Ju Ying Mian Dian

In the evening, Juying Noodle House has a very good business and often has a long queue. Pianerchuan is indeed the signature noodle and tastes good. The noodles contain snow vegetables, winter bamboo shoots, fresh mushrooms and meat slices. The noodles are cooked to the right hardness and taste very good.

Juying is very famous. There are many branches. The noodles are made in the old Hangzhou way, but they are better than the noodles in the traditional Hangzhou noodle shops in other places. They are not mushy or hard. The shop is full before 11 o'clock in the afternoon. Compared with other noodle shops, the business here is really good. You have to wait, but there is nothing wrong with it. If you are in a hurry, consider going earlier.

Juying Noodle House is also a well-known old brand of Pianerchuan in Hangzhou. I have seen the main store of this restaurant near Wushan Scenic Area before, but I didn't have the chance to try it. I didn't expect that there is a branch in the mall this time. The environment is relatively refreshing, and there are many newspapers with news reports from the early years hanging around. The ingredients of Pianerchuan are sliced ​​meat and straw mushrooms, which are relatively light, but the taste doesn't feel anything special.

Hangzhou's specialty noodle dish, Pian'erchuan, can only be tasted in the alleys. Juying Noodle House has been a noodle shop in an alley for more than 20 years, but the taste has remained the same. It has become more and more popular in recent years. The lobby is always crowded every day, and you usually have to queue for at least half an hour to get a table. Pian'erchuan is rich in gluten and the soup is delicious. It has the taste of old Hangzhou. However, the boss is very good. The business hours are until 1:30 p.m. every day, and it is closed at night. There are also winter and summer vacations every year, so friends who come here specially to check it out should pay attention to the time.

At 9 pm on May 16, 2014, the fifth episode of the second season of A Bite of China, "Meeting", broadcast the production process of the traditional Hangzhou noodle dish - Pianerchuan. Although it was only a short two-minute display, and according to the practice of CCTV's Bite of China, the store name, address, phone number, etc., which contain advertising information, are generally not broadcast directly. However, sharp-eyed netizens immediately recognized the birthplace of this Pianerchuan - Juying Noodle House at No. 12, Zhonghe South Road, Shangcheng District, Hangzhou. Since then, Hangzhou Juying Noodle House has gone from being famous in Hangzhou to being famous throughout the country, from being enjoyed by a few diners to being sought after by many diners. After learning the above information, Juying Noodle House has become a food sanctuary that I have to visit if I go to Hangzhou. Whenever I have the opportunity to go to Hangzhou, I will try my best to take time to taste the delicious food. This is the business hours posted on May 10, 2016. This is the business hours posted on October 10, 2016. 1. First time in the store, lunch, a bowl of Pianerchuan At 11:10 am on May 10, at lunch time, I came to Juying Noodle Shop at No. 12 Zhonghe South Road, Shangcheng District, Hangzhou. The shop is located under the Zhonghe South Road elevated road, parallel to the Zhonghe South Road elevated road, about 500 meters from the intersection of Zhonghe South Road and Shangcangqiao Road, that is, about 500 meters from Hangzhou's "Southern Song Dynasty Ruins Exhibition Hall". At this time, there is still some time before the busy lunch time, which is a bit earlier than the real lunch rush hour. However, the line of diners has been lined up from inside the store to outside the store. The following is the scene of queuing at the door at 12 noon on October 10, 2016. Compared with May 10, 2016, Juying Noodle Shop has also kept pace with the times - using Alipay and WeChat payment. Each diner must first hold this sign and wait outside the door, and only when the number is called can they enter the store to order food and eat. The difference of 124 means that there are 124 bowls of noodles waiting for you when you enter the restaurant. The photographer is a reporter. There are two of them. Later, you will see them interviewing customers in the restaurant. The chef is working in the noodle shop. If you watch it live, you will clearly notice that the kitchen of the restaurant is actually very small. If two people work in the kitchen at the same time, it is not only cramped, but also a bit of a hindrance. This price list was updated after the Chinese New Year this year. The previous price of Pianerchuan was 20 yuan per bowl. When CCTV filmed it (2013), the price was 18 yuan per bowl. From last year to this year, the price has been rising by almost 2 yuan per year. It can be seen that the pace of price increase in China has been quite large in the past two years. Every diner who comes here first takes a number plate. After getting the number plate, the restaurant recommends that the diner wait outside the store. If you drive here, it is recommended to sit in the car and wait until it is your turn, then go into the store to order noodles, and then wait for the meal to be served. I ordered Pianerchuan, 22 yuan a bowl. No toppings were added, just to taste its original flavor. Pork (the meat of the ribs, cut into shreds), spring bamboo shoots, and snow vegetables were all cooked with lard, so there was a layer of lard floating on the top, which was fragrant. The following is the Pianerchuan I had at noon on October 10, 2016. The difference between the two nights was that one bowl had fresh mushrooms and the other did not. Shortly after entering the store, I met the boss, who looked exactly the same as when he was broadcast on CCTV's "A Bite of China" program - holding a rag, cleaning the dishes and wiping the table, not looking impressive, and not looking like a boss at all. Even when taking a photo with him, he still had a rag in his hand. I disliked the boss's lack of smile in the first photo, so I took another photo from a different angle to make him smile, and he finally managed a slight smile. The boss told me that he was not very good at smiling. After the initial greeting, the boss started chatting with me, and I learned some information about the pastries. Details will be described later. The following is the second handshake and photo with Mr. Yan at noon on October 10, 2016. Mr. Yan told me that he was not in good health and felt very tired every day. He wanted to rest early, so he might not open the store next year. Mr. Yan also revealed some behind-the-scenes and details of the two-day CCTV filming, such as: He once refused CCTV's filming, fearing that it would affect his business for two days. Later, the street where he lived came forward to say hello and agreed to filming; The CCTV crew arrived at the store before five o'clock every morning; During the filming, any products with LOGO, whether worn or carried, must be removed and cannot appear in the camera... In the kitchen, the chef is "producing" his noodles at a speed of one bowl per minute. One stove is used for cooking, and another stove is used for cooking noodles. One person is cooking and cooking noodles at the same time. In terms of the space in the kitchen, if two people want to work at the same time, the space is not allowed. There is a bowl of noodles in the pot, and a bowl of dry noodles is placed on the pot lid waiting to be cooked. A portion of cooked noodles was scooped out of the pot, and a portion of dry raw noodles on the pot lid was poured into the pot in an instant, at an extremely fast speed. No wonder the CCTV crew of "A Bite of China" had a hard time filming. The noodle shop owner told me that CCTV filming took place about a year before CCTV broadcast the show. The crew of "A Bite of China" came to his house and filmed for a total of two days. At five o'clock in the morning, as soon as the noodle shop opened, the CCTV crew came. There were no special requirements during the filming, except that when the chefs were cooking noodles very quickly, the filming staff would ask them to slow down the speed of the action so that they could film it clearly. Although they did not pose for photos, for the sake of framing and broadcasting effects, the crew would rather shoot more films for some shots, and they must capture the clips that meet the requirements. For example, the shot of peeling bamboo shoots took more than four hours. After eating the noodles, I met the boss who came to clean up the table, and I chatted with him. Before the chat, let's take a photo together. This is the most smiling photo of the boss and me. The reason why I took so many photos was to capture a picture of the boss smiling. The fact that the boss took the trouble to take so many photos with a stranger also shows his kindness. When he learned that I was from Shanghai, the first thing the boss said to me with a smile was that the taste of Shanghai people has become heavier. He said that before, Shanghai people would eat his noodles with

