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What are the specialties in Hangzhou?
There are Hangzhou silk, West Lake Longjing, Jingshan tea, West Lake silk umbrella and Xiaoshan dried radish.

1, Hangzhou Silk

Hangzhou silk is light, soft and colorful, which plays an important role in the traditional silk weaving industry in China. Silk unearthed in Liangzhu 4700 years ago reveals the long history of Hangzhou silk.

2. West Lake Longjing

One of the top ten famous teas in China. Produced in the mountainous area around Longjing Village, West Lake, Hangzhou City, Zhejiang Province, hence the name. It has a history of 1200 years.

West Lake Longjing tea is divided into 1 ~ 8 grades according to its appearance and internal quality. Super West Lake Longjing Tea is flat and smooth in shape, light green and smooth in color, fresh and high in aroma, fresh and sweet in taste and tender and white in leaves. Longjing tea, which was picked in Tomb-Sweeping Day before, is called Daughter Red for short.

3. Jingshan tea

Jingshan tea is a curly Mao Feng with slender strings, and the picking standard of super tea is one bud and one leaf or one bud and two leaves. Ventilation, high-temperature inactivation, trimming and shaping, finishing rolling and finally drying with charcoal fire.

4. Xihu silk umbrella

With bamboo as the bone and silk as the surface, it is light and pleasing to the eye, beautiful in shape and easy to carry, and is known as the "flower of the West Lake".

There are many kinds of silk umbrellas in the West Lake, including daily silk umbrellas for shade and rain, colorful rainbow umbrellas, dance umbrellas supported by dancers on the stage, acrobatic silk umbrellas used by acrobatic troupe actors to walk a tightrope, etc. /kloc-varieties above 0/0.

5. Xiaoshan dried radish

Xiaoshan dried radish is an outstanding representative of pickles technology in the south of the Yangtze River. "One-knife" radish is dehydrated by traditional technology, which takes 300 days to make. It tastes fragrant, crisp and mellow. Authentic Xiaoshan dried radish is "three drying and two pickling". After the radish is cut into strips, it is directly dried without salt, turned three times a day, and dehydrated by wind.