1. Laolu noodles. It is a habit of many Nanjing people to have a bowl of noodles in the morning. Laolu noodles and skin belly noodles are two kinds of noodles that are eaten by local men, women and children. Because they come with soup, they are considered "wet".
When outsiders taste Nanjing's noodles for the first time, they may feel that they are undercooked and have a hard texture. Locals call this feeling "strengthened noodles" because they want this chewy texture.
No wonder, the noodles are removed from the pot in less than a minute. People with weak stomachs may wish to let the noodles soak in the soup for a while, and they will taste much softer.
Laolu noodles have been around since the late Qing Dynasty. The stewed soup is very particular and the cooking process is also very complicated. The authentic method requires a red soup made from pork bones, old chicken, old duck, eel bones and screws.
It is made by blending clear soup. The soup is dark in color but very clear, and the taste is heavy and sweet. It is a typical Soviet-style noodle soup.
There are many toppings, common ones include smoked fish, large ribs, small ribs, fatty intestines, large meat, etc. The noodles are thin and smooth, with distinct roots. Sprinkle some minced coriander or mustard when eating.
, and then a braised egg, it’s all ready!
2. Compared with the troublesome old Braised Noodles, Pidu Noodles are a lot more free and easy. A bowl of hodgepodge: Pidu (pig skin), sausage, shredded pork, pork liver, eggs, fungus, green vegetables, pickled mustard, etc.
, what you eat is all kinds of toppings, of course, lard is indispensable. Most of the store owners will ask, "Do you want spicy oil?" If you can eat spicy food, you must add some chili oil. After one bowl, every pore of the body will be soaked.
Exuding contentment.
Skin Belly Noodles 3, Duck Blood Vermicelli Soup Nanjing people love ducks very much, and they must make the best use of their belongings. This delicacy can now be eaten in many places in China, but for the authentic one, you still have to go to Nanjing.
Duck Blood Vermicelli Soup Authentic duck blood vermicelli soup uses clear soup with a thin layer of duck oil floating on it. Tofu and duck blood are cooked in one pot. The vermicelli is chewy and smooth, the duck blood is fresh and tender, the duck intestines are crispy, and the duck blood is delicious.
It is mellow and mellow, seasoned with a spoonful of chili oil, parsley and sesame for aroma. It has no duck smell, and does not have a bunch of so-called "flower heads". It is simple and cheap. Nanjing locals will also eat crispy rice in the soup.
Don't be superstitious about time-honored brands. Go directly to a small restaurant near a residential area. If it's a thick soup or a so-called "soup", most of it is blended. It's recommended to go to a store with clear soup.