1 toppings
Topping is actually a relatively broad concept. Broadly speaking, as long as it is poured on the staple food, it is called topping. Here, topping is the dish poured on it in Su-style noodle soup. There are many kinds of toppings, to what extent? Not long ago, Su-style noodle soup set a world record and was recognized as "the original noodle soup with the largest variety of toppings in the world" with 5 18 toppings. Eat a bowl a day and change the toppings each time. You can eat the same toppings for more than a year. There are so many kinds of toppings, but each family has its own flavor. This family is heavy, and that family is light. Every family has its own signboard, and there is no certain degree of competition. When eating noodles, topping and noodles are called "crossing the bridge" separately. "Crossing the bridge" generally means that noodles are eaten by noodles, vegetables are eaten by vegetables, and soup is mixed into the noodles after the vegetables are finished.
2 noodles
It's called silver silk fine noodles. As the protagonist in a bowl of noodles, it is natural to pay attention to it. Noodles are thin and long, tough and refreshing. If you cook for a long time, it won't paste or lump, and the roots can be counted. At the entrance, the taste is like the taste when the fiber of the meat is bitten off when eating meat. It is smooth and chewy. Cooking method: stir the bottom of the boiling soup, boil it through the fire, cover it, then boil it slightly, and then fish in the juice. "The method of making and cooking this bowl of boiled noodles is basically the same as today. A chef who has a good grasp of the heat, the noodles are 9 ripe when they are taken out of the pot, and the noodles are brought to you in the bowl. You lift chopsticks to eat, and the waste heat is just heated to 10 ripe for him. Old Suzhou pays attention to three kinds of heat when eating noodles, "soup is hot, noodles are hot, and bowls are hot". Even the bowl must be hot to ensure the best taste of noodles at the entrance. It is called "wide soup, hard noodles, heavy topping". Only when the cooking time is short can the noodles be hard, so that the roots of the entrance are clear and the noodles are not burnt or rotten. After the noodles are cooked, they are fished out and put into bowls. It is also exquisite to put bowls in this pot. It's important not to drag the water or splash the soup. Shake it like a Guanyin head, and put it in a bowl with a crucian carp back. Soak your face with water, put it on chopsticks, eat it in the small claw fence, shake it twice, turn it over twice, and then roll it tightly. This is the "Guanyin Head". Gather together on the bowl, or drag the water. Noodles should be like a yard, slightly arched in the middle, which is called "crucian carp back".
3 noodle soup
Noodle soup is the most important existence in Suzhou noodle soup. Because Suzhou people are used to judging the quality of "soup" when eating noodles.
As the old saying goes, "singing opera depends on the cavity, and soup depends on the bottom." Soup should be clear but not oily, and the taste should be fresh and dry after eating. I want to drink water after drinking the soup, which is salty.
Making noodle soup is called "hanging soup", which is made of meat bones, eel bones, chicken shells, etc. (previously used pig heads) and seasoned for a long time. In addition to using this soup, you can also add "helping juice", that is, leave marinade after roasting the braised meat. Some people joke that this is the soul of Su-style noodle soup. The noodle soup made of "helping juice" and soup has four characteristics: clear, fragrant, thick and fresh, which requires one pot of soup to be used to the end. No turbidity, no water.
The stress in the pot is "only' jumping over the edge', not' adding soup'". The soup should keep boiling in the soup pot, which is called "jumping over the edge" If the soup doesn't boil, it will be seen by the eagle-eyed old Suzhou, and when you lift your voice, you will say, "Oh, this is a pot of' Dian Tang'!" Lift your legs and leave. You can't stop him yet.
4-piece head
Snacks such as soup dumplings and steamed dumplings are called pieces. The noodle soup is wet and the head is dry. Dry and wet, eating is the most comfortable.
The most kung fu eating style here is steamed soup packets. The wrapper of the soup should be thin, and it should be able to hold the soup. Let diners use chopsticks to pick up from the cage and put them on their own vinegar dishes, which is just right. The skin should not be thick. Thick skin absorbs soup and tastes like dumpling skin. The thinner the skin, the more soup, the fresher it tastes.
Meat stuffing is sweet and salty, and it is mainly sweet in Suzhou. There are several fine meat products that can taste sesame sauce and peanut butter, which is the secret of each family.
The owner who can eat soup dumplings first picks up the slightly thicker skin of the pleat with chopsticks and bites a small mouth at the edge. This is the air port. Bite this port and blow it slightly to prevent the hot soup from burning your mouth. Then drink soup from this air port first, and finish the soup. Some people may like to dip it in vinegar, and then eat the meat together with the skin. The saying is "lift gently, move quickly, open the window first, then drink soup".