As shown below

There are many exquisite noodle soup in Tianmen. First of all, a bowl of good noodles should be scalded four times: soup scalding, noodle scalding, pouring scalding and bowl scalding. The literal meaning is also easy to understand: soup should be scalded, noodles should be scalded, and it should be hot when eating; Strong and smooth noodles, breakfast noodles are dusted on the spot. Next, first cook the noodles with boiling water, then pour them with cold water for ten seconds, which will make the noodles taste better. Then, scald them with boiling soup, take them out of the pot and put them in a bowl. There are also many stresses in the simple noodle cooking process: the water below should be clear, and it will smell like alkaline water when it is muddy; Fishing noodles should be accurate in weight, saying that it should be 1.2 and a half, and it is absolutely impossible to fish out 2 pairs; When filling the bowl, the grates do not drag water, and the chopsticks are made into Guanyin heads when they are shaken and turned over. You can't splash soup when you enter the soup. When the noodles are put into the bowl, the texture is neatly packed, and the middle is slightly arched, slightly revealing the soup, just like the back of crucian carp. Tianmen noodle soup doesn't need much seasoning: salt, monosodium glutamate, chopped green onion, pepper ... but the quality of the soup is particularly high, all of which are made by the breakfast shop owner at 2/3 every day! Local garlic leaves, chopped into a third of the size of a small fingernail, sprinkled on the soup, a green layer. "Heavy green" is the favorite of noodle eaters. Garlic leaves are sprinkled with hot noodle soup to make the whole noodle soup three-dimensional. The long eel is crispy but chewy. If it is three fresh noodles, every bite of the combination of cake, meat and fungus is a surprise, because the feeling of freshness is hard to describe in words. By the way, don't forget to put vinegar, so drinking soup is the highlight.