Suzhou people have a tradition of eating noodles, and the old Suzhou people have made tea, noodles, and commentary a daily ritual. A bowl of noodle soup in Suzhou has become more than a simple morning meal, and has been y integrated into "Suzhou life" [1]

Chinese NameSuzhou Noodle SoupNatureSuzhou Noodle SoupLocationSuzhouTasteClean but not oily, light but not strange

Contents

1 Introduction

2 Features

Introduction

Suzhou people have a tradition of eating noodles, and the old Suzhou people made tea, noodles, and commentary a daily necessity.

Characteristics

The most important aspect of the noodle soup is the broth, which should be clear but not oily, and the flavor should be fresh but not dry after eating. The production of noodle soup is called "hanging soup", which is equivalent to burning soup in restaurants. Each size of the noodle store will be the soup recipe as a family treasure, secret. In common practice, the soup is made by slowly simmering the hooves and eel bones left over from the eel frying process, as well as a variety of homemade secret seasonings. It is served with stewed meat juice and cooked lard. However, the flavor of noodle soup varies from family to family and the recipe is unknown. The soup is as transparent as amber, with no impurities, fragrant, salty and mild.

Toppings refer to the dishes that accompany the noodles, and there are so many of them that it's almost like a menu of Sous-vide cuisine; such as stewed hooves at Zhu Hongxing, five-spice spare ribs at Wu Fang Zhai, marinated duck at Song Helou, and popped eel at Huang Tian Yuan, as well as common ones such as stewed pork, stir-fried pork, spare ribs, shrimp, stir-fried mushrooms with veggies and veggie toppings with chili sauce, and so on.

Diners can customize their soup when ordering noodles: "wide soup" means more soup and less noodles, while "tight soup" means the opposite; "heavy green" means more garlic leaves, and "no green" means more garlic leaves. "Heavy green" means more garlic leaves, while "no green" means no garlic leaves; "heavy noodles and light toppings" means more noodles and less toppings, while "heavy toppings and light toppings" means the opposite; and "bridge" means toppings are made from a variety of different ingredients. "over the bridge", that is, the toppings are served on a separate plate, not immersed in the noodles. These requirements, the old eaters will generally be taken care of beforehand sing the face of the runner herdsmen

Earlier years, a into the noodle shop will be able to hear the mouth of skilled runners sing a string of jargon: "Eh - come on, the third stage of the old face, three or two can I silk noodles, to be Longshu fine noodle, clear broth, heavy green, heavy pouring Crossing the bridge ......" [1]