Day2：
上午：游覽“江南懸空寺”——【大慈巖】。
下午：游覽【新葉古村】，參觀古老民居，感受淳樸民風(fēng)。
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.
樂游杭州 Sightseeing in Hangzhou
191
Day 1：
乘游船游覽 “天下第一秀水”【千島湖】，體驗(yàn)“船在湖中走，人在畫中
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：體驗(yàn)千島湖【環(huán)湖騎行】，并赴【下姜村】，在下姜游客接待中心
品嘗農(nóng)家風(fēng)味。
下午：參觀下姜村新農(nóng)村風(fēng)貌，體驗(yàn)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.
推薦線路
Travel Routes
淳安縣——千島湖，心靈的綠洲
Chun’an County: The Qiandao Lake, a Soul Oasis
Day3：
上午：前往【文淵獅城】，游覽重現(xiàn)
的千年古獅城。
下午：至【漫道皮劃艇基地】體驗(yàn)
皮劃艇；晚上觀看【《水之靈》】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.
樂游杭州 Sightseeing in Hangzhou
193
Hangzhou's
Cuisine
美食
一個(gè)城市有一個(gè)城市的底蘊(yùn)。
杭州的底蘊(yùn)：一半在湖山，一半在菜品。
眾所周知，“浙菜”是中國(guó)八大菜系之一，
而“杭州菜”是“浙菜”當(dāng)仁不讓的主力。
杭州飲食文化源遠(yuǎn)流長(zhǎng)。聞名世界的
良渚文化和河姆渡文化遺址中出土的 40
余種動(dòng)物殘骸以及灶、釜、盆、盤可以證明：
早在遠(yuǎn)古時(shí)代，這一帶的先民就開始了烈
火炊煙的烹飪生活。
伴隨著幾千年斗轉(zhuǎn)星移，人們對(duì)食物
的追求逐漸從“果腹”演變到“品嘗”。南
北朝后，江南長(zhǎng)期無(wú)戰(zhàn)事，加上京杭大運(yùn)河
的開通，五代吳越國(guó)的建都以及被稱為“中
華民族第二次遷移”的“宋室南渡”，每一
次歷史變遷都推動(dòng)了杭州飲食的創(chuàng)新與發(fā)
展。尤其是南宋遷都杭州后，大批達(dá)官貴
人和平民百姓南移，將京都烹飪文化帶到了
杭州，從此南北廚藝無(wú)間交流，名菜名饌
及各式小吃目不暇接。
吳自牧的《夢(mèng)粱錄》、周密的《武林舊
事》以及《西湖老人繁勝錄》等都記錄了杭
州飲食的繁華和“齊味萬(wàn)方”的市食佳肴。
據(jù)《夢(mèng)粱錄》,當(dāng)時(shí)的各式菜品已達(dá)280 多個(gè)，
烹飪技法15 種以上，不僅精巧華貴的酒樓
林立，平民百姓喜歡的小吃攤、雜碎鋪、面
品店也觸目皆是，使得杭州飲食既海納百川，
又自立一派，成為中華烹飪的一顆明珠。
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——把歷史吃進(jìn)嘴里
Famous Dishes: Records of History
“一方美食養(yǎng)一方人?！苯细皇睾贾?，四季有別，土地肥
沃，山丘綿延，江河縱橫，動(dòng)植物齊全，江河海鮮豐富。自南遷以來(lái)，
杭州便成了集美食之大成者，經(jīng)過千百年無(wú)數(shù)次探索創(chuàng)新后的杭州
菜，重視鮮、活、嫩，制作精細(xì)，講究刀工，色彩豐富，突出本味。通
過炒、燉、燴、熘、燜、煎、烤、蒸等廚藝，呈現(xiàn)出香、酥、嫩、脆的特
點(diǎn)，雅俗共賞，老少皆宜。更有意思的是，眾多菜品都伴隨著杭州的
典故佳事、歷史古跡。品嘗杭州菜如同與宋元明清的先人同桌、同
箸，舉箸入口之間，聆聽歷史回音，有滋有味更有情。無(wú)論來(lái)自哪個(gè)
國(guó)家，無(wú)論來(lái)自北域還是南疆，只要你有一雙善發(fā)現(xiàn)的眼睛、一對(duì)
樂聆聽的耳朵、一只能品鑒的舌頭、一顆愛美食的心，就一定能在
享受杭州菜的同時(shí)體味到它的深厚底蘊(yùn)。
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.
