Everything you've ever eaten, whether it's a bowl of clear soup, a few drops of soy sauce, a little lard, or a carefully cooked stew, can make a difference and create new foods. It seems simple and ordinary, but it has a deep foundation. Each place has its own bowl of noodles. Let's take stock of these tempting pasta dishes.
The large pot under the lid of the Zhenjiang pot is generally a large iron pot with a diameter of 80 cm. When there are many large pots, you can put more than a dozen bowls of noodles at the same time. At the same time, the big stove fire boiled the cauldron, smoke, hot water swirled, and the cedar pot lid on the zhenjiang side covered the pot floating in boiling water. It doesn't matter how the noodle soup is spilled into the cauldron. Pressed against the lid of the cedar pot. This cleverly controls the direction of the boiling water. The noodles are pressed firmly under the lid of the cedar pot and continuously boiled with boiling water. The noodles cooked in this way are very strong and not easy to boil. At the same time, the cedar pot lid is also the pot lid. Add woody fragrance!
Since its birth, piped belly noodles have been rooted in the foodie tips of Nanjing people, and in any hutong in Nanjing, it is not difficult to find a restaurant that sells piped belly noodles. After eating it, you will find that you really don't step on the thunder.
Guangfu Temple is located in the scenic round-headed bamboo, you can enjoy the water of Taihu Lake, knock on the temple door, and experience monks' food. Shiitake mushrooms, bamboo shoots, tofu, gluten, shiitake mushrooms, cauliflower, etc. I didn't expect the vegetarian noodles to be so fresh that they could fly. The noodle soup is topped with a layer of transparent vegetable oil and sprinkled with white sesame seeds. The plain noodles of Guangfu Temple feel the same as the vegetarian chicken noodles of Linggu Temple. Even if the noodles aren't that tasty, imagine how comfortable it is to have a bowl of hot soup and noodles when you're feeling hungry on the go.
Peixian cold noodles. The main raw material is the use of wheat, and then the appropriate use of alkaline water, which can bring excellent color, aroma and taste to food. In this way, you will increase people's appetite. The dough is tipped over to remove the sour taste of the dough and allowed to dry, in which case it can be stored for a long time.
Changzhou silver wire noodles must meet the characteristics of "snow white, fine as hair, tough, soft and cool". This requires a lot of effort in the process of making noodles. Speaking of "soup", the noodle soup of that year was mainly made of eel bone, pig shoulder blade, chicken, snake and other materials. Carefully prepared by the chef. The "seasoning" is best fried in a small pan. Classic pork kimchi and noodles, ribs and vegetarian chicken are all good choices.
Dongtai fish noodle soup, thick white sauce, dripping pearls, refreshing and delicious. The soup is made of wild crucian carp, eel bones, pork bones and other raw materials, rich in protein, low fat, rich in active calcium and a variety of amino acids. After eating, it is not on the fire and does not dry its mouth, which is rich in nutrition and conforms to the eating habits followed by contemporary people.
Among the Su-style noodles, Fengzhen noodle soup can be said to be the most distinctive. Although it is a broth, seek a light background. The soup base is made of meat bones, eel bones, field snails, shrimp brain shells, japonica rice, and rock sugar. The stew is thick and melts in the mouth, the soup noodles are tender and smooth, and the wine is smooth.
Okuho noodles are famous for their red fried fish noodles and braised duck noodles in white soup. It inherits the traditional method of decoction with herring scales, gills, fish meat and fish mucus, and the taste is exceptionally delicious. The second is the toppings, the fried fish is made of blue fish, and the braised duck is boiled with the "Kunshan Ma Duck" in the old soup, which is fat but not greasy. In addition, the noodles are processed into white noodles to make noodles.