Hangzhou, often dubbed a "food desert," reveals its culinary gems, surprising many.

West Lake* Longjing Tea and Jiuqu Hongmei Tea

Renowned for its tea culture, West Lake boasts the world-famous Longjing tea and the unique Jiuqu Hongmei tea from Shuangpu town, offering a refreshing winter taste.

Caviar sourced from Qiandao Lake, Chun'an county. [Photo/WeChat account: hzmrsb]

Chun'an county: Caviar

Chun'an's "black gold" caviar dominates China's market. It is sourced from Qiandao Lake's pristine waters, and the county will soon host an international caviar experience center.

Saffron produced in Jiande city. [Photo/WeChat account: hzmrsb]

Jiande City: Saffron

Jiande's saffron fields paint the landscape, with the region supplying half of China's saffron and transforming it into essential oils and masks.

White shrimp bred in Xiaoshan district. [Photo/WeChat account: hzmrsb]

Xiaoshan district: White shrimp

Xiaoshan boasts the country's largest white shrimp breeding base. The shrimp are renowned domestically and exported to over 20 countries, fueling the local economy.

Tonglu county: Monascus wine

Tonglu's centuries-old monascus wine tradition, preserved by the She ethnic minority, offers a rich aroma.

These specialties, alongside Yuhang's rice cakes, Qiantang's barley wine, Fuyang's tofu skins, and Lin'an's hickory nuts, showcase Hangzhou's culinary diversity and allure.