The most extreme taste in the world will always be the taste of hometown.
The taste habits generated by the cooking around you in childhood, once formed, cannot be changed for a lifetime no matter where you go.
The memory of hometown cuisine is always long and long.
Recently, the large-scale food documentary "Hometown to Taste" was broadcast on CCTV, presenting the taste of Hangzhou Laodizi to the audience.
Old duck pot from the old duck set, new version of the West Lake vinegar fish from the new white deer, vegetarian roast goose from TongleFang, Hang Sanxian from Qiantang Restaurant, wine-brewed ravioli from Rongxian... One by one. With the help of food, we rediscover hangzhou together.
Old duck casserole
From: Old Duck Set
The old duck pot of the old duck set uses the old Hangzhou pot to gather the four major specialties of Zhejiang: Shaoxing ma duck, Jinhua ham, Tianmu bamboo shoots and Nongfu Mountain Spring. There is not a single grain of salt, not a single grain of MSG, not a spoonful of broth, and unlike other duck pots, the soup of the old duck set is pure original soup, and its umami taste comes out of the bone marrow.
In order to do the "Old Duck Set", the old duck pot specialty store, Wu Guoping, the founder of Grandma's Family Group, planned for three years.
The model of the old duck set is very good, in addition to the arrival experience of customers in the store, there is also the departure business, so the slogan is "cooked ducks fly home". In the first store of Lao Duck Market, Hangzhou Xixi Longhu Tianjie Store, the ratio of takeaway to dine-in in a day can reach 5:5.
In August 2020, the second old duck set was unveiled on the Hangzhou Avenue of Stars, and in the following half a year, the old duck set blossomed everywhere: Golden Salon Lake, Future Science and Technology City Wanda, Linping Yintai... The old duck set that burned all over Hangzhou also flew to Yiwu, Jiaxing, Taizhou, Ningbo, and everywhere, this old duck pot full of Hangzhou characteristics has become a hit, and there are countless circles of fans.
Since the opening of the store in December 2019, "Old Duck Set" has opened 19 stores across the country, from 1.0 to the 2.0 version of deep-sea yellow fish glue, and then to the 3.0 black gold version of Hangzhou MixC Old Duck Set that can be black and black. An upgraded version of the Duck Set, named "Duck Set +". In terms of decoration, the two "Old Duck Sets +" have also undergone a new upgrade, boldly playing a handful of art, vivid and interesting!
Crispy West Lake vinegar fish
From: New White Deer
The fish that can "stand" on the table, the modified version of the West Lake vinegar fish. Unlike traditional methods, the production of "crispy skin" is the key.
On October 19, 1998, in the wulin business district in the most downtown area of Hangzhou, the Jesus Hall Lane between the Hangzhou Department Store and the Yintai Department Store, the "White Deer Noodle Restaurant" was opened!
Although the name of the shop is "White Deer Noodle Restaurant", the shop sells both noodles and stir-fried vegetables. At that time, a bowl of slices of Erchuan 3 yuan, a sweet and sour ribs 5 yuan, and a large amount of dishes, this is the first store of Hangzhou's well-known popular queuing restaurant - "New White Deer", which is the future New White Deer Jesus Church Lane Store.
After 2003, the "new white deer" entered the major bustling business districts in Hangzhou and deployed the international fashion metropolis of Shanghai.
From the "White Deer Noodle Restaurant" 23 years ago to the current 41 chain restaurants across the country, new stores have yet to be opened in the second half of this year. For 23 years, new white deer has maintained its super popularity and a lot of "deer powder" as always, and every store is a well-deserved "high popularity queue" restaurant!
In July 2019, the China Hotel Association and Xinhua Net jointly released the "2019 China Catering Industry Annual Report", and New Bailu Restaurant entered the "2019 China Restaurant TOP50 (Top 50)"; in May 2019, New Bailu was specially recommended by the Asian Food Festival & City Express as "The Top Ten Hangzhou Cuisine Restaurants Most Worth Visiting".
Vegetarian roast goose
From: Tongle Fang
Vegetarian roast goose, this dish must be no stranger to Hangzhou people, from snacks to large hometown small dishes, but also the taste of Tongle boss's childhood mother.
