Ginger Soup Noodles

Taizhou people’s love for ginger is engraved in their genes. Located approximately along the coast, most of the food here is seafood. Ginger has the effects of warming the stomach, dispelling cold, and removing fishy smell, and is an excellent companion for seafood. Over time, it has become the haunting flavor of this city.

Many Taizhou people have been inextricably linked with ginger from the day they were born - ginger juice, ginger rice porridge, ginger tea...and, the most exquisite ginger noodle soup.

Every year in late autumn, when the weather turns cooler, I miss my hometown very much. I want a bowl of hot ginger noodles to comfort my homesickness.

In Taizhou’s vegetable markets, there are always ginger juice sellers. The squeezed ginger juice is packed in bottles, and the bottles are neatly numbered. The strange thing is that the stalls selling ginger juice never sell single items, either buying dry goods or selling vegetables... But I never remember what else the stall sells. I can only blame the fact that ginger juice is so eye-catching!

The ingredients of ginger soup noodles are numerous: shredded vegetables, pork ribs, beef, tripe... With the popularity of Sanmen Blue Crab, a super deluxe version of Blue Crab Ginger Soup Noodles has also been launched. . Plenty and frugality come from people. My favorite has always been three-fresh noodles:

Three-fresh noodles from different places have different ingredients. I grew up eating Taizhou three-fresh noodles. The basic combination is shellfish such as razor clams, prawns and poached eggs. Usually there are shredded pork, day lily, tofu skin, etc. The ingredients are not fixed, basically what is included. And the indispensable green vegetables... out of the pot.

You can also choose noodles or rice noodles according to your preference. The Tongchi rice noodles I like are very thin. Therefore it is not durable for soaking. So the correct way to open a bowl of three-fresh ginger noodle soup specially cooked for me is: first scoop a spoonful of soup with a spoon, blow on it, and make it suitable for the mouth (somewhat slightly hot), spicy and warm. Take another bite of the rice noodles mixed with condiments. When they come out of the pot, the rice noodles are still slightly tough. They will become softer and softer as they soak in the soup (similar to when you drink dirty, each mouthful tastes different)...