Many of Shanghai's foodies' favorite cloud and noodle restaurants reopened on May 8 after months of renovation and upgrading. The shop's well-known three-prawn noodles have also reappeared, and they have only been sold for more than two months. Let's go and see it with "Ning Ning"
At six o'clock in the evening, the cloud and noodle restaurant was already full of diners. Located opposite Fudan Middle School on Huashan Road, this noodle restaurant opened in 2017 and has a good reputation in Shanghai. In February this year, due to the outdated interior decoration of the store, the noodle shop was temporarily closed for renovation. At that time, many old diners were quite reluctant.
On May 8, after three months of renovations, Yunhe Noodle Restaurant reopened. After the renovation, the noodle shop environment is cleaner and brighter, and the tables and chairs have also been increased. Along with the noodle restaurant, we also greeted everyone again, and there was also the shop's signature , seasonal three shrimp noodles.
The "three shrimps" of the three shrimp noodles refer to the shrimp, shrimp brain and shrimp seeds. When making it, the shrimp are carefully split and the ingredients of the three parts are fused into a topping. The whole process is time-consuming and laborious, and requires a lot of labor to make a good bowl of noodles. This bowl of "Kung Fu Noodles" is staged for more than 10 hours a day at Yun He Noodle Restaurant, so it's no wonder diners come near and far.
Ms. Fu, the owner of the shop, told "Ning Ning" that the three shrimp noodles are made from small river shrimp in late spring and early summer, and the authentic three shrimp noodles are only sold for more than two months. Shrimp seeds are densely packed on noodles like stars, and orange-red shrimp brains are dotted among them. After the noodles are served, they should be quickly stirred when the noodles are not lumpy. Pick a chopstick noodle entrance, the taste is smooth and soft, the shrimp seeds burst between the lips and teeth, and the shrimp bounce teeth, which is particularly delicious.
The shop is full of diners, and there are many people waiting for seats. Mr. Li, a citizen, has long heard friends recommend Yunhe Noodle Restaurant, and when he learned that the noodle restaurant has reopened, he deliberately came to try it. He ordered his signature crab flour three-shrimp noodles, paired with the shop's homemade emerald noodles, and the noodles were mixed with vegetable juice, which was rich in color and fragrant. "The freshness of shrimp and the freshness of crab powder are different, the shrimp are fresh and refreshing, and the crab powder is fresh and mellow, and when they are combined, they feel just right." Mr. Lee said.
In addition to the three shrimp noodles, the side dishes of Yun He Noodle Restaurant are also quite popular. Smoked eggs have a high order rate and are freshly made every morning, first boiling in hot water at 85° C for 5-7 minutes, and then smoking a faint smoky taste. The appearance of the Q bomb is wrapped in a soft and warm heart yolk, take a bite, full of mouth to leave a fragrance; the sauce waist slice is made of freshly cut waist slices, you must first rinse for 3 hours to ensure that there is no fishy smell, boil and then pour hand-ground tahini, and then light up the taste buds in a flash. Interested friends may wish to go and taste it.
Reporter, Photo: Gan Lixin
Edit: Gao Qin