First, with the Xing
With a bowl of Fengzhen noodles, with the Xing became the leader of the Su-style noodle shop. 2013, "the tip of the tongue of China" film crew went to Suzhou, repeated tasting feel, and finally fancy with the Xing's bowl of white soup noodles. When the bowl of noodles is brought up with hot air, the soup is clear, and the thin white noodles are accompanied by rich stewed pork and green onions, which makes the entrance full of fragrance and flavor, and the bottom of the tongue is full of fluids.
Second, Yu Hing Kee
Yu Hing Kee's signature for three: two sides of yellow, three shrimp noodles and bald butter.
The authentic two-face yellow disappeared from Suzhou some years ago until the opening of Yuxingji, which brought it back to the scene. There are two schools of "hard" and "soft" noodles, but since "soft" noodles are too complicated, Yuxingji now serves mostly "hard" noodles. The noodles are fried to a crisp golden color, and with the freshly fried toppings, the softness of the soup and the crunchy texture of the noodles are blended together, which is very wonderful.
Three shrimp noodles are often seen after the Dragon Boat Festival, a combination of dried shrimp, shrimp brain, shrimp and one, the production process is very laborious. There are two ways to eat the noodles with three shrimps as the main ingredient: one is soup noodles and the other is mixed noodles. Noodles in soup are made with a white broth and require some effort, whereas noodles in bibimbap are relatively simple. Either way, though, if you see the cooking process of the three shrimp noodles, you'll be impressed.
Bald butter is rumored to be the top noodle dish, and the essence of butter refers to crab yolk as well as crab paste. It's a luxury to use crab to make noodles. Knowing that a single crab does not have much crab yolk, to make a bowl of authentic Bald Butter, you have to consume six crab products. The rich crab yolk and crab paste is used as a topping, stir-fried and simmered in lard as well as pepper, and then poured over the noodles, which is oily and yellow in color, with a great aroma.
Weiji Noodle House
Weiji Noodle House, a long-established restaurant in Suzhou, specializes in Ozao noodles, which are divided into: marinated duck noodles in white soup and fish noodles in red oil. The original Ozao Noodle comes from Kunshan, which is too sweet and difficult for foreign customers to swallow, but Wai Kee Ozao Noodle House has improved the noodle to make it more savory in the sweetness. You can enjoy this unique soup base with white broth marinated duck noodles, with fat but not greasy duck meat and dragon beard noodles, the original flavor and sweet aroma.
Four: Xucheng Mansion
Xucheng Mansion is a four-star hotel in Suzhou, and a bowl of Ozao noodles makes its glory shine even brighter. The Xucheng Mansion's Ozao noodles have been improving for more than 20 years, and the restaurant attracts a steady stream of diners every day. Also available in white and red broths, Xucheng Mansion adds Chinese herbs to the raw materials and boils them for more than nine hours a day. The soup is so rich and nutritious that even the actor Ge You has personally tasted Xucheng Mansion's Ozao noodles.
V. Delicious Zhai
Delicious Zhai's popping fish noodles is one of the best in Suzhou. There are long lines of guests every day, and if you go a little late, you basically can't get a seat. Delicious Zhai in Suzhou itself is not famous, but the unique popping fish noodle cooking is very shortlisted, fish skin is deep-fried crispy, sweet taste with fresh, the use of rare dragon beard noodle popping strong, memorable.