| ·香梗目鱼蛋 |
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| ·白菜串鸡 |
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| ·川椒龙凤球 |
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| ·干贝蒸肚尖 |
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| ·甘菊猪肚 |
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| ·宁波年糕 |
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| ·知味小笼 |
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| ·三色明虾片 |
| 【菜系】 浙菜 【原料】 明虾(或鱼片、鸡片)15只，腌虾料(蛋白1只，生粉1.5汤匙，盐、酒各1／2汤匙)，葱粒2汤匙，姜茸l／2汤匙，豆苗或芥蓝菜250克，酒l汤匙，香油1茶匙，上汤2汤匙，生粉... |
| ·平湖糟蛋 |
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| ·一品酱羊肉 |
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| ·火踵神仙鸭 |
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| ·清烩鲈鱼片 |
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| ·酥炸牛柳 |
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| ·梅子排骨 |
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| ·百花鸡 |
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| ·麻辣冬笋 |
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| ·爆墨鱼卷 |
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| ·叫化鸡 |
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| ·东坡肉 |
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| ·雪菜黄鱼 |
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| ·干炸响铃 |
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| ·西湖醋鱼 |
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| ·浙菜 |
| 浙江菜简称浙菜，由杭州、宁波、绍兴三种地方风味菜所组成,已有两千年的历史。南宋时在“南食”中占主要地位，明清时更大为发展。杭州菜以爆、炒、烩、炸为主，工艺精细，清鲜爽脆。宁波菜以“鲜咸合一”，蒸、烤、... |