“龍井蝦仁”是最能體現(xiàn)西
湖靈氣的一道傳統(tǒng)名菜，精選“色
綠、香郁、味甘、形美”的明前
龍井新茶和鮮河蝦仁烹制而成。
蝦仁玉白鮮嫩，茶葉碧綠清香，
色澤雅致、滋味獨(dú)特。龍井蝦仁
的由來(lái)有兩種說法：一種是發(fā)明
者受蘇東坡詞《望江南》“且將
新火試新茶，詩(shī)酒趁年華”的啟
發(fā)而創(chuàng)制的；另一種是一位酒樓
廚師有一次失手將茶葉掉入正在
炒制的蝦仁上，但做成之后被微
服私訪的乾隆吃到后大加贊賞而
成為名菜。
龍井蝦仁
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
此菜名又稱“叔嫂傳珍”。據(jù)傳在宋朝，有叔
嫂二人為兄、為夫報(bào)仇，但屢次未成 , 因?yàn)楦惺艿?/p>
生活之酸甜，從而創(chuàng)出了這道菜。“西湖醋魚”選
用體態(tài)適中的草魚，先在水中放養(yǎng)數(shù)日，清除體內(nèi)
雜質(zhì)和土味。制作時(shí)只用開水加調(diào)料，魚肉以斷生
為度，食其鮮嫩和本味?；鸷蛞蠓浅?yán)格，三四
分鐘恰到好處。成菜胸鰭豎起，魚肉嫩美，帶有蟹
味，別具特色。
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.
西湖醋魚
West Lake Carp in Sweet Vinegar Sauce
198
相傳南宋時(shí)，宋高宗趙構(gòu)游聚景園（今柳浪聞
鶯與清波公園），偶然吃了錢塘門外宋五嫂制作
的魚羹而大加贊賞，宋五嫂的魚羹從此出了名，一
直流傳至今。現(xiàn)在的“宋嫂魚羹”經(jīng)過歷代廚師的
不斷改進(jìn)，以肉質(zhì)細(xì)嫩、鮮美著稱。它以蒸熟剔去
皮骨的鱖魚為主料，輔以熟火腿、熟筍、水發(fā)香菇、
蛋黃及各種調(diào)料。成菜色澤鮮艷，味道鮮嫩潤(rùn)滑
似蟹羹，故又稱“賽蟹羹”。
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”.
宋嫂魚羹
Sister Song's Fish Broth
West Lake Carp in Sweet Vinegar Sauce
美食杭州 Hangzhou’s Cuisine
199
“ 東坡肉”的 命名 源
于其發(fā)明者——北宋著名
文學(xué)大家蘇軾。宋元祐年
間，蘇軾出任杭州知州，他
率民 眾疏浚西湖，筑堤灌
田，造福人民。百姓感謝他
的貢獻(xiàn)，送 給他許多酒和
豬肉。他便將兩者一起 烹
調(diào)，結(jié)果烹制出來(lái)的豬肉
色澤紅亮，味醇汁濃，酥爛
而不碎，香糯而不膩，十分
美味。于是，此菜便流傳開
來(lái)，如 今成了杭 州各大 菜
館的必備菜。
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.
東坡肉
Dongpo Pork Stewed
in Brown Sauce
200
這些杭州名菜也值得一品：西湖莼菜
湯、干炸響鈴、油燜春筍、蜜汁火方、斬魚
圓、紅燒卷雞、筍干老鴨煲、杭三鮮……
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.
