Zhu Hongxing Noodle House was founded in the 1930s and has a history of more than 80 years.
The earliest boss, Zhu Chunhong, opened a noodle and wonton shop with an area of ??less than 30 square meters in March 1938, named Zhu Hongxing.
Luk Fu-sheng, a master of craftsmanship, is employed to cook the stove, serving braised pork noodles, fried fish noodles, fried eel noodles, hoof noodles, frozen chicken noodles, soup dumplings, steamed buns and other dim sum.
In a city that eats noodles, Zhu Hongxing is a time-honored noodle restaurant that has been passed down for more than 80 years!
Zhu Chunhong has quite a business acumen and makes a big fuss about the word "face".
He studied the tastes of customers and used local specialties to launch pork ribs with curry egg sauce; shrimp and crab powder; "three shrimps" with shrimp roe, shrimp brains and shrimp meat; shrimp fried eel paste; three fresh turkeys; assorted; honey sauce and scallion oil
The business is booming with mid-to-high-end noodle toppings such as ham, as well as shrimp soup dumplings, shrimp dumplings, rose, mint, fine sand, sesame puffs, shepherd's purse and other snacks.
Suzhou noodles pay attention to soup, so Zhu Hongxing uses chicken, pork, meat bones, and eel bones as raw materials for his daily soup, and boils it thoroughly with water.
With good soup, you also need thin noodles, so that the soup can be absorbed into the noodles and the flavor can be tasted.
In a city that eats noodles, Zhu Hongxing is a time-honored noodle restaurant that has been passed down for more than 80 years!
Boss Zhu uses 28-teeth thin noodles, and with the superb skills of the chef below, he lifts the noodles into the air twice and rolls the noodles tightly, so that he can absorb enough soup and have a mouthful to eat.
In order to highlight the color, aroma, taste and shape of the toppings, various porcelain bowls and soups of different colors are used to set off the toppings. For example, a red soup and safflower bowl is used for hoof noodles; a red soup green-rimmed bowl is used for braised meat noodles; and a white soup is used for shrimp and crab noodles.
Gold rimmed bowl.