When many northerners come to Jiangnan, they will feel incredible about the eating habits here: it is obviously the south, and they can eat wheat flour more fiercely than northerners.

Needless to say, Su-style noodle soup, fine noodles with silver thread, red and white noodle soup and various toppings can last for a month. It can be called the "squad leader" in the south of the Yangtze River.

but who is the candidate for "deputy monitor"? I think, Hangzhou noodles and Huzhou noodles can be served.

let's take a look at these two noodle restaurants.

Hangzhou-Fuxing noodle king

/ tomato sauce mixed with Sichuan, kidney flower sliced with Sichuan /

Hangzhou is a city with legendary noodle shops, from Kuiyuan Pavilion, Zhuangyuan Pavilion and Deyilou of the older generation; Go to Juying noodle restaurant, which is on the tip of your tongue, and Zhonger noodle restaurant and Huijuan noodle restaurant, which are its contemporaries; Then a new generation of online celebrity Fanglaoda Noodles, Laoqiaotou and Chenbaliang emerge one after another. According to friends in the industrial and commercial office, the total number is close to 9,.

but no noodle shop has the confidence to call itself "king" like Fuxing noodle king.

the so-called revival is the revival road of a food street in the old city of Hangzhou-it is not the kind of food city planned by the government, but a hard-core food gathering place that naturally grows by relying on the surrounding communities.

On a comment, I searched for food along Fuxing Road, and the result reached 27 pages!

It is said that the predecessor of Fuxing Noodle King was the uncrowned king who was killed all the way from this highly dense dining battlefield.

Today's Fuxing Noodle Wangxindian has moved to Hedong Road, but it still maintains the characteristics of the uncrowned king.

queuing is of course the first factor.

Fuxing noodle king really has the confidence of "king", using a transparent kitchen that rarely appears in Chinese noodle restaurants. According to peers' catering coffee, the cleaning cost of using transparent kitchen in open flame Chinese food is at least twice that of traditional kitchen.

correspondingly, there is no cashier in the front hall. Say "I want pork liver noodles" to the aunt who fried the toppings through the glass, and then scan the code to pay. There is no one to supervise you, and there is no waiter to promote the products and serve the dishes for you.

to put it bluntly, these unconventional settings are all noodle restaurants that claim to be "kings" and are confident in the quality of their products.

stir-frying the topping and cooking the noodles at the same time, and the hands with the spoon are flying up and down, dazzling.

The sparks from the collision between food oil and high temperature rolled to a foot high, and the aroma catalyzed by the fire was incomparable to any Michelin restaurant. This is the source of courage for long queues of diners to stick to it.

Look up at the unit price of noodles. The most expensive fried eel 46 yuan with shredded pork mixed with Sichuan 15 yuan, Dapai Noodles 15 yuan, Piarchuan 15 yuan ... Feel it, it should be the normal price of noodles in Hangzhou.

Sichuan mixed with tomato juice is the signature of Fuxing noodle king. Although the authentic Sichuan mixed with chives and shredded pork is Sichuan mixed with tomato juice, I still think it is the authentic taste of Hangzhou noodles after tasting it.

why? Hangzhou-style Sichuan-mixed noodles are characterized by rich oil, big fire and raw noodles, which are smoother than fried noodles and have a strong smell than mixed noodles.

All these characteristics are covered by Fuxing Mianwang's tomato juice mixed with Sichuan. Tomato juice replaces soy sauce, which gives a dense taste of sweet and sour, which is very soft and refreshing.

PianErChuan is a required course to test whether Hangzhou noodles are authentic or not. In order to show the authenticity, Fuxing Noodle King offered four "king fried" noodles: PianErChuan with waist flowers, PianErChuan with fried eel, PianErChuan with shrimp waist and PianErChuan with crisp fish.

The noodles used to make Piarchuan should be made of flat and long alkaline noodles, with a slightly raw inner core, refreshing and healthy taste, which Hangzhou people call "raw cage". If you see the fine round noodles, handmade noodles and small wide noodles that are popular now, they are all unqualified.

Use dry, slightly dark "inverted diced vegetables" without marinade. Without this, it is not fragrant enough. Never use wet yellow "pickled vegetables". The sour taste will affect the taste of noodles, and you can't use emerald "potherb mustard", which is more delicious and less rich.

