There is an alley of more than 100 meters on the side of Hangzhou Antique City, called Lirenfang, which has no characteristics except for a slip of old residential buildings, and it is sparsely pedestrianized on weekdays, but as long as it is a meal, there is a long queue in front of the dilapidated door, and there is a row of diners who eat noodles on the side of the street with a bench. The alleys are famous, the noodle shop is nameless, and it all relies on a mouthful of Hangzhou's "old foundation" taste to win the reputation, and it has been open here for 20 years.
Ten square meters of shop surface, both the kitchen and the cash register, the guests in line watched the master burn noodles, start the pot, pour the seasoning, add marinade, fry the toppings on a hot fire, the pot was thrown upward, the spoon was upset, and the flames rushed to the stove. This is both enjoyable and tormenting for those who are waiting on the sidelines.
In addition to the cauldron on the noodles, there is also a large plate of steaks on the stove, which is simmered for two hours with seasonings and brine and then added with a large amount of shallots, which is called "stewed pork ribs". As the signature of the store, many people come here just for such a large chop, the store's large steak is available in limited quantities, not only selling, a bowl of noodles with a large chop, there are only 3 pots a day, and each pot is only 70-80 yuan. The large chops here are even more crispy than those of a puppy, and when the chopsticks are clamped, a corner of the meat will automatically disperse, but it is still tender and flavorful in the mouth, and the smell of brine comes out. However, the large ribs here are on the sweet side and not too salty, and it may take time for those with heavy tastes to get used to this local taste of Hangzhou. Compared to the big ribs, the noodles and soup here are not outstanding, and the thin noodles with machine-made alkaline water and the brine soup with moderate saltiness are very common in noodle restaurants in Hangzhou.
There are not many varieties in this noodle restaurant, and the traditional Hangzhou noodles such as Pian Er Chuan and Pork Liver Mixed Chuan cover most of the orders in the store. However, the guests did not force more, after all, no one would want to come to this kind of street alley to find some new style of noodles, the word "traditional", plus the "emotional performance art" such as squatting on the street to eat noodles, is enough to attract customers.
