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Spring is all about wandering around Jiangnan

Extra chapter of Hangzhou Eating Guide

Please feel free to eat.

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Last week I went to Hangzhou and ate at many restaurants. I felt that I must leave an article for the super excellent Hangzhou Farmhouse!

Take a walk across the Qiantang River, and you’ll find all the delicious farmhouses in Xiaoshan.

Xiaoshan is like Pudong in Hangzhou, separated by a river.

Here, you can eat eggplant like this - it seems ordinary, but it is the best eggplant I have ever eaten.

Such crucian carp: wrapped in meatloaf and steamed together, it is delicious.

This kind of taro: fresh, soft and waxy, and also stringy.

There is also this kind of large intestine: rich in braised aroma, but also glowing with an alluring light!

Most restaurants in Xiaoshan look simple, but they usually only use two kinds of ingredients: seasonal vegetables grown by local farmers, and fresh fish caught from the Qiantang River that day.

If you go to Hangzhou, it is strongly recommended to leave half a day for them!

No. 1 | Xiaobenji

Crucian carp patties and braised large intestine, all steamed to a delicious aroma

In the car, when the scenery on the roadside changes from the city to the Gradually it turns into a suburb, and gradually there are garbage dumps on the roadside. Follow the navigation until you are doubting your life, and you can see a large bungalow - Welcome to Little Benji.

This store was recommended in Teacher Wen Jia’s 2016 Hangzhou Guide. Later, every researcher who came here for the first time made the same sigh: Is it really the right store?

< p> But after eating, everyone was convinced: the ingredients were fresh and clean, and once steamed in a big stove steamer, they were fragrant.

Xiaobenji specializes in steamed vegetables. You must go early to eat. If it is late, all the vegetables in the steamer will be taken away.

At Xiaobenji, you must order the steamed crucian carp with meatloaf!

Must order steamed crucian carp with meatloaf!

(Is this a hidden menu?

Freshly killed river crucian carp is stuffed with fat meat patties and steamed in a basket. The fish is melted with the fragrance of lard and topped with soy sauce. The fried chicken is delicious.

Compared with the crucian carp in the market, the crucian carp produced in the Qiantang River is not muddy and is particularly fresh and sweet. I can’t get enough of it, so I have to come to Xiaoshan to eat it?

Look at the meat patty stuffed inside! It’s so big!

The meat patty is juicy and elastic. ! Eat it with the delicate fish.

Eat slowly.

The kidneys are fresh and crispy. . Paired with refreshing bean sprouts, it’s delicious.

Hangzhou people’s cooking method of kidney liver sausage is worth writing a separate article in the future.

Xiaobenji’s other signature steamed large intestine. Great, rich braised aroma, attractive brown color, and glowing!

Hangzhou people cook large intestines in many ways, and the researcher has eaten six or seven kinds, which are quite good! p> It’s chewy and not fishy at all. It’s the fastest dish!

The tofu is super tender and the whole dish is very fresh. /p>

The meatloaf and steamed eggs are also good. The meat is tender and fragrant. If you like it, you can have a plate of it.

The river shrimps in soy sauce have strong shells and strong meat. They are simple and simple. I had a great time eating alone.

When I go to Xiaoshan, I want to eat white chicken. The roadside restaurant uses local chicken, with semi-frozen chicken fat, and the meat is tender. It is simply served with local soy sauce. It’s a great dish to go with wine!

In Xiaoshan, the quality of the white chopped chicken in roadside restaurants is basically not too bad.

The eggplant is thoroughly steamed, and the meat is white and soft. , sprinkle it with soy sauce and eat it, it’s very rough, but I like it quite a bit.

The local eggplants in Hangzhou are particularly glutinous. Hangzhou people often steam them with rice, which is called "rice-fried eggplants."

Steamed river eel has a fragrant fat aroma and the meat is very delicate.

Qiantang River eels have a special aroma of oil. Depending on whether they are wild and the size, the price range is very wide.

Tips:

No. 2 | Jule

Eggplant, white strips, leek and fish roe, delicious when stir-fried and in season

Located in Xiaoshan Jule, I wrote about it in the 2019 edition of Hangzhou Guide. I really like it. I liked it so much that I scrolled through the menu.

Look, doesn’t it look like a farmhouse?

The menu is an awesome farmhouse menu, I can’t understand it at all...

I asked friends in Hangzhou and teacher Wen Jia, and they all said that this menu is too geared towards regular customers, and they can’t understand it either.

The correct way to open it is to go to the kitchen and order the fresh vegetables and fish that arrived that day!

Curious about the 40-piece eggplant? The first bite instantly brings you back to your senses. Ahhhh, I didn’t expect eggplant to be so delicious, a large and really fragrant scene!

Hangzhou eggplant is also used, and the Shanghai researcher said it is the most delicious eggplant she has ever tasted.

The kitchen prepared all kinds of fresh vegetables of the day, and the landlady showed off her excellent vegetable shopping skills: the eggplant was fresh and tender, and it was accompanied by pepper, minced meat and fragrant sauce. It tasted amazing memorable.

The eggplant that breaks your impression is a must-try when you go to Jule.

