Analysis:

Pidu noodles

First of all, the skin belly is very particular, and only thick and fat pigs are selected. First, carefully remove every fat on the skin, cook the skin with a large pot of clear water until it is translucent, then pick it up and dry it in a ventilated place, and throw it into the lard cooked with the fat close to the skin, so that it is fragrant enough. The frying temperature is very particular, and the old man must personally supervise it. This fried belly is golden and crispy, soft and soft, and it is rotten when bitten. Many diners also add extra money when eating, adding an extra portion of skin and belly to eat.

The following items are also very particular. First, take out the noodles in clear soup until they are 70% ripe, throw them into the soup boiled with meat and bones, sprinkle with appropriate amount of star anise, pepper, sugar, ginger powder, soy sauce and salt, then add the skin belly, shredded mustard, vegetable seedlings, tomato slices, shredded pork, monosodium glutamate and lard, and add the noodles when it boils. If you add some pepper, it will taste better.