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      西湖醋魚、龍井蝦仁、東坡肉、叫化童子雞……當我們看到這些熟悉而可口的名字的時候，我們想到了它們就是我們杭幫菜的代表。杭幫菜最早可以追溯到距今一千多年的南宋，當時臨安作為繁華的京都，南北名廚濟濟一堂，各方商賈云集于此，杭菜達到鼎盛時期。選料嚴謹，制作精細，注重原味，清新爽嫩，這是杭幫菜的特點。菜品圖片摘錄于周老師處。
    

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