Which noodle restaurants in Suzhou are delicious?

In Suzhou, you will often see many noodle restaurants on the roadside. When it comes to eating noodles, Suzhou is definitely one of the best, and eating noodles is the top priority for Suzhou people. Moreover, there are many century-old noodle restaurants in Suzhou, and each noodle restaurant has its own loyal customers. Suzhou Old Noodle Restaurant also has a noodle restaurant list. Let's go and see the delicious noodle restaurant in Suzhou with Bian Xiao.

When it comes to eating noodles, Suzhou people are among the best. Face seems to be a feeling of Suzhou people, which runs through daily life. Suzhou is not a big city, but there are more than 2,000 noodle restaurants with a century-old name, so where to eat noodles and what noodles to eat are very particular. There is a list of noodle restaurants in the hearts of old customers in Suzhou. Go to your favorite noodle restaurant to eat a bowl of noodle soup every morning to make yourself satisfied and start a better life.

1, with prosperity

If Maple Leaf Town Noodle is the signboard of Su-style noodle soup, Tongdexing is the signboard of Suzhou noodle restaurant. Compared with many time-honored brands established in Suzhou during the Ming and Qing Dynasties, Tongde can only be regarded as a rising star. However, with a bowl of white soup and maple leaf noodles, it has become the representative of the current Su-style noodle restaurant. 200 1 year coincides with the 30th anniversary of the establishment of diplomatic relations between China and Japan. Tong Dexing was invited to visit Japan to teach and exchange Suzhou noodle art. He was shown "World Visit" every day, and was filmed as a documentary "I can't forget you, Suzhou Noodles King", which was broadcast in Japan and caused a great sensation. 20 13, the film crew of China Ⅱ on the tip of the tongue paid a private visit in Suzhou. After repeated tasting and screening, they finally found a bowl of noodles with the same taste, and gave the evaluation of "white particles, smooth noodles and delicious soup" A short comment of eight words is enough to arouse people's yearning for this bowl of noodles.

The same virtue was established in 1997. It is a brand founded by Xiao Weimin, who is known as "Gusu Mianchi". Xiao Weimin said that the name "Tong Dexing" is based on the tradition of "Xing" in Suzhou's time-honored noodle restaurant. I hope that all noodle restaurant people will "work with one heart and one mind" and make a bowl of Suzhou noodles. In order to make this bowl of noodles well, Xiao Weimin devoted all his resources to continuous research, combined with the characteristics of Austrian cooked noodles and Subang noodles, and planed out the "noodles with the same success" shaped like Austria, Austria and Su Fei, and inherited the almost extinct traditional skills of old Suzhou noodles to make Fengzhen white noodle soup.

This bowl of meat noodles in Fengzhen Town is not only the signboard of the store, but also the masterpiece of the whole Soviet-style noodle soup. Open the door at six o'clock every morning and deliver high-quality pork belly to Tongdexing Store. After the masters are busy with a series of steps such as inspection, weighing, plucking and cleaning, they have to add seasoning and put it in the pot for 4 and a half hours before they can go out. Cutting meat is also very particular, each piece of meat is about 1.2 Liang. When making noodle soup, you should add chicken and duck bones, eel bones, snails and other raw materials, and also add distiller's grains to increase the flavor. The meat noodles in Fengzhen have strong seasonality. In the past, it was only supplied between the summer solstice and beginning of autumn. Tong Dexing still retains this tradition, supplying only 300 bowls a day. This strict requirement often discourages many diners who come here specially, but it also adds a mysterious and attractive color to Tongde.

If you are lucky enough to taste this bowl of noodles, you will find that it really lives up to its reputation: a bowl of noodles is served on the table, the soup is crystal clear, and the thin white noodles are fished out and put in a large blue and white bowl, just like the "crucian carp back", with green onions and white grains; Face is a piece of white and transparent braised pork, which makes people feel fresh. For more exciting content, please pay attention to: kitchen shadow food. When you take a sip of soup, the unexpected fragrance is rich, and the sweetness of the wine in the soup is looming, which is just right for the noodles. In fine taste, the noodles are smooth and elastic, the soup is clear, the braised pork is fresh and tender, and it melts in the mouth. When I think about it again, I will still involuntarily produce saliva at the root of my tongue.

