Su Shi mian feng Zhen da rou noodles
Tong Dexing Noodle Restaurant: Shiquan Street, No.624 Shiquan Street
This bowl of noodles is a household name in Suzhou, and it is also included in China on the Tip of the Tongue. Among the Su-style noodles, the noodle soup in Fengzhen is the most distinctive. Although it is meat soup, it requires a clear bottom. The soup base is made of meat bones, eel bones, snails, shrimp skulls, fermented grains and crystal sugar. Add some wine to it, it's really delicious. I want to say, how did Suzhou people think of adding distiller's grains to noodle soup? Then we should dig deep into the legend behind the meat noodles in Fengzhen.
According to legend, during the Qianlong period, a shopkeeper named Zhang opened a red noodle restaurant in the market town. One afternoon, on the way to buy food, the shopkeeper saw a middle-aged woman sad because the money for buying medicine for her father was stolen, so the shopkeeper gave her all the money. When I returned to the store in the evening, I remembered that there was no seasoning in cooking noodles the next day. When you are depressed, drink to drown your sorrows, and hang soup to burn the toppings. In a daze, I accidentally poured the rest of the wine into the pot. When I got up the next morning, I found that the braised pork without soy sauce and other seasonings was actually fragrant, and I began to specialize in white noodle soup. One year, Qianlong just went to Jiangnan in summer. After visiting Hanshan Temple, he passed by Qiao Feng and followed the fragrance to eat noodles in the shop. After eating, he repeatedly called them "Fengzhen white soup and big meat noodles". Since then, Fengzhen's face has been well-known for 300 years.
The noodles in Suzhou are like this, with history and stories. They are delicious.
Special beef steak noodles
Qionglinge Noodles Restaurant (Shuyuan Lane Branch): No.20-4 Shuyuan Lane (near Shiquan Street Road)
The signature here is the secret steak noodles, which is best served with red soup. It's not very thick soy sauce, and there is a little uniform oil flower in the noodle soup, and the noodles are very clear. At first glance, I know that the noodle chef is very dry, tightly rolled and skilled. According to the habit of eating noodles in old Suzhou, the first step must be to take a bowl and drink a mouthful of soup. The best noodles in Qionglin Pavilion are at this first bite, a leisurely flavor that flows from the tip of the tongue to the throat, making people remember the taste of this noodle soup at once. Speaking of secret steak, although it is not the traditional topping of Su noodles, it also has Suzhou characteristics. Sweeter than braised pork, "refined" than braised pork, thin but not firewood. Coupled with noodle soup, it can be said that it complements each other.
Suzhou snacks and breakfast sugar porridge
There is a nursery rhyme that says, "Faithfulness sells sugar porridge". The soft and sweet taste of sugar porridge can evoke childhood memories. Suzhou's sugar porridge is quite famous, also called red bean porridge. Put the brown sugar glutinous rice porridge into a bowl with red bean paste on the surface. Stir well when eating, and it is spicy, sweet, fragrant and glutinous in the mouth. The most traditional Suzhou sugar porridge, red bean paste, is made of broad beans and brown sugar water.
tofu?pudding
Address: at the entrance of Shuangta Food Market, Fenghuang Street
His family always sells several snacks, such as leek omelet, scallion cake, soybean milk, bean curd and so on. Egg rolls and scallion cakes are full of shortcakes, which are crisp and delicious and won't feel greasy. Bean curd and soybean milk taste pure. Many grandparents will sit in a small shop, holding a cake in one hand and drinking soybean milk or tofu flowers in the other, and they will also meet many die-hard fans from new districts and parks.
Su Bang Cai Yan Du Xian
It's a seasonal soup. After this village, without this store, even if you can still see the same store, it is no longer the store in that village-the taste is different!
What is "salted fresh"? Pickling, especially bacon. Bacon is very delicate. It is best to marinate it for one month in the Spring Festival and blow fresh bacon in xifengkou for a week or two. Fresh, fresh pork, be sure to take the skin, some fat, hoof, soft tendon, sandwich can be, ribs are reluctant, you must not choose pure lean meat, big ribs. If that's the case, it's a pity that good fresh meat tastes like chewing wood and basically spits residue. DuDu is a cooking method expressed in Suzhou dialect, which is to cook with slow fire to make the raw materials taste. Bacon, fresh meat, bamboo shoots and water are put together to make a pot of soup. The soup is very thick and milky white.