It's late fall again, and every time it's almost winter, that old store on the corner opens as scheduled.

The owner, an old man from Suzhou, with his family, only does business at this time of the year, selling only mutton noodles and haggis.

Since I was in elementary school, I used to eat noodles in this store in winter, firstly, it is close to the school, and secondly, I always think that this old mutton noodle store is the best one in this city. I'm not sure if you're going to be able to find the best way to get the most out of your life, but I'm sure you're going to be able to find the best way to get the most out of your life. So much so, that if you don't see the old store open, people in the neighborhood don't think that winter is coming, and it's not cold enough to eat lamb noodles.

The store's signboard is very interesting, all the stores selling mutton noodles write "mutton noodles", in fact, the noodles do not see how big the meat is also absolutely not big where, but once you see such a big word always make people feel that the price is cheap, spend a few dollars to eat a bowl is dipped in a great bargain. From the point of view of advertising psychology, the signboard with this big word, far more than those who clamor for the price of jumping, cut the price of the business to the smart, no discount, but also called people feel that got the benefit of the law, come up with this method of shopkeeper is really a rare advertising talent.

I didn't realize that there was another way to make mutton noodles elsewhere, and our mutton noodles here are not bones.

The mutton is cooked in a large pot over a high flame, and then slowly stewed over a low flame until the bones are separated, and the bones are sunk to the bottom, and then the meat is taken out, which is no longer called meat, and is more aptly described as minced meat. Then pour it into a large wooden lattice and put it in the freezer to freeze into a paste. Take out the fir cut into strips, cut into slices across the width of 1 cm, the length of 10 cm or so, which can be taken out to sell, known as toppings. With the guests to order double pour or single pour, take a piece of two slices added to the surface. Before single pour is three dollars, double pour 5 dollars, the other day to eat when the price has increased, single pour 4 dollars, double pour 6 dollars.

Although the price rose to eat people is not less, from five in the morning to eight in the evening, never seen broken people, especially in the morning, the store is not sitting, need to sit to the street table. Winter morning breath into frost, look at sitting outside the store waiting for customers are red nose, face stiff and godless. When the noodles come up, add young ginger, cilantro, spicy ginger, lift the chopsticks and stir some, heat, aroma, spicy gas came, face stiffened muscles thawed, can not help but back to inhale down the nose, buried head and chewed up.

The noodle is about the soup, especially the southern noodle, rarely without soup. I have eaten in the north of the noodles, the portion is enough, called on a medium bowl I can not finish, however, the noodles are not much flavor, drink a mouthful of noodle soup to know that the problem is in the soup. Northern noodle soup is often boiled broth to the bowl of a pour is, this soup and the flavor of the noodles are separate, the noodle flavor is light, but the soup is greasy and strong, can not be integrated together. There is also a kind of noodles without soup brine is very tasty, home can do, the favorite is tomato brine cold noodles, sweet and sour smooth, however, this is a good food in the summer, hot far from cool to crisp. So in winter in the north I miss the most or hometown mutton noodles.

Mutton noodle soup is to cook meat soup, each store stove has a barrel, that is loaded with old soup, is the previous cooking meat left behind, always keep fire. The old store new store business is good or bad in this, the old soup to cook a good not thick not greasy is very need some work. With the newly cooked broth to the old soup, plus a few flavors to remove the oil to the exclusive seasoning, from morning to night to sell exactly one pot, and then boiled in the middle of the night.

The old man who sold the noodle tickets to the shopkeeper yelled, hook soup hand should be one, hand a dozen bowls lined up, copper spoon a spoon is the amount of three bowls of soup, one by one, half a bowl of pouring, the following hand, left-handed noodle down the pot, the right hand holding a long exaggerated wooden chopsticks a twisted a ruffled is three two noodles, and will never overflow the bowl of soup to go. The sound of Wu Nong's soft language and skillful techniques and then listen to look is also a kind of enjoyment.

A mouthful of noodles, a mouthful of mutton, and then chew a few tender ginger, the cold of winter so in the slippery fresh aroma disappeared, heat from the Dantian scattered straight to the head, a bowl of noodles, hiccups of the people a spirit of vigor, wipe the sweat on the forehead to meet the departure.

In the past, Jin Shengxuan left a letter to his son on death row: peanut rice and tofu with chewing meat flavor. If he had eaten this old Mr. mutton noodles, perhaps it will stay: nothing in the world with chewing can have the taste of mutton noodles.