Every Hangzhou person has a noodle shop hidden in the alleys of old residential areas. As a 20-year veteran noodle lover, I would like to recommend some workshops that are still fresh in your memory.
The noodle shop is close to the Hyatt ★★ ★★Wooden tables, colorful bricks, and hand-painted old Hangzhou walls are different from the market atmosphere of ordinary noodle restaurants. It has a literati and elegant tone that is impressive.
In addition to the charming decoration, the taste of the noodles is also amazing.
Next, I will introduce some pasta dishes from Amway that I think are very good.
The way I eat the noodles is: + oily residue + large ribs + fresh mushrooms + poached eggs. It usually costs more than 20 yuan, but it often costs almost 50 yuan.
If you want to be more aggressive with the fried double kidneys + fried shrimps and eels, it is normal to eat 100 yuan.
But this is also a characteristic of Hangzhou-style noodles. The toppings are all freshly fried, and the oil is very large and fragrant.
The soup is extremely hot, and the noodles are half-cooked, which Hangzhou people like. Just like the cross-bridge rice noodles, the noodles are fully cooked when you are halfway through eating.
And if you think about it carefully, basically any food that people want to eat in China is extremely hot, and hot pot is the best proof.
The fresh pickled vegetables will not make the whole bowl of noodles too salty. I recommend their spicy sauce. Adding a little won't make it too spicy, but the freshness of the entire soup will be improved by several levels!
Nongmian Braised Hoof with Sichuan ★Some people say that Nongmian exists because of Sichuan. This is not an exaggeration at all.
In fact, the Mixed Sichuan noodles that Hangzhou people call look a lot like fried noodles, but they are much smoother than fried noodles.
"Chuan" means "Chuan" because it looks like dried noodles.
Every noodle in this bowl of Sichuan noodles is completely soaked in lard and soy sauce, and the tangy aroma when served makes people have no intention of taking pictures!
This braised hoof is indescribably delicious. It’s not sweet like Dongpo pork. It’s perfect. Why do Hangzhou people love pork belly so much!
In order to neutralize greasiness and reduce psychological guilt, it is recommended to add some green vegetables. Their green vegetables refer to Chinese cabbage.
Other noodle recommendations: Tomato beef brisket noodles, large ribs, stir-fried Sichuan shrimps and fried eels, Fang Chuan from Omi City Middle School and Juying Noodle House from A Bite of China are neighbors. I prefer Fang Chuan because they have a more thorough understanding of the noodle culture.
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There are often Rolls-Royce, Bentley and other luxury cars parked in front of his house. It turns out that Fang Chuan’s loyal fans are from Hangzhou. No matter how big and successful the company is, sometimes he still craves a bowl of Hangzhou noodles in his memory.
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Recommended toppings for Fang Chuan's Pian'erchuan: Enoki mushrooms, kidney flowers, and shrimps (you can take the oil residue for free). Cook the noodles in one pot, stir-fry the toppings in a wok, add oil and stir-fry, then pour in hot water and take out the cooked noodles.
It takes 2 seconds to put it in the wok and it comes out of the wok. The standardized process is implemented to the extreme. One person prepares the dishes, one person holds the spoon, and one person fishes the noodles. It takes an average of one minute for a bowl of noodles to come out of the wok.
The noodles themselves are very thin. Due to the short cooking time, they are a little hard at first but will not become mushy after soaking for a long time. This is very good.
The raw materials are all very fresh. The pickles in Pian'erchuan are fresh pickles, which are green (thick-flavor lovers can remind those who cook the dishes to replace them with dumplings). The winter bamboo shoots are tender and thin (many unscrupulous merchants have begun to use wild rice that looks like winter bamboo shoots in order to reduce costs).
(replaced), but the meat slices were fried a bit too old, the enoki mushrooms were added in a sufficient amount, and the poached eggs were fried very crispy with heavy oil and high heat!
Fang Chuan’s other recommendations: Wild sea bass, Hangzhou braised duck, pork liver noodles, Hida noodles, Hangzhou Jiebai Xinyuanhua★ ★★ ★Hida’s size can’t support my article about a store tour, there are about 12 seats, and even the kitchen costs about 40
㎡, maybe not even a restaurant, more like a noodle stall.
There are only 5 bowls of noodles in one meal, but it has so much to offer that I can make a small recommendation.
Hida Mountain is located on Honshu Island and is like the Japanese Alps.
So it’s understandable that Hida’s soup can be so bland.
Of course, diners who like heavy food can add their own toppings. I don’t want to rate the noodles because I think there are two “add-ons” that hold up the whole restaurant. The special spicy meat sauce. With this bowl of spicy meat sauce, you won’t be disappointed with the noodles.
It will whet your appetite whether served in rice or on top of rice. It is the "culprit" that you can drink right away without leaving a drop of soup★★ ★★ ★One of the most delicious candied eggs in the Hangzhou ramen industry!
! ! I’m not sure Hida can develop in the long run, but I wish it good luck because basically the Japanese ramen in Hangzhou has been taken away.
Eel noodles, in fact, not only the authentic old taste can impress the taste buds, but also some newly opened popular noodle shops can also please diners.