The signboard of Ciwu Noodles is often seen after coming to Hangzhou.

I thought it was such a different noodle, but when I looked at the menu, I didn't think it was anything special.

But it’s big noodles, three fresh noodles, etc., which are not much different from Hangbang noodles.

So I was disappointed and didn’t have much expectations.

When the noodles were served, I, who was still feeling gloomy, suddenly woke up.

Some people like to eat noodles by picking up a few noodles and not breaking them halfway.

Ciwu Da Noodles may not be suitable for this way of eating. It requires holding a large chopstick and stuffing it into your mouth with the soup and rich ingredients.

The first thing you taste is the deliciousness of the soup, and the second thing you taste is the firmness of the noodles as you chew on your back gums.

Like freshly fermented dough, the dough slowly springs back when pressed with your hands, and the noodles have their own personality.

Compared with Ciwu Noodles, where a bowl of noodles can support a shop, Shengzhou snacks are more varied and delicious.

Xiaolongbao, rice cakes in tofu soup, fried rice...everything is eaten from morning to night.

Xiao Long Bao with tofu filling. Xiao Long Bao with tofu filling was surprising at first, but considering the taste of Mapo Tofu Bao, Xiao Long Bao with tofu filling should not be much different.

The thin outer skin is crystal clear, and you can vaguely see the filling inside.

When the buns were served, the skin changed color due to the filling.

When you take a bite, the pop-able southern tofu bursts into bloom in your taste buds. The tough and tender skin complements the smooth and soft filling.

The more I eat it, the more I feel it has a meat-like aroma and a pure taste that is incomparable to meat.

Rice cakes in tofu soup. The rice cakes we usually eat are either cylindrical or flaky, while Shengzhou rice cakes are square and long.

Nian gao is mainly made from late japonica rice, which is chewier and less sticky than indica rice.