“叫花童子雞”不僅因?yàn)槠湮兜?/p>
酥香，更因?yàn)槠洫?dú)特的做法而出名。上
桌時(shí)是一團(tuán)燒得堅(jiān)硬的泥團(tuán)，用錘子
敲開，里面是用荷葉包裹的童子雞，鮮
香撲鼻，令人食指大動(dòng)。相傳這道菜
是古時(shí)候一個(gè)乞丐發(fā)明的，一天他抓
到一只雞，苦于沒有廚具烹飪，就效仿
烤紅薯的方法 , 用爛泥把雞包裹起來(lái)
丟進(jìn)了火堆，泥巴烤干后雞也熟了，一
剝泥巴，雞毛自行脫落，頓時(shí)香氣四溢。
后來(lái)這種做法傳入酒樓，又經(jīng)歷代廚
師不斷改進(jìn)，就有了聲名遠(yuǎn)揚(yáng)的“叫
花童子雞”。
叫花童子雞
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.
千百年來(lái)，各類民間小吃一直是杭州人的最愛。南宋《夢(mèng)粱錄》這
般描述：“自大街及諸坊巷、大小鋪席，連門俱是，即無(wú)虛空之屋?！庇纱?/p>
可見小吃店數(shù)量之盛。而“角子”（餃子）、“索餅”（面條）、“焦堿水錐”
（炸元宵）、“浮團(tuán)子”（湯圓）, 甚至“油條”、“蛋炒飯”都發(fā)明于宋代，
光是以蘇東坡命名的“東坡小吃”就有東坡餅、東坡羹、東坡酥、東坡玉
糝、東坡芽膾、東坡豆花……
杭州小吃之所以如此有市場(chǎng)，緣于一個(gè)“土”字。出身于民間的這類
小吃經(jīng)歷了千年傳承與改良，雖其貌不揚(yáng)，卻價(jià)廉物美，深受百姓的歡
迎，從而在杭州飲食中占據(jù)了獨(dú)特地位。于是，杭州的街頭巷陌、犄角旮
旯便成了眾多“土得掉渣、美得咋舌”的特色小吃落腳處。它們蘊(yùn)藏著無(wú)
窮的靈性與生命力，從別樣的角度讓你領(lǐng)略杭州的美食風(fēng)情。
小吃——街頭巷陌的煙火記憶
Snacks— Memories of Folk Life
202
它是杭州特有的傳統(tǒng)風(fēng)味小吃。相傳南宋時(shí)，
望仙橋畔王二油的一種油炸食品很好吃 , 由于他恨
秦檜，所以取名“油炸檜”。但“油炸檜”有時(shí)炸多
了賣不出去，冷了又軟又韌。于是他將冷掉的“油炸
檜”與蔥段一起卷入春餅，再用鐵板在平底鍋上壓
烤，烤到金黃后，涂上甜面醬，頓時(shí)蔥香可口，便取
名叫“蔥包檜兒”，一直深受百姓喜愛，流傳至今。
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.
蔥包檜兒
Shallot Stuffed Pancake
美食杭州 Hangzhou’s Cuisine
203
它號(hào)稱“吳山第一點(diǎn)心”，層酥堆疊，上尖下圓，形似金山，覆以細(xì)綿白
糖，入口脆而不碎、油而不膩，香甜味美。相傳五代十國(guó)末，趙匡胤在安徽壽
縣被圍，當(dāng)?shù)厝藗冇美踝用嬷瞥伤钟惋炛гw軍，最終使趙軍獲勝。北宋王
朝建立后，趙匡胤常命御廚制作此餅，并稱為“大救駕”。南宋遷都臨安（杭
州）后，此點(diǎn)心從御膳房傳至民間。吳山一帶的酥油餅尤其有名。
“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.
