Customers wait in line to buy fish. [Photo/Hangzhou Daily]

At the entrance to Damanong, Hangzhou's last open-air food market, the aroma of freshly fried crispy fish has greeted locals and visitors alike for more than two decades.

Jiang Chunfu, originally from Zhejiang's neighboring Jiangxi province, opened the stall 23 years ago, after learning the traditional craft from a Hangzhou master. His signature recipe — featuring 26 seasonings and a distinctive double-frying technique — has earned a loyal following while evolving to suit the tastes of younger customers and tourists.

Despite expanding to eight stores across Hangzhou, Jiang has kept his original shop in Damanong, where he still begins each day before dawn by selecting fresh fish at the market. "Quality starts with freshness," he said, explaining why he never uses frozen fish.

The bustling alley, known for its traditional market atmosphere, has become a must-visit stop for food lovers. For Jiang, the neighborhood is more than a place to do business — it is home. The familiar greetings from longtime customers, the sizzling sound of the frying pan and the daily rhythm of the market have made him a fixture of Damanong's enduring street life.

Today, his crispy fish has become one of the neighborhood's best-known culinary symbols, offering visitors a taste of old Hangzhou's vibrant community spirit.

Jiang fries every fish twice. [Photo/Hangzhou Daily]