Juying Noodle House:

Hangzhou first piece of Sichuan

Signature noodle: piece of Sichuan

Juying Noodle House, XiongZhenLou near the face of a small unobtrusive noodle shop, has become almost a legend in Hangzhou city store. The restaurant is known as Hangzhou's No. 1 Piece of Szechuan, and regulars will familiarly order a bowl and ask for dregs of oil, mushrooms and a poached egg to be added to the noodles.

From 5 or 6 a.m. until 1 p.m., there's always a long line in front of Juying. Many people come from far away using various means of transportation, including the legendary Mercedes-Benz, BMW and other famous cars. Whether you are the CEO of a company commanding thousands of troops or a small employee earning only a thousand dollars a month, you will invariably receive a number to stand in line. If you go in the middle of the day, it's not uncommon to wait 40 to 50 minutes for a bowl of noodles. But many people wait so willingly.

The store is small, with only six or seven tables inside, so most people sit at tables in the open air, crammed in with strangers. Even in the middle of winter, there were just as many people with white breath coming out of their mouths, holding bowls of noodles in the cold wind and eating them.

Juying's noodle shop has a few other iconic signs, including its owner, a man who looks a lot like Yuen Wah in Hong Kong movies, and who often wears a pair of army pants to keep himself busy. The second is the woman in charge of collecting the money, even if there are more than 20 people ordering different kinds of noodles at the same time, she always forgets and never puts your noodles on another person's table. The third is that this noodle shop even has winter and summer vacations, and there is always a fixed period of time before and after New Year's Eve and in the heat of the day when the shop is closed for the day.

The best noodle shop ? University Road Noodle Shop:

Signature Noodle: Pork Liver Noodle

Walking back and forth along University Road, the dingiest and most dilapidated looking store is the University Road Noodle Shop. It doesn't have an official name, just two words on the door beam: noodle store, and the three words "University Road" are added by diners themselves. Recently, a TV station is said to have put up a plaque calling it "the best noodle shop".

The noodle store on University Road was branded by pork liver noodles. Noodle is a little bit of raw kind, with the pig liver fried very much in place, not so tender to see blood, but also will not be old at all, the flavor even more than a famous restaurant in the city to do the pig liver of vegetable stalks. Even so, the magic of the pork liver noodle is no match for the boss's wife at the door. In the middle of the day, when tons of people pour into the store, each one reporting the type and quantity of noodles they want, the small, eyeliner-wearing boss's wife is constantly stirring the liver in her hands, and doesn't have time to double-check the customer's order. A few minutes later, a steaming bowl of noodles is placed in front of the customer's eyes, and no one has ever heard of a mistake.

With a bowl of noodles, no one has the heart to sit in the small store for a minute more, and rush to check out. More God thing here, as long as you go to her and say "check out", she did not have to lift her eyelids, you can eat what, how much money you need to accurately report to you.

Zhong'er Noodle House: Hold up the big noodle bowl and drink up the soup

Signature Noodles: Pork Waist Noodle, Sanshui Noodle, Beef Brisket Noodle

The east end of Xixi Road - where many sewing stalls were gathered 10 years ago - is across from a small noodle house that opened four years ago and started out as a no-name restaurant, but then the business caught fire and the noodle house was opened. The business caught on, and the sign on the facade now reads Zhong'er Noodle Shop.

The most famous noodle shop in Zhong'er is the pork waist noodles, that is, the toppings of the noodles have a pork liver and a cashew flower, the amount is very sufficient, the pork liver is very tender, the cashew flower is absolutely not a little bit of stench, and the quality of the consistency of this is the diners "stick to" this position in the Zhong'er of the **** with the same reason. Three fresh noodles and beef brisket noodles are also the star product here, and pork waist noodles, Zhong'er Noodle House soup is the word of mouth said good, big appetite will usually hold only a bowl of gulp gulp gulp gulp gulp gulp gulp gulp gulp gulp gulp gulp gulp gulp gulp gulp gulp.

The noodle store usually closes after midnight, but there is no guarantee that there will be less of this noodle or that noodle at any stage of the day, as each noodle is equipped with a limited amount of ingredients and is sold out on the same day it is purchased, so those who can't afford it will have to hurry up the next day.

There's a small alleyway in the wall next to the noodle store, a bit of a baiyuan, with a few tables and chairs, and broth simmering in a tall pot on a coal-cooking stove. Several one-meter-high pots are simmering with bones, mutton and so on, and the fresh flavor of the soup in the noodles comes from here.

Besides the one on Xixi Road, Zhong'er Noodle House now has two chain stores, but for some reason, it's the most dilapidated store that has the best reputation in the jungle, and it's still the one people are most willing to come to for noodles. Many people say that, again, Zhong'er, the noodles are still the most authentic on Xixi Road.

Hutian Beilang Noodle Shop: Hand-rolled noodles are strong enough

Signature Noodle: Sanshui Noodle

This is also an unnamed noodle shop in a remote location. You have to find Xia Yan's former residence in Yanjialiang, then walk down a long, narrow alley called Hutian Beilang. If you look up and see a dilapidated sign that says "Noodle House," you've found it.

