Chinese's understanding of the late-night canteen should be the night stall.
In the past, the night stalls were always very popular. Chinese personality is introverted, and every day we have to deal with all kinds of work and life.
The most appropriate cathartic outlet is to find a stall, call three or two confidants, drink a little wine, eat some barbecue, seafood.
The essence of food stalls is the huge menu, clear information and affordable price.
I miss the days when the internet wasn't so developed, when people would leave their emotions in the food stalls and make the nights here very pyrotechnic.
The weather is slowly getting hotter, and spring, which belongs to the night stalls, is also coming.
My parents' generation had the habit of eating late-night snacks. Compared with barbecue, middle-aged people have a deeper love for seafood. Every summer, my parents' friends would propose to go to places like Shenjiamen and Shengsi to eat seafood. Every time you go, you must eat a seafood night stall.
When I was a child, I didn't have a particular fondness for seafood stalls, feeling that there was a strong smell of seafood and noisy people, and the process of eating would constantly be disturbed.
Later, I went to some of the more exquisite restaurants to eat, and found that the most peculiar thing is that the food that people will never forget always seem to come from a roadside shop or stall. The closer the food to life, the more it can live in people's hearts.
I started to get a liking for seafood food stalls that weren't overpackaged.
In Hangzhou, there are three places where I remember eating seafood stalls: one is the Omi River Seafood World, one is the Huanglong food stall, and the other is XinyiFang.
Today's shop, let's talk about the new store of the Huanglong food stall that I just recently went to explore, and see what is special about this 14-year-old stall.
Exploring the shop: Huanglong seafood food stall
Address: No. 260 Taipingmen Straight Street
In the past, the Huanglong seafood food stalls were more pristine, most of the locations were outdoors, and the chairs were plastic. Seafood ingredients are freshly shipped from various ports in the East China Sea.
Go to eat during the concert, the merchant may not have time to take care of you, at that time, all the staff including the boss may be ordering, end the plate, they will only let you find a position, find a position and then sit down to order, otherwise don't wait, change to another home.
Huanglong's activities continue throughout the year, so with the prime location, the business of Huanglong seafood food stalls has always been very good.
In 18 years, the original food stalls were upgraded. After all, the times are developing, food stalls can not always serve the old customers, the customer base is becoming younger. The impact of the epidemic last year has made the restaurant think more about service and experience.
The one I went to eat last Friday was the newly opened Huanglong food stall branch in Jianggan District, and after the new store opened, it was exactly one east and one west, which could radiate to a wider range of foodies.
Driving to the mall, you can see the eye-catching signs of the Food Stalls on the Huanglong Sea Line in the distance.
Walking into the restaurant, there is a slogan everywhere: early morning in the East Sea, noon to the table. Can write such a slogan, the boss is naturally very confident in the port of the supply chain, and will not worry about the source of goods.
The way to order is necessarily to watch the food, and on the right side of the entrance is a aquarium and a whole row of various colors of ice.
The ingredients are indeed fresh, the boss himself is a Xiangshan person, and many East China Sea ports have stable cooperation. This should be considered a relatively big advantage.
The range of choices is quite large, all kinds of fish, shrimp and crabs, what you want to eat. The price is more reasonable, which is much more affordable than the seafood in the mall hotel. If you don't order particularly good ingredients, it will be more than 100 per capita.
The price of each serving of seafood is also clearly marked on the sign. If you don't know what to eat, restaurants also prominently label their specialties. The most noteworthy in the season is the red cream crab (pike crab), Pippi shrimp, yellow snail, Wang tide and so on.
The kitchen of the cold dish production room is transparent and visible, and the overall hygiene situation is still quite good.
Walking into the restaurant, it's a marine-themed atmosphere. The decoration is close to the direction of the East China Sea fishing village, and I guess it may be to create some feeling of eating by the sea for diners (after all, Hangzhou is not close to the sea).
There is also a resident sister on the scene, sitting and listening while drinking is quite pleasant, but the track is relatively retro...
The fish lights in the restaurant were also interesting.
We are dining on the second floor, and the second floor is all private rooms, which is also suitable as a banquet. However, the terrain on the second floor is really a bit complicated, and it is easy to get lost the first time.
Next, let's talk about specific meals.
The signature poured red cream crab, the paste is mellow, the naked eye can see its fullness, it will not be empty shell at all, it is very delicious to bite, and the crab meat is also slightly sweet. Rice wine cooking with a faint aroma of wine. If you like to eat crab paste, you must order red cream crab.
The meaning of upside down here is handstand, and the crab is more likely to taste after the handstand.
It is said that in Ningbo, Zhejiang, people love to eat upside-down crabs, and the pike crab is cut in half. Heat the pan, add ginger slices and salt, put the two halves of crab upside down and put them upside down, feet up, and fry them in oil "at the edge of the knife" so that the meat does not leak out. Pour another half a pound and add rice wine into the pot.
In addition to direct steaming, it is also possible to lay down the meatloaf.
Small flower snails, boiled, the method has no technical content, but the flower snails themselves are fresh, and it is very chewy to eat with dipping sauce.
Braised wangchao is the classic way of eating xiangshan people. The soup is slightly seasoned with chili peppers, slightly spicy in the mouth, fresh and elastic, and delicious to eat. This is a good appetizer.
Pippi shrimp, oversized, before they had time to take pictures, one by one, were eaten.
Seafood fried powder dried, 29 yuan a piece, feel that every time you eat seafood stalls, order a dried powder to match.
Its powder dry portion is very sufficient, the relative taste is a bit bland, and the light taste of people eat just right. If you want more material, you can say hello to the waiter in advance and add some ingredients.
Three fresh pots, the soup base is very fresh, the ingredients are also very sufficient. There is meat, there are bamboo shoots, there are prawns, it is all fresh.
Broad bean pot, seasonal vegetables, soft and sticky beans, must be eaten in the spring. I also like the aroma and texture of fava beans.
It is said that there is also a chef who specializes in Sichuan cuisine, and it seems that the restaurant is still relatively comprehensive, in addition to seafood, which takes into account popular supper items such as crayfish and Mao Blood Wang.
However, the Mao Blood Wang eaten that night was not so tasteful, and the top was still relatively light. I myself like light taste, but friends at the same table feel that Mao Blood Wang is light, that is also called Mao Blood Wang.
Of course, you have to taste a little heavier.
Finally, let's take a wave to summarize after eating.
The seafood I ate that night, I think there is no problem with the quality of the seafood, fresh is indeed the advantage of his family. What may not be enough is that the practice is relatively flat, and there is no particularly impressive dish.
However, this may also be the characteristic of food stalls, or the ingredients are fresh, not too much to innovate the practice, or to eat raw materials.
The environment and hygiene of the restaurant is also worth affirming, after all, the food stalls are not really going to eat in dirty and messy places to have a feeling. However, due to the new opening, there is also the problem that the service may not keep up. The little brother on the second floor may not be able to tell where the box is.
Finally, if you happen to be very fond of seafood and want to eat night food stalls, you can try it.
If you like to buy vegetables to cook yourself, then I also recommend you to go to Omi Nongpinhui (formerly known as Omi Seafood Market), in the near future, I will also write a seafood procurement strategy for Youpinhui, you can look forward to it a little.