In Suzhou, you often see many noodle shops on the roadside. When it comes to eating noodles, Suzhou is definitely one of the best. Eating noodles is a very important thing in the eyes of Suzhou people. Moreover, there are many century-old noodle restaurants in Suzhou, and each noodle restaurant has its own loyal customers. There is also a ranking list of noodle restaurants in the Old Noodle Center in Suzhou. Let’s take a look with the editor to see what are the delicious noodle restaurants in Suzhou?
When it comes to eating noodles, Suzhou people are the best. Noodles seem to have become a sentiment of Suzhou people, running through their daily lives. Suzhou is not a big city, but there are more than 2,000 noodle restaurants, including many century-old brands, so where to eat noodles and what kind of noodles to eat are very particular. In the hearts of old noodle customers in Suzhou, there is a ranking list of noodle restaurants. Every morning, they go to their favorite noodle restaurant and eat a bowl of noodle soup. Only then will they be satisfied and start a good day.
1. Tongdexing
If Fengzhen Noodles is a signature of Suzhou-style noodle soup, then Tongdexing is a signature of Suzhou noodle restaurants. Compared with many time-honored brands in Suzhou that were established in the Ming and Qing Dynasties, Tongdexing can only be regarded as a rising star. However, it has become the representative of the current Su-style noodle restaurant with its bowl of white soup Fengzhen Big Pork Noodles. In 2001, in order to celebrate the 30th anniversary of Sino-Japanese diplomatic relations, Tong Dexing was invited to visit Japan to teach and exchange Suzhou noodle skills, which was filmed into a documentary by the daily broadcast "World Travels", titled "Unforgettable You, Suzhou" "The King of Noodle Soup" was broadcast in Japan and caused a great sensation. In 2013, the film crew of "A Bite of China II" stayed in Suzhou for a "private visit". After repeated tastings and screenings, they finally fell in love with Tongdexing's "bowl of noodles" and commented, "The white grains are white, the noodles are smooth and the soup is fresh." ", a simple comment of just eight words is enough to arouse people's longing for this bowl of noodles.
Tongdexing was founded in 1997. It is a brand created by Xiao Weimin, known as the "Gusu Noodle Crazy". Xiao Weimin said that the name "Tong De Xing" is, firstly, to follow the tradition of "Xing" in Suzhou's time-honored noodle restaurants, and secondly, in the hope that noodle makers and noodle eaters can "share the same moral principles and have the same heart", so that we can make a big bowl of noodles in Suzhou together. . In order to make this bowl of noodles, Xiao Weimin devoted all his efforts and continued research to combine the characteristics of Aozao noodles and Subang noodles, and created "Tongdexing noodles" that are like Aofiao and Sufeisu, combining almost all the noodles. The old Suzhou traditional noodle skills that were about to become extinct were inherited and Fengzhen White Soup Noodles were made.
Tong Dexing’s bowl of Fengzhen Big Meat Noodles is not only the store’s signature, but also the highlight of the entire Su-style noodle soup. As soon as the restaurant opens at 6 o'clock every morning, high-quality pork belly is delivered to the Tongdexing store. The chefs are busy performing a series of steps such as inspecting the goods, weighing them, plucking and cleaning them, and then add seasonings and stew them in the pot for 4 seconds. It takes half an hour to cook. The cutting of the meat is also very particular. Each piece of meat is about 1.2 taels. When making the noodle soup, chicken and duck bones, eel bones, snails and other raw materials are added to make it. The distiller's grains are also added to increase the flavor. Fengzhen Big Meat Noodles are very seasonal. In the past, they were only served between the summer solstice and the beginning of autumn. Tongdexing still retains this tradition and only supplies 300 bowls a day. This strict requirement often makes many special trips The diners who went there missed it, but it also added a mysterious and attractive color to Tongdexing.
