In the first step, there are four kinds of techniques for making Zhenjiang pot cover noodles: one is bleaching; Second, jump off a building; Third, boiling; Fourth, pouring, cooking here means that Zhenjiang pot cover noodles are cooked with secret soy sauce.

Secondly, many diners think that the soup head on the pot cover surface must be made of pig bones and poultry for a long time to be so mellow. In fact, there is no soup in Zhenjiang pot cover noodles, but only Zhenjiang pot cover noodles with soy sauce, lard and pepper in the bowl.

Thirdly, according to the traditional formula of Zhenjiang pot cover noodles, the brand Xie Chu with pot cover added several traditional Chinese medicine ingredients that can not only improve the taste but also play a health care role, making the soup head of pot cover noodles fresher, more fragrant, thicker, more mellow and richer in taste.

The fourth step is to cook more than 40 kinds of ingredients of soy sauce in the pot cover, which cannot be cooked in a large pot at one time. According to the required cooking time and sequence, it is divided into four packages, which are boiled with high fire, simmered with low fire and stewed with off fire.

Fifth, at present, the cooking of Zhenjiang pot cover soy sauce is confidential. Even if there is a list of cooking ingredients, there are many exquisite places in the proportion of ingredients, the quality of selection, cooking methods and so on, which are difficult to imitate.

Step six, so if you want to eat authentic and delicious Zhenjiang pot cover noodles, you must go to Zhenjiang to have a taste. I hope this experience is helpful to everyone.