After transferring to the garden, I went straight to the century-old brand Yuxingji. The first meal in Suzhou must be noodle!

When people in Suzhou eat noodles, they pay great attention to it. When they wake up in the morning, they have to make a dish of soup. The vigorous noodles are churned in the pot where the first soup is cooked, and a bowl of steaming steam is placed in front of them. The comfortable life of the day begins.

As the best in the noodle restaurant, Yuxing Ji has many fans. He has been on the second season of Tongue. He eats three shrimp noodles in spring, Fengzhen big meat noodles in summer, bald butter noodles in autumn, and frozen chicken noodles in winter. He will never be perfunctory when eating them in season.

As the saying goes, it’s not fresh and not eaten. In the current season, it’s best to have a bowl of bald butter noodles, known as Hermes, the noodle industry.

When you enter the private room, you can order the specialty. If you want to eat the original flavor of a chain store, it is still the main store. The cooking skills are too personal. Even if the time and place are right, no one or the bullshit.

A bowl of bald butter noodles are steaming, and cooked with three female crabs and three male crabs with crab roe. Bald butter is in Suzhou dialect, bald is only, and has a unique meaning.

Butter refers to high-purity crab paste, without any trace of crab meat. Because it takes time to take the materials and work, it is almost on the verge of losing.

Bald butter is originally a way to preserve crabs and prevent hunger. After the crab season, you can still enjoy the off-season crab flavor. The role of lard is to isolate and seal in the era without a refrigerator.

Johnson picked up a chopstick and put it in his mouth. He said with satisfaction: "In the past, many local people had a lot of crabs and couldn't finish eating them. So they took out the crab paste and crab roe, added fat and boiled it, put it in a bottle or jar, and kept it for bibimbap later."

"Take out autumn mature male crab paste and female crab roe, add fat minced fat, stir-fry with green onion and ginger, and add the broth to make it. A small bowl of golden and bright bald butter, take a spoonful of flour and mix it on the noodles. The crab roe and crab paste are crumbly and fat, and wrap each noodles..."

Take a hard breath, as if countless crabs are swarming over the tip of their tongues, and the furry crab legs teased their taste buds, sour and numb, as exciting as electricity.

Pairing a plate of shredded ginger is also a habit among Suzhou people. It can remove fishy and greasy noodles on heavy taste. At the same time, eating shredded ginger in the morning can also warm the stomach and nourish the body.

Xia Long likes to eat noodles, Xia Hu is responsible for being alert, picking up a bowl and eating it. After the wind sweeping the remaining clouds to eliminate the two big bowls, he said with satisfaction: "198 a bowl, great value for money!"

Johnson put down his chopsticks and left half a bowl. He just waited for the shrimp and shredded pork. The emperor of the noodles first cooked the noodles and fryed them in oil until both sides turned yellow, also known as double-sided yellow. In the middle of the shop, there was a golden sign of the king of the two-sided yellow noodles hanging in the middle of the shop, which came to it.

Before eating, you have to turn over so that you can eat the best state of crispy outside and tender inside. A bowl of noodles with a bowl of shredded egg soup and a plate of oil. After you come on, drink a little soup and then pick up the noodles, which will be endless aftertaste.

In the early years, there were two types: soft and hard. The hard sides were yellow and the raw noodles were fried. The soft and the hard noodles were filtered dry and then fryed. Both sides were fried golden and the fragrance was wafted out. Then take them out and put them on a plate. Then pour the toppings and braised on the noodles to let the noodles absorb enough marinade, which was fragrant and delicious.

The bottom of the Yuxingji is separated from the toppings, and the bottom of the surface is red and white. The white soup is clear and the red soup is mellow. The soup is used after the old hen is boiled for six hours.

Because it is a top-notch, there are more than 20 toppings of large and small size. They are fragrant but not greasy, crisp but not oily. The surface looks like a cake, but it does not stick to each other inside, making it look like a bird's nest.

The noodles are crispy and delicious. If you mix them with marinade, the noodles will remain fragrant after they are softened, but they will become fresh. One bowl of noodles can produce two flavors.

