Cantonese people are the best eaters in China. Cantonese people eat everything, flying in the sky and running underground. But it is said that the most elegant person to eat is Suzhou people. Suzhou is the land of classical elegance, and Suzhou people are very particular about eating noodles. Pasta is the staple food of Suzhou people. It is said that Suzhou Free Su-style noodle soup is the best. Let's find out.
Suzhou people are famous for their exquisite eating. As a staple food, pasta is usually more important in the north than in the south, but in Suzhou, people often eat pasta as breakfast and enjoy it. Suzhou people value not the noodles themselves, but the broth and special toppings, and even the soup below is unwilling to make do.
Everyone in old Suzhou loves a mouthful of noodle soup. The first soup is not the first bowl of broth, but the first pot of water used to cook noodles. Whoever gets there early can grab the first bowl of noodles under the noodle shop that day. Lu Wenfu, a Suzhou writer, described a special image in the novel The Gourmet: "A thousand bowls of noodles, a pot of soup, if you go down to a thousand bowls, the noodle soup will be burnt, and the noodles coming out will not be so refreshing and slippery, and there will be a smell of noodle soup." At four or five o'clock in the morning, the chef in the noodle restaurant hung the soup and made the topping. At six o'clock, the guests who ate the noodle soup early pushed through the door. It can be said that a bowl of noodles is an early morning!
soup is the soul of a bowl of Su-style noodles. Clear soup color is the highest realm of Su-style noodles. The soup here is not cooked, but called "hanging", which is intended to force out the natural flavor of food. To make a good soup, you should use ingredients such as pork, ham, native chicken, fish head, eel bones, etc., and simmer for at least one day.
halogen is a combination of various spices and spices, which really determines the direction of soup. The secret recipe of marinade is often prepared by the noodle shop owner himself, and it is also the foundation of a noodle shop. Su-style noodles are divided into red soup and white soup. The difference is that soy sauce and sugar are added to the red soup, which is dark red as amber and salty and sweet. The white soup does not add soy sauce and sugar, and the clear soup is seasoned with some fermented rice grains and garlic leaves.
When eating pasta, we should also pay attention to whether to cover or cross the bridge, whether to emphasize green or avoid green, and whether to make soup wide or tight. Cover pouring is to put the topping directly on the surface, while crossing the bridge is to put the topping in a small dish; Heavy green is to put more garlic leaves, but not green; Wide soup means adding more soup, while tight soup means putting less. Features of Su-style noodle soup:
The topping of Su-style noodle soup is very particular, and not all dishes can be used as topping.
one of the characteristics is that the ingredients are fresh. Su-style noodle toppings must be fresh, except pickles, such as fried fish and crispy meat at most, and processed into semi-finished products in advance. Pickled chicken, salted fish, sauced meat and other pickled foods cannot be used as toppings.
the second characteristic is mainly seafood and pork offal. Seafood, mainly shrimp. There are fried shrimps, shredded shrimps and shrimps with pickles. Viscera, stir-fried kidney flower, stir-fried pork liver, stir-fried belly silk. There are also shrimps with internal organs, such as fried kidney flowers with shrimps and fried belly shreds with shrimps. In addition, the Soviet-style noodles have a classic "double-poured noodles", which comes standard with fried fish and crispy meat. The most classic Su-style noodles are fried eel with shrimp and shredded eel with shrimp. The shredded eel must be fried in oil, full of elasticity, fresh and tender in meat, which is a test of craftsmanship.
the third feature is that the toppings must be fried now. Su-style noodles, there is a big pot below, boiling water is boiling, but only one bowl of noodles is served at a time, and it will be cooked in a minute or even dozens of seconds. Toppings must be stir-fried in bowls. A noodle restaurant usually has 31 or 41 kinds of toppings, and the master really can't hold on without two strokes.
there are more kinds of toppings. Take the menu of Yuxingji, an old noodle restaurant in Suzhou, as an example, the toppings are: vegetarian pork, fried shredded pork, shredded pork with snow vegetables, fried eel with shrimp, beef, and three delicacies, as well as freshly fried toppings, such as pork liver, assorted shrimps, crab powder, raw fried eel back and so on.