2. Qionglin Pavilion

Suzhou reviews ten bowls of noodles every year, and Qionglin Pavilion's mellow steak noodles are all on the list. In order to eat this bowl of noodles, even if it is not rice, there will be long queues outside the store. Su Song, the owner of Qionglinge noodle restaurant, is from Suzhou. He was born in a cooking class. I worked as a red case chef in Subang Restaurant for many years, and then studied Su-style noodle soup, focusing on traditional noodle making and soup hanging techniques. In 2006, the first Qionglin Pavilion was opened in Shuyuan Lane.

There is such a couplet hanging in front of the Qionglinge noodle restaurant: "Seven meats and eight vegetarian dishes must be dry, elegant and fresh." This is the boss's understanding of Su noodles: "seven meats and eight vegetables" means rich ingredients, and "fresh and elegant" means the color and taste of this bowl of noodles. One of the characteristics of Qionglinge noodle restaurant is to hang soup with Jinhua ham. Take the old shop in Shuyuan Lane as an example. Every night 1 1 or so, the master in charge of hanging soup comes to work the night shift. He wants to wash the surface oil of a whole Jinhua ham with hot water, and wash the eel bones of 10 kg, five grass chickens, grass carp heads of 10 and 40 kg of pipe bones with meat, and feed them non-stop in chronological order.

In addition to working hard on noodle soup, Qionglin Pavilion is also very particular about noodles themselves and toppings. All the raw noodles are brand egg noodles, the shrimp and crab powder on the topping is peeled off by hand, and all the meat is ecological fine raw meat. The mellow pork chop mentioned above is the signature topping of Qionglin Pavilion, which is improved by deducting meat with mellow wine in Subang cuisine. The production method is to marinate pork chops with Suzhou-specific alcoholic liquor, crystal sugar and soy sauce, then fry and stew, and finally take the juice. Mellow wine is stronger than ordinary yellow rice wine, similar to puree, but very sweet. The steak made from it is dark red in color, rich in sauce, fat and thin, and very delicious. In addition, there are Soviet-style fried fish, fried eel, fried eel paste and fried shrimp in Qionglin Pavilion. Customers can choose toppings according to their own needs, which can be both rich and frugal. Suzhou people always sigh after eating noodles: this bowl of noodles in Qionglin Pavilion is poor!

3.Yu Jixing

Yuxingji has three magic weapons: two-sided yellow, three shrimp noodles and bald butter. Double-sided yellow is the signature noodle restaurant of Guanqian Street in Suzhou, which has been revitalized for a century. After liberation, it was rarely supplied and disappeared for twenty or thirty years. This kind of noodles can be divided into hard double-sided yellow and soft double-sided yellow. Hard "double-sided yellow" is to fry the raw noodles, while soft "double-sided yellow" is to filter the hard noodles, then fry them until they are golden brown on both sides and the fragrance floats out, then take them out and put them on a plate, and then pour the marinade on the noodles to make them absorb enough marinade and taste delicious. After the opening of Yuxingji Store, it returned to the Jianghu. However, because it is too time-consuming and laborious to soften the "double-faced yellow", the "double-faced yellow" provided by Yu Xingji is basically a hard "double-faced yellow" approach. The fried noodles are golden and crisp, fragrant into the gastrointestinal tract, and the heat is just right. The toppings sprinkled on both sides of the yellow noodles are freshly fried. When eating, dip both sides of yellow into the soup with chopsticks and stir it a little. At this time, both sides of the yellow are fried soft and waxy, and the two flavors are wonderful.

