Before leaving Hangzhou, I spotted Zhiweiguan at Xiaoshan Airport — a pleasant little surprise! I had eaten a rather late lunch with a friend, and afterward we headed straight to the airport, so I was still feeling quite full. But when I saw Zhiweiguan, I thought, why not have a bowl of Pian’er Chuan to end this trip? I used to eat Pian’er Chuan quite often; it’s a classic local Hangzhou dish! Whenever I didn’t know what to eat, a bowl of it would easily settle a meal. And Zhiweiguan’s Pian’er Chuan used to be pretty good too!
If it wasn’t for the fact that I suddenly remembered I was at the airport—and then took a look at the price, which instantly made me hesitate—I probably would have gone for it. Even though there weren’t many customers, the cooking time was ridiculously long. I honestly wanted to complain so badly!
Pian’er Chuan is mainly made with pickled snow vegetables, bamboo shoots, and sliced lean pork—the key elements of the dish. Once these ingredients are stir-fried, they’re actually great even without the noodles; you could easily eat them with rice. But to be honest, this bowl wasn’t a very authentic Pian’er Chuan anymore. The flavor was quite different from what I remembered, and everything tasted like separate components that never really came together. In the end, I didn’t finish it, but at least it satisfied some nostalgic memories.
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