If you are lucky enough to taste this bowl of noodles, you will find that it is indeed well-deserved: a bowl of noodles is brought to the table, the soup is crystal clear, and the thin white noodles are scooped into the big blue and white bowl, like a bowl of noodles. The "back of crucian carp" is dotted with green onions and grains of white grains; the surface is a piece of white, tender and transparent braised meat, which makes people feel refreshed. For more exciting content, please pay attention to: Kitchen Movie Food. Take a sip of the soup, and you will be surprised by the rich and fresh aroma. The sweetness of the fermented rice wine is looming in the soup, which perfectly combines with the aroma of the noodles. When you taste it carefully, the noodles are smooth and elastic, the soup is clear, and the braised meat is tender and melts in your mouth. The color, aroma, and taste will make you salivate involuntarily when you think about it again.
2. Qiong Lin Ge
Every year, Suzhou evaluates ten bowls of noodles, and Qiong Lin Ge’s mellow pork chop noodles are all on the list. In order to eat this bowl of noodles, even if it is not a meal, there will be a long queue outside the store. Su Song, the owner of Qiong Lin Ge Noodle Shop, is a native of Suzhou with a culinary background. He worked as a chef at a Subang restaurant for many years, and later learned Su style noodle soup, focusing on traditional noodle making, soup making and other techniques. In 2006, he The first Qionglin Pavilion opened in Xuyuan Lane.
There is such a couplet hanging in front of the door of Qionglin Pavilion Noodle Shop: "Seven meats and eight vegetables determine the world, fresh and elegant without losing freshness." This is the boss's understanding of Su noodles: "Seven meats and eight vegetables ” refers to the rich ingredients, while “fresh and elegant” refers to the color and taste of this bowl of noodles. One of the special features of Qiong Lin Ge Noodle House is the use of Jinhua ham to make the soup. Take the old store in Shuyuan Lane as an example. Every night around 11 o'clock, the chef who specializes in making soup comes to work the night shift. He has to wash a whole Jinhua ham with hot water to remove the surface oil, and cook 10 pounds of eel bones, 5 eel bones, and 10 pounds of eel bones. Rinse the grass chicken, 10 grass carp heads, and 40 pounds of meat tube bones, add the ingredients in chronological order, and keep foaming. The whole process lasts for 5 hours, and finally you can get a pot of clear soup, and the taste of the food is fully stimulated. , with clear layers and clear soup.
In addition to working hard on the noodle soup, Qiong Lin Ge is also very particular about the noodles themselves and toppings. The noodles are all branded egg noodles, the shrimp and crab meat on the toppings are all removed by hand, and the meat is all ecological and high-quality raw meat.
The mellow pork chop mentioned above is Qiong Linge’s signature topping. It is improved from the mellow wine braised pork in Suzhou cuisine. The preparation method is to marinate the pork chop with Suzhou’s unique mellow wine, rock sugar and soy sauce. , then fried, simmered, and finally the juice is collected. Chunxiang wine has a stronger flavor than ordinary rice wine, similar to puree, but has a sweet taste. The steak made with it is dark red in color, has a rich sauce flavor, is alternately fat and thin, and is very delicious. In addition, Qionglin Pavilion also has Su-style fried fish, fried eels, fried eel paste, freshly fried shrimps, etc. Customers can choose toppings according to their needs, and it’s up to them. After eating noodles, Suzhou people always sigh: This bowl of noodles from Qionglin Pavilion is so poor!
3. Yuxingji
Yuxingji has three magic weapons: two noodles Yellow, three-prawn noodles and bald butter. Liangmianhuang is the signature noodle shop of Guanzhenxing, a century-old shop on Guanqian Street in Suzhou. After the liberation, its supply was rarely available and it has disappeared for 20 to 30 years. This noodle can be divided into hard "two-faced yellow" and soft "two-faced yellow". The hard "two-faced yellow" is made from raw noodles and fried, while the soft "two-faced yellow" is made from the hard noodles, drained and then fried. Both sides should be fried until golden brown. When the aroma wafts out, take it out and put it on a plate, then pour the toppings and marinade on the noodles so that the noodles absorb enough marinade and it tastes fragrant and delicious. After the opening of the Yu Hing Kee store, it made a comeback. However, because the soft "double-faced yellow" method was too time-consuming and laborious, the "double-faced yellow" currently supplied by Yu Hing Kee is basically the hard "double-faced yellow" method. The noodles are fried to a golden crisp, fragrant to the stomach and intestines. The heat is just right. The toppings poured on the noodles are freshly fried. When eating, use chopsticks to dip the noodles into the soup and stir slightly. At this time, the noodles are golden. It's crispy from deep frying and soft and waxy from soaking in soup. The two tastes blend together very wonderfully.
