1. Put the broth into a bowl and add the meat oil. If there is no stock, mix it yourself: soy sauce, soy sauce, salt, sugar, chicken essence and meat oil. Yes, meat oil, this ratio is indispensable, you must have it. Meat oil is lard, and Suzhou people like to call it meat oil.

2. Boil the water in the pot.

Add a few spoonfuls of water to the old soup, and it is noodle soup.

4. The water in the pot begins to cook noodles, and the noodles are put into the pot. Authentic Su-style noodle soup must use freshly squeezed noodles and fine noodles. When I went to buy it, it was gone, so the coarse noodles I bought were not authentic.

5. Prepare three bowls of water in advance, add water to the noodles in the pot after each boiling, and add water strips three times in a row to cook.

6. Take out the noodles and drain.

7. Drain the noodles and pour them into the prepared soup.

8. Sprinkle with garlic leaves. Garlic leaves, not chopped green onion.

Tip: In addition to soup and noodles called Yangchun noodles, Suzhou people like to call it "slippery noodles". When I was a child, I could eat all the noodles in the noodle restaurant, but now it seems that I can't order glossy surface. Need toppings, such as ribs, fried fish (smoked fish), fried eel, shredded Chinese cabbage, and all kinds of toppings that are fried now. Many Suzhou people like to order a bowl of shredded ginger when they eat noodles.