There were many people on the street on Sunday, so I didn’t want to go out and join in the fun, so I stayed at home all day. At dinner time, my grandma asked me what I wanted to eat. I said that I suddenly remembered the shrimp fried eel noodles at Kuiyuan Restaurant in Hangzhou. I mentioned it to my grandma and she said she wanted to eat steamed stinky tofu. So I went to “Hangzhou Restaurant” in Wan Chai.
The restaurant was doing very well and was almost full. Maybe someone had arrived first. There was a faint smell of stinky tofu filling the restaurant. People who eat stinky tofu can’t smell this smell. When you eat stinky tofu, you won’t smell it at all. After taking my seat and ordering food, I told the restaurant manager that I wanted a steamed stinky tofu. He asked if I wanted “steamed double stinky”, which is stinky tofu evaporated with fermented amaranth stems. It is a stinky food that is sharper than stinky tofu, so it is called “steamed double stinky tofu”. “Double smell”. This dish also has a more appropriate name in Shaoxing, which is “Smell-like”. More than 10 years ago, I took a food group to Xianheng Restaurant in Shaoxing for dinner. I ordered the “Smells”. When it was steaming and served to the table, half of the group disappeared. They all fled outside to the antique garden to lean on the railing and scream to the sky. Went. Such a sharp dish must have a reason for its existence, and the reason is only two words: extremely fresh.
I was thinking about this at “Hangzhou Restaurant” that day, so I pointed to the diners in front and behind me and told the restaurant manager that in order to avoid causing too much irritation, I would just order the steamed stinky tofu with edamame and pickled vegetables, and ask for another one. Bacon meat, hand-peeled bamboo shoots, and a bowl of fried shrimp and eel noodles. Hand-peeled bamboo shoots are also a Hangzhou specialty. The tender spring bamboo shoots are steamed together with the bamboo shoot shells and bacon. After steaming, the saltiness of the bacon penetrates into the spring bamboo shoots. When eating, you peel off the bamboo shoots layer by layer with your own hands, and then just peel off the bamboo shoots like a panda. When you eat the fresh and tender bamboo shoots, the meat and fresh bamboo shoots melt into the cavity. The taste is so wonderful that it is difficult to describe it with pen and ink. As for the shrimp fried eel noodles, I don’t need to say much. Anyway, when it comes to Hangzhou noodles, this is the only thing that comes to my mind.
All three items were served in a moment. My grandma and I couldn’t stop eating the rice, and we couldn’t finish the bowl of fried shrimp and eel noodles until not a drop of soup was left. Returning home with a belly full of carbohydrates was extremely satisfying.
Li Chun’en
2023-10-26 16:00:00
#Chunen #Pretending #HangzhouLive #good #life
