The red and white soups are best known for their red oil fish noodles and white soup duck noodles. The red oil fish noodles are thin and white with a reddish sauce, while the marinated duck noodles in white soup have the original color and flavor.
The practice also emphasizes "three hot in one, small ingredients punch soup". Three hot that is: noodles to hot, directly in the poof of boiling water over water, hot noodles; soup to hot, prepared noodle soup in an iron pot, with the remaining fire simmering, to maintain its temperature; bowls to hot, bowls by the store girl wash clean, put in boiling water, hot hot hot. Near the Chinese New Year, go to the noodle shop to eat a bowl, to find the flavor of the year, is contained in the temperature. The soup is made with small ingredients, that is, instead of using a big pot of soup, it is combined now according to the requirements of the customers, so as to keep the original flavor. Therefore, even in the cold Jiangnan Gusu, eating can also be sweating.