Yuxing’s Mix is ​​pretty good, with ten ingredients such as shrimp, chicken slices, fish fillets, tendons, fungus, belly slices, etc.. There was no idea of ​​packing them in the old days. If there were leftover dishes after the mat, take them home.

Pour the white dishes such as shrimp, tendons, mushrooms, chicken slices, and other white dishes separately and stir-fry them. Use soy sauce for eel paste, waist flower, pork liver, duck gizzard, etc., or the dishes with redness themselves are also poured together. It is called a white red dish, which is simple but not sloppy, and is in line with the new concept of energy conservation and environmental protection.

When it comes to eating noodles, Suzhou people are absolutely serious. The noodles must be pressed within three hours, and the noodles taste bad if they exceed three hours. Therefore, many people ask the first question of the meal: Is it a new noodles?

The pot below should be large, with more water and boiling. The noodles will be boiled in the pot for a few times. If there is less water and more noodles, put a handful of noodles for a long time before picking up. In the jargon, it is called bloating noodles. If you beat them to death, there will be no repeat customers.

The short cooking time is called hard noodles, and it will be rotten noodles after a while. About half of the locals will ask the following master to be harder or worse when eating noodles. Different masters have a very different grasp of softness and hardness, which is also the reason why the old brands are crowded with people.

Lu is a recipe for various seasonings and spices, which determines the basic taste of noodles. Old diners can easily eat it with their eyes closed, so Lu's formula is a specialty.

Legend has it that Zhu Hongxing's dew contains juice made of eel bones. After these time-honored brands have lost many of the dews and lost a large number of customers.

The most important thing is the soup. If the noodle restaurant opens at 6 a.m., then you have to start hanging the soup at 3 a.m. Choose the good ingredients, the main ingredients are chicken, pork, bones, eel bones, fish scales, add water and boil them thoroughly, and then roll out the clear soup. The pork must be made of three essences, three fats, and thin pork ribs.

The soup of Suzhou noodles is by no means a pot of Guangdong people, nor is it the kind of boiled in the north. Instead, it is very similar to the blending in wine making. Only the soup chef knows to add the appropriate amount of soup ingredients when the appropriate time.

After hanging it, add pork bones and simmer. The bones must be made of pork leg bones and spine bones. After putting the bones in, the heat is also very particular. You must see the skewers in the soup pot, so that it can be simmered slowly for about three hours before opening.

No matter how prosperous the business is, the soup in the soup pot must not be sold out. Only by hanging the leftover soup can it produce delicious food. Over time, it is called old soup. When the soup is old, the business will become more and more prosperous.

Every old Suzhou has its own preference for eating noodles, such as wide soup hard noodles and heavy green noodles...

The hard noodles require the noodles to be dried out, while the rotten noodles are slightly overcooked, the noodles are mixed without soup, the tight soup is less soup, the wide soup is more soup, and heavy green means more garlic...

Always calm and calm, steaming noodles and toppings are served, blowing the hot steam first, then drinking a small sip of the noodle soup with a spoon, and taste the flavor of the soup.

Compared to the service of the old brands in their early years, you can now enjoy it. At least someone will serve you on the table. After entering the store, the boss did not force him to find a place to sit down quickly, use an abacus to settle the accounts, and the store only collects cash.

The first thought when I wake up in the morning is: I'll go and eat noodle soup. I like to go to the noodle restaurant when it's just open in the morning. The water below is clear water, and the noodles taste the best. I wake up early just to grab that mouthful of noodle soup.

According to Johnson's opinion, a bowl of good noodles must be burned three times: the noodles are burned. When picking the noodles, it does not overflow water in warm water, but in boiling water.

When the soup is boiled, put the prepared noodle soup in an iron pot and simmer over remaining heat to maintain its temperature.

The bowl is burned, washed, and put it in boiling water to use it even in the cold winter, you can sweat when you eat it.

It is better to finish the noodles within three or five minutes, so that it is the original flavor!
Chapter completed!