Suzhou people have a tradition of eating noodles. Old Suzhou people regard drinking tea, eating noodles, and listening to Pingtan as daily compulsory courses.

A bowl of noodle soup of Suzhou people has long gone beyond the scope of a simple breakfast, and has long been deeply integrated into the "Su-style life" [1] Chinese name Su-style noodle soup Properties Noodle soup location Suzhou Taste is clear but not oily, light

Erwuqi Table of Contents 1 Introduction 2 Features Introduction Editor Suzhou people have a tradition of eating noodles. Old Suzhou people regard drinking tea, eating noodles and listening to Pingtan as daily compulsory courses.

Features Editor The most important thing about Su-style noodle soup is the noodle soup. The soup should be clear but not oily, and the taste should be fresh without leaving your mouth dry after eating.

Making noodle soup is called "diaotang", which is equivalent to the soup stock in restaurants.

Every noodle shop, big or small, regards the soup recipe as a family heirloom and keeps it secret.

The common method is to add the remaining eel bones from the fried eel to the hoof meat, as well as various homemade secret recipe seasonings, and slowly simmer it over a slow fire.

Served with the original sauce of braised pork and cooked lard.

However, each noodle soup has different flavors, and the recipe is unknown.

The authentic Su-style noodle soup is as transparent as amber, without any impurities, fragrant and moderately salty.

Toppings refer to the dishes that go with the noodles. There are many types of dishes, which are almost the same as the recipes of Subang cuisine; such as Zhu Hongxing’s braised hoof, Wufangzhai’s five-spice pork ribs, Songhelou’s braised duck, Huang Tianyuan’s fried eel, and other common ones such as braised pork ribs.

Meat, stir-fried meat, pork ribs, shrimp, stir-fried mushrooms, spicy sauce and so on.

Diners can customize the soup noodles in many ways when ordering noodles: "wide soup" means more soup and less noodles, "tight soup" means the opposite; "heavy green" means adding more garlic leaves, "free green" means avoiding it;

"Focus on the noodles and pour on the noodles lightly" means more noodles and less toppings, and vice versa; "cross the bridge" means that the toppings are served on another plate and not immersed in the noodles.