吳山酥油餅
Wushan Crisp Cake
204
“幸福雙”最早由百年老店知味觀創(chuàng)制，因它一般是
成雙成對(duì)供應(yīng)，故名“幸福雙”。制作時(shí)將面團(tuán)搟成皮后，
包入細(xì)豆沙、糖板油、八果料，然后用手捏攏，在大火中蒸
5 分鐘即成。成品“幸福雙”油潤(rùn)多餡，皮薄綿軟，香甜可
口。若復(fù)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.
幸福雙
Happy Pairs
美食杭州 Hangzhou’s Cuisine
205
“片兒汆”由杭州百年老店奎元館首創(chuàng)，是杭州的
一種著名湯面，它的澆頭主要由雪菜、筍片、瘦肉絲組成，
鮮美可口，已有百余年歷史。其特色在于雪菜和筍片的鮮
美，讓食客回味無(wú)窮。片兒汆價(jià)格適中，是杭州市民最喜
愛的日常小吃之一。
【備注：汆（cuān），下面“水”，上面“入”, 古
人說“入沸水為汆”，一汆就起，講究的是鮮嫩。不過，
現(xiàn)在杭州人約定俗稱地寫成了“片兒川”?！?/p>
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.
片兒汆
Pian' er cuan Noodles
206
此糕點(diǎn)據(jù)傳是南宋時(shí)百姓為鼓舞韓世忠率領(lǐng)的韓家軍出征將士而特制的，糕上有
“定勝”兩字，后被稱為“定勝糕”。制作時(shí)，將配置好的米粉放進(jìn)木制印版里，中間放入
紅豆沙，在獨(dú)立的模具中蒸少許時(shí)間就高溫成形了。成品定勝糕呈淡紅色，松軟清香，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.
定勝糕
Dingsheng Cakes
其他值得一嘗的杭州特色小吃：西湖藕粉、桂花糯米藕、油冬兒、貓耳朵、蝦爆鱔面、
鮮肉小籠、素?zé)Z。
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.
中國(guó)人開設(shè)酒樓歷史悠久，一張《清明上河圖》中就有兩座
酒樓。自從南宋建都杭州后，歌舞升平間，飲食業(yè)成了杭州商業(yè)
中最大的行業(yè)之一，各大酒樓裝飾豪華，器皿精美，鑲金飾銀。
京杭名廚濟(jì)濟(jì)一堂，南北菜肴無(wú)間交流，烹飪技術(shù)精益求精。
到如今，杭州老字號(hào)酒店并沒有躺在“祖上的榮譽(yù)”中止步
不前，而是與時(shí)俱進(jìn)，老樹發(fā)新芽，不僅積極挖掘歷史傳統(tǒng)菜的
內(nèi)涵，讓金字招牌重放光芒，還打破地域局限，根據(jù)食客的不同
喜好，在守成中創(chuàng)新、在繼承中發(fā)展，用更具包容性的創(chuàng)新菜去
適應(yīng)日益豐富的消費(fèi)需求。進(jìn)入新世紀(jì)以來(lái)，新杭州菜的名聲越
來(lái)越大，許多品牌餐館走出杭州、走出浙江，甚至在海外也開起
了連鎖店。
酒樓——山外青山樓外樓
Louwailou Restaurant
208
如果既要美景入眼，又要美食入口，
那么一定要選擇樓外樓。菜館名的由來(lái)有
兩種說法：一說是此樓業(yè)主洪瑞堂取自林
升《題臨安邸》中的“山外青山樓外樓，
西湖歌舞幾時(shí)休”；另一說是因菜館建在
近代著名學(xué)者俞樾的俞樓前側(cè)，洪瑞堂就
到俞樓請(qǐng)先生命名，俞樾說：“既然你的
菜館在我俞樓外側(cè)，那就借用南宋林升‘山
外青山樓外樓’的名句叫‘樓外樓’吧！”
無(wú)論哪種說法，都為菜館增添了濃厚的文
化情趣。孫中山、魯迅、郁達(dá)夫、竺可楨、
馬寅初、豐子愷、潘天壽等歷史名人都光
臨過樓外樓。樓外樓名廚云集，佳肴迭出，
西湖醋魚、宋嫂魚羹、蜜汁火方等風(fēng)味獨(dú)
具一格，是中外旅客傾慕的名菜。
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.