Bamboo shoots are also necessary. Winter bamboo shoots, spring bamboo shoots, whipping bamboo shoots and hairy bamboo shoots are always available throughout the year. At the turn of autumn and winter, there will be a "break" period of more than one month, so use dried bamboo shoots to make up for it. Never use water bamboo, lettuce or even Pleurotus eryngii instead.

the so-called "pianerchuan" is actually a dietary habit brought from Henan by the royal family in the southern song dynasty. Pasta meets the technique of "soup" in Central Plains cuisine. Slices of bamboo shoots and lean meat are put in an oil pan, with cabbage soup, and then served with sliced noodles soaked in water.

following these traditions, Fuxing noodle king is very authentic. Even with the addition of typical accessories such as kidney flowers, shrimps, eel slices and crisp fish, and oil residue, we can still see the distant relationship between Hangzhou noodles and Central Plains pasta.

Huzhou-Zhongji noodle restaurant

/ eel loin noodles, shredded shrimps noodles, fried fish noodles /

If we talk about Hangzhou noodles, we must talk about the origin and lineage, which is the highest in the temple. Then the Huzhou surface is more contaminated with the scenery of the small bridges in the south of the Yangtze River in Wuyu District, which is a legend of "being far away from rivers and lakes".

This noodle restaurant is located in a small town called Lian Shi in Huzhou. From here, Wuzhen Scenic Area is ten kilometers away, and nanxun town is twenty kilometers away.

Based on the names of these two surrounding areas, you can roughly imagine what kind of town this is.

The name of the noodle restaurant is simple, because it is located on the main road of the town "Zhongji Road", so it is named "Zhongji Noodle Restaurant" locally.

when I went to eat, it was Saturday noon, and the small noodle restaurant was full of people-to some extent, the business of the afternoon market on non-working days is an important criterion to judge whether a noodle restaurant is brilliant or not. After all, most lunches on weekdays are to kill the stomach, while those that can be eaten on leisure weekends are undoubtedly for the taste.

The price in the town is still cheap. Basically, you can eat the signature noodles such as pork liver, fried fish, kidney and shredded belly for about 1 yuan. At 2 yuan, it is the luxurious "double-poured" shrimp waist and eel waist.

noodle soup is not the most popular in Huzhou, but "dry selection". If you don't ask the boss for special requirements, you will be given a dry noodle by default.

This kind of noodles that have been on the tip of the tongue is different from Suzhou-style noodle soup and Hangzhou-style mixed Sichuan. The so-called "dry picking" is not that there is no soup, but that the noodles are lubricated with marinade that naturally overflows when the topping is fried.

"Picking" is also very important, that is, the noodles are constantly mixed high and high, so that a small amount of oily juice can be evenly mixed on the noodles.

The noodles are thin and round in the Soviet style, which can be lifted up after a few times in a small boiling pot.

I ate the most expensive eel loin, and the feed was sufficient. The eel slices were fried with auricularia auricula, which gave off a strong smell of wok. It was crisp when I took a bite. The kidney flower is fried with the tip of the bamboo shoot, and the pot is fast, with a light and fresh wind.

two toppings with different tastes are poured on noodles, just like the moment when the morning meets the darkness, which suddenly lights up the dawn in the eyes of diners.

The 12-yuan noodles with shredded pork and shrimps are a surprise. The combination of pickled vegetables, shredded bamboo shoots, dried fragrant mushrooms and shredded pork is refreshing white, and pink shrimps are added, which is comparable to the misty rain map in the south of the Yangtze River. Shrimp is tender and the shredded pork is chewy. You must hang it on the noodles and scoop it into your mouth, so that you can live up to your life.

In order to experience noodle soup, the boss prepared a fried fish noodle with soup. Deep-fried fish is thin and large, deep-fried, soaked in noodle soup and softened, and the savory taste of fish, fried and leek shredded pork soup is gathered together, which is by no means a taste that can only be tasted in big cities.

It is particularly worth mentioning that the Huzhou wonton in Zhongji noodle restaurant is also very authentic. Big wonton is probably the most famous snack in Huzhou besides zongzi and thousands of buns. In addition to pork, bamboo shoots, sesame seeds, sesame oil and chopped green onion should be added to the stuffing. Wonton soup should be made with shredded eggs and bone soup.

Regular customers will want a bowl of wonton with soup, which is served with dry noodles. There is no need to add drinks, and the staple food and soup dishes are available.

the taste, just imagine it by looking at the picture.