Huang Rice Restaurant, formerly known as Wang Runxing, is located in Hefang Street, Hangzhou, is a long-established enterprise in Zhejiang Province, known by the industry as one of the representatives of Hangzhou cuisine in Hangzhou.
The hotel was founded in the Qianlong period of the Qing Dynasty and has a long history. According to folklore, when Qianlong toured the south, he ate fish head tofu in this shop, and was greatly praised, and since then he has been called "Imperial Rice" and his reputation has been greatly enhanced. Nowadays, many citizens like to come here for banquets and family gatherings.
The salt pieces are made of two heads of Jinhua with moderate fat and thinness, one layer of fat meat and one layer of fine meat, called "five flowers", and the flesh is more sticky. When cooking, cut into 10 pounds, wash and put them into a pan, add Shaoxing wine and cook. After cooking, the bones are plucked, opened into small strips, steamed in a bowl for the second time, and cut into small pieces when eating, so that the meat flavor and aroma do not overflow, crisp and delicious, sticky but not greasy.
According to legend, during the Song Dynasty, The old Marshal Zongze of Yiwu relied on the military and the people to insist on resisting the gold, and the people of his hometown who lived in the south sent pork to treat the soldiers for thousands of miles, and in order to prevent corrosion and deterioration, they were salted with the soil method, and the wind and the sun were blown, and the smell was fragrant. The generals all went to ask Marshal Zong, and the marshal replied, "This is my hometown Nan Meat." Since then, the southern meat of his hometown has become the name of bacon. In the old days, the hometown of nan meat is one of Wang Runxing's signature dishes, cooked in large pieces, eaten freshly, served by pieces, so it is also called "salt pieces". This is a traditional Hangzhou dish with a local flavor.
Southern Song Dynasty Taishou duck is soft and complete in shape, the meat is flavorful but not salty, the main ingredient meat dish is flavorful, and the vegetables are delicious but do not grab the main taste. It is said that during the Southern Song Dynasty, there were emperors who were very fond of eating lai dishes with a more cooked texture and delicious taste. The imperial chef often uses chicken, duck, fish, and meat to make dishes for him to enjoy, including this braised duck. Later, a Taishou surnamed Wang spread this dish to the people, and after many years of circulation in the folk, in recent years, it was improved by "Wang Runxing" and introduced this Southern Song Dynasty Taishou duck.
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