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.

Mr. Fang has many toppings, this time he chose shrimp + kidney. The kidney is especially worth mentioning. The kidney is very fresh, and it is said that it uses pork kidneys freshly taken out every morning - hot goods. The taste is very tender and smooth, and there is the original aroma of the ingredients, which is really a treat on the tip of the tongue. The whole bowl of noodles is thick with oil and red sauce, with a rich flavor and excellent sweet and sour taste. It is hard to forget after tasting it.

A few days later, I came to eat Fang Lao Da Noodles again. This time, we arrived late, so we didn't have to queue up in the store. Because it was late, some varieties seemed to be out of stock. Here, they are still one pot and one fire. The stir-frying looks very addictive. The atmosphere is good. A big bowl came up, and it was quite appetizing. Before I could take a close look, I ate a big bowl. It was indeed a bit full, but the overall feeling was pretty good.

This Fang Lao Da is located on Jiangcheng Road in Shangcheng District, Hangzhou. It is not a big place, but it is quite famous. When I came here this time, it was past 7pm, but there were still many customers. There was still a queue, and most of the seats were full. But fortunately, I had expectations, so it didn't matter if I waited a little. This time I ordered Sichuan pork liver and ketchup. Sichuan pork liver is fried in one pot, stir-fried, full of smoke, and then fried kidney topping, and served with a braised egg. It looks very appetizing, full of flavor, and the pork liver is very tender.

Fang Lao Da was founded in the year of Guihai and was one of the first self-employed people after the reform and opening up. He learned from Tong Shuilin and started to run wine, food, noodles and rice in Xiongzhenlou, Houchaomen. Because he was the eldest in the family, he was called Fang Lao Da. After the family continued to innovate and improve in craftsmanship and taste, it has become famous in Hangzhou and will pass on the taste of the old memory. "The store is not very big, but there is always a queue, with warm reminders: queue up consciously, serve yourself, thank you for your cooperation. One line is cooked on both sides, please inform in advance whether the noodles are soft, hard, and tender. There is another important rule: no noodles, no seats, noodles, seats.