Beijing said, I eat roast duck; Suzhou said, I eat braised pork noodles. Lanzhou said, I eat Lamian Noodles; Suzhou said, I eat big noodles; Tianjin people say, I eat Goubuli steamed stuffed bun; Suzhou said, I eat two sides of yellow. Xi' an said, I eat mutton bread in soup; Suzhou said, I eat fried fish noodles. Wuhan said, I eat Regan Noodles; Suzhou said, I eat Austrian noodles. . . How many of you are noodle soup controllers?

When Suzhou is mentioned, people often think of gardens, silk and "Biluochun", but only Suzhou people understand that Suzhou's noodles cannot be copied. Su-style noodles are mainly fine noodles. Although the wide noodles are smooth, they are not as good as the fine noodles in Suzhou. They are sweet and the soup is thick. Now let's take a look at the "star" of Su-style noodles. (In no particular order)

1. Fengzhen Darou Noodles

"Maple Leaf Town Meat Noodles" is also a refreshing pastry in summer. It is said that it was created in Qiao Feng town. Its uniqueness lies in noodle soup, which is made of pig bones and eel bones and then seasoned with wine. The soup is colorless and mellow. Historically, many time-honored noodle restaurants in Suzhou have served real meat noodles, which are favored by diners. Since the sixties and seventies of last century, due to high hygiene requirements and other historical factors, it was once difficult to find the meat noodles in Fengzhen. It was not until the eighties and nineties that the meat noodles in Fengzhen began to gradually revive.

Recommended stores:

Tong Dexing Boutique Aomian Restaurant: No.624 Shiquan Street, Canglang District (near Fenghuang Street)

Tong Dexing: No.6 Jiayufang, Renmin Road, Pingjiang District

Yuxingji:No. 1 1 Northwest Street, Pingjiang District (near Zhuhongxing Noodle Restaurant)

NO2。 Steamed pork chop noodles with honey sauce

The honey steak in Qionglinge noodle restaurant is super delicious, sweet and delicious. The ribs are completely burnt and delicious. Plain noodles are also very good. There are many kinds of materials in it, all of which are delicious. The noodles in red soup are also very fresh, and the noodles are a little less. I always feel unfinished after eating.

Recommended stores:

Qionglinge Noodle Restaurant: No.20-4 Shuyuan Lane, Canglang District (near Shiquan Street Road)

Third. Double yellow

"Yellow on both sides" is a traditional pasta with Suzhou characteristics. Once known as the "emperor in the face", it was expensive. After liberation, it was rarely supplied, and it has disappeared for twenty or thirty years. In recent years, it has risen again in Suzhou's time-honored catering industry. This kind of noodles can be divided into hard double-sided yellow and soft double-sided yellow. Hard "double-sided yellow" is to fry the raw noodles, while soft "double-sided yellow" is to filter the hard noodles, then fry them until they are golden brown on both sides and the fragrance floats out, then take them out and put them on a plate, and then pour the marinade on the noodles to make them absorb enough marinade and taste delicious. The way to eat "two sides yellow" is also very particular. Remember to "turn over" before eating, so that you can eat the best state of "crispy outside and tender inside". A bowl of noodles, a bowl of shredded chicken soup and a dish of oil will definitely make you memorable.

Recommended stores:

Yuxingji Noodle Restaurant:No. 1 1, Northwest Street, Pingjiang District (near Zhuhongxing Noodle Restaurant)

Fourth place. Shuangfeng mutton noodles

Shuangfeng mutton noodles (also known as Shuangfeng fat sheep noodles) is one of the characteristic varieties in Taicang food culture, which is famous for its crisp, thick, fragrant and fat. According to legend, more than a hundred years ago, there was a master named Meng.