In October 2005, Tonglefang opened its first store on Xueyuan Road, in September 2010, Wahaha Tonglefang opened, this 3300 square meters, 25 private rooms, in October 2017, Tonglefang Xixi store opened.
Some people say that every dish of TongleFang is enjoying the treatment of "shark fin abalone". A pot of river shrimp, shrimp is only picked, there is a head dropped, this dish can not pay the bill, it is so hard; a dish used a total of 3 carp, but specially ran to Hong Kong to purchase it; in order to burn a turnip, a group of chefs divided 3 "fly" to the field to learn, is to "from the material to the soup to be perfect."
In Wahaha Tongle Fang, Tongle Milk Pigeon Emperor, Copper Basin River Shrimp, Stone Bowl Red Braised Pig Tail, Rice Cooker Baked Chicken and several other dishes, are "one person to cook one person to be", a chef to make a dish, so "careful cooking", the taste is not good.
In addition to this vegetarian roast goose, in the dishes logged on CCTV, this crab powder is also the signature of TongleFang, in the words of the boss Lao Yang, in order to ensure quality, every day's ingredients (crabs) are purchased on the same day, spot is demolished, only live crabs, never overnight. The crab powder eaten at noon is dismantled in the morning; the crab powder eaten at night is dismantled in the afternoon. And this gold medal anchovy, the ingredients are from a gold medal farm in Jiangyin, Tongle Fang is the only one in Hangzhou. The fish juice is sweet and delicious with the aroma of wine, and the soft fish meat is smooth and delicate, fat and mellow, fragrant and fragrant, and it is unforgettable in just one bite.
Hang SanXian
From: Qiantang
This is a dish often on the table of the old Hangzhou people, the ingredients are very rich, and all kinds of seasonal ingredients are smelted together, so that the umami taste collides with each other.
In 2004, Mao Zichao began to open his own restaurant. For more than a decade, although the store has opened more and more, the income is also good, but as an authentic Hangzhou native and Hangzhou cuisine chef, he has always wanted to be a Hangzhou cuisine brand in his mind. "In the words of the current fashion, it is probably a kind of 'feeling'!"
In December 2018, the first Qiantang Guhang cuisine was opened in Hangzhou City West Yintai, and now Qiantang Guhang cuisine has three branches.
Qiantang decoration is a simple Chinese style of the Southern Song Dynasty retro style, the store has more than 60 dishes cooked to order, these dishes are mainly restored to the old bottom of the Hangzhou gang cuisine, interspersed with some other Zhejiang dishes, such as Ningbo cuisine and Taizhou cuisine. "The raw materials must be good", each ingredient is carefully selected by the chef, and Mao Zichao wants to let diners eat private dishes in the commercial body (shopping mall).
Sake stuffed ravioli
From: Rong Xian
In the small area of Qianjiang New Town, Rong Fatzi is also a "celebrity", he is the owner of two small shops of Rongxian Wonton and Rongxian Noodle Restaurant. Although the shop is small, Rong Fatzi's wontons and noodles are very famous in the jianghu.
Rong Fatzi's 18-square-foot wonton shop (Qujiang Road store) can make an average turnover of more than 8,000 yuan a day, and sell more than 1,000 bowls of wontons a day at most! Rong Fatzi 34 square meters of Rong fresh noodle restaurant old shop, a day to sell more than 230 pounds of noodles; "town store treasure" sauerkraut fish noodles sold out of stock every day, a day on the desktop to use up more than 250 pounds of black fish fillets, a day to do more than 20,000 yuan turnover; at that time, the noodle shop + wonton shop, only 50 square meters, a day turnover of nearly 30,000 yuan, was jokingly called "Hangzhou's most profitable restaurant per square meter."
The wontons of Rong Fatzi's family were learned by him by stealing from his teacher. After opening the shop, Rong Fatzi ate all over Huzhou City, and finally found a master who made wontons, an old lady who was more than 60 years old at the time, and the wontons she made were flavorful and the filling melted in the mouth. But after all means, the old lady refused to reveal the secret of making ravioli.
Rong Fatzi finally used a trick - tracking the thief, secretly following behind the old lady's ass every day, writing down where she went to buy meat, where to buy wonton skins, how many materials to buy, and then came back to slowly grope for herself, and finally made her own "Rong's wontons".
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