In a city that eats noodles, Zhu Hongxing, an old noodle restaurant that has been passed down for more than 80 years!
Zhu Chunhong is very business-minded and makes a big fuss about the word "noodles". He studied customers' tastes and used local specialties to introduce curry chicken ribs and egg juice one after another. Shrimp and crab powder; "Three Shrimps" of Shrimp, Shrimp Brain and Shrimp; Fried eel paste with shrimp; Three fresh turkeys; Assorted; High-grade toppings such as honey juice and scallion oil hoofs, as well as shrimp broth buns, shrimp meat buns and snacks such as roses, mint, fine sand, crispy rice and shepherd's purse, have a prosperous business. Suzhou noodles pay attention to soup, so Zhu Hongxing takes chicken, pork, meat bones and eel bones as raw materials every day and soaks them in water. With good soup, there must be fine noodles, so that the soup can be sucked into the noodles and the taste can be eaten.
In a city that eats noodles, Zhu Hongxing, an old noodle restaurant that has been passed down for more than 80 years!
Zhu used 28-tooth fine noodles, and with the superb skills of the master below, the noodle catcher rolled the noodles tightly into the air, so that it could not only suck enough soup, but also eat it. In order to highlight the color, fragrance, taste and shape of toppings, porcelain bowls and soups with different colors are also used as a foil, such as red soup and hoof flower bowls; Braised pork noodles with red soup and green side bowl; White soup, Phnom Penh bowl of shrimp and crab noodles. According to the needs of customers, a bowl of noodles can be made into hard noodles, rotten noodles, mixed noodles and soup noodles;