Yangchun noodle

Yangchun noodle is a kind of Su-style noodle soup, also known as smooth noodle soup, clear noodle soup or clear noodle soup. The soup is fresh, light and refreshing. It is a famous Han pasta snack in Jiangnan area, as a major feature of Huai 'an. Folk customs call October of the lunar calendar Xiaoyangchun, and Shanghai slang takes ten as Yangchun. In the past, this noodle sold for ten pence per bowl, so it was called Yangchun noodle. Noodles with scallion oil in kai yang, also known as noodles with seaweed and scallion oil. Stir-fried scallion oil and thoroughly cooked dried seaweed (Shanghainese called kai yang) with cooked noodles. The noodles are tough and smooth, the dried seaweed is soft and delicious, and the scallion oil is fragrant and overflowing. Nanjing skin belly noodles

skin belly noodles-a famous snack with Nanjing characteristics. Soup is full, resembling a hodgepodge, with more than a dozen things, such as tripe, pork liver, sausage, shredded pork, tomatoes, eggs, vegetables, fungus, etc. Nanjing old noodles with noodles

are made of various ingredients and mixed with dough. The taste is sweet, smooth and rich. Add a large piece of braised pork, which is super material. Wuxi roumian

roumian is a famous Han snack. Wuxi meat noodles are crisp and mellow, and the soup is delicious. Changzhou Silver Noodles

Changzhou Silver Noodles is a famous Han snack in Changzhou, Jiangsu Province, and one of the top ten famous snacks. It was created in 1912 by Changzhou Weixiangzhai Noodle Restaurant, a century-old shop, with a history of one hundred years. Changzhou silver noodles were created by Weixiangzhai noodle restaurant, and egg white was directly added to the flour, and then rolled into noodles with a fine tooth surface knife. Noodles are white as silver and slender as silk, hence the name. Changzhou silver noodles are characterized by exquisite ingredients and strict operation procedures, such as fine noodles as silk, white as silver, soft, smooth, tough, non-sticky in the pot and delicious soup. Su-style noodles

Su-style noodles also have their own characteristics, except that noodles are rich in wheat flavor and full of bite, but their biggest characteristics are outside the noodles, one in the soup head and the other in the topping.

let's start with the soup. Chicken, pork, pig bones, eel bones and other fresh ingredients should be used to cook with a variety of spices, and soy sauce and sugar should be used to make Suzhou people's favorite sweet and salty taste. A good noodle soup should be clear in color and strong in flavor. Su-style noodle restaurants usually have a habit of cooking the remaining Tonga in the next soup every day, so it becomes the old soup. The older the soup, the stronger the flavor. This is the magic weapon for the old noodle restaurant to defeat the enemy.

let's talk about toppings. Compared with Shanxi pasta making a fuss about the noodles themselves, the change of Soviet-style noodles is mainly reflected in the topping, that is, the noodle code. Each topping is carefully cooked, which is the most authentic flavor of Su Bang. The flavor of toppings determines the style of noodles, which are rich or fresh, thick or lively. If different toppings are combined, different effects will be produced. Zhu Hongxing is not only a noodle restaurant, but also a famous pot-stewed food shop, so he can get the freshest and most delicious toppings every day, which has more advantages than other noodle restaurants. Kunshan Aozao noodles

Aozao noodles are very popular with customers. First of all, the noodle soup has its own characteristics. It inherits traditional practices. Ozao noodles are made from the scales, gills, fish and mucus of herring, so they taste delicious and unusual. Secondly, the toppings are exquisite, the fried fish are all made of herring, and the marinated duck is cooked with "Kunshan hemp duck" in soup stock, so it is fat but not greasy. In addition, noodles are processed into Longxu Noodles with refined white flour, which is quickly fished under the pot to make it moderately soft and hard. Aozao noodles pay the most attention to "five heats in one, and small materials are used to make soup". The so-called "five heats" are bowl heat, soup heat, oil heat, noodle heat and topping heat; "Making soup with small materials" means that you don't need to spell soup in a big pot, but you can keep the original flavor according to the current situation of visitors. Aozao noodles not only pay attention to the selection of materials, but also have the characteristics of "three scalds": the noodles are hot, and the noodles are not boiled in warm water, but in boiling water; The soup is scalded, that is, the prepared noodle soup is put in an iron pot, stewed with residual fire and kept at its temperature; The bowl is scalded. After the bowl is washed, it is taken in boiling water, which not only keeps warm, but also disinfects. Therefore, even in cold weather, the "Aozao noodles" can sweat when eaten. Nantong tiaomian

