There are many kinds of pasta in Suzhou, which makes Suzhou people eager to try and full of obsession is steaming noodle soup. This is the throb of the old Suzhou people buried deep in their blood. The so-called noodle soup refers to the first bowl of noodles in the pot when the noodle restaurant just opened in the morning. When the clear water boils, the chef puts the noodles down with a long chopstick, puts the boiled water into the cold water again, and then takes it out. From morning till noon, if the water in the noodle pot is not changed, the water behind it will be turbid. So the noodles in the first pot of clear water are the best in the morning, and the taste of alkaline water is the least. The heavier the alkaline water is, the more sticky the surface is, and the taste will be much worse. Su-style noodles are very different from Lamian Noodles, handmade noodles, wide noodles and Daoxiao Noodles in the north. Northern noodles pursue the chewiness of the entrance. But Su-style noodles not only pursue taste, but also require shape. Master, put a chopstick and noodles into the bowl neatly and clearly. In order to satisfy diners' preferences, the taste of noodles can be divided into "hard noodles" and "rotten noodles", which refers to the length of cooking time of noodles. The short time is called hard noodles and the long time is called rotten noodles. It is worth noting that the rotten noodles here do not mean that the noodles are really rotten, but that the noodles are softer and more suitable for children and the elderly.