ginger noodle soup

Taizhou people's love for ginger is engraved in their genes. Located in the coastal area, the diet is mainly seafood. Ginger has the effects of warming stomach, dispelling cold and removing fishy smell, and is an excellent companion of seafood. Over time, it has become a fascinating taste of this city.

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

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

In the vegetable market in Taizhou, ginger juice is always sold. The squeezed ginger juice is packed in bottles, and each bottle is neatly packed. Strangely, the stalls selling ginger juice never sell single products, or buy dry goods, or sell vegetables ... But I can never remember what else was sold on the stalls, but I can only blame ginger juice for being too eye-catching!

The ingredients of ginger noodle soup are various: shredded pork with green vegetables, big chops, beef and shredded belly ... With the popularity of Sanmen blue crab, a super-luxury version of ginger noodle soup with green crab has been introduced. Rich and frugal by people. My favorite has always been Sanxian noodles:

Sanxian noodles in different places have different ingredients. I go from snacks to big Taizhou Sam Sun noodles, and the basic collocation is shellfish, prawns and poached eggs such as razor clam. There are usually shredded pork, day lily, bean curd skin, etc. The ingredients are not fixed, and basically they are what they are. And essential vegetables ... Out of the pot.

you can also choose noodles or rice noodles according to your preference. My favorite Tongzhi rice noodles are very fine. Therefore, bubbles are not durable. Therefore, the correct way to open a bowl of three fresh ginger soup noodles specially cooked for me is: first scoop a spoonful of soup with a spoon and blow it to make it suitable for the entrance (a little hot), spicy and warm. Take another bite of rice flour mixed with seasoning. When the rice flour is just out of the pot, it is slightly tough, and it will become softer and softer in the soup (it is the same as drinking dirty, and each bite will have a different taste) ...