The best eaters in China are the Cantonese people. Cantonese people eat everything, everything flying in the sky and running underground. But those who say the most elegant way to eat is undoubtedly the people from Suzhou. Suzhou is a classical and elegant place, and Suzhou people are very particular about eating noodles. Noodles are the staple food of Suzhou people. It is said that Suzhou's free Soviet-style noodle soup is the most delicious. Let's find out more about it.
Suzhou people are famous for their emphasis on food. As a staple food, pasta is usually more important in the north than in the south, but in Suzhou, people often eat pasta as breakfast and enjoy it. What Suzhou people value is not the noodles themselves, but the soup stock and special toppings, and they are not even willing to compromise with the soup below.
Old Suzhou people all love noodle soup. The first soup is not the first bowl of broth, but the first pot of water used to cook noodles. Whoever arrives early will get the first bowl of noodles that day. Suzhou writer Lu Wenfu described it very vividly in his novel "Gourmet": "Thousands of bowls of noodles and one pot of soup. If there are a thousand bowls of noodles, the noodle soup will be mushy, and the noodles will not be so refreshing, slippery, and There's a smell of noodle soup." At four or five o'clock in the morning, the master chef in the noodle shop prepared the soup and toppings. At around six o'clock, customers rushing to have their first noodle soup push in the door. It can be said that a bowl of noodles makes a morning!
Soup is the soul of a bowl of Su-style noodles. The clear soup color is the highest level of Su-style noodles. The soup here is not boiled, but called "diao", which is intended to bring out the natural umami flavor of the food. To make a good soup, pork, ham, native chicken, fish head, eel bones and other ingredients must be used, and it must be simmered for at least a day.
Brine is a combination of various seasonings and spices that really determines the direction of the soup. The secret marinade recipe is often prepared by the noodle shop owner himself, and it is also the foundation of a noodle shop. Su-style noodles are divided into red soup and white soup. The difference is that soy sauce and sugar are added to the red soup. The color of the soup is dark red like amber, and the taste is salty and sweet. The white soup does not add soy sauce and sugar, and some fermented rice grains and garlic leaves are sprinkled in the clear soup. Season.
When eating pasta, you have to pay attention to whether it is covered or poured over the bridge, whether it is green or green, and whether the soup is wide or tight. Covered pouring means placing the toppings directly on the noodles, while crossing the bridge means placing the toppings in a separate small dish; heavy greening means adding more garlic leaves, while avoiding greening leaves does not; wide souping means adding more soup, while tight souping means less put. Features of Su-style noodle soup:
The toppings of Su-style noodle soup are very particular, and not all dishes can be used as toppings.
One of the characteristics is that the ingredients are fresh and fresh. The toppings for Su-style noodles must be fresh. In addition to pickles, they can also be fried fish and crispy meat, which are processed into semi-finished products in advance. Pickled foods such as marinated chicken, salted fish, and meat in sauce cannot be used as toppings.
The second characteristic is mainly river fresh food and pork offal. River fresh food, mainly shrimps. There are stir-fried shrimps, shrimps with shredded pork, and pickled shrimps. Offal, including stir-fried kidney, stir-fried pork liver, and stir-fried tripe. There are also shrimps and offal, such as fried kidneys with shrimps and fried belly with shrimps. In addition, Su-style noodles have the classic "double-topped noodles", with fried fish and crispy meat as standard. The most classic Su-style noodles are fried eel with shrimp and shredded eel fried with shrimp. The shredded eel must be fried in oil, it is full of elasticity and the meat is fresh and tender, which is a test of skill.
The third characteristic is that the toppings must be fried freshly. For Su-style noodles, there is a large pot with boiling water underneath, but only one bowl of noodles is added at a time, and it will be cooked in a minute or even dozens of seconds. Toppings must be fried freshly in bowls. A noodle shop usually has thirty or forty kinds of toppings, and the chef really can't hold on until he has some time.
There are even more types of toppings. Take the menu of Yu Xingji, a time-honored noodle restaurant in Suzhou, for example. The toppings include: vegetarian noodles, fried shredded pork, shredded pork with pickled vegetables, fried eel with shrimp, beef, three delicacies, as well as freshly fried toppings such as pork liver, assorted vegetables, Three shrimps, crab noodles, raw fried eel back, etc.