Three kinds of shrimp noodles are introduced around the Dragon Boat Festival every year, which immediately attracts many diners to taste. The so-called "three shrimps" are the three treasures of shrimp: shrimp, shrimp brain and shrimp. "Three shrimps" are made of white shrimp from Taihu Lake, which fishermen call "silkworm shrimp" vividly. This bowl of noodles takes a lot of time. You need to pick the shrimps first, and then peel them. When cooking, you should take out the oil pan first, then add the cooked shrimp, shrimp brain and shrimp seeds in turn, and stir fry quickly for a few times before taking out the pan. There is no need to add any seasoning in the middle except a little cooking wine. The three cooked shrimps were served on the plate, and the shrimp meat and brain were covered with shrimp seeds, which were bright in color and fragrant, making people drool.

As toppings, three shrimps can be eaten in two ways, one is noodle soup "crossing the bridge" and the other is directly used to mix noodles. The noodle soup of the former needs white soup, otherwise it will cover the delicious topping of the three shrimps, and the dough is relatively simple, so it is not wasted to eat directly with scallion noodles. Shrimp is fat and tender; Shrimp is full and tender; The shrimp brain shaped like Redmi is hard and fragrant. It is delicious. It makes my mouth water! The raw materials of the three shrimps are not unusual, but if you have seen with your own eyes their painstaking efforts to peel the shrimps and get rid of their brains, you will know how valuable this thing is, and "heavy work and light materials" can be seen at a glance.

Bald butter noodles, also known as the legendary top pastry, tei butter is Suzhou dialect. Baldness means "unique" or "unique". Butter is crab roe and crab roe, because only crab roe and crab roe are selected, and there is no trace of crab meat, which can be said to be a rather luxurious way to eat, so it is called "bald butter". This bowl of bald butter noodles in Yuxingji is made of pure cream of three male crabs+pure yellow of three female crabs, and cooked fat powder, then sauteed with onion and ginger, stewed with yellow wine, seasoned with broth, and finally sprinkled with lard and pepper. The fried toppings are dark yellow in color, bright in luster and attractive in fragrance. Stir-fried ingredients are poured into noodles while they are hot. Crab yellow and crab paste are wrapped in every noodle that has experienced soup and fat, and the thick crab fragrance comes to the nose. Who wants to eat all at once?

4. Weijiao Noodle Restaurant

It is a good choice to eat Austrian noodles in Weijiao noodle restaurant. This shop is a well-known time-honored brand in Suzhou. Its main product is Aozao noodles, and it is most famous for fried fish noodles in red oil and stewed duck noodles in white soup. Authentic Soviet-style Austrian fried noodles originated in Kunshan. The sweet taste is unacceptable to many foreign diners, and even gives people the impression that "Su-style noodles are terrible". However, the Weijiao noodle restaurant has improved on this point, especially the duck noodle stewed in white soup, which is less sweet and more salty. Noodles are made from refined white flour, Longxu Noodles. When you put it in the pot, the water is full, so you should fish less, keep the water clear and moderate in hardness. Duck cooked in soup stock, duck meat is fat but not greasy, with fresh noodle soup and white noodle soup. The noodle soup is clear and the topping is mellow. Come to a bowl in early summer, and then twist your stomach.

5. Program Building

The program building is a four-star hotel in Suzhou, but I didn't expect that the most famous one here is an oven noodle on the street. Ge You, a famous film actor, once tasted the noodles of the program, which has been introduced and improved for more than 20 years. So far, the noodles of the program have become a major brand of the hotel, and its reputation has resounded throughout Suzhou.

So what's the secret of programming the oven noodles? As the saying goes: "singing depends on the cavity, eating noodles depends on soup." There are two kinds of noodle soup: red and white. White soup is made of old chicken, old duck and pig leg bones. The feeding of red soup is also more particular. One-third of the original soup is left every day, and the fish head, pork leg bone, snail, eel back, shrimp shell, chicken shell and turtle shell are mixed with the above red dates and seasonings for 9 hours every day, and are mixed with 14 kinds of Chinese herbal medicines. The soup is original and delicious.

