The noodles are boiled, put in cold water with water and spices, and sprinkled with scallions. However, after going to Shanghai to eat once that feeling is indeed a very big gap, the first soup noodles is not clear water general white soup, on the contrary, there is a color, slightly reddish color, and soup noodle flavor is richer, very layers, soup aroma is very complex, and soup looks clear, but the taste is very thick, aftertaste has a hint of spice flavor. This, coupled with the fresh noodles, creates a sense of satisfaction in eating, which is very rare.

The textural characteristics of Yangchun noodles, and the overall flavor of the broth, can be highly summarized in three aromas: scallion aroma, animal oil aroma, and soy sauce aroma. This is the taste of Yangchun noodles, if the northeast people eat this bowl of noodles, there must be a very big ups and downs, because in the northern region of the delicious noodles too much, and the northern region of the taste is heavy, no doubt not used to eat that taste of light taste of Yangchun noodles. The key to the flavor of yangchun noodles is the use of animal oil and soy sauce, the method is actually very simple,

The key is to refine the animal oil and boiled compound soy sauce. Pick the whiter "boiling edge oil", cut it into small pieces, then add cold water to the pot, and then add an appropriate amount of high wine to remove the fishy flavor. Nickel water in the case of blood white foam skimmed off, the pot of water boiled, nickel water for 2 minutes after fishing, and then rinsed clean clean animal oil poured into the pot, open the fire slowly frying until the pan occurs in the case of vegetable fats, you must keep rolling animal oil, the purpose is to let it meet the heat proportionality and then add an appropriate amount of ginger, the appropriate green onions until the pig frying to the more dry out of the golden brown when you can fish it up. Round onion cut into slices, Beijing onion cut into half, small onion into scallions reserved. Take a small head of garlic crushed into garlic reserved. Add ginger slices, Dong Ru, cooking wine to fishy, large fire boil boil a few minutes, the blood foam skimming neat, blanching good water when fished out and rinsed clean, the chicken skeleton, pig bone put pot, add enough water, add ginger slices, large fire boil to the fire to simmer for three hours.

Wash the shrimp roe, start a pot of oil, add a little oil in the pot, put the shrimp roe loaded, stir fry the aroma,add soy sauce old soy sauce, simmer for five minutes, soy sauce on the get well. Small scallions cleaned and cut scallions, prepare a bowl in advance, add boiled soy sauce, animal oil, salt, small scallions in the bowl, add boiled bone broth, yangchun noodle soup on the manufacture of good, clear soup flavor, too delicious. General daily small store made of Yangchun noodles, you can not use the big bone soup with, but if the price of sales is higher, then you need to pursue the perfect flavor and quality, so there are a lot of people on the Yangchun noodle method of improvement, that is, with the big bone soup instead of soup noodle, the benefit of doing so is that, can improve the aroma of the broth, the soup will be more and more thick to drink.