The three-prawn noodles are launched every year around the Dragon Boat Festival and immediately attract many diners to try them. The so-called "three shrimps" refer to the three treasures of shrimp: shrimp roe, shrimp brain, and shrimp meat. The quality of "Three Shrimps" is based on the white shrimps produced in Taihu Lake, which fishermen call them "canzi shrimps". This bowl of noodles is very labor-intensive. You need to remove the shrimps first and then peel them. When cooking, you need to heat up the oil pan first, add the slurried shrimp, shrimp brains and shrimp roe in sequence, stir-fry a few times quickly, and then it is ready. Except for a little cooking wine in the middle, no other seasonings are needed. The cooked three shrimps are placed on a plate. The shrimp meat and brains are covered with shrimp roe. The color is bright and the aroma is fragrant, making people salivate.
There are two ways to eat three shrimps as a topping, one is "crossing the bridge" with soup noodles, and the other is used directly to mix noodles. The former noodle soup needs to use white soup, otherwise it will cover up the deliciousness of the three shrimp toppings. The noodles are relatively simple, just mix the scallion noodles directly, and it tastes not wasted at all. The shrimps are plump and tender; the shrimps are plump and fresh; every particle The shrimp brains, which look like red rice, are firm and fragrant. The taste is so delicious that it makes me drool just thinking about it! The raw materials of the three shrimps are not unusual, but if you have seen with your own eyes the painstaking efforts they put into peeling the shrimps and extracting the brains, you will know how valuable this thing is. "Material" is clear at a glance.
Tu butter noodles are also the legendary top noodle. Tu (tei) butter noodles is a Suzhou dialect. Tu, whose sound is similar to Tui, means "only" or "unique". Butter refers to crab roe and crab paste. The reason why it is called "Ba butter" is because it only uses crab paste and crab roe, without a trace of crab meat. Among them, it can be said to be a quite luxurious way of eating. This bowl of bald butter noodles from Yu Hing Kee is made from the pure paste of three male crabs + the pure yellow color of three female crabs, plus cooked fat mince, then sauteed with green onions and ginger until fragrant, then simmered with rice wine and stocked Season, then drizzle with lard and sprinkle with pepper. The fried toppings are dark yellow in color, translucent and exude an attractive aroma. The freshly fried toppings are poured into the noodles while they are still hot. The crab roe and crab paste are simmered in the soup stock and fat, and then coated with each noodle. The rich aroma of crab comes to your nostrils. Who would want to eat it all at once?< /p>
4. Wai Kee Ao Noodle House
If you want to eat Ao Zao Noodles, Wai Kee Ao Noodle House is a good choice. This shop is a well-known time-honored store in Suzhou, specializing in Aozao noodles. The fried fish noodles in red oil and the braised duck noodles in white soup are the most famous. The authentic Su-style Aozao noodles originate from Kunshan. The overly sweet taste makes it difficult for many foreign diners to accept it, and even left the impression that "Su-style noodles are difficult to eat." Wai Kee Ao Noodle House has made improvements to this point, especially the white soup braised duck noodles, which are less sweet and more salty. The noodles are made from fine white flour and made into long whisker noodles. When boiling in a pot, the water will be sufficient. Add less and fish frequently to keep the water clear and make it soft and hard. Then the hemp duck is cooked in old soup. The duck meat is fat but not greasy. It is served with freshly picked head soup noodles, white noodles and white soup. It has the original color and flavor, the soup is clear and the noodles are refreshing, and the toppings are mellow. A bowl of it in early summer will smooth out any upset stomach.
5. Xucheng Building
Xucheng Building is a four-star hotel in Suzhou, but I didn’t expect that the most famous thing here is the Aozao noodles from the market. Xucheng's Aozao Noodles have been introduced and improved for more than 20 years. There is an endless stream of diners every day. The famous movie actor Mr. Ge You once tasted Aozao Noodles in Xucheng. So far, Xucheng's Aozao Noodles have become A major hotel brand, its reputation has spread throughout Suzhou.