When it comes to Huimian Noodles, you have to say toppings. There are five ingredients in the program: fried fish, braised duck, braised pork, fried eel and shrimp. Deep-colored and delicious fried fish noodles, fat but not greasy braised pork noodles, crisp but not rotten stewed duck noodles, delicious and mellow fried eel noodles with red oil, and crystal clear shrimp noodles. Take a bite of the noodles cooked by the program and eat them for a lifetime.

6. Delicious fast food

Delicious Zhai is not famous, but it has won the love of many old Suzhou. Delicious Zhai's fried fish noodles are a must in Suzhou, supported by the signboard of "Suzhou Bowl Noodles". You need to go early when you arrive at the meal, otherwise there will probably be no seats. For more exciting content, please pay attention to: kitchen shadow food. Delicious Zhaijia fried eel noodles, eel has its unique sweetness and toughness, and there is no fishy smell at all, and there are fish bones that are planed out, and the entrance feels very soft and smooth. The fried fish noodles are delicious, the skin is crisp and fried, and the fish is tender and sweet. In addition to the common fine noodles in Longxu Noodles, Delicious Zhai also provides small and wide noodles that are rare in Suzhou. Although it is not as strong as spaghetti, it tastes softer and smoother.

7. Zhu Hongxing

Speaking of pasta, everyone will talk about Zhu Hongxing, the noodle king in Suzhou. This golden signboard has a history of 80 years. Zhu Chunhong, the earliest boss, 1938 opened a noodle restaurant less than 30 square meters in March, named Zhu Hongxing. There is a passage in Lu's novel The Gourmet, which can indirectly show Zhu Hongxing's position in Suzhou people's minds: as soon as he opened his eyes, an idea popped up in his mind: "Go to Hong Chu to eat noodle soup!"

Among Zhu Hongxing's noodles, the most famous one is a bowl of frozen chicken noodles. According to Mr. Yu Changlin, Chairman Zhu Hongxing and China cooking master, frozen chicken noodles are the representative of Suzhou traditional winter noodles. Due to the complicated production process, the older generation of masters retired from the rivers and lakes, and this bowl of noodles was lost, even leaving the table of Suzhou people for more than 50 years. Therefore, in 20 14, Mr. Yu Lao, Gao Koulin, Wang Cheng and other culinary masters in the industry, the non-genetic inheritor of Subang cuisine, and Yu Xuegen, the originator of Su-style pastry in his 90 s, established Subang Pastry Master Studio. By consulting the information and trying constantly, this "winter bowl noodle" has been restored, and there is the frozen chicken noodle in Zhu Hongxing noodle restaurant.

The process of making frozen chicken noodles is really complicated and delicate. It takes 8- 10 hours for a raw chicken to finally appear on the dining table. The raw material should be free-range grass chickens, and it is stipulated to use cocks from 8 months to 1 year; Chicken should be soaked, bleached, washed and blanched, and then each blanched chicken should be washed with blood. The whole process above needs to be circulated twice, which takes about 2 hours to ensure the final "frozen" crystal clear. After serving, simmer slowly.

About 5 hours, seasoning and auxiliary materials are in place at one time, and the cover is not opened during the process.

If you put it on a plate and freeze it naturally, a pot of frozen chicken noodles with transparent color and fresh fragrance will be completed. As soon as the weather gets warmer, this delicious Q-bomb chicken jelly won't freeze. It seems that Suzhou Daily claims that "making bowls of frozen chicken noodles with embroidery" is by no means empty talk.

