In Suzhou, noodles are best served in the Dong Wu Noodle House, which has a high-broth sauce, and in Zhu Hong Xing, which has a high-broth sauce. Suzhou noodles are served with a variety of toppings: eel noodles, fish noodles, cashew noodles, veggie noodles, gluten noodles, and shredded meat noodles, to name a few. As with the Suzhou-Suzhou cuisine, the soup is wide, meaning that it must be large. Soup is the soul of Suzhou noodles. Every Suzhou noodle shop's soup is made of its own selected ingredients, or chicken, or mackerel, or dried scallops, or trotters, or eel bones, or pig bones, or shrimp shells, or ham, exclusive secret, Suzhou noodles are often referred to as "Suzhou-style soup noodles", which represents the character of the people of Jiangnan: delicate, introverted, unassuming, but under the cultivation of culture, it is very deep. It represents the character of Jiangnan people: delicate, introverted and unassuming, but with cultural cultivation, it has a very deep heritage. A bowl of Su-style noodles, just like the gentle and lovely, knowledgeable beauty of the Wu Di, thick and long, with the best vegetarian noodles, damn is Yangchun noodles, sweet. Got a plate of bland roasted bran dressed up with peanut rice for 11 bucks. Then the second time I ate a bowl of fish noodles, that is, fried fish pieces (seems to be almost like crispy fish) poured in the supermarket three or four dollars

Suzhou Ge noodles is characterized by: pay attention to! From the noodle soup, toppings, noodle width and thin, noodle soft and hard, heavy green or free green, wide soup or tight soup, cover pouring or over the bridge, even the water underneath all have to pay attention to! People eat for heaven, eat is everyone must, eat good or bad is appropriate for people, the northern noodles to the south of the Yangtze River in Suzhou has undergone some changes, Suzhou in the ages is a consumer city, many dignitaries, rich tycoons and royal relatives and even too

Suzhou pure traditional noodle is with white broth, the old method of the head of the no monosodium glutamate, said, on the use of eel bones and chickens, pig leg bone (commonly known as tube bone) cracked to boil the soup! The red broth is not a broth, it is a great way to use when there is no broth. A local taste preferences are not the same, I think Hangzhou's noodles also have characteristics, Suzhou noodles soup also has the disadvantage of drinking too much mushy mouth, and most of the toppings ready-made, you can not say that the talk about it? To put it bluntly clear soup noodles with a braised pig's trotters and large pieces of meat or something, Hangzhou-Suzhou style soup noodle soup is the most important thing is the noodle soup, soup should be clear and not oil, taste and fresh and after eating the mouth is not dry. The production of noodle soup is called "hanging soup", equivalent to the burning soup in the restaurant. The recipe for the soup is regarded as a family heirloom in all noodle stores, and is kept secret. The common practice

Suzhou pure traditional noodles is to use white broth, the old method of the head without MSG, said, using eel bones and chicken, pig leg bone (commonly known as tube bone) cracked open the soup! And red soup is not soup, in the absence of soup with the extreme approach. A local taste preferences are not the same, I think Hangzhou's noodles also have characteristics, Suzhou noodles soup also has the disadvantage of drinking too much mushy mouth, and most of the toppings ready-made, you can not say that the preaching right? To put it bluntly clear soup noodles with a braised pig's trotters and large pieces of meat or something, Hangzhou-Suzhou style soup noodle soup is the most important thing is the noodle soup, soup should be clear and not oil, taste and fresh and after eating the mouth is not dry. The production of noodle soup is called "hanging soup", equivalent to the burning soup in the restaurant. The recipe for the soup is regarded as a family heirloom in all noodle stores, and is kept secret. Ordinary practice