樓外樓
Louwailou Restaurant
最傳統(tǒng)的名酒樓
The Most Famous Traditional Restaurants
山外山始創(chuàng)于 1903 年，店名出自宋詩(shī)“山外青山樓外樓”，與樓
外樓、天外天并列為西湖三大名菜館。山外山以烹調(diào)杭州名菜見長(zhǎng)，叫
花童子雞、西湖醋魚、東坡肉、宋嫂魚羹等聞名遐邇，另有特色菜“龜
鶴同春”、“竹筒甲魚”、“花好月圓”、“山外白玉煲”等也深得中外賓
客青睞。山外山菜館的當(dāng)家菜當(dāng)屬“八寶魚頭王”，其魚頭重達(dá)兩三公
斤。魚要先在泉水中放養(yǎng)幾天，去除泥土腥味，然后烹飪。菜做成后置
于青花瓷盆中，魚頭鮮嫩酥滑，湯汁濃釅如乳，輔以鮮紅的河蝦、碧綠
的菜心、紫紅的火腿、黝黑的海參及香菇、竹蓀、魚圓等配料，為江南
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
皇飯兒亦叫王潤(rùn)興，是杭州知名老字號(hào)餐館，擁有兩百多年的歷史。相
傳當(dāng)年乾隆下江南時(shí)獨(dú)游吳山，恰逢下雨，便躲進(jìn)山腳下一戶人家的屋檐下
躲雨，哪知雨越來(lái)越大，乾隆又冷又餓，只好向主人家索求食物。主人阿興
是杭城一家飯店的伙計(jì)，家境貧困，只能用留下來(lái)的半爿魚頭和一塊豆腐，
放在砂鍋中燉了燉招待乾隆，沒想到乾隆吃得津津有味，回京后也難以忘
懷。時(shí)隔幾年后，乾隆又下江南，為感恩當(dāng)年阿興的招待，贈(zèng)銀資助阿興開了
一家飯館，并親筆題字“皇飯兒”（一說為“王飯兒”），為其招攬生意。從此，
皇飯兒遠(yuǎn)近聞名，菜也越做越好，一直傳承至今，成為杭州的百年名店。
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.
皇飯兒
Imperial Restaurant
“知味停車，聞香下馬。欲 知我味，觀料便知?！?/p>
知味 觀創(chuàng)建于 1913 年，是國(guó)家商務(wù) 部認(rèn) 定的 首批中
華老字號(hào)、中國(guó)十大餐飲品牌企業(yè)之一。知味觀在杭州
幾乎家喻戶曉，大部分杭州人的記憶中都有知味觀的
小籠包、貓耳朵、幸福雙。在發(fā)展杭州特色小吃的基礎(chǔ)
上，知味觀取各地精華，由名廚掌勺，研發(fā)出“雪梨火
方”、“椒 麻 藕 夾”、“蟹 黃 橄 欖 魚”、“蟹 釀 橙”、“雞
汁銀鱈魚”、“龍井問茶”等新品杭菜，深受食客的喜愛。
“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.
知味觀
Zhiweiguan Restaurant
212
奎元館是杭州一家以面條為
主的老字號(hào)餐館，距今已有一百
多 年歷史。清 同 治 六 年（1867），
有一安徽人在官巷口開了家徽州
面館，沒什么名氣。一天，一個(gè)外
地窮秀才來(lái)杭趕考，進(jìn)店要了一
碗清湯面，老板憐其寒酸，特意
在面底放了三只囫圇蛋，預(yù)祝其
“連中三元”。多年后秀才高中，
又 回 到 這 家 面 館，為 感 謝 面 館
主人當(dāng)年的鼓勵(lì)，親筆題贈(zèng)“魁
元館”三字招牌，面館從此生意
日漸興隆。后因忌諱“魁”字為
“鬼”旁，改為“奎”字，一直沿
用至今。一百多年來(lái)，奎 元館接
待了蔡廷鍇、蔣經(jīng)國(guó)、梅蘭芳、竺
可楨、蓋叫天、周璇、金庸等名人。
奎元館經(jīng)營(yíng)的面食品種達(dá)百種之
多，其中最負(fù)盛名的要數(shù)片兒汆
面和爆鱔面。
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.