Nantong tiaomian, also known as "Caoding Noodles", "Sliced Noodles" or "Knife Noodles", is a famous dish of Han nationality in Nantong, Jiangsu Province. Because of its exquisite processing technology, uniform appearance, smooth strips, flexibility and tendons, it won't be cooked for a long time. When eating, it is tough but not hard and chewy. If it is accompanied by various toppings. Stir-fried with soy sauce, lard, monosodium glutamate, etc., which is particularly delicious. Dongtai fish soup noodles

Dongtai fish soup noodles are not only delicious, but also have a good health preserving function, which can moisten the spleen, strengthen the stomach, tonify deficiency and treat intestines. Regular consumption can strengthen the body. This is because Dongtai fish soup noodles are made of wild crucian carp, eel bone, pig bone and other raw materials, which are high in protein, low in fat and rich in active calcium and various amino acids. After eating, it does not get angry or dry mouth, and it is rich in nutrition, which is in line with the dietary health pursued by contemporary people. People often say that eating a bowl of fish noodle soup is better than longevity. Zhenjiang pot cover noodles

Pot cover noodles, also known as Zhenjiang "noodles", are well-known pasta in Zhenjiang. The method is simple: knead the flour, roll it into thin slices, then finely cut it with a knife, cook it with the pot cover, pick it up and put it in a bowl with good seasoning. The characteristics of the noodles are proper hardness and good flexibility, which is suitable for Xian Yi, young and old. Xuzhou's flat noodles are

spicy enough, especially the beef inside adds a taste to the noodles. You can try spicy food. Lianyungang seafood noodles

are rich in seafood flavor and noodles, and the taste is excellent, especially the seafood ingredients inside are enough. Huai' an covered noodles

Authentic thick-stick noodles have a market in Huai' an, and Huai' an recognizes such noodles with strong taste. Covered noodles are everywhere, and the toppings vary from place to place throughout the country, with sweet and light in the south and spicy in the north, with heavy taste, radish and vegetables, different reputations and different tastes. Noodles are chewy, clear in soup, and the toppings are fried and cast-in-situ, which tastes delicious. Come to a bowl in the morning and you won't feel hungry until noon! Yangzhou jiaomian

What is "jiaomian"? Literally, it means jiaozi with noodles, but it is not. The "dumpling" in Yangzhou population refers to "wonton" instead of "jiaozi" as people in the north say. It's a bit like Wonton Noodles, but it tastes different. Dumpling noodles are a unique popular food in Yangzhou, and they are also a snack that is closest to the common people. It doesn't cost much, so diners can eat two kinds of food in a bowl at the same time, both meat and vegetables. Therefore, it is popular among the people: "Dumpling noodles, dumplings and noodles, both meat and vegetables, a bowl of two. Yangzhou stewed noodles

Yangzhou stewed noodles are food with refined flour noodles, starched shrimps, winter bamboo shoots, auricularia auricula, green vegetables, refined salt, salad oil and chicken broth as raw materials. Most of them are three fresh fish, chicken and pig, which was originally called "Three Fresh Dalian". Taizhou dry mixed noodles

It is the plain bowl of dry mixed noodles that goes deep into the hearts of Taizhou people. On a cold morning, a bowl of delicious dry mixed noodles, sprinkled with a handful of coriander, served with a spoonful of oil pepper and a bowl of hot fish soup, is warm in the morning ... < P > I don't think it's clear what kind of noodles Jiangsu eats. The noodles opened locally and abroad are delicious. I'm a northerner. I've never eaten so many kinds of noodles before. I can divide them into dozens from toppings and dozens from soups. I still don't understand why this noodle is called this name (Austrian fried noodles).

