Which noodle shop in Suzhou has a long history? Although I have never been to Suzhou, it has been famous for a long time. There is heaven above and Suzhou and Hangzhou below. Suzhou not only has beautiful scenery, but also has a lot of delicious food. Suzhou people love to eat noodles. You can always find noodle restaurants in the streets and alleys of the city. For Suzhou people, eating a bowl of noodles in the morning and lunch is very satisfying. First of all, I recommend the first road. Changxing Abalone Noodle Road Changxing is a rising star among Suzhou noodle restaurants. In 1992, the father and son applied to register Lu Changxing, which inspired Shou Zaoyang Fast Food. Trademark Road Changxing has thus become the first trademark road in Suzhou’s catering industry. Changxing's noodles are famous not only among locals, but also among many foreign tourists. He was also full of praise. The abalone is fried just right, not old or tender, the braised meat is sweet and fat but not greasy, the pickled vegetables are refreshing, the noodles are fresh from the inside out, and the fried eel noodles are fresh from the inside out. The border inspection shredded pork noodles are both good choices. The second one I recommend is Yu Changsheng’s Shuangfeng Mutton Noodles and Shuangfeng Mutton. Fat Sheep Noodles are one of the characteristic varieties in Taicang's catering culture. It is said that there was a master named Meng more than a hundred years ago. In Shuangfeng Ancient Town, which has a history of more than 1,600 years, a noodle shop opened in Xishi. Shuangfeng Mengjia mutton noodles are famous far and wide because of their emphasis on cooking meat and their ability to make soup and refined noodles. The third recommendation is Zhu Hongxing’s Braised Pork Noodles. Suzhou people often complain after eating noodles in other places that they eat freshly shaved noodles in soy sauce soup. This is due to differences in regional tastes. Suzhou noodles pay attention to soup, and so does Zhu Hongxing. The soup he makes every day is as unambiguous as the broth in a restaurant. Chicken, pork bones, and bones are used to make the soup. Pork fan bone is used as raw material, add water and cook thoroughly, then make clear soup. Chef Zhu Hongxing's noodles also have four distinct seasons. In spring, there are three shrimp noodles, shrimp noodles, fried eel noodles, and in summer, Fengzhen big meat noodles and vegetable noodles are served. Shrimp and crab noodles in autumn, steamed buns with crab powder, instant noodles in winter, etc. are all delicious pastries. Recommended noodles are the fried fish noodles from Meishizhai. Meishizhai Restaurant originated from Shanghai. It was founded in 1923 and mainly sells Shanghai-style dishes. Unique and authentic taste In 1956, Beijing Delicious Restaurant officially opened in Caishikou, Xuanwu District. The most delicious thing about famous noodle restaurants is of course the noodle environment. They are usually very old ones, with long square tables and a bit of oil on the table tops, but the noodles are thin and the noodle bowls are big. Quite delicious. The fifth one is Tong Dexing’s Fengzhen Big Meat Noodles, the Chinese-style tables and chairs implemented by Dazhaimen, and the poetry tableware carry the antique flavor to the end. Let’s talk about the most delicious noodles in Suzhou. The heavy oil broth is fresh and refreshing, the noodles are chewy and non-sticky, making the braised pork rich and award-winning. The stewed pork belly is served with attentive and attentive service, and the price is also high-end.