This frozen chicken noodle also tastes very particular. Never put the toppings directly into the noodle soup. All the essence is gathered in this "frozen", and gourmets will suck the frozen chicken pieces first, crystal clear as amber, and pursue its original flavor; After eating the frozen food, I took a bite of hot noodle soup. The mixture of cold and hot in my mouth has made many gourmets eat "tears". Because of the exquisite materials and complicated production process, frozen chicken noodles are not available in every Zhu Hongxing store, but only in Qimen Road Store.

8.lu Changxing

Lu Changxing, among all kinds of century-old brands in Suzhou, should be regarded as a real mistress. 1992, Lu and his son, inspired by foreign fast food, applied for registration of the trademark "Lu Changxing", and Lu Changxing became the first trademark of Suzhou catering industry.

Lu Changxing's face is well known, not only the locals, but also many tourists who go to the Soviet Union are full of praise for it. The fried fish in the fried fish noodles is just right, neither old nor tender, sweet; Braised pork is fat but not greasy, and it melts in the mouth; Snow vegetables are crisp and fresh from the inside out. Bowl noodles, fried noodles and flat-pointed shredded pork noodles are also good choices. Order a plate of shredded ginger, perfect match!

9. Yu Mianzhai

Imperial noodle restaurant is a newly opened Soviet noodle restaurant in recent years. Because of the new style and high price of ingredients, the screen has been frequently screened in the last two years. The name "Imperial Noodle Restaurant" sounds like the name given by the relatives of the imperial pen when Qianlong went down to the south of the Yangtze River, which is quite arrogant. However, in fact, the store is very small, only four tables can be set, and you will miss it if you are not careful. Small to small, but antique, quite emotional. Chinese-style tables and chairs, hanging pictures, spotless tableware, tea sets, such an environment is considered a boutique level compared with ordinary noodle restaurants.

Wild duck noodle in Yumianzhai is a new choice of Su-style noodle soup. A bowl of steaming noodles, hot and delicious in casserole, half a piece of duck leg soaked in noodle soup, wrapped in dazzling green vegetables, actually gives people the illusion that a beauty is out of the bath. It's a bowl of duck noodles. Is it really so charming? No, no, no! This 80-year-old customer corrected your idea immediately. "This is a duck leg that is not fat at all. The soup is original and has no duck smell. Noodles are chewy and moderate in hardness! "

If you think this bowl of duck leg noodles is the end, you are all wet. It's just an entry-level noodle soup The toppings of Yumianzhai include traditional crab powder, shrimp with crab roe, Suzhou people's favorite collagen trotter noodles, upgraded version of abalone with pine mushrooms, and "the most expensive bowl of noodles in Suzhou"-Australian lobster noodles. The price is 1880 yuan. The whole noodle is very domineering: a big lobster lies quietly on the snow-white noodle, and pigeon eggs, abalone and other seafood are cooked with chicken soup for 3 hours. For more exciting content, please pay attention to: kitchen shadow food. The fresh soup cooked for a long time exudes a strong smell of chicken oil, and you can feel the sweetness of abalone, squid and lobster seafood in a small bite. Noodles in Su-style noodle soup are never supporting roles. Imperial Restaurant uses very fine Longxu Noodles, but the cooked food is neither rotten nor mushy, and the hardness is just right, which shows the skill of the master.

10, Yide noodles

Yide noodle restaurant is not the mainstream of Suzhou noodle restaurant, but it has gained a firm foothold in Suzhou with a bowl of mushroom (xnên) oil noodles. Mushroom oil noodles used to be the vegetarian noodles of Changshu Xiaofuji. After studying in Xiaofu Temple, the owner of Yide noodle restaurant took it to Gusu City. Raw materials are taken from Tricholoma matsutake, which is "born in the dense place of pine trees and is the protozoa of pine floating". The "Five Recipes" published in the Republic of China also recorded: "The temple is vegetarian, using mushroom oil, sesame oil and bamboo shoot oil, occasionally ambiguous, and each has its own merits." The mushroom oil in this paper is pine mushroom oil.

