Picture and text: Qing Ge Editor: Tooth decay
Hello Good weekend
It is necessary to eat something delicious on a rainy day
01
Dongtian Vietnamese Powder
This "Dongtian Vietnamese Powder" shop is located in Xixi Xinzuo, an office building in Xixi Xinzuo in the group. When I arrived, it was already past dusk, and I couldn't see the hustle and bustle of dining in the downtown area, but it felt like a long-lost peace. The PHO on the
signboard means pink. As a basic skill in Vietnamese cuisine, Vietnamese noodles attach great importance to dishes made by chefs and restaurants, so it has become the biggest selling point of all Vietnamese restaurants.
In terms of design, it adopts the "little fresh literary style" that little girls will like, with comfortable pillows, small wooden tables, and photo frames hanging on the floral wallpaper... It is to make you feel like you don't want to leave when you sit down. a feeling of.
Dongtian’s elements can be seen everywhere in the store. As soon as he entered the door, the shelf filled with bottles and cans made his special identity clear. It is said that this shop is very popular in Beijing, and there is always a queue. Dongtian often receives his celebrity friends there -
The menu is very simple, Vietnamese noodles + Vietnamese snacks + drinks, hanging on the small blackboard, clearly visible at a glance.
I ordered a signature locomotive pho, which is said to be the representative of Vietnamese pho. In the past, Pho was always sold at train stations in Vietnam, and people were accustomed to eating a bowl of Pho when getting on and off the train. Over time, "Locomotive" became synonymous with Pho.
A typical bowl of Vietnamese rice noodles has four parts: soup base, rice noodles, beef and side dishes. I took a quick look at the beef louvers, beef tendons, beef balls, and carpaccio in the bowl... But the landlady said, drink the soup first, and the soup base is the most important. In her opinion, the quality of the soup base is related to the entire bowl. The success or failure of fans.
For this bowl of beef bone soup, Higashida invited the "royal chef" from Southeast Asia to take charge. He started cooking it early every morning. The base ingredients used were beef bones and beef tendons, adding natural Southeast Asian spices such as lemongrass and galangal, and simmering for 8 hours. . The seemingly light beef bone soup tastes rich but not greasy. Sure enough, the secret of deliciousness is hidden here.
Serving the food is very fast, because after the soup is cooked, the making process is very simple. Cook the rice noodles in boiling water, take them out and pour them into cold water, drain them, add the cooked beef bone soup, add beef and vegetables, and season.
Good rice noodles are elastic and have a translucent white color when cooked. The beef is sliced thinly and blanched directly in the rice noodles. You can still see a hint of tender red when it is served.
And the side dishes are some bean sprouts and basil? The combination of mint leaves is very Southeast Asian. The best thing is the hand-beaten beef balls from Chaoshan, split in half, delicious and chewy.
The correct way to eat Vietnamese noodles is written on the table sign: first take a sip of the broth that has been simmered slowly and carefully; if you feel that the texture of the broth is too soft (clear) and (light), you can add "fish sauce" to make it fresh (gourmets agree) It is said that eating fish sauce is like going to Vietnam); then squeeze in lime juice and add garnishes; that’s it, eat it quickly, it’s about to get cold!
In addition to soup rice noodles, there is also cold lemon powder. The wide powder used for soup noodles and the fine powder used for lemon powder are all shipped by air from Vietnam. This lemongrass chicken chop and lemon powder is specially mixed with secret sauce. Pick up a chopstick and suck it into your mouth. The sour and refreshing feeling goes straight to your stomach.
Among the snacks, you must try the Vietnamese spring rolls, which are added with vegetables, shrimps, and cucumbers. The refreshing taste is unforgettable. The fish curd skin rolls and sugar cane shrimps are both eaten with sweet and spicy sauce.
Drinks, I prefer this cup of health-preserving barley and water chestnuts. Barley removes dampness and improves beauty, and water chestnuts clear away heat and promote fluid production. Girls can never go wrong with this drink.
At the end, you must be like Shu Qiao, "Have another cup of freshly brewed Vietnamese drip coffee, add a spoonful of light yellow condensed milk, sit leisurely for a while, and then go home."
Cai Lam said that a bowl of beef rice noodles made by Vietnamese is indispensable for all delicacies in the world.Are you ready for a bowl?
Dongtian Vietnamese noodles
Address: Hangzhou｜2-101, Building 7, Xixi New Building, No. 550, Xixi Road Selecting high-quality lobsters from the Dongting Lake breeding base in Hunan, the boss contracted shrimp ponds and breeding cooperatives to ensure a dedicated supply of king shrimps.
The shrimps are overbearing, the largest one is bigger than the palm of your hand. Each shrimp is carefully cleaned by hand; the ingredients are overbearing. The Overlord shrimp is made from more than 20 kinds of natural ingredients.
The best Chinese shrimp: The classic oil-simmered flavor, with a faint sweet aftertaste of Thirteen Incense. Each one weighs about the same and is not small in size. The stir-fried lobster is the essence. When eating, dip the peeled shrimp meat into the soup to make it more delicious.
You can also add the noodles used in Chongqing noodles, soak them and then pick them up. Mix them and it will be very delicious.
Steamed shrimps dipped in water: When you serve it, you can see that the plating is very thoughtful. Just break open the shrimp shells. Look at the white sides of the shrimp gills. You need to suck the shrimp yellow quickly. You can enjoy the fresh and sweet flavor of crayfish without dipping. The shrimp meat has a firm texture.