奎元館
Kuiyuanguan Restaurant
美食杭州 Hangzhou’s Cuisine
213
外婆家餐飲連鎖機(jī)構(gòu)成立于 1998 年，目前擁有“外婆家”、
“指福門”、“第二樂章”、“金牌外婆家”、“爐魚”、“鍋小二”、
“Uncle 5”七大知名品牌以及高端品牌“宴西湖”。它以精準(zhǔn)的
定位、高性價(jià)比的優(yōu)質(zhì)菜品和專業(yè)貼心的服務(wù)成為杭州餐飲業(yè)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.
最有活力的新興杭菜館
The Most Vibrant Emerging Hangzhou Restaurants
214
弄堂里是一家以杭幫菜為主的餐飲連鎖店，在杭州幾
乎家喻戶曉。在這里，除了能品嘗到老杭州的味道，更能感
受到藝術(shù)與美食的碰撞、古典與現(xiàn)代的交錯(cuò)、東方與西方的
融合。弄堂里除了杭幫菜，還融合了各地美食，無(wú)論是北方
人、南方人，或者是外國(guó)游客，都有可能在這家餐廳找到家
鄉(xiāng)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
杭州知名中餐連鎖餐廳。1998 年，新白鹿從杭
州耶穌堂弄的一家小面館起家，開啟杭州人排隊(duì)
吃飯的先河，是一家連續(xù)十多年排隊(duì)等翻桌的人氣
餐廳。新白鹿價(jià)格親民，以杭幫菜為主，融合各大
菜系做法，以蛋黃雞翅為代表的招牌菜，深受各地
食客好評(píng)。
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
圖書在版編目（CIP）數(shù)據(jù)
杭州 : 漢英對(duì)照 / 杭州市人民政府新聞辦公室編
. — 杭州 : 杭州出版社 , 2016.8
ISBN 978-7-5565-0491-6
Ⅰ. ①杭? Ⅱ . ①杭? Ⅲ . ①杭州市－概況－漢、英
Ⅳ . ① K925.51
中國(guó)版本圖書館 CIP 數(shù)據(jù)核字 (2016) 第 170471 號(hào)
杭州
杭州市人民政府新聞辦公室 編
責(zé)任編輯：夏斯斯
出版發(fā)行：杭州出版社（杭州市西湖文化廣場(chǎng) 32 號(hào) 6 樓）
電 話：0571-87997719／郵政編碼：310014
網(wǎng) 址：http://www.hzcbs.com
設(shè)計(jì)制作：杭州云鼎廣告有限公司
印 刷：杭州捷派印務(wù)有限公司
經(jīng) 銷：新華書店
開 本：889 mm×1194 mm 1/32
印 張：7
插 頁(yè)：1
字 數(shù)：230 千
版 印 次：2016 年 8 月第 1 版 2016 年 8 月第 1 次印刷
書 號(hào)：ISBN 978-7-5565-0491-6
定 價(jià)：50.00 元
（版權(quán)所有 侵權(quán)必究）
圖片說明：書中部分照片無(wú)法聯(lián)絡(luò)作者，作者可持相關(guān)資料，與 0571—86965505 聯(lián)系，領(lǐng)取稿酬。
封面書法：沙孟海
翻 譯：董 明
英文審讀：徐雪音 Ethan Jones 鄭雅來(lái)
定價(jià)：50.00 元
