Zhuhongxing noodles

Zhu Hongxing's noodles in Suzhou are very learned. Suzhou people often complain after eating noodles in other places: they eat soy sauce soup with noodles. This is the difference in regional tastes. Suzhou noodles pay attention to soup, so does Zhu Hongxing. Hanging soup every day is like cooking soup in a restaurant, and it is never vague. Hanging soup should use chicken, pork, bones and eel bones as raw materials, add water to soak thoroughly, and then hang out the clear soup. Each has his own technique, and this is the secret recipe. At this point, everyone will understand the meaning of "noodle soup" in Lu Wenfu's The Gourmet. With good soup, we should also pay attention to the thickness of noodles. Zhu Hongxing's dough is different from others, using fine flour, which is called 28 teeth. After entering the pot, pour it in, add cold water, and then pour it out. Take it out with a grasper and shape it, slap it in the air for two times, roll the noodles tightly like a wooden comb, put it in the soup, sprinkle some onions and garlic, and it is a bowl of Yangchun noodles that can absorb the soup and have a hard mouth. People who make noodles are particular, and those who eat noodles are unambiguous. Pick noodles first, then sip soup and eat noodles. Fine noodles suck soup, and the taste is in it. And it must be eaten in three or five minutes. This is the original flavor. If you stop eating for a long time, the noodles will be rotten if they absorb too much soup, and the taste will be different. You will learn this knowledge of eating noodles next time, won't you? The design and color of the noodles is not simple. In the past, Suzhou people were very particular about the season when they ate, and eating Zhu Hongxing's noodles had four distinct seasons. Three shrimp noodles, shrimp noodles and fried noodles in spring; In the summer, the meat noodles and vegetable steamed bread in Fengzhen; Shrimp and crab noodles in autumn, steamed bread with crab powder, and hoof noodles in winter are all delicious and better. Nowadays, Zhu Hongxing has a complete complexion regardless of seasons, and timely introduces all kinds of seasonal new products to meet the tastes of different guests. One more thing, don't forget. When taking noodles, the noodle maker asks you if you want to avoid green, and don't be at a loss, which means you don't want flowers like onion, garlic and coriander. Most of the foreign guests who are admired by the shop assistants now will not let you have such trouble and embarrassment again.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)