Wonderful Garlic Fairy Shrimp: Foodies who don’t like spicy food can easily try it. It is fried with secret garlic oil and each crayfish is covered with fine minced garlic. My favorite is hairy crab roe in late autumn, and garlic and shrimp roe in early summer. The most amazing thing is that since the shrimps are decapitated and the backs are open, the thick garlic flavor will penetrate into the shrimp meat along the backs of the shrimps, making foodies lick their hands while peeling them.
Address: Between Baijingfang Lane and Jesus Hall Lane, No. 419, Zhongshan North Road
Phone: 0571-85120559
03
Shrimp Fire
This is a new lobster brand under the umbrella of Old Man Oil Exploded Shrimp, a team that has been professionally cooking shrimp in Hangzhou for 30 years. Only crayfish grown in the clear and pollution-free water of Jinhu and Qianjiang are selected. They are characterized by red backs, hard shells and white gills.
specializes in "naked steamed live crayfish" : only young and strong crayfish that are about 2 months old are selected. The meat is firm and elastic, the paste is red and rich, and the shrimp shells are bright red. The live shrimps are served on the table, fresh and intuitive, special The equipment is used for high-temperature steaming and constant temperature, instantly locking in flavor and nutrition.
There are eight standards for naked steamed crayfish: young and strong, red-backed, yellow-bearded, green-bellied, golden-clawed, bright-flesh, red-cream, and freshly steamed.
Braised crayfish in oil: First, the crayfish is immersed in a soup with nearly a dozen raw materials such as licorice and cloves. The peppercorns are skillfully boiled into oil. "Bomb", then add onions, green onions, garlic, and ginger slices for seasoning. It is fragrant, spicy, and has a real rich taste.
Thirteen-spice crayfish: is more of a local flavor, with a fresh, salty and spicy taste. The taste is rich but not so exciting. People who are not used to heavy flavors can also accept it.
Ice-cold crayfish: The texture is excellent, the shell is slightly hard, and even the gills are white, not to mention the shrimp lines on the back. The iced version is the best way to reflect the good quality of the shrimp. You can easily peel off the whole shrimp, and the fresh taste has a hint of sweet and sour.
Address: 1st Floor, Ruiju Hotel, No. 539 Fengqi Road (opposite to Wyndham Plaza)
Phone: 85772733
New dishes
Sanyange
The only French-Chinese restaurant in Hangzhou that integrates molecular cuisine. Pure Chinese ingredients have been processed through molecular cuisine Decompose and reorganize using techniques, use Chinese techniques to cook French ingredients, or use French techniques to cook Hangzhou cuisine.
Recently, their young chef born in the 1990s has launched new seasonal dishes, including caviar, spring bamboo shoots, Mingqian Longjing ice cream... to let you feel the changes of the seasons.
Australian 5M beef tartar, fragrant rice crispy rice: uses Australian grade five raw beef, pasteurized Lanhuang eggs and Thai fragrant rice crispy rice, and is made with tartar sauce.
Crispy fried oysters, onion clear soup, dried onions: uses French Giraldo No. 1 oysters, paired with white onion clear soup, and secret Kaiyang sauce.
Nagasaki carpaccio, Italian vegetable dumplings: uses Nagasaki carpaccio, paired with tortellini made of red amaranth, potato juice on the bottom, and fennel slices.
Crispy five-headed abalone, Italian rice, grouper fish soup, seaweed foam: uses Dalian fresh abalone, paired with Italian rice soaked in fish soup, and topped with green seaweed foam. Sprinkle with red peppercorns.
Dinner: 17:30-20:00, reservation before 14:00 every day,
Package A: 688+15% service fee, Package B: 888+15% service fee, Package C: 1288+15% service fee.
Tel: 88867888
Address: No. 1, Bapanling Road, Xihu District, Hangzhou
New dishes
Mercato piccolo
Mercato Italian Restaurant is the restaurant brand of Mercato in Hangzhou Tower. It has recently launched every Friday night from 5:30 to 7:30. happy hour.
In Italy, after get off work and before dinner, it is a golden time for people to take a break from the busy life and connect with friends over wine and snacks. Mocado is now bringing this Italian lifestyle to Hangzhou. Enjoy the relaxing time.
Designated drinks in the bar area are 48 yuan and you can enjoy pizza
Specially selected red and white wine and cocktails, 48 yuan per glass; Tsingtao beer, three glasses of 48 yuan
Address: Shop No. D123, 1st Floor, Block D, Hangzhou Tower Shopping City
Tel: 81905656
New product
Wa.cafe frog coffee
It is really not custard or rice water! ! !
This cup of “bulletproof coffee” has 30,000+ #bulletproofcoffee photos on Instagram.
Host Jimmy Fallon also discussed the drink with Maya Rudolph on the talk show.
In fact, it is a combination of coffee + butter + coconut oil . The unique taste and the effect of reducing fat and weight make people addicted.
Add 10g unsalted butter and 10ml coconut oil to the coffee and stir evenly. This is definitely the spring of dark cuisine, it’s so delicious. The father of
bulletproof coffee is American cloud computing expert Dave Asprey. It took him 15 years and $300,000 to invent Bulletproof Coffee, which contains no sugar or dairy.
He even suggested that people drink this fat-enough, 460+ calorie drink instead of breakfast, which not only helps them lose weight but also makes their brains sharper.
Wa.cafe frog cafe also recently launched bulletproof coffee. We all have it in Silicon Valley, look proud.
Basic version of sports coffee / upgraded version of bulletproof coffee (7-day package/21-day package) can be ordered
Huanglong store
Address: Jincheng Brand Hall, 1st Floor, Julong Building, No. 9 Hangda Road
