With a bowl of traditional silver noodles, the noodle restaurant that has captured the appetite of many diners is the "century-old treasure" in the hearts of many Changzhou people!
"Changzhou silver silk noodles" originated in 1912, has a history of more than 100 years, for one of the "Top Ten Famous Spots in Changzhou", with the changes of the times, until the 90s of the last century, the wave of traditional cultural revival will be silver wire noodles once again introduced to the public, the brand was renamed "Yijiang South Changzhou Silver Silk Noodle Restaurant", the production process is still using fine white flour plus egg white, rolling technology excellence, from soup to noodles on the basis of retaining the original taste, constantly improving the taste, inheriting the tradition.
To say that the silver wire noodles of a hundred years must be traced back to the source. Changzhou people's cognition and emotion of silver silk noodles come from the same source - the "Weixiang zhai noodle restaurant" founded during the Republic of China. This is where silver wire noodles were born.
The production process of silver wire noodles is a model of pursuit of perfection. Mix the flour with egg white and knead into snowflake noodles. After a quarter of an hour, knead repeatedly and roll on top. Rolling is not simple, it must be double layer twice, single layer three times. Then, sprinkle corn flour with a single layer of rolling dough and roll it with a thin knife to make silver wire raw noodles. Add water to the pot and cook the noodles in two parts. At the same time, put the seasonings in a bowl and add the broth. Stir in a bowl and sprinkle with shredded egg and white pepper.
This small bowl of noodles has experienced countless winds and rains.
In the 1930s and 1940s, the old silver wire noodle restaurant opened on Changzhou South Avenue was not yet prosperous; in the 1970s, it was nationalized and gradually played a loud signboard.
In 1991, the sign of "Changzhou Top Ten Famous Stores" was hung, and the silver wire noodles were famous for a while. Weekdays are already full, and on weekends, diners have to step through the threshold.
Liu Yingen, the old director of the noodle shop, still remembers the lively event, the waiter used a small cart, a cart of dozens of bowls to deliver noodles, is still too busy.
Changzhou diners all understand that traditional silver wire noodles must be accompanied by white soup, the best of which is chicken soup.
Every morning, the silver noodle restaurant uses ingredients such as old hens and pork bones to hang the broth, and the pursuit is both delicious and clear.
The soup head never dominates, only the icing on the cake.