4. Hangbang cai cuisine
杭幫滋味

Unlike dishes from northern China, which are heavy in sauces and spices, Hangzhou cuisine is mild but flavorful with a focus on fresh ingredients.
與中國北方濃醬重辣的菜肴不同，杭州菜味道溫和而可口，注重食材的新鮮。

You can't leave Hangzhou without trying its signature dish, Longjing shrimp, which combines the city's famous green tea with freshwater shrimp from local rivers.
離開杭州前，絕不能錯(cuò)過招牌菜龍井蝦仁。它將當(dāng)?shù)赜忻木G茶和河里捕撈的淡水蝦完美結(jié)合。

The shrimps are peeled, seasoned, drained and marinated. Green tea leaves are quickly blanched in oil to bring out a hint of flavor, then the shrimps are fried in a wok.
將蝦去殼、調(diào)味，瀝干后用鹵汁浸泡。茶葉快速過油，帶出香味，然后將蝦仁入鍋翻炒。

When the shrimps are nearly done, a spoonful of boiled green tea is ladled into the wok to enhance the aroma.
蝦仁快炒熟時(shí)，加入一匙煮過的綠茶增加香味。

Among the best places to try this dish is restaurant 28 Hubin Road.
品嘗此菜的最佳地點(diǎn)之一是湖濱路28號(hào)餐廳。

Another celebrated restaurant serving local Hangbang cai dishes is Longjing Manor. Surrounded by tea plantations, it gained fame internationally when profiled by the New Yorker in 2008.
另一家有名的杭幫菜餐廳是位于茶園中的龍井草堂。它因2008年《紐約客》的評(píng)論文章而蜚聲國際。