Suzhou people have a tradition of eating noodles. Old Suzhou people regard drinking tea, eating noodles and listening to pingtan as daily compulsory courses. Suzhou people's bowl of noodle soup has long gone beyond the scope of a simple breakfast and has already been deeply integrated into the "Soviet-style life" [1]

Chinese name: Su style noodle soup. Noodles in soup are delicious, but not greasy and plain.

catalogue

1 Introduction

Two characteristics

Introduction editing

Suzhou people have a tradition of eating noodles. Old Suzhou people regard drinking tea, eating noodles and listening to pingtan as daily compulsory courses.

Feature editing

Su style noodle soup is the most elegant noodle soup. The soup should be clear but not oily, and the taste should be refreshing and dry after eating. Making noodle soup is called "hanging soup", which is equivalent to cooking soup in a restaurant. Every noodle restaurant, big or small, regards the soup formula as a family heirloom and keeps it a secret. The common practice is to stir-fry the remaining eel bones with hooves, as well as various homemade secret spices, and cook them slowly with slow fire. Use the raw juice of braised pork and cooked lard. But each noodle soup has a different taste and the formula is unknown. Authentic Su-style noodle soup, as transparent as amber, contains no impurities, and is fragrant and salty.

Topping refers to the dishes with noodles, which are rich in variety and almost the recipes of Subang cuisine; Such as Zhu Hongxing's braised trotters, spiced ribs in Wufangzhai, braised duck in Songhelou, fried eel in Huang Tianyuan, and common ones such as braised pork, fried pork, ribs, shrimp, fried mushrooms and hot sauce.

Diners can make a lot of customization of noodle soup when ordering noodles: "wide soup" means many noodles and few noodles, while "tight soup" is the opposite; "Heavy green" means putting more garlic leaves, and "green-free" means avoiding; "Heavy surface is lighter than surface", and "heavy surface" is the opposite; "Crossing the bridge" means that the toppings are put on another plate and not immersed in the noodles. These requirements, regular customers will generally take care of the waiters with good singing skills in advance.

In the early years, as soon as I entered the noodle restaurant, I could hear a string of technical terms sung by skilled waiters: "Er-come on, the old noodles of Table No.3, three sides, Longxu Noodles, clear soup, dark green, repainting across the bridge ..." [1]