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November 20, 2013

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Home » City specials » Hangzhou

Treat yourself to three West Hangzhou eateries

By Wu Huixin | November 20, 2013, Wednesday | Print Edition

The western part of Hangzhou has been considered a coveted residential district since late 1990s, with its high-end residential buildings and villas nestled close to the scenic Xixi Wetland.

It is a place popular with middle-class residents and the home to many white-collar workers and influential people from education, finance, tourism, real estate and high-tech industries.

Though Hangzhou’s urban construction has progressed evenly in recent years, there are still plenty of residents looking to improve their quality of life by moving to west Hangzhou.

Jingzhou and Fengtan roads are located in this area, and feature fashion-brand stores, boutiques, shopping malls and restaurants. Shanghai Daily walked along these two roads on a sunny day to find a couple of good places for you to eat.

Xibei Restaurant

Xibei is a famous brand serving authentic northwestern Chinese cuisine. Now, it has opened its first branch in Hangzhou.

Geographically distant northwest China is home to a diverse landscape, including the Gobi Desert, grasslands and the Loess Plateau. The environmental conditions led people there to favor red meat and cereals.

The dishes of Xibei are made mainly from meat and grains. The eatery also adheres to the original cooking method of traditional northwestern cuisine, without any monosodium glutamate.

The must orders include youmian (ݯÃæ), yellow steamed buns, roasted lamb chops and sea buckthorn (ɳ¼¬¹û) juice.

Youmian is a kind of noodles commonly seen in northwestern China. It is made of hulless oat, a cereal variety popularly grown in that area. Chefs cook them with shredded mushrooms, tomatoes and mutton soup, and they taste smooth and fragrant.

Unlike the ordinary steamed bun which is made of rice powder, the yellow steamed bun is from millet, also a kind of grain suitable for planting in northwestern China. People stuff it with red dates and red bean paste. Since it is a significant in the northwest, it was filmed in the popular food documentary “A Bite of China” in 2012.

The red meat offered in Xibei is transported from the prairies of northwest China. Every lamb chop and beef rib is braised for two to three hours, and then roasted with secret recipes.

The sea buckthorn juice is a beverage uncommon on the menus of restaurants. It is squeezed from sea buckthorn, a shrub widespread in semi-desert locations. As they are tolerant to salt, Chinese government grows them in deserts to conserve water and soil.

Sea buckthorn juice is abundant in vitamin C, with a sweet and slightly sour taste.

Address: 4/F, Intime Shopping Mall, 380 Fengtan Rd

Tel: (0571) 2891-1165

Zola Restaurant

If you ask people where to eat pizza, they may tell you the names of a couple of famous chain restaurants. However, in Hangzhou there is a pizza shop serving a unique delicacy.

Zola is easy for passersby to miss because of its inconspicuous facade. But for those who have already sampled its pizza, it is unforgettable.

The store has a minimalist decor with orderly wooden tables and chairs. The most eye-catching spot is the open kitchen, where diners can watch the chefs make and bake pizza.

There is a big stove made of coarse bricks in the kitchen. It is equipped with an advanced system controlling the temperature inside and it’s heated by gas. The stove is the secret to Zola’s pizza being tastier than others.

Zola’s pizza features thin dough, thick cheese and ample toppings. The crust is crisp while the middle part is al dente.

Address: 88 Jingzhou Rd

Tel: (0571) 8190-3128

Central Plain Yi Da Wan

The name of the eatery implies that it offers a hearty meal. Yi da wan means a big bowl in Chinese. The name is honest: All the dishes come in bigger plates and bowls than in other restaurants.

Central Plain in the name refers to Henan Province in China. Noodles are indispensable in Henan people’s daily lives. 

The Henan stewed noodles is listed as one of the five noodle varieties of China. The noodles are shaped flat and broad, covered in a little vegetable oil.

The soup for the noodles should be quality mutton soup, braised for more than five hours and with tofu, kelp, shredded squid and quail eggs added. Chefs boil the noodles in the soup, and then top them with coriander and chili sauce when served. 

Address: 270 Fengtan Rd

Tel: (0571) 8190-3316

 

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