These 8 restaurants in Hangzhou | A local hidden gem list compiled by a blogger after three trips (not the trendy ones)

On my first trip to Hangzhou in search of food, I was led by a must-eat list to a "time-honored" restaurant that even locals shook their heads at. On my second trip, I stopped looking at the list and instead ventured into old neighborhoods and the back entrances of wet markets. It wasn't until my third trip that I finally managed to eat at all the restaurants. After these three trips, my biggest takeaway was that the truly delicious food in Hangzhou is often hidden in the most inconspicuous storefronts, and the owners usually don't have time for marketing.

This list isn't about ambiance or service, nor is it suitable for taking photos or checking in. It's more like a map of places locals can grab a bite on their way home from get off work: some shops are only open for half a day, some stalls only accept cash, and some owners aren't the best-tempered, but once you order the right dish, you'll understand why some people are willing to travel halfway across the city to eat here.

Desheng in the North of the City: A bowl of stir-fried eel with Sichuan sauce and a braised duck – a culinary adventure

"Qiaotou Abing Noodle Shop" at the back gate of Desheng New Village was a place I was introduced to by an elderly resident during my first visit. The shop has only five tables, and the stove is spotless. Their signature braised eel noodles aren't the typical heavy, oily kind; the eel pieces are freshly killed and sliced, then deep-fried with slightly charred edges. The noodles are thin, flat alkaline noodles, and after mixing, the eel bone broth clings well to them. How to order: If you're a couple, order a bowl of braised eel noodles with a side of shrimp, and ask the owner to make a soup with the eel bones. Don't order the fancy set meals on the menu. This noodle shop doesn't sell alcohol or do takeout; the owner says, "If the noodles get soggy, it's a waste," so go early if you want to eat there.

Less than 300 meters from the noodle shop, "A Xiang Braised Duck" is a familiar taste in the neighborhood. Hangzhou braised duck tends to be sweet, but this one is restrained in its sweetness; the duck meat isn't dry, and the skin isn't greasy. Be sure to ask the owner for an extra spoonful of braising sauce—it's even more delicious with white rice than eating the meat alone. The nearby neighborhood bakery makes freshly made Ding Sheng Gao (a type of sweet rice cake), which is soft and chewy. Buy a couple to eat on the go, which perfectly balances the saltiness and sweetness of the braised duck.

Caihe Market: Limited-time morning treats of boiled mutton and freshly fried crispy fish

"Old Chen's Boiled Mutton," located in the second row on the east side of Caihe Farmers Market, only operates in the mornings. The mutton is delivered daily from Linping, boiled in plain water until the skin is tender and the meat firm. It's then thinly sliced and sprinkled with salt and pepper and garlic leaves. I observed this stall at Caihe Market for two mornings and found it sold out and closed before 11:00 AM. The owner slices the meat extremely quickly, and most of the people in line are elderly carrying groceries. Some people specifically request only the liver and tripe, but I highly recommend the mutton with the skin on; the fat under the skin melts in your mouth. How to order: Half a pound of boiled mutton, with a bowl of mutton soup; remember to add a little chili sauce to the soup. This stall doesn't provide disposable chopsticks, so it's best to bring your own tissues.

Across from the back gate of the market, there's a stall called "Corner Crispy Fish," even their signboard is handwritten. They freshly kill and fry grass carp until the bones are crispy, then drizzle it with a spoonful of sweet and sour sauce. I like to ask the owner to cut the fish into smaller pieces so I can eat it on the go. I also buy some local bok choy and a few braised duck tongues nearby, perfect for cooking noodles back at the guesthouse that evening. This crispy fish is delicious even when it's cold; it's better with tea than a snack back at the hotel.

Jinjiang and Luojiazhuang: Steamed Dishes and Casserole Dishes for Night Owls

"Little Ningbo Steamed Dishes," tucked away in an alley behind the Jinjiang Seafood Market, is run by a Ningbo native. The menu is written on a blackboard daily. Their steamed ribbonfish, steamed stinky tofu, and steamed meatloaf with preserved mustard greens are all excellent choices. Tips for ordering their signature dishes: choose smaller ribbonfish for a fresher flavor; and be sure to drizzle the stinky tofu with a spoonful of lard for extra aroma. It gets crowded during peak hours, so it's recommended to go around 1:30 PM to eat more comfortably. The owner is straightforward and will advise you to order less if you order too much—this kind of place is becoming increasingly rare.

"A Guo Casserole" in Luojiazhuang, west of the city, is located next to a car wash and is busier at night than during the day. The main dish is pork bone casserole, with a broth made by simmering ham skin and dried bamboo shoots. The tofu skin rolls, soaked in the broth, are even more popular than the meat. How to order: First, drink a bowl of the original broth, then add a serving of vermicelli and fried gluten. Don't add chili yet. Buy a bottle of chilled osmanthus plum juice from the convenience store next door—perfect for cutting through the richness.

Mantoushan Community: The Old Tradition of a Fish Ball and a Bowl of Shrimp Oil Chicken

Hidden behind the old gate of Mantoushan Community is "Lao Du's Fish Balls." The fish balls are handmade with silver carp, without any starch, and each bite is like biting into a burst of flavorful broth. Their signature clear broth fish balls are made with just a touch of scallions and lard, the broth so clear you can see your reflection. How to order: Order only the fish ball soup, don't add noodles or wontons, as that will dilute the original flavor of the fish balls. You can also buy some freshly fried dough balls nearby; the shredded radish filling is piping hot, a taste of childhood.

"Wang's Shrimp Oil Chicken" in Jingfang Second District is a summer-only gem. The shrimp oil braising liquid is made by the owner himself, giving the chicken a savory and slightly sweet flavor; the aspic is even better than the meat. How to order: half a shrimp oil chicken with a bowl of white porridge and a soft-boiled egg. The osmanthus rice wine sold at the nearby convenience store is a perfect match for the shrimp oil chicken when chilled. I went there the first time but missed it because the owner switches to making braised duck after summer, so this place is only on this list from June to September.

Summary of Avoiding Pitfalls After Three Site Visits

These shops offer very little service and don't accept requests to expedite orders. The first real way to avoid these places is to avoid peak meal times, especially the two shops near Caihe Market and Desheng New Village. Good times are 10:00-11:30 AM and 1:30-2:30 PM. Second, don't just order their signature dishes. Hangzhou's hidden gems emphasize pairings; for example, braised eel with Sichuan sauce should be served with eel bone broth, and boiled mutton should be served with rice. Eating them alone can easily leave you feeling unsatisfied. Third, remember to bring cash. At least three stalls only accept cash or require scanning the owner's personal QR code; mobile payments may get stuck at the door when the signal is weak. If it's your first time, it's recommended to go on a weekday morning, as many shops temporarily close on weekends.