TONGXIN RESTAURANT

I was in Shaoxing during the Chinese New Year, met a friend, and wandered around the scenic spot in the evening. This traditional old store had a lot of people queuing at the takeaway window, waiting for a new pot of Shengjian to come out of the pot. The original picture was not too concerned about the angle, and the taste did not leave a deep impression. It was quite satisfactory, with plenty of fillings, and the price-performance ratio was relatively good. There were many people eating in the store, and there were also many locals. The scenic spots are not far away, so you can check in by the way.

Tongxinlou's Shengjianbao is a popular place. There is always a queue every time I go there. Although the price has increased, there are still many people buying it. I like the bottom of the Shengjianbao, which is crispy and crispy. It is delicious with a little vinegar. The skin is a little thick. It would be better if it was thinner. Because it is not very convenient, I basically go there every weekend to eat. The wontons are also a must-order.

There are many street snacks with Shaoxing characteristics, and the most important one is cakes, such as glutinous rice cake, square cake, red bean cake, osmanthus cake, Shaoban cake... too many 😄 Osmanthus cake is a representative of Shaoxing's time-honored delicacies. In the past, it was also one of the imperial court snacks. Osmanthus cake has a fragrant and glutinous taste, sprinkled with osmanthus, and the fragrance is fragrant. Xiaolongbao is also a representative snack. There are many famous places to eat Xiaolongbao in Shaoxing, such as the time-honored restaurant Wangji Wangjianglou and Tongxinlou. These two are quite famous locally. Tongxinlou is easier to find. It is on the commercial street, but the place is not big, and you often need to wait for a seat...

Tongxinlou's dim sum is very unique, especially its super-large steamed buns and thick-skinned pan-fried dumplings. Their pan-fried dumplings are sold by the piece. The baked dumplings are similar to pot stickers, but the skin is thicker and not as soft as pot stickers. However, Tongxinlou's buns are well-fermented. You should buy their white flour steamed buns, which look very appetizing. However, Shaoxing's dim sum is still a bit rough, but the advantage is that it is not expensive and is more substantial.

On the day we left Shaoxing, a rainstorm warning was issued. We had just left the hometown of the Sage of Calligraphy when a heavy rain came. Even so, it couldn't stop us from opening the last stop, Tongxinlou. Tongxinlou, located on Jiefang Road, is a time-honored snack bar in Shaoxing. The shop is along the street, the store is sunken, and the interior is well-decorated, like an ordinary Chinese restaurant. The specialty of Tongxinlou is pan-fried buns. Among the three sales windows along the street, one is dedicated to pan-fried buns. In the large round pan, a layer of oil was sprinkled on the buns, and the color looked a little yellow and orange. The price of 1.2 yuan per bun is not expensive, but it can't be said to be cheap either. The size of the pan-fried buns is not too big or small, and the appearance is not full. I know that it is unlikely to spurt out soup without biting it open. I like the bottom of the buns, which is a bit crispy and not hard. As for the fillings inside, there is no merit or demerit, and there is no highlight.

An old shop opposite the City Square. I looked around but couldn't find anything good nearby. There are really few good restaurants near the City Square. Let alone good ones, there are very few restaurants. Only Rong Luchun and Tongxinlou are OK. The pan-fried buns at Tongxinlou are OK, cheap, 1 yuan each, and I often see many people queuing up to buy them. I thought they were delicious when I first ate them, but later I felt more and more that they were just average, with too thick flour skin, but they still smelled pretty good. The wontons here were delicious, but now I don't know if it's because of the shortage of supply and too many people, so they are made casually. The wontons are often not cooked, and you can taste the flour taste, like a piece of paper, but the soup is OK. As for the noodles, they were expensive and unpalatable. I ordered the Pian'erchuan, which cost 15 yuan. There wasn't much in it, just some tomatoes, bean slices, meat slices, and mushrooms. Some of the mushrooms and bean slices were not cooked yet. The noodles were so salty. I guess they cooked the noodles half-cooked first, then took them out, drained and put them there. They could just put whatever kind of noodles they wanted to cook, so the salt penetrated more. In fact, the noodles were still not cooked through, and you could taste the dry and hard flour in them. It was rare that I didn't finish the noodles, and I didn't even drink a few sips of the soup. I can only say that I had no choice but to make do with it due to time constraints.