Soviet cuisine
Exquisite and exquisite
From time to time do not eat
This season
Come to a bowl of "three shrimp" old noodle soup
Fresh but not thick
Beautiful...
Nanshe is a new business of Traditional Life Experience and Su-style Cultural Exchange in Lili Ancient Town that was newly opened last year in a classical style, integrating tea bars, catering, and meeting guests. Recently, Lu Bai Bowl Old Soup Noodle Restaurant settled in, their old soup is full of aroma, the noodles are refreshing and powerful, and they eat a bite of "fresh to lose eyebrows"!
In order to ensure the taste of this bowl of noodles, the old soup noodle restaurant specially hired Chef Liu, who has been doing it for more than ten years, to cook it himself, and the broth he hangs and the noodles under it make diners praise.
Below, we follow the teacher
Let's witness the completion of this delicious bowl!
Eat Su-style noodles
Not simply
For Su-style noodle soup
Noodle soup is the soul of a bowl of noodles
Noodles, on the other hand, are the girders that support a bowl of noodles
The essence is here!
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Old Suzhou noodles are very exquisite to call the head soup noodles, because the head soup noodle soup is clear, the taste is smooth, and it has become the driving force for many noodle customers to get up early in the morning. Most noodle shops now have a soup base made of bones, while the noodle soup of the old noodle shop is made of old hens, river crabs and many other rich ingredients, which are fragrant but not greasy and rich in nutritional value.
The soup of the old noodle restaurant is divided into red soup and white soup, and the white soup is fresh and the red soup has an aftertaste. Although it is a meat soup, it is also a clear bottom, which is a good bowl of soup.
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In terms of noodle making, the boss went to the northeast and northwest several times to learn about their noodle-making skills, combined with the characteristics of Su-style noodle soup, customized high-quality flour from the factory, and rolled special noodles.
There are many kinds of Su-style noodles, and the old noodle restaurant uses thin noodles that have been rolled many times, and the thin noodles can let the taste of the soup seep into it in a short time. Such noodles can also make the taste of each bowl of noodles feel like eating noodle soup noodles, the taste is smooth, the Q is appropriate, and it will not be mushy within ten minutes.
I don't know if you have paid attention to the noodles in the bowl when you eat Su-style noodles, you will find that the noodles in the bowl are tightly packed together, and this noodle fishing technology is called "Guanyin trembling", the noodle master picks the noodles, a few or two, more accurate than the scale, and finally rolls the noodles tightly, the noodles are tight and neatly put in the bowl, looking beautiful, eating is also fragrant.
From time to time, I do not eat
"In the current Internet era, information spreads particularly fast, and it may only take a short month for an Internet celebrity store to burst from opening to bursting, but it may only take a few months from explosion to bankruptcy." I just want to make a bowl of mellow taste, a bowl of warm taste, a bowl of Su-style taste. I want to pour more into my feelings for Su-style noodles than advertising. The owner and editor of the old soup noodles said so.
Boss Zhang, the founder of The Old Noodle Restaurant, is a native of Suzhou. Since he was a child, he has watched his father make Su-style noodles, so the noodles that pass through his hands are absolutely layer by layer.
The old noodle restaurant, all kinds of soup noodles, timely launch, to meet different needs. Plum blossom meat, oyster sauce double mushrooms, mushroom oil chicken... Three shrimp is the most recent specialty topping.
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The so-called "three shrimps", that is, shrimp, shrimp brain, shrimp, they are the most precious things on shrimp. This bowl of three-prawn noodles is also a good product in the mid-summer pastry.
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Plum blossom meat is not the meat of a sika deer, but the meat of a specific location on the pig' body. An adult pig can only cut about six pounds of plum blossom meat. The characteristics of this meat are: fat and lean sandwich, more tender than our recognized pork belly, higher nutritional value, eat in the mouth without the feeling of fat meat. Because the fat of the plum blossom meat is embedded in the lean meat, the taste is smooth and tender.
Soup, toppings, noodles, for a bowl of Su-style noodles, just like gentle and gentle, white and clean, zhishu Dali to Wudi beauty, complement each other, indispensable, constitute an organic whole.
In addition to noodles, the Eight Treasure Wontons and Mushroom Oil Chicken Wontons here are also a must. The ravioli skin is smooth and tender, the filling is rich and juicy... Needless to say, hurry up to the old soup noodle restaurant in Nanshe to try it
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