Jiangsu people love noodles, so you can write an encyclopedia. Cities all over Jiangsu have a bowl of noodles that are the treasure of the town, such as chopped green onion noodles, noodles with gravy, shredded eel noodles, and meaty noodles.

Although it's not the first bowl of noodles, it's also very refreshing, especially noodles, fine silver noodles, which are very strong. After cooking for a long time, they are still full of spirit, and they are laid flat in the hands of big names, as if they were an oil painting.

Actually, in addition to noodles, the traditional Su-style noodles are mainly noodle soup, and there are many styles of toppings for customers to choose from. No matter it's big steak, braised pork, fried fish, shrimps and mushrooms, they all have their own flavors. The important thing is that the soup is not white, but it is a soy sauce color, but it is not heavy, but refreshing. The noodles are white, and the chopped green onion is emerald green. Just like the scenery in the south of the Yangtze River, it is small and exquisite. Later, Zhou Jun discovered that the noodles in the south of the Yangtze River are completely different from those in the north. No matter what delicious soup base is, a spoonful of white lard will be added, and the taste is the finishing touch, refreshing and delicious.

There are Austrian noodles in Wuxi, which means that they are unclean and have no illness after eating, and they pay attention to being casual and homely. In fact, the real Austrian noodles are very particular about soup and noodle toppings, and they can't be sloppy for a moment. Generally speaking, Su-style noodles are all alkaline noodles, so the noodles are chewy and chewy, but the bottom of a bowl of soup is a little salty, which is well grasped by Aozao noodles. The taste is not salty or light, and it will not be greasy. Braised meat is the soul of the Austrian cooking surface. Braised meat must be fat and thin. When cooking, all the oil is gone. It tastes lean and fat, and a piece of braised meat must be scalded at the bottom of the surface and heated with soup to taste enough. A Xiao Mu pot cover was put into the churning cauldron, which is the pot cover surface of Zhenjiang. In those days, Zhou Jun took Zhenjiang, and felt that this surface was too strange. Why put a pot cover well? Later, I learned that when cooking noodles, the water in the cauldron boiled, and the rolling noodle head was pressed with a wooden pot cover, so that the pot of water would not turn over, and that lump of noodles was just under the pot cover, which was equivalent to the deep flow of still water. Under the protection of the pot cover, the cooked noodles always maintained a unified taste. The noodles on the pot cover are flat, a bit like the Yangchun noodles we usually eat, slightly better than Microsoft's.

The best feeling is the fried noodles in Changshu. I don't like eating noodles in the morning, but in Changshu every morning, the noodles are thin but chewy. In one noodle restaurant, the egg noodles are boiled and poached with oil, and then fried with ginger and soy sauce to make the topping, which is so delicious

Of course, Jiangsu is no exception, so how many kinds of noodles does Jiangsu have? Please look down, if you are a foodie and pasta controller, then take a closer look at which one is your favorite?

the first type: Nanjing small boiled noodles

Nanjing small boiled noodles have a history of more than 51 years. Many foreigners can't get used to this bowl of cooked noodles, but Nanjing people love it deeply.

the second kind: Suzhou Fengzhen Meat Noodles

There are many kinds of noodles in Suzhou, among which the braised meat noodles with fragrant smell are the most common, and the most famous one is Fengzhen Meat Noodles, which has been on Tongue Tip 2.

the third kind: Zhenjiang pot cover noodles

the noodles used in Zhenjiang pot cover noodles are "tiaomian", which has pores, the marinade is easy to taste, and it is chewy and strong when eaten in the mouth. The toppings are all made of Zhenjiang real estate, such as long fish, kidney flower, pork, pork liver, dried silk and vegetarian dishes, which are scalded in noodle soup and fragrant in a bowl.

the fourth kind: vegetarian noodles in Guangfu Temple, Wuxi

The traditional Soviet-style noodle soup relies on meat oil and meat pouring, but some noodle restaurants use vegetarian soup, vegetable oil and vegetable pouring, and even noodle restaurants are located in the Buddhist land.

fifth: Yancheng Dongtai fish noodle soup

the essence of fish noodle soup is soup, and the raw materials are mainly crucian carp, eel and flour. Fish is deodorized with ginger and onion, fried with lard and then cooked to make the soup thick, and then some shrimp seeds are added, so that the soup is thick and white, and the drops become beads until the eyebrows fall off!

