When you go out in the morning, you feel that the noodles of the old Suzhou people are "black words", and few people after 90 know! Boom
This is the time to eat a steaming bowl of Su-style noodles
It's heart-warming
It is said that northerners love pasta
Gentle Suzhou people eat pasta to eat more "fierce" than northerners
Suzhou loves noodles
It's probably "The life of the people of Suzhou is given by noodles."
Suzhou people love to eat noodles in addition to eating
There are also a lot of hidden noodles "black words"
Get to live this "Noodle Talk Guide"
You're the next noodle connoisseur
Let's start our noodle eating tour!
01
Sheng Ji Noodle Restaurant
【Address】
South Ring Road is adjacent to Building 1 of Plaza
Sheng Ji has three stores in Suzhou, and everyone can eat noodles nearby
【Business Hours】
07：00-14：00 17：00-20：30
Opening hours of Vanke Meimei Plaza Store:
09：00-20：30
Seasonal three shrimp noodles
Three shrimp noodles on the table, only to see the shallot oil mixed with noodles to make a base, to prevent the noodles from falling off quickly, very friendly to people who want to take pictures and hair circles
。 In addition to toppings, side dishes and soup, we found a small plate of orange-yellow oil.
The boss told us that this is the biggest difference between ShengJi and other families: every part of the shrimp is used to the fullest.
This dish of oil is sheng's own homemade shrimp oil, mixed into the noodles will be more fragrant and fresh, said to be "three shrimp", this bowl is actually "four shrimp".
Eat three shrimp noodles must be fast, many exquisite old Suzhou know this. Because of the fear that the guests' noodle mixing technique and speed will not reach the taste of zuijia, each bowl of three shrimp noodles of Shengji is personally mixed by the boss.
Loosen the noodles first, pour all the shrimp oil in, and mix your hands together at the same time to stir quickly.
Then paddle a plate full of three shrimp into the noodles, quickly mix well, the whole process in one go, clean and neat!
Shrimp seeds are densely packed on the noodles after mixing, and the umami flavor is overflowing with heat...
Greedily plucking a chopstick, the three shrimp toppings that enter the mouth along with the noodles are gratifying: the shrimp brain is tight and chewy, the shrimp are elastic and tender, and the shrimp seeds are too delicious to be delicious!
Signature eel belly pick
For the hot summer, a bowl of hot red soup noodles is too burdensome, and the dry noodles on the menu hit the heart
Dry pick noodles are rare in the city, and it is not surprising when Sheng Ji sees a whole row of freshly fried dry picks! The bottom of the noodles is 5 yuan, and the toppings choose the classic signature eel belly.
To eat dry picks, the noodles should be stirred quickly while they are hot, so that the oil yards stick to the noodles refreshingly.
Pick a chopstick, the noodles are completely wrapped in oil, not dry or wet, salty and slightly sweet, eating into the mouth will feel very moist, but not greasy.
The eel and pork belly are very large, crisp on the outside and tender on the inside, with a shiny luster, and the portion is conscientious, and almost every bite can be eaten with toppings.
Sucking in the mouth, the fragrance fills the throat, and under the chewing of the lips and teeth, the teeth are bouncing and vigorous. If you don't have enough to eat, you can also renew the noodles for free, 5 yuan noodle bottom, worth!
The happiness of this day has reached the standard in this bowl of dry noodles.
Snow vegetable winter shoot yellow fish noodles
Different from the noodle restaurants of the old brand, Sheng's snow vegetable winter shoot yellow fish noodles are not presented in the way of "crossing the bridge", but are really "cover pouring".
The 39 yuan toppings made people's flesh hurt, but as soon as the noodles were on the table, they were relieved to see three large pieces of bone-destructed yellow croaker neatly stacked on it.
The surface of the yellow fish is slightly fried, and the visible burnt is crisp. The fish body is tender and delicate, the chopsticks are gently pinched and broken, and the outside is wrapped in just the right amount of mustard, making the taste more smooth and tender.
The soup is soaked with tender bamboo shoot slices and mushroomed snow vegetables, which are eaten together with yellow fish, and are delicious!
What is more worth mentioning is this bowl of soup, the first bite is absolutely stunning, the soup base is clear, but the taste is not thin at all.
Asked the boss to know that this is a real fish soup base, a whole bowl of stomach will not have a feeling of thirst at all.
02
Yumiantang
No. 77 Nanxin Road, Gusu District
(Central Square of Nanxin Road, Zhangmen Ruins)
6：30-21：00
Golden Soup Buddha jumped off the wall
Sioux City's unique Golden Soup Buddha jumped off the wall, which is to be "tasted".
In one bowl, the abalone, sea cucumber and other mountain treasures and seafood are collected, and each bite must be chewed carefully and slowly swallowed to taste this ultimate delicacy in the world.
Buddha jumping off the wall not only pays attention to the ingredients, but also mobilizes the delicious soup base of the whole ingredient. The soup base is rich but not greasy, "fresh off the eyebrows", eating endless aftertaste, is the autumn nourishing zui is a good product.
03
Su Noodle Shop
No. 168 Xinggang Street, Suzhou Industrial Park
Tonino Lamborghini Book Garden Hotel Suzhou
Ground floor Su Noodle Shop
7:30-14:00
Bald butter noodles
The same bald butter of "Flavor of the World", placed in Suzhou, must be accompanied by a bowl of Su-style noodles.
Take the cream of the male crab and the yellow of the female crab, and after the frying of the fat lard, it is condensed into the bowl of yellow and fragrant fragrant and delicious things seen in front of you.
The mellow grease seals the deliciousness of the crab yellow crab paste, and even the tip of the chopsticks can feel the feeling of powder ghee. Poured on the noodles, the white gas rose up, and the heart itched.
