Every Hangzhou people have a hidden in the heart of the old neighborhood alleys in the noodle restaurant, as a 20-year veteran of noodle lovers for everyone to recommend some memorable workshop it.

Lane Noodle

Near Hyatt

★★ ★★★★

Wooden tables, colorful tiles, hand-painted walls of the old Hangzhou, and ordinary noodle shop of the marketplace atmosphere is different, quite literati tone impressive.

In addition to the decoration and its charm, the flavor of the noodles is also praised. Here are a few dishes that I found very good.

Get the Noodle Slices Chuan

My way of eating it is:+ oil dregs+daikon chops+fresh mushrooms+hojichang

What would have been over 20 bucks is often just eaten for almost 50 bucks. It's not uncommon for you to be a little more ruthless + fried double loin + shrimp popped eel or whatever and eat out of 100 bucks. But this is also the characteristics of Hangzhou-style noodles, toppings are now fried, the oil is very large and fragrant. The soup is extremely hot, and the noodles are the half-raw ones that Hangzhou people like, which is the same thing as the bridge rice noodles, where the noodles just happen to be fully cooked by the time you're halfway through the meal.

And when you think about it basically any gluttonous food in China is extremely hot, as evidenced by the hot pot. The fresh snow peas don't make the whole bowl of noodles overly salty, and I'd like to recommend its spicy sauce; adding a little bit doesn't make it particularly spicy, but the freshness of the whole broth is elevated by several notches!

The Noodle Stewed Hoof Bibimbap

★

Some people say that Noodle Stewed Hoof Bibimbap exists because of Bibimbap, and that's not an exaggeration at all.

In fact, what Hangzhou people call "chuan" looks a lot like chow mein, but it's a lot smoother than chow mein. Chuan" is because it resembles hanging noodles. Each noodle in this bowl of bibimbap is completely saturated with lard and soy sauce, and the aroma when it's served makes it impossible to take photos!

The stewed hoof is even more delicious and indescribable, not the kind of sweet flavor of Dongpo Pork, too perfect, how Hangzhou people love pork so much! In order to neutralize the grease and reduce psychological guilt, it is recommended to add a serving of bok choy, which refers to Chinese cabbage.

Other recommendations: beef brisket noodles with tomato, pork chops, Sichuan shrimp and eel

Fang Chuan

Near Jiangcheng Middle School

Fang Chuan is a neighbor of the Jiuying Noodle House

in Tongue and Tip of China, but I prefer Fang Chuan, which does a better job of making the culture of noodle soup more accessible. The restaurant's front door is often filled with luxury cars such as

Rolls-Royce and Bentley

. It turns out that Fang Chuan's loyal fans are all from old Hangzhou, and no matter how big or successful the business is, they still crave for a bowl of Hangzhou noodles in their memories sometimes.

Fang Chuan piece of Sichuan

Plus recommended: mushrooms, cashews, shrimp (dregs of oil is free of charge) a pot to burn the noodles, a frying pan fried toppings, put the oil hot frying, and then hot water a pour, burned the noodles fish out and put it into a frying pan over 2 seconds on the pot, standardized process to the extreme, a person with food, a person in charge of the spoon, a person to fish the noodle, a bowl of noodles out of the pot an average of one minute. The noodles themselves are very fine, and because of the short cooking time, they are a little hard to start with and won't get mushy after a long soak, which is a good point.

The ingredients are all very fresh, the snow peas in the slice of Sichuan is fresh snow peas, green (heavy taste lovers can remind the spoon with the inverted dukkha replacement) asparagus tender thin (many unscrupulous merchants in order to reduce the cost of starting to use the shape of asparagus wild rice instead of), but the meat slices of the frying of the old, the addition of enoki mushrooms is very sufficient, the egg is a very crispy with the heavy oil high-flame deep-fried kind of!

Fang Chuan's other recommendations: wild seabass, Hangzhou marinated duck, pork liver noodles

Hida noodles

Hangzhou Xiebai Xinyuanhua ★ ★ ★ ★ ★ ★

Hida's size can't hold up to an article of my visit to the restaurant, about 12 seats, even the kitchen is about 40 square meters, may not even be considered as the dining room is more like a noodle stall. There are only 5 bowls of noodles in a ****, but it has something to offer and deserves a little recommendation.

The Hida mountains on Honshu Island are like the Japanese Alps. So it's kind of understandable that Hida's soup can be so light. Of course, if you like it heavy, you can add your own toppings to it. I am reluctant to rate the noodles because I think there are two "add-ons" that make up the whole restaurant.

Special Spicy Meat Sauce

This bowl of spicy meat sauce you can throw in the noodles or pour on the rice will make the appetite, even the soup can be a drop of the "culprit"

Sugar hearted egg

★★★★★★★★★

Hangzhou ramen industry's most delicious sugar hearted egg!

And there isn't one!!!!

I'm not sure Hida will last long, but good luck to it. Because basically the Japanese ramen in Hangzhou has long since been taken for a ride.

When it comes to noodle shops in Hangzhou, old Hangzhouers will recommend the shrimp and eel noodles at Kuiyuan Noodle House, and in fact it's not only the authentic old flavors that can impress the taste buds

, but also some of the newer go-getter noodle stores that can please diners as well.

Next time you're in Hangzhou, have some noodles together :)