So what’s the secret of Xucheng’s Aozao noodles? As the saying goes: “Singing opera depends on singing, eating noodles depends on soup.” Xucheng’s noodle soup is divided into red and white. The white soup is based on old chicken , old duck and pork leg bones are stewed; the ingredients of the red soup are also more particular, leaving one-third of the original soup every day, plus herring heads, pork leg bones, snails, eel backs, and shrimp shells , chicken shells, soft-shell turtle shells, etc. are mixed with the best red dates, condiments, and fourteen kinds of Chinese medicinal materials and are boiled for 9 hours a day. The soup cooked in this way is original, thick and delicious.
When it comes to Aozao noodles, we have to talk about toppings. Xucheng has five toppings: fried fish, braised duck, braised pork, fried eel, and shrimp. The fried fish noodles are rich in color and delicious. Braised pork noodles that are not greasy, braised duck noodles that are crispy but not rotten, delicious and fragrant eel noodles fried in red oil, crystal clear shrimp noodles, take a bite of Xucheng's Aozao noodles, the delicious taste, keep it for you You’ll never forget it!
6. Delicious Restaurant
Delicious Restaurant is not famous, but it is deeply loved by many old Suzhou residents. The delicious fried fish noodles are the best in Suzhou, and they are backed by the "Suzhou Bowl of Noodles" signature. You need to go early during meal time, otherwise you may not have a seat. For more exciting content, please pay attention to: Kitchen Movie Food. Deliciously delicious fried eel noodles, the eel has its own unique sweetness and toughness, no fishy smell at all, and the fish bones are shaved, making it soft and smooth in the mouth. The fried fish noodles are even more delicious. The skin is fried and crispy, and the fish in the middle is tender, sweet and fresh. In addition to the common Longxu thin noodles, Meiweizhai also offers small wide noodles that are rare in Suzhou. Although not as chewy and chewy as the thin noodles, the texture is softer and smoother.
7. Zhu Hongxing
Speaking of noodles, everyone will talk about Suzhou’s noodle industry king Zhu Hongxing. This golden sign has a history of 80 years. The earliest boss, Zhu Chunhong, opened a noodle and wonton shop of less than 30 square meters in March 1938, named Zhu Hongxing. There is a passage in Lu Wenfu's novel "The Gourmet" that can indirectly reveal Zhu Hongxing's status in the hearts of Suzhou people at that time: As soon as he opened his eyes, an idea popped into his mind: "Come to Zhu Hongxing to eat head soup noodles!"< /p>
Among Zhu Hongxing’s pastries, the most famous one is a bowl of frozen chicken noodles. According to Mr. Yu Changlin, Chairman of Zhu Hongxing and Chinese cooking master, frozen chicken noodles are the representative of Suzhou’s traditional winter noodles. Due to the complicated production process, the older generation of chefs retired from the world. This bowl of noodles has been lost for several kilograms and even left Suzhou people. The dining table is more than fifty years old. So in 2014, Mr. Yu, Gao Koulin, Wang Cheng and other industry cooking masters and intangible inheritors of Subang cuisine, together with Yu Xuegen, the 90-year-old founder of Su Bang noodles, established Subang Noodles The master's studio, through reviewing information and constant attempts, restored this "winter bowl of noodles", and this is how we now have the frozen chicken noodles in Zhu Hongxing Noodle House.
The production process of frozen chicken noodles is indeed quite complicated and delicate. It takes 8-10 hours for a raw chicken to be finally presented on the table. The raw materials must be free-range chickens, and the regulations require the use of roosters that are about 8 months to one year old; the chicken must go through the steps of soaking, rinsing, washing, and blanching, and the blanched chicken pieces must be washed with blood from each piece. The above entire process needs to be cycled twice and takes about 2 hours to ensure that the final "frozen" is crystal clear. After putting it in the pot, let it simmer for about 5 hours. The seasonings and accessories are all in place at once. The lid is not opened during the process.
After it is put on the plate, it will freeze naturally. The color of the pot will be transparent and fresh. The delicious and tender frozen chicken noodle topping is done. But when the weather warms up, this delicious and chewy chicken jelly won’t freeze. It seems that what "Suzhou Daily" said about "making a bowl of frozen chicken noodles requires embroidery skills" is no lie.