Stir it up with chopsticks while it's hot to make sure each noodle is covered in bald butter. After eating a bite, the lingering crab paste, the deliciousness of crab yellow, and the rich flavor of fat are all mixed together, fresh but not greasy.
After grinding and chirping, he just licked the bowl to pieces. Golden and expensive bald butter with Su-style noodles, how a "drunken dream of death" to get.
Crab powder sea cucumber noodles
In addition to the crab paste crab yellow, the chef of Su Noodle Factory has made the best use of every crab. The crab meat crab powder that is freshly dismantled every day, and then the sea cucumber is hung out of the umami flavor, which makes this bowl of super popular crab powder sea cucumber noodles.
The yellow and oily crab powder is matched with the sea cucumber with bright color and full flesh, whether it is nutritional value or color matching, it can be called golden CP. The entrance is smooth, even eating two bowls is not too much, and the sense of inner satisfaction has risen straight up!
Maple town big meat
The large meat of Fengzhen was stewed to a crisp, broken in one clip, melted in the mouth, fat but not greasy.
The fresh white soup, mixed with the sweet aroma of sake, slides between the lips and teeth, satisfying and refreshing.
Crab powder hoof tendons
Crab powder stimulates the umami taste of the hoof tendons, the hoof tendons soaked in crab oil are smooth and not fishy, and this bowl of toppings is full of rich collagen.
04
Yu Xing Ji
No. 1088 Xietang Old Street, No. 1 Songtao Street
6:30-19:30
Hemp shrimp noodles
When you first smell the shrimp, you can't help but wonder what kind of creature it is ~ the boss said that the shrimp, also known as the bran shrimp, is a wild freshwater shrimp growing in the Yangtze River Basin, rich in protein, calcium, phosphorus, zinc... Folk have the saying that "a good dish is a table, not as good as a shrimp sucking".
Its skin is thin and soft, only the size of sesame seeds, and it is very picky about the growing environment and cannot be polluted by a little
Dispose of it immediately after harvesting
Freshly caught shrimp must be disposed of immediately to preserve freshness. It takes more than 10 times to clean, and then simmer slowly for 4-5 hours over low heat to get this plate of shrimp toppings with good color and flavor.
Tough wide noodles
The noodles used in "Hemp Shrimp Noodles" are slightly wider, and when mixed with hemp shrimp toppings, the hemp shrimp dips into each noodle, and every bite you eat is full of flavor! In addition, egg whites are added to the noodles, and the taste is more flexible.
A plate of shrimp toppings, a bowl of small lasagna, a few slices of fried shallots, and homemade shredded snow vegetables, greens, ginger and noodle soup are a complete noodle mixture of hemp shrimp.
A plate of hemp shrimp toppings is 70g, the whole plate of hemp shrimp toppings is poured into the bowl, the golden oil mixed with the black brown hemp shrimp covers the small wide noodles in an instant, just looking at it is greatly satisfied
Next, stir the noodles in a bowl, pick up the whole noodles, mix them well with the shrimp toppings, and each noodle is covered with hemp shrimp!
Take a bite of the mixed hemp shrimp noodles, the deliciousness of the hemp shrimp and the original fragrance of the noodles are perfectly integrated, and the fresh aroma has been transmitted from the tip of the tongue to the tip of the heart, delicious until the whole person flies.
Assorted yellow on both sides
Assorted yellow has a rich topping: shrimp, fish fillets, hoof tendons, meat slices, mushrooms, fungus... Meat and vegetarian collocation, balanced nutrition, one bite down, the sense of layering is very rich ~
The fried sides are yellow, without the slightest feeling of greasiness. Before eating, crush the noodles into the sauce underneath, soft and crispy, fresh and fragrant
05
MimianZai
50 Jiayufang
7:30-15:00
Crab flour noodles
At the recommendation of the hostess, I ordered crab flour noodles, chose soup noodles, and the waiting process was soothed by the bowl of crab yellow noodles in front of me, but I couldn't help but swallow saliva when the fresh fragrance came frequently.
Home-style white porcelain bowls, "across the bridge", crab powder and soup noodles are packed separately, and the golden and clear soup makes people salivate.
The shop is full of surprises, and the soup base alone is subdivided into three kinds, local chicken soup, wild duck soup and mixed broth, which shows sincerity.
The soup is slightly submerged, the crucian carp's back floats like an island on the golden oil surface, and the Shanghai Green Three-Two fragrant special oil soaked in mushrooms is enough to be stunning as soon as it appears.
The golden oil hides the clarity of the broth, and it is imperative to drink the soup, fresh, fragrant and refreshing! The umami taste does not grab the camera at all, the aftertaste is particularly unwilling, and it is indeed powerful.
The soup base of Suzhou noodle restaurant has its own advantages, this dish wins the aroma of mushroom oil, the taste is not grabbed, and it is a complete victory from the soup base.
Crab powder looks small, but it is piled up in the dish into a hill, almost all of which is molded crab leg meat, soaked in crab oil.
The crab powder is poured into a bowl and the soup is mixed with crab oil to make it look even more beautiful.
Perhaps with too much anticipation, a mouthful of noodles and soup intake, there is no amazing feeling: I always feel that the crab flavor washes away the refreshing taste of the noodle soup.
If you taste it again, although it is far less heavy than the crab yellow noodles, three or two bites have already eaten some greasy taste, far less than the taste of the only bowl of soup noodles.
Eating noodles "black talk" is also part of the food culture of old Suzhou
Do you know other "black words" about eating noodles?
Welcome to leave a message in the comment area to share Oh ~
The old Suzhou people eat noodles "black words", few after 90 know!