Sixth: Yangchun in Yangzhou

The famous Yangchun noodle is actually a bowl of plain soy sauce, but it is the favorite noodle of Yangzhou people. It is said that Yangzhou people usually add a fried egg when eating this kind of noodles. The egg represents the sun, and one of the seasonings is shallots, and the green shallots represent spring, so it is named "Yangchun Noodles".

the seventh kind: dry mixed noodles in Taizhou

Old Taizhou has an unusually rich breakfast, but most people in Taizhou often start their morning with a bowl of dry mixed noodles with rich aroma.

the eighth type: Changzhou silver surface

as the name suggests, Changzhou silver surface is as fine as silk and as white as silver. Changzhou Yinsi noodle restaurant, a century-old shop, is mostly made of eel bones, pig shoulder blades, chicken, sea otters and so on, which are carefully cooked by chefs. You can imagine how delicious the soup is!

ninth: Xuzhou board

The eating habits of Xuzhou people are very similar to those of the north. For example, northern pasta such as Lamian Noodles in Lanzhou, Huimian Noodles in Henan and mutton noodles can be said to blossom everywhere in Xuzhou. But in fact, the authentic Xuzhou people love to eat board noodles.

the tenth kind: Nantong instant noodles

The authentic instant noodles are fresh, salty and fragrant. The characteristic is "scary bowl, drowning soup and starving noodles", that is, a big bowl of soup has more noodles and less noodles, which is relative to a big bowl. The auxiliary seasoning of soup materials such as clam and shrimp skin is a major feature different from other soup noodles.

11th kind: Lianyungang fried noodles

The most delicious noodle in Lianyungang is Huangji fried noodles, which is next to Hualian Supermarket in Haizhou District, Lianyungang City, like Fujian fried noodles, which is the favorite of Cai Lan, the god of food. In a super humble small facade, the technology of fried noodles has been passed down from generation to generation, and the ancient taste has been preserved.

the twelfth type: kunshan aozao noodles

when cooking a bowl of authentic aozao noodles, the cooking and the soup are very particular. We must strictly comply with the five standards: bowl heat, soup heat, oil heat, noodle heat and topping heat. When the noodles are cooked to nine degrees and there is still a hard core, they will be fished into the hot soup in the hot bowl and served to the guests just ten degrees. They are all very crisp, neatly and meticulously combed like the hair bun of ancient ladies.

the thirteenth type: Rugao pan water surface

The authentic pan water surface is to "cross the bridge". To see whether the water surface of the cooking plate is authentic, we must first see whether there is a big sand bowl beside his stove, which contains cold water for "crossing the bridge". Noodles will become smooth after crossing the bridge.

the fourteenth kind: Taicang mutton noodles

Shuangfeng mutton noodles, which are famous for their crisp, thick, fragrant and fat. According to legend, more than 111 years ago, a master named Meng opened a noodle restaurant at the western tip of Shuangfeng ancient town. Because of its re-cooking meat, good soup and refined noodles, it is famous far and near.

Fifteenth kind: Peixian cold noodles

The common name of Peixian cold noodles is noodle line, which originated from Korean cold noodles. Later, Peixian people improved it into cold and hot food according to local characteristics, which gradually became a major local feature.

You are a farmer in southern Jiangsu. Jiangsu eats pasta from south to north. Don't say that there is no wheat in southern Jiangsu. In the past, wheat was planted in Changshu, Kunshan and Changzhou, Jiangyin, but not in Lu Zhenxing, Soochow noodle restaurant, Wuxi's baozi and Zhenjiang pot cover noodles. My personal label (only personal feeling, not representative of the public) is Zhenjiang.