The third taste of Hangzhou: called the outer building of the flower child chicken

Hangzhou's cuisine, there are always more than 170 years of history of the building outside the building. "On the first floor, when the wind and moon are drunk, the ten miles of lakes and mountains are drunk", according to the mountains and water, the cuisine and the beautiful scenery are eaten together. In the long river of history, famous dishes, celebrities, and famous poems have made the outer building shine particularly brightly.

There are masters such as Feng Zikai, Wu Changshuo, Pan Tianshou, and Gai Mingtian punching cards, there are traces of Sun Yat-sen, Chiang Kai-shek, and Chen Lifu, there are the lingering links of Zhang Taiyan, Lu Xun, Yu Dafu, Zhu Kezhen, Liang Shiqiu, and others, and there are also good stories of great people such as Zhou Enlai, Chen Yi, and He Long.

Louwailou, adjacent to Yu Lou, Liuyi Spring, Wenlan Pavilion, Xiling Printing Society, etc., inherited and developed Hangzhou's famous dishes: Called Hua Tong Chicken, West Lake Vinegar Fish, Dongpo Meat, Fried Shrimp, Dried Fried Bell, Longjing Shrimp, Song Sister-in-law Fish Soup, West Lake Lettuce Soup, etc.

In the 1990s, the catering industry was not yet developed, and louwailou was the unique existence of Hangzhou catering, and it was also the first choice for Hangzhou people to hold weddings. Here by the mountains and water, and Ruan Gongdun, Huxin Pavilion, Xiaoyingzhou across the water, summer has a variety of styles, winter has wind flowers and snow moon, really eye-catching. Because of the relationship between work, I used to punch in the outer building every week. At that time, the outer building of the building, under the umbrella on the balcony on the second floor, tasted food, brewed a cup of Longjing tea, and faced a lake of blue waves, comfortable and comfortable. Therefore, for more than a year, the famous dishes of the building outside the building have been tasted over and over again.

Called the child chicken, it has a history of more than 300 years from the examination. As the name suggests, of course, it is related to the name, and the specific provenance also has a variety of legends (friends who do not understand, you can Baidu, make up lessons). Personally, I think it is one of the most worthy dishes to order outside the building, whenever the dish is served, the master pushes a small cart, only to see a hot oval lump of mud, placed in a beautiful plate, on the side of a delicate plate, a copper hammer, a pair of scissors. Therefore, the eyes of the people in the seat brushed and stared at the cart, if it was the first time to eat, the eyes were reluctant to blink, lest they miss something. Only to see the master take the dinner plate, put it on the table; then hold the copper hammer, knock open the mud (now, before knocking, the master will let the distinguished guests knock a few times, take the auspicious bar), thin hemp rope tied down, is a layer of lotus leaves tightly wrapped. Cutting off this layer of lotus leaves, it was another layer of oil paper, and at this time, the eyes of the people stared more and more urgently. Cut open the oil paper again, but still do not see the true face of the chicken, and there is a layer of lotus leaves inside. It's just that this layer of lotus leaves, already shaking with oil, wafts out a trace of chicken aroma and lotus leaf fragrance, immersed in the nose of the nearby seat, making people salivate. The last layer of lotus leaves unfolded, the steaming baby chicken finally showed its true face of Lushan, and the irresistible fragrance also rippled around, eager to eat. So, either savor, or gobble up, and call out the delicious. However, with the passage of time, the price has become more and more unkind to the people; the charcoal fire simmered chicken is now close to four hundred oceans. Personally, I think that the ordinary version of the chicken is more worthy of recommendation, the price is nearly 50% cheaper, and the taste gap is not large (the local tycoons have skipped).

Called hua tong chicken, it has blossomed everywhere in Hangzhou Pai restaurants (and even other cuisines), personal opinions, and the building outside the building is more worthy of taste. In addition to the inheritance of taste, the lake and mountains are more of a pleasure. It's just that the current building is outside the building, and the lake view seat also has a minimum consumption, a sigh! Service, state-run catering, you know. At present, there are fewer locals and tourists, but it is worth your visit.

Hangzhou Restaurant, a century-old restaurant on Yan'an South Road in Hubin, is also one of the classics of the old-fashioned Hangzhou cuisine. The location is superior, the price is more intimate, the fruit wood mud roasted chicken, one of the must order. It's just the superiority of the location, the superposition of locals and tourists, the box to be booked, the lobby to queue; if you want the first wave of dining, be prepared to queue up more than 2 hours before business.

Louwailou, especially the first time to come, West Lake vinegar fish, Dongpo meat should be a must. The traditional West Lake vinegar fish, the main ingredient is grass carp, although there are many thorns, but the taste of the old bottom is pure. In the past, there was a cage across the road in front of the building, and there was a cage by the lake, and the grass carp used was said to have to be kept hungry inside for a period of time to remove the smell of grass and make it more delicious. At present, louwailou, Hangzhou restaurant, etc. are in Hangzhou, and there are many branches, and it is recommended that the main store be the first.

The outer building of the Qingshan Building outside the mountain is worth your food and beautiful scenery.