Every year around the Dragon Boat Festival, the lake shrimp of Taihu Lake begin to hold eggs, ushering in the highlight moment of shrimp life, before and after only a month, which is the season to go to Suzhou to eat three shrimp noodles.
Animal eggs, according to the theory should be "shrimp", but Suzhou people like to write "shrimp seeds", seeds are plant seeds, so write, the penmanship is a little more exquisite, visually those four small dots are really like full of grains of shrimp, just follow it.
The so-called three shrimp: shrimp shrimp seeds shrimp brain, to get especially labor-intensive, fresh seed shrimp, in the water repeatedly rinsed, filtered out shrimp seeds, and then squeeze out shrimp, peel out shrimp brain, three complete, add a little Shaoxing old wine, quickly stir-fry out of the pot, with Su-style noodles, no one does not pour for it.
Weekend morning, a foot on the accelerator, open to try the early, Suzhou old town shop, with Dexing is naturally good, Yuxing ji slightly net red, this time ran to The Su Yuzhai in Xiangcheng District, the famous chef is in charge, a school of antique.
Looking at the nameplate in the store, I feel that Su-style noodles are really a cultural business card of Suzhou!
In the end, it was Gu Su, a fan on the table, suddenly elegant.
A three-shrimp noodle, a small basket, thin noodles with small dishes, like a treasure box in Suzhou.
The shrimp are small, the shrimp brain is red, the shrimp seeds are scattered full of stars, the coral agate is full of plates.
Suzhou's soup noodles are famous, but to eat three shrimp noodles, it must be mixed noodles, and the soup water will dilute the umami taste of shrimp.
Noodles are served, and the time is not waiting, so immediately pour the toppings into the noodle bowl and stir.
Reluctant to the dense shrimp seeds at the bottom of the bowl, use noodles to sweep, the online popular noodle shop owner to help guests "crazy mixing noodles" video, but also do not have to.
Su-style dragon whisker noodles, delicate and structured, embellished with three shrimp, rain and dew are evenly dipped, fresh and beautiful.
I don't even want to put the spring onions, afraid of robbing the taste of shrimp, simply enjoying the freshness of the lake.
Taste the original flavor first, eat it to the end, pour some vinegar in the ginger shreds, and dip the shrimp to stimulate a richer taste.
It is interesting to say that Shanghai people rushed to Suzhou to eat three shrimp noodles, Suzhou locals, in fact, not so keen, after all, more than a hundred pieces of noodles, not the daily life of life, they like to eat another kind of shrimp, the price is only a fraction of the three shrimp noodles, I see a grandfather next door, Du Youyou mix noodles, holding a small bowl of crimson in his hand, feeling that it is another layer of realm, planning to try next time, into local life.
Traditionally, the seasonal toppings of Suzhou people in summer are Fengzhen big meat, the pork belly in the shop, white and tender and fragrant and soft, fat and thin are picturesque, throw away a few grains of wine, and the aroma of wine is ethereal.
A soup, a smart, a transparent, noodles to eat the essence, and finally eat a few shiitake mushrooms, sweet Mimi's, as a dessert.
In this way, it is not worth it, and there are vegetable farms in Suzhou (click to see), and you don't miss it!