The store is small, no more than 10 square meters, and serves only hand-pulled noodles, dried vermicelli and rice cakes, no fried dishes. The noodles are all hand-rolled by the owner's wife, who wakes up at 5 a.m. every day, without baking soda or alkali, and the texture is completely different from that of machine-made noodles. Because the noodles are wide and slightly hard, they don't hold up well, and at the suggestion of a customer, a while back, the boss's wife even changed to a batch of thicker disposable chopsticks.

Every day, the best time for business is at noon. Around 12 o'clock, the phone rings non-stop, and basically people who do business at the East Station Commodity Market order takeout.

The noodles with bok choy and snow peas are 4 yuan a bowl, and the dai pai noodles are 6 yuan. Ask about the specialty noodles here, and the owner's wife will be sure to recommend the $6 triple-fresh noodles. With dried shrimp, shellfish, mushrooms and bok choy, the noodles are ample in quantity and toppings, and the soup is not old but thick enough.

The owner's family is from Wenzhou and has been running a noodle store here for six years, making it a popular spot for repeat customers. She also has a very beautiful daughter who is a senior in high school and comes to the store to help out when she can. So if you happen to come to this noodle store on a weekend for noodles, you might even run into this beauty.

Baijingfang Noodle Shop: A noodle store on the second floor of a residential building

Signature Noodles: Dai Pai Noodle, Da Gui Noodle

Without this sign, no one would have thought that there would be such a small noodle store doing good business in this residential building.

To find this store, you first have to find Yao's Blind Massage in Baijingfang. Walk out the back door of this massage parlor, then turn right and go up to the 2nd floor, and you will be greeted by a home. It serves the usual varieties of noodles, including big pork chop noodles, beef noodles and large intestine noodles ...... and also sells rice with rice.

The owner and the owner's wife are Hangzhou locals, and have a son who will soon complete his studies specializing in pastry making. This is their place of business as well as a place to eat and live.

This is the tenth year that the noodle store has been in operation, and most of the business is done by neighbors. Therefore, you can often see such a scene: the boss will be a bowl of noodles to the customer in front of, he also sat down, in Hangzhou and the other side of the conversation, may also drink a few bottles of beer, it is very close to each other. Sometimes, some of the familiar old customers themselves to add a few slices of pork liver or other small dishes to the noodles, the boss will not be too concerned.

Fuxing South Street noodle store: eating noodles on the bench into the scenery

Signature noodles: pork liver noodles, mixed Sichuan

Evening, in the Fuxing South Street back and forth a number of times, just did not find this legend of popularity is very strong noodle store. When I asked, I realized that a small store behind me with no identifying signage and a closed iron gate was the one, but it only did business in the morning and at noon.

So the next day, I made an early morning visit, and the noodle store was busy. There was a long line of people waiting for their noodles, and a bunch of them were sitting on small benches in front of the store, giggling and eating. From time to time, people drive by, and there are no fewer than four or five cars parked on the sidewalk.

The owner's wife said the noodle store closes after 2 p.m. every day because "business is not done". The store's specialties are pork liver noodles and bibimbap, while beef noodles and large intestine noodles are not sold. 6 yuan bibimbap is one of the most popular types ordered by customers. In their words, it's flavorful, plentiful, and the accompanying soup is quite fresh, and would be even better with some cashews and oil dregs.

Customers who come here for noodles have a special habit of eating in front of the store, even if there are still seats available inside. After ordering, most of them consciously find two benches and line up, waiting to pay with one hand and get their noodles with the other. After the noodles arrive, they sit down on one bench, put the noodles on the other, and start chewing on the chops and noodles, without any regard for their image or the eyes of passers-by. There is no shortage of fashionably dressed women.

Bench Noodle House on Hushu North Road: Even the worst environment is a must

Signature Noodles: Pork Liver Noodles, Dai Chai Noodles

It is no coincidence that the history of this bench noodle house on Hushu North Road should be even longer than that on Fuxing Road, and it has a much louder reputation in the world.

If you arrive at the location of Hushu North Road near Xiaohe Street, just drag someone from the road to ask: Where is the bench noodle shop? Nine out of ten people would be able to answer.

Bench Noodle, divided into the field and the field, there are tables and chairs in the field, but dim narrow, total **** can not accommodate ten people; outside the field is in fact the open space on the side of the road, there are no tables and chairs, only countless a high and a short bench - the short bench is a stool, a little higher bench acts as a table, at first glance, people like a bird stopping to eat noodles there. At first glance, people looked like birds stopping there to eat their noodles. Perhaps it's because of the openness and ventilation that the outside is more popular.