The best mushroom oil noodles are mushrooms hatched by pheasants and fried with farm oil, star anise, clove and other seasonings, so they have the unique flavor of vegetable oil. Fresh soup with Changshu flavor, accompanied by delicious and smooth wild mushrooms, really answers the sentence, "The musk deer is out of reach, and the chicks avoid the seats."

1 1, Lu Zhenxing

Lu Zhenxing Noodle Restaurant was founded in Tongzhi of Qing Dynasty for three years (1884), with a history of more than 40 years. Originally known as "Lu Zhengxing", the store was first located in Shantang Street, Suzhou. After several relocations, it was handed down from generation to generation by Lu descendants. From 65438 to 0995, it was inherited by Lu and renamed as "Lu Zhenxing". It is one of the famous Su-style pastry shops, which is characterized by operating Su-style cakes.

Lu Zhenxing is a typical Subang noodle restaurant. Braised pork noodles, fried pork noodles and fried fish noodles are all signs and worth a try. Lu Zhenxing is also divided into white soup and red soup. White soup is very good, and he will quit after drinking it. Red soup is dark red in color, clean and free of impurities, and salty and sweet in taste. Please specify which one you need when ordering. The traditional braised pork and trotters taste authentic, the fried meat is salty and fresh, and the bamboo shoots are all selected buds, which taste excellent.

12, Wei Fuxing

Wei Fuxing, across the street from Suzhou Museum, is inconspicuous and easily overlooked: there are many battery cars parked in front of the door, and even the signs are blocked by awnings, not to mention the blue plastic chairs and slightly greasy countertops in the store, which looks like a university cafeteria. However, this restaurant is one of the most famous noodle restaurants in Suzhou: it not only appeared in Suzhou local newspaper Gusu Evening News, but also was reported by Suzhou TV!

Wei Fuxing is popular because of its bowl of signature Yangchun noodles. The reason why it is called a signboard is not only because of the taste of noodles, but also because this bowl of noodles costs only 3 yuan and is the cheapest bowl of Yangchun noodles in Suzhou. The so-called Yangchun noodles are smooth noodles-there is no topping, only soup and noodles. Because of this, the requirements for soup and noodles are particularly demanding. Before 3: 00 a.m. every day, Master Wei Fuxing has already started to make soup head according to the traditional method. After more than two hours of boiling, pork bones and all kinds of seafood are used as the base material, and the noodle soup is as clear as boiling water, but it tastes delicious after drinking it. Coupled with the above characteristics, many Suzhou people come to Wan Li to eat this bite. Is it worth it? People who have eaten simply say, "This bowl of noodles costs more than 3 yuan."

Lingyan Temple 13

The plain face of Lingyan Mountain is very famous in Suzhou.

Known as "the first side of Gusu". Old Suzhou knows a proverb about Lingyan Mountain and Tianping Mountain next door: "Lingyan Mountain has a bowl of noodles and Tian Ping has a mouthful of soup", which shows that a bowl of vegetarian noodles in Lingyan Mountain is a must and a childhood memory of many Suzhou people.

In the past, the plain faces of Lingyan Temple were all made by monks. When cooking noodles for pilgrims, you should pass through the shaved heads of monks to show your touch with Buddha nature. Now, for the sake of food safety, the ceremony has been cancelled. Vegetarian noodles usually have two flavors: mushrooms and assorted vegetables. Noodles are specially made with alkaline water and are rich in gluten. Monks are very sincere, and the toppings are always filled with a spoonful, which is spread on the surface and smells of bacteria.

14, new hurricane

Xinjufeng is actually not a noodle restaurant, but an old-fashioned Subang restaurant, and it is also one of the few restaurants in Sioux City that serve "three pieces". Three dishes are the finale of the old Suzhou banquet. Finally, without this cauldron, the owner's face is not complete enough. For more exciting content, please pay attention to: kitchen shadow food. The standard three pieces should be stewed in an oversized casserole for more than six hours with the whole hooves of Sanhuang chicken, Loumen duck and local black-haired pig in Luyuan Township, Changshu, until the soup is thick and the ingredients are crisp and rotten. Finally, add the simplest salt to taste, and it is already delicious. If it is a big family, it is necessary to add Jinhua ham, pigeons and pigeon eggs to the soup and upgrade it to "five pieces" or even "seven pieces". There is a saying in Suzhou in winter that you should drink more soup and wear less shirts.

