You can see the name of Hangzhou under almost any article discussing "gourmet desert". I think people who say "there is nothing delicious in Hangzhou" may mean "there is nothing (especially) delicious in Hangzhou". As the capital of the Southern Song Dynasty, Hangzhou naturally has the remains of Lu in the Central Plains. The same is true of noodles. Piachuan's "chop suey" style is not as exquisite as the Soviet-style noodles in Wuyue culture. The so-called "hangzhou dishes" also combines the inheritance of Su Sichang, Jia Hu, Ningshao and the surrounding Central Plains. For example, the common sauced duck, smoked fish and braised pork have more overlap in local cuisines such as thick oil red sauce and Suzhou Creek. For example, fried stinky tofu, steamed dried pork with plums, glutinous rice and sliced bacon. Ningshao cuisine also borrowed "smelly". The West Lake used vinegar fish, peppers and acetic acid, leaving a brand of the Central Plains that cannot be erased.

Of course, if you look deeper, you can trace back to the influence of Huizhou cuisine, such as smoked ham tofu, pickled tofu and the "one-product pot" that appears from time to time on the menu, all of which were brought to the river with Huizhou merchants. All kinds of dishes from Hangzhou to Shanghai. Therefore, it is difficult for you to define what "hangzhou dishes" is. In my opinion, this is a fusion food formed by Hangzhou people based on their pursuit of freshness and seasonality and drawing on the styles of the above places. This can be considered as following the description of Lin 'an City in the Southern Song Dynasty's Dream of Liang Lu: there is no difference between the north and the south in the disorder of food and drink. Integration means innovation. During the Southern Song Dynasty, Lin 'an was a world-famous "gourmet capital", and all kinds of pasta, snacks, condiments and cooking skills were developing by leaps and bounds. The economic base determines the prosperity of diet. With money, restaurants and snacks have more room for development, and night markets have become commonplace from here.

Hangzhou is also the darling of the capital. As the Internet base camp, the chain catering industry is also in full swing. I remember the first time I ate green tea in Beijing and my grandmother's house. I was amazed at its high cost performance. Later, when I went to Hangzhou, I realized that this is a very mature business model, including Xinbai Road and Lane. "The price is not expensive, the environment is good, the dishes are pleasant and the geographical location is superior." I have been visiting this restaurant for some time, especially when you are pushed around and smashed by the surging crowd in the West Lake. Don't be too grateful when you see the big French window with transparent window. However, like most chain restaurants, the satisfaction it brings you is more a sense of control over "how much do you pay for the same service" than satisfying the curious taste buds.

After eating for the first time, the taste buds didn't leave any special memories-once the recipes were mastered, the dishes in these restaurants seemed to have a sense of repetition. So Hangzhou asked me to consider going back to eat, or going to those cheap and practical restaurants.