Baitiao, this is a seasonal Jiangxian, which is rare in Hangzhou city. It is cooked to order in Jule’s kitchen, steamed directly with soy sauce, and then topped with ginger, onion, and garlic.

The sauce slides over the delicate fish meat, ahhh, foul!

Delicious and tender, you can’t stop taking one bite.

I also ordered freshly killed seabass, which looked ordinary, but turned out to be very delicious, beyond expectations?

The seasonal spring bamboo shoots were simmered with Hangzhou pepper, and a little soy sauce was added to the pot. The seasoning is simple, sweet and refreshing, and there is no residue in the mouth.

Hangzhou’s local small peppers are not spicy but very fresh.

In the kitchen, I saw the crucian carp with seeds that I killed this morning. My friend from Hangzhou immediately asked the boss for a portion. When it was served, I found that it was stir-fried with seasonal spring leeks, and the fish roe was slightly juicy when bitten into it. Like it very much!

Whether you can eat this dish depends on whether the crucian carp killed that day has seeds. I wish you good luck.

This dish is the favorite of my friends from Hangzhou. While eating, I sighed: It is not easy to make such cheap food delicious.

Add some shredded bamboo shoots and fry them together for a richer taste.

The soft and glutinous taro is also steamed with only soy sauce, retaining the unique fragrance of taro, and it will become stringy when picked up.

Their vegetables are really great, probably because they are directly supplied from the farmland, and the boss is very good at selecting the ingredients.

Stinky Tofu Qianzhang, Qianzhang Bao and stinky tofu are steamed together. The flavor of stinky tofu is completely integrated into the Qianzhang Bao. Very fresh.

Hangzhou has the habit of eating stinky tofu. The reason may be that many Shaoxing immigrants of the older generation brought this local habit with them.

Bacon Pork and Spring Bamboo Shoots with Douban is also a seasonal dish, the douban is very waxy, the bacon is fragrant and the spring bamboo shoots are fresh, the flavor is permeated into the douban, wonderful.

There are also many choices of seasonal green leafy vegetables. The researcher ordered baby greens, which are extremely waxy, sweet and without residue.

My friend from Hangzhou at the same table ate most of the plate.

It was the Longjing season in Hangzhou. My friends from Hangzhou also brought Longjing tea leaves and asked for cups and hot water from the store. Everyone made a cup of it. Eat spring in your mouth and drink it in your belly~satisfaction!

Tips:

Finally, let me add another store that is very "memory" discovered by researcher Xiao Shanxing!

Thick oily red sauce, another Xiaoshan style

Tiger Hotel, look at the picture haha.

"Xiaoshan Roadside Shop" style, likes to use lard for cooking, and the taste is thicker.

According to local friends in Hangzhou, this old store style is currently quite popular in Hangzhou.

Come on, come on, feel the oiliness~

The researcher is turning sideways?

The white chicken is special and delicious, but it is also the greasiest I have ever eaten.

The most bizarre thing is the steamed taro with cockscomb oil. The fat from pig intestines is steamed with the taro, which makes it feel like it’s oily when you eat it. A complete carb bomb!

The ingredients are quite fresh, and there are still fresh Jiangsu and Japanese dishes at the door, which is very popular among locals.

Friends who like this style may wish to give it a try~

Xiaoshan has many small restaurants that locals may not know about, where you can eat big pot dishes, Jiangsu delicacies and various kinds of food. Seasonal game and lots of fun. If you dig into it carefully, you still have to write. Next time I plan to study Xiaoshan’s fresh fish carefully and look for fresh fish that is rarely seen in Hangzhou city. It will definitely be great!

Thanks to Hangzhou researcher @雷米!

Finished writing, wish you a happy meal!

This week

3 teams of researchers are wandering in Jiangnan

Currently studying: Yangzhou fried rice

Interviewed a certain expert from the Culinary School of Yangzhou University Restaurants, Yangzhou fried rice specialty shops, fried rice roadside stalls where locals queue up...

But this time I learned: Yangzhou fried rice must have ham! Not ham, thank you.

The ham in Yangzhou fried rice is to the people of Yangzhou what the mandarin duck hot pot is to the people of Sichuan

Eat a bowl: spring limited-time porcini mushroom and toon noodles!

Such interesting limited-edition noodles come from the vegetarian restaurant of Longhua Temple in Shanghai. Isn't it great?

I have written about it in detail before, please click here.

Next week’s preview: If we don’t visit Taizhou before May Day, the beautiful pomfret will be out of season!

The 2019 Taizhou Guide, N kinds of Taizhou people’s secret ways to eat pomfret, and the hidden version of the snack illustration will be available soon!

2 digressions

In the Longjing season, Hangzhou friends who go to eat it all bring their own Longjing. The beautiful aroma of soybean milk flowers makes the taste of spring last longer. Before departure, you can bring this cup of Meijiawutou Caimingqian Longjing.

Click on the picture below to purchase

Researchers who have eaten so much in Hangzhou that they don’t want to go home have been completely conquered by these treasure restaurants! I am crying to build a Hangzhou gang group to find more delicious restaurants in Hangzhou. Students who want to join the group search researcher No. 2 WeChat msglab01. A small assignment: After joining the group, each person recommends a restaurant!

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The researcher of this article

More delicious research results

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