Rotten pork noodles are described in detail in Lao She's "Teahouse". This delicacy is the signature of the major teahouses in the capital mentioned in the article.

Rotten pork noodles were a delicacy enjoyed by the lower class at that time.

The ingredients for making rotten pork noodles are relatively simple and rough.

With the development of the economy, this production method was abandoned by people, and people began to enjoy other higher-quality delicacies, so the rotten pork noodles disappeared in the long river of history.

The disappearance of rotten meat noodles.

Rotten pork noodles are a representative delicacy that is very suitable for public tastes.

In the old days, people's living standards were not high, and various meat foods were relatively rare, so eating rotten meat noodles was a very happy thing.

With the strong sauce flavor, it is very popular.

However, as the economy improved, the status of rotten meat noodles was gradually replaced by fried noodles.

People began to pursue a more refined life.

The making of rotten meat noodles.

Ingredients that need to be prepared include pork shank and hand-rolled noodles.

Seasonings include soy sauce, rock sugar, ginger, star anise, dried chilies, rice wine and aged vinegar.

First, clean the pork leg, then cut it into pieces with the skin on and set aside.

Add an appropriate amount of rock sugar to the pot and stir-fry over low heat until it melts.

Then put the meat cubes and ginger slices into the pot, add an appropriate amount of soy sauce and stir-fry until the sugar color appears.

Simmer over low heat until the meat is crispy and tender.

Wait until the soup in the pot thickens and the water in the meat is fried.

Add the prepared dried chilies and star anise, and then add enough rice wine to cover the meat.

Rice wine can be used to remove the fishy smell and relieve greasiness.

Stir evenly and simmer over low heat.

Simmer until the soup is thick and the meat is tender and soft.

Finally, add an appropriate amount of mature vinegar, stir evenly, and then turn off the heat.

The rotten meat is finished.

Boil the water in the pot and add appropriate amount of hand-rolled noodles.

During the cooking process, cold water needs to be added twice, and then the cooked noodles are taken out and cooled.

The noodles cooked in this way have a better texture and are more elastic.

Put the noodles into a bowl, sprinkle with meat slices and sauce, and sprinkle with appropriate amount of chopped green onion.

The rotten pork noodles are ready.

It should be noted here that for pork, you must choose pork hind legs with skin, and the meat must be fat and lean.