To be honest, never patronized this store and is about to patronize the people, really have to have some psychological preparation: although here from the small river straight street next to the bright river is only a few steps away, but eat bench noodles and can not enjoy the beautiful scenery, but rather in the noodle mixed with some of the cars contribute to exhaust fumes and the surrounding demolition of the house when the dust; the worst thing is that the previous set of people ate and drank enough to pat the clothes and go, and then later on the people to accept not only the bones they discarded, which were all over the place, but also a shiny, oiled bench.

This place specializes in big pork chop noodles and pork liver noodles. A family of three runs this noodle store, and the person in charge of burning the noodles is the old mother, who burns the noodles by the bowl from 5 a.m. onwards. Some diners have heard her old man say countless times that money can't be earned, and that people need to rest -- so the place is usually sold out by noon, and even then there are always people who drive all the way over here in their cars to eat the noodles, but they can only return home lost.

Aqiang Noodle House: pricey, good reputation

Signature noodle: shrimp eel

Aqiang Noodle House on Fuxing South Street has a good reputation online, and people often drive there and wait 10 minutes or more for a bowl of noodles, especially on weekends.

When I go, people are already seated inside and out, with those outside the door sitting on small benches with large bowls purring away, while the owner's wife is nimbly tossing toppings in a wok.

There are two main types of noodle dishes here: soup noodles and bibimbap, and also stir-fry dishes. Except for five types of noodles, including sliced Sichuan, big pork chop noodles, shredded pork noodles and pork liver noodles, which are priced at less than 10 yuan, other noodles, such as cashew flower and big intestine noodles and popped eel cashew flower and big intestine mixed Sichuan, are priced at between 10-40 yuan, which is a mid-to-high-end route. Add $3 for additional mushrooms. Add tomato for 2 yuan, bamboo shoots for 4 yuan, and drippings are added for free.

Shrimp popped eel can be considered the specialty noodle here, with heavy enough oil and rich flavor, but a small price tag at 27 yuan a bowl. The owner's wife says the eels are bought directly from the farmer's market across the street and cooked on the spot, so they are especially fresh. The noodles with cashew flower and pork liver also have a good reputation.

The little girl who picks up has a good memory, and can't forget what noodles everyone eats and how much a ****, so she usually doesn't make a mistake. If you want to go to this store at noon time to eat noodles, please remember to be a little early, late may have to stand to eat, the small bench are not necessarily enough it.

Aliang Noodle Shop: The flavor of old Hangzhou

Signature Noodles: Eel Noodle, Yellow Noodle

Aliang Noodle Shop is located at the end of Gao Yin Street, with a concave frontage, and the only thing that stands out is a line on the store's name that reads, "Old Scholar Chef". It looks like an ordinary noodle store, the store is not big, the location is not conspicuous, the decoration is also general, but in the jianghu reputation is very big. Among the diners who follow it, there are not only the bosses of some neighboring hotels, but it is said that even the bosses of some famous restaurants in Hangzhou city are also the regular customers here.

The nine round tables in the store are mostly shared, and some of the guests are seated without making a sound, reading the newspaper, but the owner's wife, who is like a roundworm in their stomachs, always delivers different noodle dishes to the front of the guests who need them -- most of whom turn out to be regulars, and most of whom are old Hangzhou residents.

The store specializes in eel noodles, as well as A Liang's authentic "two-face yellow," a crispy noodle dish fried in oil and topped with shredded pork, dried tofu and green onions.

Shrimp pop eel noodles, pop eel over the bridge, pop eel half soup ...... and so on, and then on the plate of a few dollars of soybean fried stinky tofu, the main ingredient is the gizzard and the belly head of the old Hangzhou "pop double crispy", quite famous "brine egg roast pork "The small noodle store is filled with the flavor of old Hangzhou.

No Name Noodle Shop in Desheng District: People often even order a single topping

Signature Noodle: Pork Liver Noodle

This noodle store in the district opposite the back door of ZJIT occupies only a small room in the community center, and every day there are always a lot of customers waiting to eat noodle outside, surrounded by office workers, students at school, residents in the community, and, of course, the Of course, there are also people who have heard of its fame and come here on purpose. Such a queue continues until 2 p.m. before it comes to an end.

During the midday rush, people waiting to eat the noodles are packed into piles at the door, and regular customers, experienced in "combat," go outside the kitchen to get their numbers first, and then wait patiently, figuring out what they're going to eat.

The noodle store is run by an older woman, in her forties, who often chats with customers through the window when she's working hard on her noodles. She is most proud of her beautiful daughter, who teaches English at the school, and often says to acquaintances, "Well, she just loves to dress up.

The noodle store is small, with only enough room for two or three small tables indoors, and the rest of the tables and stools scattered in the shade outside. The best thing about the store is the variety of "toppings", such as pork liver, beef brisket and baby yellowtail. Her pork liver noodle dish is the specialty of the restaurant, and the liver is sautéed in a sauce that makes it so tender and flavorful that you can't get enough of it. The toppings can also be ordered individually, so people often order tomato, bamboo shoots and egg noodles plus a beef brisket with pork liver and small yellowtail, which can be the most sumptuous bowl of noodles ever, of course, the taste is not generally good.