Red and white soup is famous for fried fish noodles in red oil and stewed duck noodles in white soup. Fried fish noodles in red oil, noodles are white, and soup sauce is red; Braised duck noodles in white soup, original flavor.
The practice also pays attention to "three irons in one, small materials to make soup". Three scalding means: the noodles should be scalded, and the noodles should be scalded directly in boiling water; The soup should be hot, and the prepared noodle soup should be put in an iron pot and stewed with residual fire to keep its temperature; This bowl should be ironed. The bowl should have been washed by the little girl in the shop and soaked in boiling water. Near the Chinese New Year, go to the noodle restaurant to eat a bowl and find the taste of the Chinese New Year, which is contained in the temperature. Cooking soup with small materials means that you don't need to cook soup in a big pot, but keep the original flavor according to the requirements of diners. Therefore, even in the cold Jiangnan Gusu, you can sweat when you eat.