There are many kinds of pasta in Suzhou, which makes Suzhou people eager and full of obsession is steaming noodle soup. This is the throb of the old Suzhou people buried deep in their blood. The so-called noodle soup refers to the first bowl of noodles in the pot when the noodle restaurant just opened in the morning. When water is boiled, the chef puts the noodles down with a long chopstick, then puts the boiled water into cold water and takes it out. From morning till noon, if the water in the noodle pot is not changed, the water behind it will be turbid. So the noodles in the first pot of clear water are the best in the morning, and the taste of alkaline water is the least. The heavier the alkaline water is, the more sticky the surface will be and the taste will be much worse. Su-style noodles are quite different from Lamian Noodles, handmade noodles, wide noodles and Daoxiao Noodles in the north. Northern noodles pursue the chewiness of the entrance. But Su-style noodles not only pursue taste, but also require shape. Master, a chopstick and a bowl of noodles should be neat and clear. The taste of noodles is divided into "hard noodles" and "rotten noodles" to meet the preferences of diners. This refers to the length of time that noodles are cooked. The short time is called hard noodles and the long time is called rotten noodles. It is worth noting that the rotten noodles here are not really rotten, but soft and suitable for children and the elderly.