A dream of milk noodle soup

All things in the world, all sentient beings, three meals a day are our gas stations or an important part of life... Among them the breakfast was the beginning of our day, I have always attached great importance to the breakfast, and now the breakfast cooked by Madame every day has been very generous, eggs, milk, pastries... But what I miss is my childhood breakfast, milk noodle soup!!! The small county where I studied as a child is in the west of Chengdu, and many people will not read Qionglai County (qionglai), in addition to the stories of Sima Xiangru and Zhuo Wenjun that have been passed down through the ages, there is also the delicious taste of milk soup noodles that evokes countless people's memories of their hometown.

Milk noodle soup is mainly divided into two kinds of composition, one is soup, fresh soup made of various pork bones, chicken bones, etc., which is the most important link, such as Yuqiao milk noodle soup, Mu Mazi and other well-known noodle restaurants, which are their trade secrets. The soup is as white as milk, and the difference between the taste and the noodle shop reflects the inheritance of tradition; the second is the water leaf noodles, which are slightly thin but very thin, so that they can be cooked quickly.

Regarding the way to eat the noodles in milk soup, Qionglai has the characteristics of Qionglai, and the usual meal is accompanied by a bowl of chicken and a chili ring mixed with soy sauce. When I was a child, I could eat a few pieces of bowl chicken in the morning belonged to people with a very good family, often in front of the noodle restaurant in the best position to place a large dinner plate, there are a lot of bowl chicken, the boss will put a lot of coins outside the plate, used to count, eat a piece of chicken put a coin, after eating and then count how many bowl chicken has fallen into the belly... Today's milk soup noodle restaurant has long eliminated this way and replaced it with a more scientific and hygienic way. There is also a very distinctive milk soup noodle is "fishing for yellow noodles", in fact, when the noodles are cooked in the pot, the noodles are not cooked thoroughly, and they are fished out, because the noodle soup still has a lot of temperature, and the noodles will continue to continue to cook the effect of the noodles after entering the milk soup.

alas! My dream of milk noodle soup!