This soup that absorbs the essence of stew is the best soup base below, and the whole three-piece noodle soup is almost eaten. Then let the store send it back to the kitchen, add vegetables and a bowl of slippery noodles, cook with this soup base for a while, and then serve it. The noodles absorbed the essence of the soup base and the aroma was overflowing. The luxurious "three-piece noodle soup set" was swept away and finally carried out of the wall.

15, west lake surface

Some diners even described this noodle restaurant so emotionally: "I dare say that as long as you have eaten it, you will definitely want to go again!" "West Lake Noodle Restaurant is an old noodle restaurant in the town near Taihu Lake, which has been open for more than 20 years. Although it is not an old brand, it is very famous in the local area. Like most Su-style noodle restaurants, the West Lake noodle restaurant is open from early morning until noon, and basically closes at night/kloc-0. Therefore, some people get up at 5 am and drive dozens of kilometers to eat a bowl of noodle soup from his family. The temptation of this bowl of noodles is unknown.

The shredded eel noodles in the West Lake noodle restaurant are the signature dishes, and the ordering rate is very high. Noodles are packed in a thick blue and white bowl, which looks full of weight. The eel silk collapsed all over the floor. In fact, it is not so much shredded eel as sliced eel. It seems that the store chose round eel, so the thickness of each piece is very strong. The seasoning is also excellent. The eel has no fishy smell in its mouth, but it is very tender and fascinating. Every noodle is wrapped in rich hanging juice, which tastes delicious and delicious, fresh but not salty. The noodle itself is full of strength, and you can even feel the stretching feeling of the noodle sucked into your mouth.

16, Yu Changsheng

When it comes to eating mutton noodles, the first reaction of Suzhou people is: Shuangfeng mutton noodles! Shuangfeng mutton noodles, also known as Shuangfeng fat sheep noodles, is one of the specialties in Taicang food culture, which is famous for its crisp, thick, fragrant and fat. Shuangfeng mutton has a long history. As early as the Hongzhi period of the Ming Dynasty, there was a poem praising mutton: "The autumn wind passed Sailingji at the beginning, and the mutton smelled in the deep alley." The most famous place to make Shuangfeng mutton noodles is Yuchangsheng mutton restaurant. It is said that Shanghai TV, Oriental TV and Zhejiang TV have all made feature films, and reports from Suzhou Daily and Jiefang Daily are hung on the spacious storefront walls.

The reason why "Yu Changsheng" mutton stands out among many mutton noodles is that it has a set of secrets: first, buy goat varieties. The "Taicang goat" stocked on the Yangtze River eats a hundred herbs, which are big, thin and tender. Castrated rams and newly grown ewes are the best choices. Second, pay attention to slaughter, be sure to wash mutton repeatedly, the meat is fat but not greasy, and it is washed and depilated repeatedly during processing, so that the prepared mutton is clean. Third, put a tray at the bottom of the pot to shell the new straw core to prevent the pot from burning out; The sides of the pot are stuffed with white radish to remove the odor. Fourth, after slaughter, put the meat into the pot in different grades, put the old meat in the lower layer, put the tender meat in the upper layer, and then add seasoning to simmer. Its noodle soup is boiled with the original soup of boiled sheep, which should be thick but not turbid, oily but not greasy.

Its noodles are made by hand, commonly known as "jumping noodles", which are characterized by thin, soft, smooth and tough noodles, boiled in water, not rotten for a long time and excellent taste.

Having said that, if you have the chance, you must try it in person at the noodle restaurant!