馋侯爷馄饨(坡南街店)

Ponan Old Street is a perfect filming location. Wenchang Pavilion's vantage point captures the sweeping Jiangnan landscape of black tiles, with wind chimes blaring from the eaves as a natural backdrop. The vintage barber chairs and hand-scissors in the Old Street barbershops make time seem frozen in time. The courtyards and carved wood windows of century-old homes hold family stories in every frame. The vibrant atmosphere of the local market is the soul of the video. The steaming steam of beef soup, the fragrant aroma of fried eggs, and the rich flavor of Tengjiao five-spice dried meat—these traditional snacks are the perfect culinary inspiration. Intangible cultural heritage workshops like the Qingshanyin Ceramics Museum and Xiangyu Fudi infuse the content with cultural depth. A complete vlog can be structured like this: starting with the awakening of urban life in the Old Street in the morning, focusing on the preparation and tasting of traditional delicacies at noon, experiencing the craftsmanship of an intangible cultural heritage workshop in the afternoon, and finally ascending Wenchang Pavilion in the evening to capture the Jiangnan atmosphere at sunset. No narration is needed; let the images and sounds speak for themselves. This kind of immersive storytelling is most captivating for the audience.

🌟 Pingyang Food Exploration: A Bowl of Millennium-Old Flavor Hidden in the Old Street 📜 The Past and Present of Po Nan Street Wandering along Pingyang Po Nan Old Street, the bluestone pavement winds along, flanked by Ming and Qing dynasty-style wooden buildings. The air is filled with the aroma of firewood and lard. This old street, originally built in the Southern Song Dynasty, was once a water and land transport port in southern Zhejiang, a hub for merchants. Back then, when Xie Lingyun was the prefect of Yongjia, he wrote the poem "Clouds and sun reflect each other, sky and water share a clear, fresh hue." 🍲The Century-Old Heritage of a Wonton Entering this old shop without a sign, coarse porcelain bowls are placed on an eight-immortals table, and an old almanac hangs on the wall. The owner, Uncle Hou, is wrapping wontons at the chopping board with dazzling speed. He explains that his ancestors have been selling wontons here since the Guangxu period, using the traditional Ouyue "goldfish tail" wrapping method, resulting in each wonton boasting 22 pleats. "Our soup base needs to be simmered for a full six hours," Uncle Hou said as he lifted the lid from the wooden pot, letting the rich aroma of bone broth fill the air. Legend has it that early dock workers loved coming here for a late-night snack, and to keep them warm, they made the soup with pork shanks and local rice wine, a recipe passed down through five generations. The most delicious part is the spoonful of lard, deep-fried to a golden crisp, sizzling as it's sprinkled over the soup. 🎋The Cultural Secrets of the Old Street 1️⃣ The three characters "Qing Yu Tang" on the bluestone lintel are the handwriting of Zhang Zhenduo, a Pingyang calligrapher from the Qing Dynasty. 2️⃣ The tin wonton mold in the window bears the inscription of the 20th year of the Republic of China. 3️⃣ The clay stove in the corner is a relic from the days of public-private partnerships. Sitting by the stained wooden window, watching the sunlight filter through the tiles and drench the bowls of soup. I suddenly understood the meaning of the line in Qing Dynasty Bai Lei Chao: "For steamed buns in southern Zhejiang, Pingyang is the best." What you're eating isn't just a snack, but the endless cycle of life on a thousand-year-old wharf. #PingyangFood #PonanOldStreet #WenzhouMemories #ExploringIntangibleHeritage #CityLife