Family portrait rice noodles wrapped in cow. Found at the store: Huaxi Wang Beef Rice Noodles. Found at: No. 8-11, Zijin Community, Gudun Road. I like the smooth and tough feeling of the rice noodles, the taste that lingers between rice noodles and pasta.

I went to Huaxi Wang Beef Rice Noodle Shop once during the snack festival, but just this time, I fell in love with the slightly sour and fragrant beef soup.

We often go to this restaurant on Gudun Road. The basic price is around 5 yuan a bowl. The most famous one is the beef brisket rice noodles, with a pile of pickled vegetables lying in the thick beef soup.

I thought that the sourness would destroy the original flavor of the beef soup, but in fact, this bowl of rice noodles is perfect only with the addition of the store's secretly made sauerkraut.

You can't help but drink the soup, the rich beef aroma is unlike any other restaurant.

If you don’t like beef, it doesn’t matter. There is also Xiaopai rice noodles for 5 yuan a bowl. It is different from the signature rice noodles. It has a rich sauce flavor and a large amount of red chili oil floating on it. Xiaopai is what Hangzhou people say.

The pork ribs and the soup are slightly spicy.

The most worth mentioning is the family portrait in the store, which tightly surrounds the rice noodles with the best tripe, beef tendon, beef nan, and beef tendon (most of the things you can find in cows). It’s so big.

It’s a bowl, but it’s so full of ingredients that you won’t regret ordering it. You can even add toppings. Most of them cost 3 or 4 yuan a portion. There are many varieties. There is also Sichuan pepper powder on the table, which makes your tongue numb when you eat it.

Search for delicious folk delicacies in Ji Feo Xiao Shop [Recommended] It is the last word that the food is delicious. It does not matter if the restaurant environment is not good. We do not eat tables and stools. The last word is that the food is delicious!

The delicacies we found in the streets and alleys of Hangzhou will definitely make the experienced foodies in Hangzhou laugh. They are the best in Hangzhou.

If you don’t believe it, just follow our map and try these delicacies from Jifei Shop yourself.

The number one duck gizzard and duck feet claw in Hangzhou - Shunmin Snack Shop Shunmin is definitely the kind of shop that you would definitely miss if you pass by it: there are a few tables and chairs scattered around in a small shop of more than ten square meters, and it is very different from the street.

There is no difference between the food stalls; Shun Min has no menu, and all dishes are ordered based on the ingredients in the kitchen; Shun Min does not open during the day, but only opens at 8pm every night, and is open until early morning the next day.

The most ordered ones at Shunmin are duck gizzards, duck feet, hairtail, pickled mushrooms, chicken...the moderately salty marinade, and the duck gizzards that are just cooked are the most distinctive ones there, chewy but not too hard.

Dip it in marinade and enjoy its signature Wonton King.

The duck feet in glue sauce are also very signature. Because of the cold weather, the marinade has been frozen together with the duck feet. It's hard to chew the duck feet and taste the somersault "duck feet meat". Because of the hard work, it feels particularly delicious.

The mushroom and pickled vegetables are very fresh, but not the kind of artificial freshness that contains too much MSG. I heard that the pickled vegetables are pickled in-house and are completely original and fresh.

Address: Opposite the Shuangniu Building on Jianguo North Road. Popular dishes: Braised duck gizzards, duck feet in glue sauce, pickled mushrooms. Tasty index: Level 9. The best curry in Hangzhou - Chengjiang Noodle House, diagonally across from Cuiyuan Cinema City, the restaurant is called Chengjiang.

The small noodle shop stimulates my appetite.

Tom Yum Palace Seafood Soup is a must-try.

Spicy to appetize, sour to warm the stomach, and the stirring green coriander, the perfect combination.

When you first take a spoonful of it, the sour and spicy taste is well hidden, but slowly you will find that something is flowing along your mouth, nose, throat, and inner abdomen to form a stream of heat, and then you will sweat.

forehead.

Chengjiang's fish head stew uses the Cantonese cooking method - braised in braised sauce, dried in sauce, and steamed with pork belly. It's really one dish.

In fact, we have long heard of the excitement of fish and meat singing on the stage. Although it is inevitably ambiguous, it is also tolerant of people who love meat.

As for the lack of soup, the spiciness of the fish head is naturally much purer, and the fishy smell is gone. There is no need for ginger, garlic, onions, etc. to smooth things over, and everything irrelevant is put aside.

Finally came the curry.

The red curry in Chengjiang is more original. As for the yellow curry, it has probably been improved with some sweetness added, but it is also suitable for girls who are ambiguous about spicy food.

I have always insisted on ordering curry beef brisket, thinking this is the authentic one.

Onions, potatoes, and red peppers all perform their duties in an orderly manner; while curry is entangled with the flavor of meat and slowly melts in your mouth, just like the passion of a deeply loved woman after she removes the pretense, which is unstoppable.

If you can't push it away, just accept it with open arms.

Address: diagonally across from Cuiyuan Cinema City. Popular dishes: Tom Yum Palace seafood soup, fish head pot, curry. Tasty index: Level 8. The best oil-fried shrimps and fried hairtail in Hangzhou - Big Tou (no store name, that's what everyone calls it anyway)

Datou's oil-fried shrimps and fried hairtail are definitely the best in Hangzhou, and everyone who has eaten here commented so.

There is a big bowl full of fried shrimps in oil, all made from fresh river shrimps.

It's greasy, but it doesn't taste greasy at all.

Each one has a crispy and thin shell.

The shell at the back has been cut open in advance, and after being stir-fried, it opens to both sides, like a light red apron.

The shrimp meat is very sweet and chewy.