Hangzhou is known as a food hub. Is it true that you can’t find delicious food in Hangzhou?

Many tourists who have been to Hangzhou complained that Hangzhou’s representative snack Pianerchuan = sliced ??pork noodles with pickled vegetables, the famous Dongpo pork is sweet braised pork, and the poetic West Lake vinegar fish tastes strange... …Hangzhou really doesn’t have any good food.

But the locals in Hangzhou absolutely disagree with this statement. In their view, it’s not that Hangzhou doesn’t have delicious food, but that you haven’t found a place! In Hangzhou, there are some hidden restaurants in almost every area and every street. They may look unremarkable, but as long as you try them once, you will definitely become a repeat customer and be willing to wait in line for more than half an hour. Just to taste the most authentic Hangzhou taste in the store.

Baozhongbao Restaurant

Address: No. 224 Qingtai Street

Per capita: 85 yuan

There is such a legend in the world: When a restaurant was first opened, the boss wanted every step of the dish to be perfect, from the selection of ingredients, to the cooking process, to the taste of the final dish, so he named the restaurant - Baozhongbao. A small restaurant has been open for more than 20 years next to a residential area. Under the appreciation of picky old Hangzhou diners, this restaurant is still standing and its strength cannot be underestimated.

There is no menu, just follow the pictures and order. Which dish is the best? It’s hard for the boss to make a choice, and every dish is prepared based on his strength. The crispy large intestine is the top specialty in the store. The marinated large intestine is then passed through hot oil. The boss uses the roasted suckling pig technique on the pig intestine. The sauce should not be underestimated. The sour plum sauce, plum juice, and red Zhejiang vinegar are prepared in proportion to add color and flavor to the large intestine without overpowering the main dish. The skin is thin and crispy, the intestines are fresh and chewy, and the sweet and sour sauce makes you become a die-hard fan after just one bite.

White pepper shrimp is also sought after by many foodies. The boss has been making the dish for more than 20 years. He uses South American prawns, which have thin shells and plump meat. They use Japanese sauce and the shells are numb and slightly sweet. It is recommended to put the shell into your mouth and chew it carefully. The tip of the tongue, lips and teeth cooperate to let the shrimp meat and shell quietly separate.

As a waist kao, the boss said that he only uses goods from old suppliers. Cleaning requires soaking in rice water for three hours and rinsing with running water for four hours, not even a minute is missing. When blanching the water, the water needs to be boiled twice. The first time is to throw the kidney flowers in when the water has not yet boiled. The second time is to put the kidney flowers in the pot and the water is about to boil again. It's time to scoop up the kidney flowers. Only by boiling the water twice can the kidney flowers be soft and tender.

Deming Hotel

Address: No. 36 Huyu Road

Per capita: 108 yuan

Speaking of Deming Hotel, Hangzhou people Almost everyone knows it. This is a restaurant with only 170 square meters, located in an alley next to Building 3, Bagua New Village, Fenghuangshan Road, Hangzhou. There is not even a menu in the restaurant, but there is always a queue when it's time to eat. When there are many customers, you may even have to make a reservation several days in advance. Deming Restaurant, not surprisingly, insists on making Hangzhou’s home-cooked dishes. The owner, Zhu Deming, went to the countryside in the 1970s and worked as a cook in a match factory; he cooked big pot dishes for weddings and weddings; and later he sold aquatic products for ten years... In 1995, next to the old ceramics market in Hangzhou, a couple cooked vegetables, Serving dishes and cashiering are all done on one shoulder, and for the first time, the "Deming Restaurant" sign is displayed.

When you walk into Deming Restaurant, you can smell the strong aroma of braised food. Deming Restaurant is the first in Hangzhou to make three kinds of braised braised platter. The raw materials for Deming Restaurant's three braised dishes are all selected by Deming himself. The beef must be beef shoulder, which has nice texture and chewy texture; the tripe must be freshly killed; definitely not dead duck. "Braised large intestine" is the signature of the store. After trying Deming's braised large intestine, the famous foodie Shen Hongfei said, "It's the most difficult to rest on a summer night without this bowl of invincible and delicious signature large intestine." Different from red brine and white brine, Deming Restaurant's recipe is "crispy braised". The large intestine tastes moderately salty and sweet, and has a soft, waxy and chewy texture. When you bite into it, the crispy skin is rich and salty, and the inside is still fresh and tender. It comes with juice and does not need to be dipped in any sauce. It is definitely the best among the heavy flavors of Hangzhou cuisine.

Fuyuanju Restaurant

Address: No. 35, Hefang Street

Per capita: 97 yuan

Fuyuanju is also a legendary restaurant , opened on Hefang Street, it is clearly a tourist business. But the food is so good that locals have no choice but to come and compete with tourists for a spot. The walls are hand-painted by old neighbors and the Chinese character "福" in various fonts, and the decoration is simple and traditional. Guo Baolian, the owner of Fuyuanju, is also from Hangzhou. He started learning cooking at the age of 15 and has been a chef for more than 30 years. He insists on "making the most delicious Hangzhou cuisine". I heard that the store's rapeseed oil and Huyang soy sauce The seasonings are all brands that Hangzhou people use.

The fried chicken and crispy large intestine are signature dishes not to be missed. For people with weak willpower in front of the large intestine, the large intestine in Fuyuanju is like a sugar-coated cannonball. The outer skin is fried to a wrinkled texture, the sauce is very thin, and the crispy skin is coated with salty and sweet sauce for a crunchy texture. The fat part is neither greasy nor greasy, and has a chewy texture, while the thin part is crispy and fragrant.

The chicken is drizzled with oil, the chicken skin is slightly crispy, the chicken is tender, drizzled with hot oil, and covered with chopped green onions, it’s so fragrant. The chicken is clean, white and tender. A portion of half a chicken, neatly cut into half finger widths. Take a bite of the meat with the skin attached. Ah, this damn fat smell.

Yuan Pang’s Private Kitchen

Address: No. 199 Jianguo South Road

Per capita: 96 yuan

Every time I pass by Jianguo South Road for meals , there will always be a restaurant, the bustle inside is almost full, and the ability to interpret what it means to be bustling with people, this restaurant is Yuan Pang's private cuisine. The store cooks very authentic Hangzhou cuisine. Most of the people who come in to eat seem to be regular customers. Those who order, order, and eat basically communicate in Hangzhou dialect.

Here, the large intestine can be braised, stir-fried, stir-fried with onions, or stir-fried with peppers. The large intestine is processed cleanly, so no matter how you cook it, it will not be bad. There is no chicken in the Hangzhou chicken roll, but dried bamboo shoots are rolled in the tofu skin. The portion is large and the price is cheap. Sweet and sour pork is available on every table. It is oily and shiny and is a high-calorie "rice killer". At the end of the meal, you will find that eating here is not only about the amazing taste, more creative combinations, but more about the lively fireworks. This is the taste that locals are most familiar with.