Lu Changxing Bao fish noodles

The signature of Liu Changxing noodle restaurant is to make noodles. Sure enough, cooking noodles is the specialty below. Thin Longxu Noodles is cooked by rolling it twice in the pot. Pick it into a bowl with long chopsticks, then put two large pieces of fish on it and pour soup on it. The fish with fried fish noodles tastes like smoked fish. The fish is a big fish, which is crisp and the fishbones are convenient to pick. The noodles, on the other hand, taste neat, have a little sweetness and are covered with scallion oil. A bowl is only 6 yuan, which is really worth it. Lu Changxing is a rising star in Suzhou noodle restaurant industry. In 1992, Lu's father and son, inspired by foreign fast food, applied for the registration of the trademark "Lu Changxing", and Lu Changxing became the first trademark in Suzhou catering industry. In 1998, in the "Suzhou Ten Bowls of Noodles" selected by Suzhou Federation of Industry and Commerce, Suzhou TV Station and other units and Suzhou citizens, Lu Changxing's fried fish noodles and mushroom noodles with scallion oil were both honored among them, becoming the only noodle shop with two varieties. Lu Changxing's face is well-known, not only the locals, but also many tourists to the Soviet Union are full of praise for it. Like Zhu Hongxing, Lu Changxing also opened chain stores such as Bifengfang Store, Wuzhong Road Store, Qinmen Store, Niujiaobang Store and Jiejiaqiao Store, and each store welcomed guests at 5: 00 in the morning. The unified distribution of raw noodles and various toppings in each store has entered a new era of scale operation. Fried Fish Noodles [Cuisine] Jiangsu Cuisine [Cuisine Taste] Sweet and fragrant [Features] Fine red soup, five heats in one, thick but not greasy, never tired of eating. Together with "stewed duck noodles in white soup", it is the famous spot of Kunshan Aozao Museum, which is collectively called "Aozao noodles". [Ingredients] Fried fish: 50 kilograms of fresh herring, 25 kilograms of vegetable oil (actual consumption is 2,500 grams), 500 grams of Daqu wine, 1,000 grams of Shaoxing wine, 5,000 grams of soft sugar, 750 grams of onion and ginger, and 250 grams of monosodium glutamate; Red oil noodles (per bowl): 120g of Longxu Noodles (with eggs) and 20g of red oil; Soup: 45g of fried fish (topping). [Production process] 1. The herring is carefully selected and must be fresh, and the fish should not fall to the ground and be kept clean. 2, the fish pieces are evenly sliced, paying attention to the taste stains before cooking. 3. Grasp the oil temperature of the fried fish pieces, set them once and mature them twice, until they are golden in color and crisp. 4. After hanging the original juice of the pickled fish in the pot, add seasoning and the original soup for stewing. From the pot, you must remove the onion and ginger pieces to make it salty and sweet, sweet and fresh, soft and delicious, and never tire of eating. 5. Boiling red soup: simmer animal bones (chicken frame, fish head, eel bones, pig feet, etc.) with soy sauce and other seasonings for 16 hours.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)