The taste of this frozen chicken noodles is also very particular. Never put the toppings directly into the noodle soup. All the essence is gathered in this "jelly". Old gourmets will first suck the jelly on the chicken nuggets, which is as crystal clear as amber, in pursuit of its original taste; The intertwining of the food made many old gourmets "tears in their eyes" after eating. Due to the sophisticated ingredients and complicated production process, frozen chicken noodles are not available in every Zhu Hongxing store and are only available at the Qimen Road store.
8. Lu Changxing
Lu Changxing, among the various century-old brands in Suzhou, it should be regarded as an out-and-out junior. In 1992, the Lu family, inspired by foreign fast food, applied to register the "Lu Changxing" trademark, and Lu Changxing became the first trademark in Suzhou's catering industry.
Lu Changxing’s reputation is well-known, not only among locals, but also many tourists to Jiangsu Province are full of praise for it. The fried fish in the fried fish noodles is just right, not old or tender, and full of freshness and sweetness; the braised meat is fat but not greasy and melts in your mouth; the pickled vegetables are crispy and refreshing, fresh from the inside out. Big spaghetti noodles, fried noodles, flat noodles and shredded pork noodles are also good choices. Order a plate of shredded ginger, it’s a perfect match!
9. Yumianzhai
Yumianzhai is a new Soviet-style noodle restaurant in recent years. Because of its new style and high price, Ingredients have also been popular on the screen in the past two years. The name "Yu Nian Zhai" sounds like the name given by Yu Bi himself when Qianlong went to Jiangnan, which is quite arrogant. However, in fact, the store is so small that it can only accommodate four tables, so you can miss it if you are not paying attention. It's small, but it's decorated in an ancient style and has a bit of a sentimental feel. Chinese-style tables, chairs, hanging paintings, spotless tableware and tea sets, this environment is considered a boutique-level one compared to ordinary noodle restaurants.
Yumian Zhai’s wild duck noodles are a relatively novel choice among Su-style noodle soups. A steaming bowl of noodles, served in a casserole, piping hot and delicious. Half a piece of duck leg soaked in the noodle soup, wrapped in dazzling green vegetables, makes people feel like a beauty is taking a bath. Isn't it just a bowl of wild duck noodles? Is it really so satisfying? NO, NO, NO! The eighty-year-old regular customer will immediately correct your thinking, "These are wild duck legs that are not fat at all. The soup is original and fresh, without any duck." It’s spicy, the noodles are chewy and just the right amount of softness and hardness!”
If you think this bowl of duck leg noodles is the end, you are totally wrong, this is just an entry-level noodle soup.
The toppings at Yu Nian Zhai include the traditional crabmeal, crab roe, and shrimp that Suzhou people love so much, the collagen pig knuckle noodles that girls love most, as well as upgraded versions of matsutake mushrooms, abalone, etc., as well as "the most expensive bowl of noodles in Suzhou" - —Australian lobster noodles, priced at 1,880 yuan. The entire noodle dish is very domineering when served: a large lobster lies quietly on the snow-white noodles, and pigeon eggs, abalone and other seafood are served in chicken soup that has been simmered for 3 hours. For more exciting content, please pay attention to: Kitchen Movie Food. The fresh soup that has been simmered for a long time exudes a rich aroma of chicken fat. With a small sip, you can feel the sweetness of abalone, squid and lobster seafood. Noodles in Su-style noodle soup are never a supporting role. Yu Nian Zhai uses extremely thin dragon whisker noodles, but they are cooked neither rotten nor mushy, with just the right amount of softness and hardness, which is a testament to the skill of the chef.
10. Yide Noodle House
Yide Noodle House is not the mainstream noodle restaurant in Suzhou, but with a bowl of mushroom (Xùn) oil noodles, it has become a success in Suzhou where there are many experts. Stand firm. Mushroom oil noodles used to be the vegetarian noodles of Xingfu Temple in Changshu. After the owner of Yide Noodle Shop learned the art at Xingfu Temple, he brought it to Suzhou City. The raw material is taken from pine mushrooms, which "grow in dense areas of pine trees, and the pine flowers are covered with native fungi." The "Wuzhong Cookbook" published during the Republic of China also recorded: "For vegetarian food in temples, mushroom oil, sesame oil, and bamboo shoot oil are mostly used. Occasionally, they are mixed with each other, but they have different advantages." The mushroom oil in the article is pine mushroom oil.
