Pot-covered noodles are commonly known as "big pot, small pot cover" (big noodle pot, small pot cover), one of the three strange things in Zhenjiang. When the noodles are put into the boiling water pot, a small pot cover is used to cover the noodle soup. When the soup is boiling, it is easy to remove the floating foam and keep the noodle soup not cloudy; thirdly, the noodles are easy to cook through, not raw and not rotten.

Raw material recipe (100 bowls):

Noodles 10 kg soy sauce 2.5 kg sugar 65 grams of MSG 50 grams of shrimp roe 5 grams of green head 1 kg cooked lard (or sesame oil) 1.5 kg

Method of production:

1. Put the pot on a medium heat, add 250 grams of water, shrimp roe under the pot to boil for 3 minutes, then put in the sugar. After dissolving, pour in soy sauce, boil and remove from heat, let it cool and put into containers for use.

2. Bring water to a boil in a pot, add noodles in the amount needed by the customer (but no more than 15 bowls per pot, each bowl of raw noodles weighs about 130 grams), and cover with a small pot lid. Place the empty bowls on the counter and pour in 25g of soy sauce, 10g of cooked lard or sesame oil, plus 0.5g of green tea and monosodium glutamate (MSG), one bowl at a time. Noodle pot boiling, add the right amount of water, so that the noodles are cooked through, big boil when the cover is removed, remove the floating foam, the noodles by portion into the bowl, pouring the right amount of noodle soup that is completed.

3. green head method: green head is with a variety of crispy glimpses?a brine, divided into choking street frame I?flexing meat and potatoes yo (7) Pacman 饣ā(2)春季腌制的青菜);cooked, small green vegetables, Chuanxiong, green peppercorns, will be the vegetables selected and washed, blanched in boiling water, cut into julienne or segmented that is to be made.

Product features: clear soup and soft noodles, not sticky and not messy, green head tender, economical.