In Suzhou, noodles belong to Wu Dong noodle restaurant and Zhu Hongxing, the former is rich in sauce color, and the latter is the true color of soup. There are many fried toppings in Suzhou noodles: eel noodles, fried fish noodles, kidney noodles, vegetarian noodles, gluten noodles and shredded pork noodles. Just like Suzhou cuisine, the soup head should be wide, that is, the soup head must be big. Soup is the soul of Suzhou noodles. The soup in every noodle restaurant in Suzhou is made of chicken, herring, scallops, hooves, eel bones, pig bones, shrimp shells or ham. Suzhou noodles are often called "Su-style noodle soup", which represents the personality of Jiangnan people: exquisite, restrained and unobtrusive. However, under the influence of culture, a bowl of Su-style noodles, like a gentle and lovely and knowledgeable Wu Meiren, has strong feelings and can meet the best vegetarian noodles, especially Yangchun noodles, which are sweet. I sent a plate of bland roasted bran as peanuts, 1 1 yuan. Then I ate a bowl of fried fish noodles for the second time, that is, fried fish pieces (almost like crispy fish) poured three or four pieces in the supermarket.

The characteristics of Suzhou power grid are: great pressure! Pay attention to the width of noodle soup, topping, noodles, the hardness of noodles, the weight of noodles, the width of soup, the cover or the bridge, and even the water below! Food is the most important thing for the people, and eating is necessary for everyone. The quality of food is suitable for everyone. Some changes have taken place in the northern pasta in Suzhou, south of the Yangtze River. Suzhou has been a consumer city for generations, and many dignitaries, rich people, royalty and even.

The pure traditional noodles in Suzhou are made of white soup. In the old method, there was no monosodium glutamate, so we used eel bones and leg bones of chicken legs and pigs (commonly known as tube bones) to make soup! Moreover, red soup is not broth, and it is also a great way when there is no broth. Different places have different tastes and preferences. I think the noodles in Hangzhou also have their own characteristics. Suzhou soup also has shortcomings. I get tired of drinking too much, and most of the toppings are ready-made. Can't I say I care? To put it bluntly, braised pork trotters noodle soup is the most exquisite noodle soup in Su Hang. The soup should be clear but not oily, and the taste should be refreshing and dry after eating. Making noodle soup is called "hanging soup", which is equivalent to cooking soup in a restaurant. Every noodle restaurant, big or small, regards the soup formula as a family heirloom and keeps it a secret. convention

The pure traditional noodles in Suzhou are made of white soup. When there is no monosodium glutamate, the old method uses eel bones and chicken and pig leg bones (commonly known as tube bones) to make soup! Moreover, red soup is not broth, and it is also a great way when there is no broth. Different places have different tastes and preferences. I think the noodles in Hangzhou also have their own characteristics. Suzhou soup also has shortcomings. I get tired of drinking too much, and most of the toppings are ready-made. Can't I say I care? To put it bluntly, braised pork trotters noodle soup is the most exquisite noodle soup in Su Hang. The soup should be clear but not oily, and the taste should be refreshing and dry after eating. Making noodle soup is called "hanging soup", which is equivalent to cooking soup in a restaurant. Every noodle restaurant, big or small, regards the soup formula as a family heirloom and keeps it a secret. convention