Daoyu noodles

Swordfish noodle is a special snack in Jiangyin City, Wuxi City, Jiangsu Province. Jiangyin swordfish noodles are white and delicate, which will not be rotten after a long time of cooking. They are chewy and delicious. If they are served with shredded ham, shredded egg skin and sprinkled with minced garlic leaves, it is even more delicious, which is a must. There is a local saying in Jiangyin: "It's better to slap in the face than to slap in the face when the noodle soup is thrown at your eyes." This noodle that would rather be slapped in the face is swordfish noodles. According to legend, in the Qing Dynasty, Sun Baoyuan, an adult of Jiangsu Xuezheng, whose official office was located in Jiangyin, was addicted to noodles, and the chef tried his best to suit his taste. On the sixth day of the second month of the lunar calendar, it is worth its 50th birthday. It is the time when the Yangtze river swordfish is on the market, and the chef will serve "swordfish noodles" to celebrate. After eating, the host and guests are full of praise. Later, swordfish noodles were gradually spread from officials and squires to various restaurants and restaurants, and ordinary people were able to taste them. In order to improve the delicacy of swordfish noodles, the chefs in Jiangyin have also improved a lot. It is reported that the noodles with swordfish noodles are made of fresh chopped swordfish, egg white and fine flour, which are mixed with water and rolled by hand. The soup is made of 0 chicken, tube bones, minced pork, head and tail of saury, and pig bones. The cooked saury noodles are white and delicate, and they are chewy and delicious for a long time. If they are served with shredded ham, shredded egg skin and sprinkled with minced garlic leaves, it is even more delicious. The practice of swordfish noodles: 500 grams of swordfish and chicken, 600 grams of refined white noodles, 500 grams of pig bones (pork can also be used), 1500 grams of fresh soup, 20 grams of refined salt, 10 grams of Shaoxing wine, 10 grams of dried starch, 50 grams of cooked lard and pepper. Production: Scales and gills of saury are removed, intestines are taken out, washed and drained, then cut into pieces, cooked lard is put in a hot pot, then saury is taken out when it is fried in a pot and dried into fish floss, put into a cloth bag and tied tightly, then put it into the pot, add chicken and pork bones, pour Shao wine into it, add cold soup, boil it with high fire and cook it with low fire. When the fish is completely dissolved and the soup is thick and white, the bone spurs are filtered out, leaving about 1000 grams of soup. Finally, the remaining fresh soup is returned to the pot, adding 20 grams of refined salt and 10 grams of Shaoxing wine, and all the ingredients are appropriate. After boiling, it is thickened with wet starch and served as swordfish juice. Use this juice to make delicious swordfish noodles. Features delicious taste, moderate appetite and good for moisturizing skin.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)