My father rolled out a good hand of noodles, and the noodles became the favorite of my life. Especially Suzhou stewed meat noodles, delicious and weight loss.
To this day, I think That Shandong people are particularly stubborn, my family upstairs and downstairs gathered people from all over the world, the hometown dialect inside the door, the Shanghainese dialect outside the door, but my father spoke Shandong Mandarin inside and outside the door, and the old lady of Ningbo next door called him: Old Shandong, in fact, my father was only in his thirties at that time, this old is the old stubborn old! My father rolled out a good hand of noodles, and the noodles became the favorite of my life. Until now, when you go to Lanzhou, you must drink a bowl of "skin bandwidth", and look at the name to know how wide this old Shaanxi noodle is! And it's particularly tough, in my opinion, not beef ramen, but beef ramen, like my article, that can be pulled. It has always been thought that noodles are limited to the north. When I became a reporter and went south to the north, I found that noodles were used in the east, west, south and north: ramen noodles in the northwest, rice noodles in the southwest, Dandan noodles in Sichuan, hot dry noodles in Hubei, beef noodles in Taiwan, and noodles in Beijing, but I liked the red soup noodles in Suzhou the most.
Suzhou people below, unlike other regions, hot noodle soup is noodle soup, the so-called soup below, a large pot of boiling water can be a large basin of noodles, from the first bowl to the last bowl, the bowl of noodle soup, such as the upper and lower reaches of the Yellow River: the former to the bottom, the latter mud turbidity. Suzhou people are different, a big pot, always boiling, throwing a handful of noodles, just a bowl of volume, floating up a lump, churning up and down, involved, like a Floating Corpse of the Tao River emitted, plucked out of the pot, not directly tilted into the bowl, but in the spinian bamboo pocket constantly throwing and blanching, like an old cat playing with mice, constantly flipping, the more the water blanched, the tighter the noodles, rolled into a dry ball, drained the last drop, skimmed a large pot of boiling water soup in the noodles, the last blanch: throw empty, go with the trend, pour into the bowl, fold and fold, fold and fold, Folded into a soldier's cover, noodles grate-like, meticulous, fresh head. The bowl of red soup, not infected by the pot below, the alkali smell fell in the pot, and the noodles remained in the pot; the bowl of red soup, spotless, was very pure. The road returns to the road and the bridge, and the well water does not violate the river water.
The soup of Suzhou noodles is not the soup below in the northern pot, but is saved as: single to make! Big bone hanging soup. It is not like the Japanese miso soup, which is just a fresh and soy sauce soup, but salty and slightly sweet. A jar of lard on the side of the pot - a crystal of the plate oil boiled, the snow white grease is a little yellow, the dry chopsticks pry up a little, knock on the edge of the bowl, knock off a handful in the noodle soup, melt out a circle, floating, lined with the color of the sauce, the stars are shining, a flash, a lump of noodles drained, poured into the bowl, a ball of noodles half sink and half floating to reveal a sharp corner, and then sprinkled with a pinch of broken green onions, a little green, overflowing sweetness, top of the nose, diffuse four times, long gone, lard aroma! Can't smell, indicating that you have a cold, cold nose to Suzhou noodle restaurant, at least lard and onion fragrance can not enjoy, suffer loss scale: delicious discount.
Suzhou noodles, soup wide noodles tight, open sea bowl a pinch of noodles, the head is big, like a Suzhou official hat, a knife to the waist does not hurt the scalp, known as "Su empty head". A handful of noodles fell in the soup, sharp, like an isolated island, and the smoke waves were vast, just like Zhang Jianting's lyrics in "Ludang Tinder": "The fog is white and vast". Oil flowers like Ping, green onions like lotuses, March spring colors, such as Huang Gongwang's "Fuchun Jiangshan Jutu", if you wear glasses, look down to drink soup, the hot air rushes up, the eyes are confused, Shanghainese: Nong's eyes are 20% off! Alas, the starting plate is 20% off. Galiang (Shanghainese: cobra among people) and cold, go to the noodle shop, color, incense, taste, three points of heaven down the two, a bowl of red soup noodles, only left the remaining water, two-thirds of the added value is gone, expensive, it is a bit inexplicable.
The noodles are thin, some hard, the entrance strips are clear, will not be tucked on a pot of rotten noodles, Suzhou people eat noodles, not ambiguous, so the master categorically does not dare to "pull" the rotten paste, Suzhou diners are deceived, once they eat a rotten noodle that does not chew, rot between the lips and teeth, Suzhou people will not quarrel, while walking back while perfunctory: "Pretty good, pretty good, Yan Rest will be", never come, this is called a severed head. What kind of eater, what kind of chef is tempered.
I know that lard is not good for cardiovascular, it will coagulate, it will be stuck, it will be thrombosis, it will have a stroke, I dare not think, but I can't help it, pick up a large bowl that covers the noodles, drink it all, and desperately eat puffer fish.
A handful, a corner in the stomach, not full, go out to soak urine, and hungry, teach you the method of hunger tolerance: this bubble urine screen, with a pair of inspirational couplets: "Endure the things that are tolerable in the world, laugh at the ridiculous people in the world", delicious and lose weight, Suzhou stewed meat noodles.
If you are willing to whip the bill and add a piece of stewed meat, the noodle shop configuration: pork belly; the clubhouse configuration: hoofed meat. After the blood and water ran out, simmer in a large cauldron for five hours, which is called simmering. Grease out, crispy without losing shape, out of the pot, moved into the refrigerator for 24 hours, hard bang bang, erect can be sliced, put into a bowl, immediately dissolved, bone and flesh separated, into an old woman noodles - a mouthful of crisp. That layer of skin, a layer of soft lying down, a pick will break, the mouth will go up, a sound, inhalation, contained in the mouth, inexplicably delicious. Because the grease is drained, that piece of fat meat, full of holes, because the grease is exhausted, the lips are gathered together and sucked, and it is not fat to eat! The big man untied his belt and ate with confidence. (David Li)