Master Hu Zhongying, the master of Hangbang cuisine, said: "Hangbang cuisine has been winning many awards in various domestic competitions, and once achieved the highest score. However, Hangbang cuisine pays attention to the selection of ingredients, and cooking skills and difficulties are also involved. Not every restaurant

They can all cook it well. Although some restaurants are cooking Hangzhou cuisine, the cooking methods and ingredients are wrong," said Zhou Hongcheng, deputy director of the Zhejiang Provincial Food Culture Research Institute. Some netizens said that Hangzhou is a food desert.

His personal opinion, although the statements of these netizens are a bit exaggerated, they also tell part of the truth.

Zhou Hongcheng comes from Chongqing, the capital of gourmet food, and has been engaged in research on food culture for many years.

He said that compared with the important food cities in China such as Chengdu, Xi'an, Beijing, and Shanghai, Hangzhou does not have a few famous food streets. For example, there are Guijie Street in Beijing, Kuanzhai Alley in Chengdu, and hot pot restaurants everywhere in Chongqing.

Cities with Huaiyang cuisine, such as Yangzhou, have a developed breakfast culture, and Shanghai has a popular nightlife bar culture.

Except for a few places in Hangzhou, it becomes deserted after 9 pm.

The few food streets also lack fireworks, and Hangzhou residents don’t pay much.

Secondly, Dean Zhou believes that one of the characteristics of Hangbang cuisine is that it is "palatable but unpleasant". Hangbang cuisine attaches great importance to the original taste of healthy food. Many classic dishes lack pungent flavors and are less popular among young people.

Zhou Hongcheng suggested that first, moderate liberalization of institutional management should be used to further promote the night economy.

At present, some places in Hangzhou allow stalls to be set up, which is very helpful for the city's fireworks. There have been some breakthroughs in urban space management, allowing more space in the city for food vendors to start their own businesses.

Second, Hangzhou cuisine itself should be more innovative.

There are many young people starting businesses in Hangzhou. Their tastes are more diversified and they have higher cost-effectiveness requirements for dishes. Hangzhou cuisine should learn from the best of others and focus on innovation and integration of dishes in the new era.