The best mushroom oil noodles are made from wild chicken hatch mushrooms, stir-fried with farmhouse vegetable oil, star anise, cloves and other condiments, so it tastes like the unique aroma of vegetable oil. The Changshu-flavored soup, paired with the freshness and smoothness of mountain delicacies and wild mushrooms, truly answers the saying, "The fragrance stays beyond the teeth of the musk deer, and the lamb and chicken avoid the mat."
11. Lu Zhenxing
Lu Zhenxing Noodle House was founded in the third year of Tongzhi (1884) in the Qing Dynasty and has a history of more than 140 years. The store was originally named "Lu Zhengxing" and was first located on Shantang Street in Suzhou. Although it moved several times, it has been passed down from generation to generation by the Lu family's descendants. In 1995, Lu Jirong inherited the business and changed its name to "Lu Zhenxing". It specializes in Su-style noodles and is one of the famous Su-style noodle shops.
Lu Zhenxing is a typical Subang noodle restaurant. Braised pork noodles, fried pork noodles, and fried fish noodles are all signature dishes and are worth a try. Lu Zhenxing also has white soup and red soup. The white soup is very good and your mouth will not be dry after drinking it; the red soup is deep red in color, clean and free of impurities, and tastes salty and sweet. Just specify which one you want when ordering. The traditional braised pork and braised hooves have an authentic taste, the fried meat is salty and fresh, and the bamboo shoots are all young shoots, giving it an excellent taste.
12. Wei Fuxing
Wei Fuxing is across the street from the Suzhou Museum, but it is inconspicuous and can easily be missed: there are many battery cars parked in front of the door. , even the signboard is mostly blocked by the awning, not to mention the blue plastic chairs and slightly greasy countertops in the store make it look like a university cafeteria. However, this shop can also be regarded as one of the most famous noodle restaurants in Suzhou: not only has it been featured in the local Suzhou newspaper "Gusu Evening News", but it has even been reported on Suzhou TV!
Wei Fuxing's It became popular all because of its signature bowl of Yangchun noodles. The reason why it is called a signature dish is not only because of the taste of the noodles, but also because this bowl of noodles only costs 3 yuan, making it the cheapest bowl of Yangchun noodles in Suzhou. The so-called Yangchun noodles are smooth noodles - no toppings, just soup and noodles. Because of this, the requirements for soup and noodles are particularly stringent. Before 3 o'clock every morning, Wei Fuxing's chef has already started making soup according to the traditional method. Pork bones and a variety of river freshness are added to the base. After more than two hours of simmering, the noodle soup is as clear as boiled water. But after a sip, it feels extremely delicious. Coupled with the special noodles, many Suzhou people come all the way to Come and have a bite of this. Are you asking if it's worth it? People who have eaten it simply said: "This bowl of noodles is not just a matter of 3 yuan."
13. Lingyan Temple
Lingyan Mountain The plain noodles are very famous in Suzhou, and are known as "the best noodles in Suzhou". Everyone in old Suzhou knows a proverb about Lingyan Mountain and Tianping Mountain next door: "A bowl of noodles in Lingyan, a mouthful of soup in Tianping." This shows that a bowl of plain noodles in Lingyan Mountain is a must-have, and it is also a childhood memory of many Suzhou people.
In the past, all the plain noodles at Lingyan Temple were made by the monks. When cooking the noodles for the pilgrims, the noodles would be passed over the monks' shaved heads to show that they were imbued with the Buddha's nature. This ceremony has now been canceled due to food safety concerns. Somen noodles usually come in two flavors: shiitake mushroom and assorted noodles. The noodles are made of specially made alkaline water and are full of chewy texture. The monks are very honest, and always give a generous spoonful of toppings, which are spread generously on the surface, and the fungus is fragrant.
