There are Hangzhou silk, West Lake Longjing, Jingshan tea, West Lake silk umbrella, Xiaoshan dried radish, etc.

1. Hangzhou silk

Hangzhou silk is light, soft and beautiful in color. It occupies an important position in the traditional Chinese silk weaving industry. Silk fabrics unearthed from Liangzhu dating back 4,700 years have revealed the long history of Hangzhou silk.

2. West Lake Longjing

One of the top ten famous teas in China. It is produced in the mountains surrounding Longjing Village in West Lake, Hangzhou City, Zhejiang Province, hence its name. It has a history of more than 1,200 years.

West Lake Longjing tea is divided into grades 1 to 8 according to the appearance and internal quality. Special-grade West Lake Longjing tea is flat, smooth and straight, with bright green color, fresh and clear aroma, fresh and mellow taste, and tender leaf base. In bloom. The Longjing tea picked before the Qingming Festival is called Mingqian Longjing for short, and is also known as Nuerhong.

3. Jingshan Tea

Jingshan Tea has slender, curly peaks. The standard for picking premium tea is one bud and one leaf or one bud and two leaves. It is made by spreading it in a ventilated place, fixing it at high temperature, arranging and shaping it, finely kneading it, and finally drying it over charcoal fire.

4. West Lake Silk Umbrella

Made with bamboo as the skeleton and silk as the surface, it is light and pleasing to the eye, beautiful in style, and easy to carry. It is known as the "Flower of the West Lake".

There are many varieties of silk umbrellas in West Lake. Some are used for daily use to protect the sun and rain, some are colorful rainbow umbrellas, some are used by dancers to hold on the stage, and some are used by acrobatic troupe actors to walk on the tightrope. There are more than 10 varieties including acrobatic silk umbrellas.

5. Xiaoshan dried radish

Xiaoshan dried radish is an outstanding representative of Jiangnan sauce pickling technique. "Yidaozhong" radish is dehydrated and processed using traditional techniques, which takes 300 days to make. It has a fragrant taste, crisp and mellow taste. Authentic Xiaoshan dried radish is "three sun-dried and two pickled". After the radish is cut into strips, it is not salted but directly dried in the sun. It is turned three times a day and dehydrated by the wind.