Some time ago in Suzhou early in the morning, still no plan for the day, looked at too many places to go, do not know why or not have enough reason to convince themselves to go out. After reading the book I was hungry for, I decided to complete the most important task: eating noodles.
Hanging soup with toppings
Su-style soup noodles are a school of their own, and compared to the rough noodles in the north, they are in the same vein of delicacy and exquisiteness. The most important difference between noodle houses and noodle shops is noodle soup. "Listen to the drama, eat noodles and eat soup", everything in Suzhou has a sweet taste, and noodle soup is no exception. The method of hanging soup is different for each family, asked the noodle restaurant I went to today, the old man is to stew the eel bone and fish bone, as well as the elbow or pork bone, and finally the own seasoning and meat marinade, the taste of yellow wine and a little ginger flavor that can be drunk.
I have heard of a secret recipe is to use the boiling water of the scalded yellow eel into the soup, the yellow eel is originally to live through the boiling water and then cook, and the water that passes through the soup is also a convenient move, but the eel bone stewed on the fire is not affected, but it is more like a story with added flavor.
Lu Zhenxing burst eel soup noodles
Cooking noodles are also exquisite, noodles should be added to the pot with cold water gushing through, chopsticks on the top of the kuai two kuai, be sure to roll the noodles tightly, so every time the plate is neatly like sparse. Every time you feel the noodle bowl is also hot, the last spoonful of lard is dissolved and floats on the amber noodle soup in a circle of reflection, finely chopped shallots, the height of the noodles is just right to emerge, neat and snowy, beautiful and comfortable. Su-style noodle bowling requires no dragging of water and no pouring of soup.
"When turned over, it should be like the head of Guanyin, and when it is put into the bowl, it should be like a crucian carp's back."
Privately, I think that compared to the northern tendons, the southern noodles are more like the containers of the noodle soup, existing for the sake of filling the stomach and highlighting the noodle soup, the noodles are thin, and it is important to remember not to be in the limelight.
Chongqing is how big garlic seedlings, hurry to eat early called "head soup noodles", noodle soup is more refreshing and transparent and will not be cloudy because of long cooking, boiled hard and soft can also be said hello to the master in advance, wide soup tight soup refers to the proportion of soup and noodles, but also depends on your appetite, when handing over the noodle ticket, you can pretend to be a local "tight soup hard noodles", "wide soup rotten noodles", heavy green / free green.
Lu Zhenxing vegetarian mixed noodle soup
Toppings are in addition to the soup noodles on the top of the things, but also the price difference, the toppings are done in advance, but there are also need to be fried freshly (meal paste, shrimp), some and noodle noodles put together, some to cross the bridge (that is, with a small plate to open separately), do not make from time to time to pay attention to the three shrimp (shrimp meat, shrimp seeds, shrimp brain), and has passed the time of bald butter (crab yellow), such a bowl of noodles is also very common, The master said that other seasons have summer yellow fish spring shoots autumn sea bass winter hooves. The toppings that are often eaten on weekdays are fried eel (I still think it is sweet) stir-fried river shrimp, hooves, brine duck and so on. To say that there are many types of toppings in Su noodles, it is really a Guinness book, 518 kinds without heavy samples, I think it is enough to love to ponder a variety of things and seem boring.
Yangchun noodles belong to the people, the fried shallot oil inside, the taste of purple onions is fragrant, the fried shallot oil is rich in flavor, and the fried golden onion crisp is also good, the first time is very rejected this oil flavor, eat a few times also feel funny.
On the first day, I went to a Suzhou noodle restaurant to ask for a two-sided yellow, the so-called two-sided yellow, that is, the noodles were first cooked and filtered dry, and then fried in a frying pan until the two sides were fried into golden brown, with a brine paste. And Xiao Luo to eat the two sides of Yu Xingji yellow, the top of the shrimp meat toppings, neat crisp noodles, the bottom of the brine paste, mixing or gentle, otherwise it is really not easy to turn over. We mixed half of it, and left some crisp, the taste is quite like crisp noodles, the batter has some white pepper flavor so that the dough cake is not too greasy, the bird's nest-like noodles go from crisp to soft after soft, and the two sides of yellow finally make the noodles themselves turn over, more interesting, it is said that it is also a way to be seen again after decades of loss. Asked the eldest sister of Suzhou whether this face read two or two, she said that two sides of yellow and two sides of yellow can be.
Yu Xingji's shrimp meat shredded on both sides are yellow
Today's luxurious three shrimp noodles are the top products in May and June, and the master said that this year is about the middle and late June market. At this time, the river shrimp plump with seeds, in fact, hundreds of bowls of three shrimp noodles are mainly labor costs, the bottom surface and noodle soup and more than a dozen pieces of no difference, and these three shrimp toppings need the clerk to put fresh shrimp with seeds in the basin every day to dig out the shrimp seeds, shrimp seeds to be dried after impurities, shrimp there is no difference, and shrimp brain needs to be carefully dug out after the shrimp head is cooked, and the same needs to remove impurities, leaving a red translucent part. Shrimp seeds and shrimp brains need to be fried separately to make a topping, and shrimp seed soy sauce is also essential.
Three shrimp noodles are to cross the bridge, some noodle restaurants will have staff for you to cross the bridge noodles, coupled with a simple introduction, more than this service but greatly enhance the value of three shrimp noodles experience, but also convenient for tourists to record video invoice circle.
To say that the taste, fresh is enough, but it feels too fresh, with ginger shredded just right, if some of the set with a plate of popcorn toppings that is really confused.
YuXingji (Yuyu Lane shop) three shrimp noodles
It was late, and I took a notebook and ordered a few tissues on the cobblestone road, found a corner and sat cross-legged. There was an orange cat next to me, which had been circling around me last night, and today at the hostel window he inadvertently skimmed downstairs with his laptop and it would merge.
Stretching his loins from time to time to scratch the telephone poles and fire plugs with his paws, deliberately straightening his waist and swinging past me, the distance just rubbed my legs but did not look up at me, as if nothing had happened, pretending to be casual, raising his head and looking straight ahead, swearing the status of his cat master.
I have seen beautiful girls look down at the mobile phone head without looking up and asking very casually, "Do you know if there is a new movie recently, I don't seem to have seen it yet", and then if you don't immediately reply to the sentence then I invite you to watch the movie, it is simply not in line with the laws of nature - just like I went to scratch the jaw of the cat owner at this time is just the smoothest knot for the noble man.
The noodle shop chain is not bad, the production is stable, but remember to go to the main store is always right. The old noodle restaurant in the alley has not yet had time to explore, and Ming'er went to ask for a meal in the morning and visited a vegetable market.