In essence, the indicator of a bowl of noodles lies in the noodles themselves, but the noodles in the Gangnam area are mostly machine noodles, and like the gentle personality of southerners, the taste is not strong.
Compared with the handmade and tough feet of the northern noodles, it is not dominant in itself, so the southern noodles need more soup and toppings to assist in the modification, and the taste must be diversified.
As the "famous noodles" in the Jiangnan area, Yangchun noodles are even more "simple" in the southern noodles, just use salt, soy sauce, a small piece of lard as a base, rush into the bone broth to make soup, put the cooked noodles in, and garnish with some green onions.
The soup is slightly salty, the noodles are fresh, it is so simple, not even the toppings.
Although the avenue is simple, it should be known that Jiangnan includes today's Shanghai, Yangzhou, Suzhou, Huai'an and other places, and in different cities, the practice of Yangchun noodles is also slightly different.
For example, Su Bang Yang Chun Noodles use red soup, that is, after boiling soy sauce, it is added to the soup, which is essentially closer to soy sauce noodles, while Shanghai Bang Yang Chun Noodles use white soup (bone broth), and there is no soy sauce.
In contrast, the latter is more exquisite, after all, in the red soup, soy sauce is easy to mix (even if it is boiled with several spices), and the cost of boiling a delicious and clear white soup is naturally higher.
Yangchun noodles were originally called "clear soup light noodles" (that is, clear soup noodles), which were originally eaten by pawn sellers.
Because in the early years, this noodle sold for 10 yuan a bowl, and the October of the lunar calendar was also called XiaoyangChun, and the words Qing and Guang were not welcomed by businessmen, so they were given the elegant name of "Yangchun Noodles".
This name full of artistic conception makes people full of infinite reverie about it, but the opposite is that many foreign foodies often give the evaluation of "noodle sandwich" and "soy sauce soup boiled noodles" after tasting, tangqing clear noodles are bright, and Yangchun white snow has almost become a neutral word.
Indeed, Yangchun noodles, which do not even have toppings, have the shadow of "pearl emerald white jade soup", come from a poor background and use simple materials, which is in line with the small family jasper of Jiangnan noodles, but it is not surprising that it is so evaluated by foreign diners.
Even Zhang Ailing, a female writer born in Shanghai, has made this comment on noodles in the Jiangnan region:
I just happen to be the least fond of soup noodles, thinking that "wide soup narrow noodles" are best narrow to none, leaving only a little noodle flavor, making the soup clearer and thicker.
Putting aside its subjective taste of pampering and habitual cultivation from childhood, Jiangnan's noodles are roughly the same thickness, it is indeed not creative, and often like to work the heat of cooking noodles, such as slightly sandwiched called broken raw, and some more cooked called healthy noodles, and a little more cooked is called rotten pasta.
All this is really not as popular as soup.
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In the northern region, because of the harsh environment since ancient times, noodles are more inclined to survive in the stomach, so northerners pay more attention to the taste of noodles themselves.
Only the rich Jiangnan region has created a delicate and delicate character of southerners, making them prefer to work details, and today's Yangchun Noodles is the most representative work.
The so-called one side of the water and soil to raise one person, the taste of southern Jiangsu and northern Jiangsu is still different, not to mention the foreign diners from the south of the sea, the north of the south of the sea, a kind of food can be affirmed by the local people and carried forward, it is already a very great thing.
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