Fang Lao Da

My northerner's stomach! If I don't eat noodles for a week, I feel really insecure! My friend praised this Fang Lao Da Noodle House on the first day I arrived in Hangzhou! The way to express it is "Fang Lao Da's noodles are so delicious and opened near my home, I am so happy"! That's right! I ate it in the rain today, and I am so happy! I understand your happiness! [Yeah] Hangzhou's alkaline noodles are called "chaomian" by locals. They are fresh noodles with alkali. After cooking and serving, they are cooked over high heat and served with various hard dishes. Yes! These hard dishes are the focus. Deboned eels, head and tail are cut into inch sections, loin slices are deodorized and cut into willow leaf and wheat ear knives, and pig liver is cut into sharp slices with push-pull knife techniques. Various knife techniques are smooth and flowing. The ingredients are accurately shaped when put into the pot, and the pieces are large and full. It is a complicated and tedious job to serve the noodles and dishes one by one! The serving time is slightly inefficient, but it can't stop it from being really delicious! This is the hardworking and intelligent Hangzhou people, who love the food. The high price can't stop the crowds of customers when the market opens! No one cares about the honors on the wall and the joy in the boss's heart! If there are a few raw garlics, I won't miss home!

I arrived at the restaurant at 10:50 on weekdays, but I still had to wait in line for 40 minutes. I have to say that the business is really good. Most of the people in line are young and tourists, which shows that the network communication effect is good. There is no pig intestines. I ordered fried eel and ketchup. If you don’t want to drink soup, it’s too oily. I suggest you eat the classic Sichuan, without ketchup, or a little dry. The lard is really fragrant, and the ingredients are also sufficient. Of course, the price is also reasonable.

Fang Lao Da Noodles is a very popular noodle shop, founded in 1983. Now the shop is located at No. 629 Jiangcheng Road. The most popular noodle here is the Sichuan style noodles. Watching the making of ketchup noodles is an artistic enjoyment. The auntie in charge of the cooking is very skilled. She pours oil into the boiling pot, beats eggs, and stir-fries tomatoes in one go. Before long, a bowl of ketchup noodles is ready. When it is served, it is heavy in oil and color, and full of flavor.

Fang Boss has a lot of toppings, this time I chose shrimp + waist flower. In particular, it is said that the waist flower is very fresh, and it is said that the pig waist is freshly taken out every morning. The taste is very tender and smooth, and the original aroma of the ingredients is really enjoyable on the tip of the tongue. The whole bowl of noodles with thick oil red sauce, rich taste and excellent sour and sweet taste, let people taste it, it is very unforgettable.

It was not a few days later, and I came to eat Fang Boss Noodle again. This time we didn't have to queue up because we arrived late. Because of the lateness, some varieties seem to be gone. Here is still a pot and a pot. The feeling of fried looks very enjoyable. The atmosphere is good. A large bowl comes up and has an appetite. I didn't take pictures carefully. A large bowl will be down. It is indeed a bit full. The overall feeling is still quite good.

This Fang Boss is located on Jiangcheng Road, Shangcheng District, Hangzhou. The place is not big and the reputation is not small. When I came here this time, it was past seven o'clock in the evening, but there were still quite a lot of customers, and the queue was still arranged, and most of the seats were full. But fortunately, there is an expectation in the face, and it is no problem to wait. This time it was a pig liver eggplant juice mixed with Sichuan, mixed Sichuan is a pot of one boil, fried, full of fireworks, and then fried waist flower toppings, and then a braised egg, very appetizing, full taste, pig liver is very tender.

Fang Boss began in the year of the Ohio for the first self-employed households after the reform and opening up, Shicheng Tongshui Forest, in the Houchaomenxiong Town Building to operate wine and vegetable noodles, because of the long home, so called Fang Boss. After the home in the process and taste of continuous innovation and improvement, in Hangzhou has a small reputation and will pass on the taste of this old memory. "The store is not very big, but there is always a queue, with a warm reminder: consciously queue, self-end noodles, thank you for your cooperation. A team burns on both sides, and the noodles are soft and hard toppings are old and tender in advance. There is also a rule that is very important: no face, no seat, no face, no seat.