The owner of the noodle shop, Shi Guoyun, has a beard that hangs down to his chest, hence the name "Bearded Noodle Shop". The owner's name is Yan Ping, and making dry noodles is her specialty. We saw that she first skillfully put onions, soy sauce, lard into the bowl of the bottom, and then the handmade alkaline noodles into the pot to cook, to be cooked after the noodles out, into the bowl, and then poured some on the stove hot "sizzling" sound of meat, and then finally sprinkled with some celery leaves, add some homemade chopped chili peppers, a bowl of fragrant and delicious dry A bowl of fragrant, delicious, dry buckled meat noodles is on the table. Most customers choose to eat the noodles with a bowl of tofu soup or egg soup.
The owner's wife enthusiastically served us a bowl of noodles with dried meat in a sauce, and after we tasted it, we realized that the noodles were crisp and strong, with a strong aroma and flavor that lived up to its name.
We noticed that Yan Ping did not add monosodium glutamate (MSG) to flavor the noodles when mixing them, so how can they still be so fresh? Yan Ping explains, "By choosing good, fresh ingredients and restoring the original flavor of the food, the taste can be pure."
"Specialized people do the noodles and special people do the bashfulness, so the taste is guaranteed." Yan Ping explained that among some important divisions of labor in the noodle shop, she takes charge of cooking the noodles, her brother makes the noodles by hand, her brother boils the bashfulness, and her husband is in charge of purchasing.