1. Juying Noodle House, located at No. 12, Zhonghe South Road, Shangcheng District, Hangzhou, has been in business for nearly 24 years since the couple set up a tent to sell bowl noodles. From being unknown to being famous all over the country, it can be regarded as a classic case of successful entrepreneurship. The success of Hangzhou Juying Noodle House seems to have gone through more than 20 years of hardship, but in fact, it has always been adhering to tradition and persevering. 2. The most famous noodle of Juying Noodle House, which has been on CCTV's "Tip of the Tongue", is called Pianerchuan. It is said that the reason why this bowl of noodles is called Pianerchuan is that it is inspired by Su Dongpo's "No meat makes people thin, no bamboo makes people vulgar" when he was an official in Hangzhou. It uses fresh leg meat, fresh bamboo shoots, and green snow vegetables as raw materials. After cooking, it is delicious and mouth-watering. Another bowl of noodles in Juying Noodle House, shredded pork mixed with Sichuan, that is, fried noodles with shredded pork, is also very distinctive and worth a try. 3. Juying Noodle Shop serves bamboo shoots-containing Pianerchuan all year round, except for the two-month summer vacation. Winter bamboo shoots, spring bamboo shoots, and flat bamboo shoots are used in turn. The three ingredients of tender green snow vegetables and lean meat from pork chops are used as raw materials to create a bowl of Hangzhou's top noodles, which even entered CCTV's "Taste of China". 4. All the ingredients of Juying Noodle Shop are purchased, and there is no exclusive secret recipe. Anyone can go to the market to purchase them. The boss believes that the quality of a restaurant depends on word of mouth, not on advertising and publicity. I ate two bowls of noodles in Juying Noodle Shop: Pianerchuan and vegetable and meat noodles. See the attached photos 1 and 2 respectively. The last photo is a photo with the owner of Juying Noodle Shop. 5. If you are interested in the store management and cooking process of Juying Noodle Shop, you can refer to my Ctrip travel notes "Visiting Juying Noodle Shop twice in 20 hours, just to taste the best noodles among the ten bowls of noodles in China - Hangzhou Pianerchuan", the link address is as follows: http://you.ctrip.com/travels/hangzhou14/2962734.html

Popular Pianchuaner Three Signatures The unremarkable little shop is known as "Hangzhou's No. 1 Pianchuan", and is a legend in Hangzhou. Noodles + oil residue + mushrooms + poached eggs are the typical standard. The three signatures of the noodle shop: the boss's image, his memory of calling numbers and collecting money, and his willful enjoyment of business hours during winter and summer vacations. It's really admirable!

It's a bit far from the West Lake Scenic Area. It takes us nearly half an hour to get here by bicycle. It's on the other side of the river, so it's hard to find a place. Coming from the north side of Zhonghe Road, I saw several noodle shops, which were also very popular, but I didn't expect to be shocked when I walked to this seemingly simple old shop. Even at 10 o'clock, which is not the peak time for dining, there are still a group of people standing at the door. Take a number first, wait for the guests inside to finish eating and make room, and then order. Sit and wait for about a minute, and the waiter will serve it. The price of noodles is not cheap, but it has the flavor of childhood, and it is a rare delicacy in the era of large-scale production. The signature Pianerchuan is of course a must-order, but the appearance doesn't show much difference from ordinary noodles. Looking at the billboard on the wall at the door, I feel that the store is very individual.