Some noodles are probably made for the whole country. For example, in Lamian Noodles, Lanzhou, there must be a Lanzhou Lamian Noodles next to the crowded railway station, with clear soup bottom, hot red oil, refreshing white radish and a few slices of thin-cut beef that are always bitter. No matter where passers-by come from, they can always find the most appropriate comfort in this bowl of Lanzhou Lamian Noodles. There is also Chongqing Xiaomian, which has contracted countless lunchtime when we don't know what to eat. Soft and waxy beans and spicy and delicious red oil soup base make our lunch full of flavor.

It is a good thing to be recognized by the people of the whole country. And some noodles, obviously there is a market in the local area, but it is difficult to get out of the local area. Why? It's not because the strength doesn't allow it, for example, the noodles in Suzhou are like this!

As a land of plenty, Suzhou has always had a soft spot for all kinds of noodles. When I went to Suzhou this season, it was obvious that there were hairy crabs all over the street, but I didn't expect to be left with the deepest taste memory by a bowl of ordinary-looking noodles.

In the eyes of northerners, the essence of noodles is topping, while in the eyes of Suzhou people, the soul of noodles is soup base. No matter how humble the appearance of this noodle restaurant looks, as long as it can go on, it means that the soup base made by his family must be sloppy, otherwise Suzhou people will eat it in a hubbub and never last until the next day.

How particular is the soup base of Su-style noodles? Breakdown, the ingredients of the soup should have these, such as herring, eel bone, snail, pig bone, whole chicken and so on. More importantly, the ingredients should be stewed according to the classification of river fresh, lake fresh and livestock fresh. Boiling soup takes the most time, usually eight or nine hours to taste. Shopkeepers will prepare their own cooked soup base according to the proportion, and the proportion should be properly balanced. The fresh soup in Jianghu is responsible for refreshing and the soup in livestock is responsible for extracting alcohol. However, in any case, the final soup base should be clear but not oily, alcohol but not thick, and the delicious taste at the bottom of the soup has laid the foundation for this bowl of noodles.

Rice in the south lacks toughness, so Suzhou people will add alkali to flour when making noodles to increase the chewiness of noodles. Because of this, Suzhou people prefer to pursue noodle soup. They think that the water for cooking noodles has been used for a long time, and there is too much starch in it. It still tastes like alkaline water, and even the best soup heads are mixed together.

The bar code of the cooked noodles is put in a bowl with clear texture and looks like it has been combed by a comb. Therefore, there is also a Guanyin head saying that the noodles added to the soup bottom float on the soup bottom in the middle, like the crucian carp in the river showing its back, so it is called the crucian carp back.

Cooked noodles are divided into white soup and red soup according to whether soy sauce is added or not. The toppings in Su-style noodles, though not the focus of this bowl of noodles, are enough to attract the attention of outsiders. Large row of noodles, thick meat and sufficient material; Beef noodles, fresh and tender; Eel noodles with sweet oil. No matter which kind, scarcity is always the premise, and it is precisely because of this that Su-style noodles have a unique taste that cannot be replicated elsewhere.

After reading the book on Su-style noodle planting, many people who dream of opening Su-style noodle shops have given up, not to mention how many people have been cooked. So it's not that the Soviet-style noodles can't be popularized, but that the strength is really not allowed to be easily copied.