In addition, the soup bases selected by most noodle restaurants are basically the combination of clear soup+spices+seasonings to make the finished soup, and only a few noodle restaurants will choose the other two soup bases. But bones are definitely better.
No matter what spices are added to the water, it is not as good as the soup made of sticks, because the freshness of soup is very different from that of spices. The fresh flavor of the soup is more mellow and full of aftertaste, while the fresh flavor of the soup with water and spices is very thin. Although it smells good, it doesn't taste good.
Noodles introduction:
Noodles are a kind of traditional pasta. The producer put the mixed buckwheat dough and sorghum dough (mostly wheat dough now) in the bed (a tool for making noodles, which has a leak) and sat on the lever to put the noodles directly. This kind of noodles is smooth and easy to operate, which is very suitable for group dining on larger occasions.
At the same time, it is served with chili boiled in sheep oil, century-old pot soup and fresh mutton, as well as more than ten kinds of seasonings such as star anise, fennel, chili, pepper, cinnamon, chopped green onion and medlar, which are not only delicious, but also fragrant but not greasy.