Ive been to that museum, some years back - such an extensive assortment of teas displayed and explained. That duck looks delicious!! My enduring memories of Hangzhou cuisine is the famous Beggar's Chicken. 叫花鸡.
I didn't have 叫花鸡 this time in Hangzhou, but I tried it some years ago—maybe even a decade ago—and I can still imagine how juicy and flavorful it was. If I visit Hangzhou again, I'd love to hunt it down!
Well done in finding the tea house inside 永福寺. Truly a semi-hidden gem. And, as I’m sure the tea museum shared, there are a dizzying array of grades of Longjing with a similar array of prices. (Even within the “best” grade, 西湖龙井, named after the district not the lake, there are layers and layers of quality distinctions.) Locals used to buy freshly bowl-roasted Longjing from farmers outside their houses for pretty fair prices, and you can still do that in season if you go for a walk in Meijiawu or the temple area behind Lingyin. Needless to say, I’m not worried about Grandma’s Kitchen procuring tasty-enough tea leaves on the cheap :)
Hangzhou’s food scene is pretty paltry by Chinese standards but yes there are definitely bright spots. I’m a little surprised we didn’t see Su Dongpo’s famous 东坡肉 on your menu. (Hubin 28 has by far the most famous and distinctive version.)
Side note, I always loved how the Hangzhou dialect keeps some 儿化音 as a relic of moving the capital, exemplified by 片儿川.
Thank you for another interesting and enjoyable read, a beautifully crafted piece.
thank you Kat! So happy you enjoyed it!
Ive been to that museum, some years back - such an extensive assortment of teas displayed and explained. That duck looks delicious!! My enduring memories of Hangzhou cuisine is the famous Beggar's Chicken. 叫花鸡.
I didn't have 叫花鸡 this time in Hangzhou, but I tried it some years ago—maybe even a decade ago—and I can still imagine how juicy and flavorful it was. If I visit Hangzhou again, I'd love to hunt it down!
Well done in finding the tea house inside 永福寺. Truly a semi-hidden gem. And, as I’m sure the tea museum shared, there are a dizzying array of grades of Longjing with a similar array of prices. (Even within the “best” grade, 西湖龙井, named after the district not the lake, there are layers and layers of quality distinctions.) Locals used to buy freshly bowl-roasted Longjing from farmers outside their houses for pretty fair prices, and you can still do that in season if you go for a walk in Meijiawu or the temple area behind Lingyin. Needless to say, I’m not worried about Grandma’s Kitchen procuring tasty-enough tea leaves on the cheap :)
Hangzhou’s food scene is pretty paltry by Chinese standards but yes there are definitely bright spots. I’m a little surprised we didn’t see Su Dongpo’s famous 东坡肉 on your menu. (Hubin 28 has by far the most famous and distinctive version.)
Side note, I always loved how the Hangzhou dialect keeps some 儿化音 as a relic of moving the capital, exemplified by 片儿川.