Yangchun noodles, also known as smooth noodles and clear soup noodles, are clear and delicious, light and refreshing, which is a major feature of Yangzhou. Folk customs call October of the lunar calendar Xiaoyangchun. In the past, this kind of noodles sold for ten pence per bowl, so it was called Yangchun noodles. Yangchun noodle is a characteristic of Suzhou, which is closely related to the life of Suzhou people. As the cheapest smooth surface, it still maintains the style of Suzhou people, that is, the golden mean of neither separation nor justice.

The most important thing to make Yangchun noodles is to fry scallion oil. Purple onion tastes delicious, fried onion oil tastes rich, and fried onion crisp is also delicious. Add it when drinking cold dishes, and add a pinch of fried rice and clay pot rice. And the taste becomes very special in an instant.

The history of Yangchun noodles

According to legend, Gan Long visited Huai 'an in March, dressed as an amateur, and went to a noodle restaurant to eat a bowl of noodles. This kind of noodles is very different from court food. Noodles are very refreshing, the noodle soup is crystal clear, and golden oil flowers are floating on the surface, which makes Emperor Qianlong, who is used to eating big fish and big meat, have a big appetite and call it delicious. Because it was in the spring of March, Emperor Qianlong gave this noodle a nice name, Yangchun Noodles.

But in fact, Yangchun noodles were originally called clear soup, because the clear soup was water-like and had no topping, so it was named. After all, this name is indecent, so a scholar came up with this elegant and story-telling name with a slap in the face. In the early years, Yangchun noodles were in Jiangsu, Zhejiang and Shanghai, also known as Xiao Yang. Moreover, on the red noodle soup, a little chopped green onion seems to have the artistic conception of spring, so it soon became famous.