14. Xinjufeng
Xinjufeng is actually not a noodle shop, but a long-established Subang restaurant and one of the few in Sioux City that serves "three pieces" Restaurant. The three-piece dish is the final dish at the old Suzhou banquet. In the end, without this big pot, the host’s face is incomplete. For more exciting content, please pay attention to: Kitchen Movie Food. The standard three-piece dish uses three-yellow chicken from Luyuan Township in Changshu, Loumen shelduck and the whole hooves of local black pigs. It is stewed in an extra-large casserole for more than six hours until the soup is thick and the ingredients are crispy and not out of shape. , the formula is in place. Finally, add the simplest salt to taste, and it is already delicious. If you are a wealthy family, you will also add Jinhua ham, pigeons, pigeon eggs and other good ingredients to the soup to upgrade it to "five pieces" or even "seven pieces". In the winter in Suzhou, if you eat three pieces of rice, you will drink a bowl of soup and wear a shirt less.
This soup that absorbs the essence of the stew is the best soup base below. The whole three pieces are almost eaten, and then the store will send them back to the kitchen, add green vegetables and a bowl of smooth noodles, and go with this. The soup base is simmered for a while, and then served again. The noodles absorb the essence of the soup base, and the aroma is overflowing. This luxurious "three-piece noodle soup" is swept away, and finally it is finished by leaning against the wall.
15. West Lake Noodle House
Some diners even described this noodle shop emotionally: "I dare to say this, as long as you eat there, you will definitely want to go there again!" West Lake The noodle shop is an old noodle shop that has been operating for more than 20 years in Linhu Town on the edge of Taihu Lake. Although it is not a time-honored brand and has never been famous, it is well-known in the local area. West Lake Noodle House, like most Soviet-style noodle restaurants, is open from early in the morning to past noon, and basically closes at 1 p.m. Therefore, some people even get up at 5 a.m. and drive dozens of kilometers to get a bowl of his soup noodles. The allure of this bowl of noodles is obvious.
The eel noodles at West Lake Noodle House are their signature dish and have a very high order rate. The noodles are served in a thick blue and white bowl, which looks generous. The eel silk is covered all over the surface. In fact, it is more like eel slices than eel silk. It seems that the store uses eel with a round body, so the thickness of each slice is very impressive. The seasoning is also very good. There is no fishy smell in the mouth when the eel is eaten. It just feels fresh and tender, which is very satisfying. Each noodle is coated in rich sauce, which tastes rich and fragrant, fresh but not salty. The noodles themselves are also very chewy, and you can even feel the stretching of the noodles when you suck it into your mouth.
16. Yu Changsheng
When it comes to eating mutton noodles, the first reaction of people in Suzhou is: Shuangfeng mutton noodles! Shuangfeng mutton noodles, also known as Shuangfeng fat sheep noodles , is one of the specialties in Taicang’s catering culture, famous for its crispness, richness, fragrance and fatness. Shuangfeng mutton has a long history. As early as the Hongzhi period of the Ming Dynasty, there was a hymn to mutton: "The autumn wind passes by Xilin Temple and you can smell the fragrance of mutton in the deep lanes." The most famous place for making Shuangfeng mutton noodles is "Yu Changsheng Mutton Restaurant". It is said that Shanghai TV, Oriental TV, and Zhejiang TV have all come here to shoot feature films. On the walls of the small store, there are also hangings of "Suzhou Daily" and "Liberation" Daily report.
The reason why "Yu Changsheng" mutton stands out among the many mutton noodles is a secret: the first thing is to choose the goat breed. The skin is thin and the meat is tender. Castrated male sheep and newly adult female sheep are the best choices. Second, pay attention to butchering. You must wash the mutton repeatedly to make the meat fat but not greasy. Wash and remove hair repeatedly during processing, so that the finished mutton is clean. Third, place a plate of new straw with shelled cores at the bottom of the pot to prevent the pot from scorching; stuff white radish around the pot to remove the smell. Fourth, after slaughtering, put the meat into the pot in different stages. Put the older meat on the lower layer and the tender meat on the upper layer. Then add seasonings and simmer. The noodle soup is made from the original sheep soup. It should be thick but not turbid, oily but not greasy before use.
The noodles are made by hand and are commonly known as "jumping noodles". They are characterized by thin, soft, smooth and tough noodles.
Having said so many noodle restaurants, you must try it yourself if you have the chance!