Root,

Crab Ovary Covered Olive Fish-Balls, Steamed Pork-stuffed

Orange, Codfish in Chicken Broth and the Longjing Tea Dish.

知味观

Zhiweiguan Restaurant

212

奎元馆是杭州一家以面条为

主的老字号餐馆，距今已有一百

多 年历史。清 同 治 六 年（1867），

有一安徽人在官巷口开了家徽州

面馆，没什么名气。一天，一个外

地穷秀才来杭赶考，进店要了一

碗清汤面，老板怜其寒酸，特意

在面底放了三只囫囵蛋，预祝其

“连中三元”。多年后秀才高中，

又 回 到 这 家 面 馆，为 感 谢 面 馆

主人当年的鼓励，亲笔题赠“魁

元馆”三字招牌，面馆从此生意

日渐兴隆。后因忌讳“魁”字为

“鬼”旁，改为“奎”字，一直沿

用至今。一百多年来，奎 元馆接

待了蔡廷锴、蒋经国、梅兰芳、竺

可桢、盖叫天、周璇、金庸等名人。

奎元馆经营的面食品种达百种之

多，其中最负盛名的要数片儿汆

面和爆鳝面。

This old restaurant has a history of over

100 years. It turns out the best noodles

in Hangzhou. In 1867 the 6th year during

Tongzhi's reign of Qing Dynasty, a man

from Anhui Province set up an Anhui

noodles restaurant. It was not well

known though. One day, a poor scholar

from outside of Hangzhou came to the

city for the county examinations and

merely asked for a bowl of clear noodle

soup after he entered the restaurant.

Sympathetic with him, the owner put

three eggs under the noodles wishing that

he could “get the three highest literary

degrees in succession”. Many years passed

and when the scholar did eventually

succeeded (a great rarity in Old China),

he came back to the restaurant again.

He then presented the owner with a

horizontal board with the inscription

\"Kuiyuanguan Restaurant\" (Kuiyuan

means “excellent student”) to express his

gratitude; after this the restaurant began

to grow in popularity. It has since been

graced with customers and esteemed

guests such as the celebrities: Cai Tingkai,

Chiang Ching-guo, Mei Lanfang, Chu

Kochen, Gai Jiaotian, Zhou Xuan and

Jin Yong. Today it provides about one

hundred types of flour based foods. The

most well known are the Pian’erchuan

Noodles and the Fried Eel Noodles.

奎元馆

Kuiyuanguan Restaurant

美食杭州 Hangzhou’s Cuisine

213

外婆家餐饮连锁机构成立于 1998 年，目前拥有“外婆家”、

“指福门”、“第二乐章”、“金牌外婆家”、“炉鱼”、“锅小二”、

“Uncle 5”七大知名品牌以及高端品牌“宴西湖”。它以精准的

定位、高性价比的优质菜品和专业贴心的服务成为杭州餐饮业中

的佼佼者。

外婆家

Grandma's Restaurant

The Grandma’s restaurants chain was established in 1998. It currently

owns seven famous restaurant brands in the \"Grandma’s\" chain,

i.e. Zhifumen, Chapter Two, Gold Brand Grandma’s, Roasted Fish,

Guoxiao’er and Uncle 5, and one high-end Yanxihu restaurant, which

is one of the best restaurants in Hangzhou's fine-dining industry. With

its well-targeted diners, excellent dishes all at reasonable prices and

good service, it has since become very popular.

最有活力的新兴杭菜馆

The Most Vibrant Emerging Hangzhou Restaurants

214

弄堂里是一家以杭帮菜为主的餐饮连锁店，在杭州几

乎家喻户晓。在这里，除了能品尝到老杭州的味道，更能感

受到艺术与美食的碰撞、古典与现代的交错、东方与西方的

融合。弄堂里除了杭帮菜，还融合了各地美食，无论是北方

人、南方人，或者是外国游客，都有可能在这家餐厅找到家

乡的滋味。

It is a locally well-known Hangzhounese restaurant chain. You

can, not only enjoy traditional Hangzhounese cuisine there, but

you can also appreciate its exquisite blend with art of classic

and modern styles, with both oriental and occidental flavors. In

addition to the traditional Hangzhounese dishes, others dishes

coming from other parts of the world are also on offer, thereby

allowing people from all over the world the ability to enjoy a

little slice of home.

弄堂里

Longtangli Restaurant

美食杭州 Hangzhou’s Cuisine

215

杭州知名中餐连锁餐厅。1998 年，新白鹿从杭

州耶稣堂弄的一家小面馆起家，开启杭州人排队

吃饭的先河，是一家连续十多年排队等翻桌的人气

餐厅。新白鹿价格亲民，以杭帮菜为主，融合各大

菜系做法，以蛋黄鸡翅为代表的招牌菜，深受各地

食客好评。

As a famous Chinese restaurant chain, it started as a

small noodle restaurant in Jesus Lane. Before being

seated, the restaurant diners have to line up outside.

This is due to its massive popularity over the past

10 years. It mainly offers Hangzhounese cuisine with

the mixture of a few other select food styles, all sold

at reasonable prices for the everyday person. Its

signature dish has to be the chicken wings covered

with egg yolk. It truly is a dish favored by all diners.

新白鹿

New Bailu Restaurant

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杭州 : 汉英对照 / 杭州市人民政府新闻办公室编

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ISBN 978-7-5565-0491-6

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