Yangchun noodles are a kind of Su-style noodle soup, also known as smooth noodles, clear soup noodles or clear soup noodles. The soup is fresh, light and refreshing. It is a famous Han pasta snack in the south of the Yangtze River, which is a major feature of Huai 'an. Folklore calls October of the lunar calendar Xiaoyangchun, and Shanghai slang takes ten as Yangchun. In the past, this kind of noodles sold for ten pence per bowl, so it was called Yangchun noodles. Kaiyang onion oil noodles, also known as laver onion oil noodles. Stir-fried with scallion oil and thoroughly cooked dried seaweed (known as Kaiyang in Shanghai) and cooked noodles. Noodles are tough and smooth, dried seaweed is soft and delicious, and scallion oil is fragrant.

Nanjing pidu noodles

Nanjing-style snack-skin belly noodles. Soup is full, much like a hodgepodge, with more than a dozen things, such as tripe, pork liver, sausage, shredded pork, tomatoes, eggs, vegetables, fungus and so on.

Nanjing Lao noodles

It is a mixture of various ingredients and dough. The taste is sweet, smooth and rich. Add a large piece of braised pork, which is super material.

Wuxi darou noodles

Meat noodles are famous Han snacks. Wuxi meat noodles are crisp and mellow, and the soup is delicious.

Changzhou Yin Si noodles

Changzhou Yin Si Noodle is a famous Han snack in Changzhou, Jiangsu Province, and one of the top ten famous snacks. Created by a century-old Changzhou Weixiangzhai noodle restaurant on 19 12, it has a history of 100 years. Changzhou Silver Noodle is the original creation of Weixiangzhai Noodle Restaurant. Egg white is directly added to the flour, and then it is rolled into noodles with a fine tooth knife. Noodles are white as silver and slender as silk, hence the name. Changzhou silver noodles are characterized by exquisite ingredients, strict operation procedures, fine noodles as silk, white as silver, soft, smooth and tough, non-stick and delicious soup.

Su style noodles

Su-style noodles also have their own uniqueness, except that the noodles should have a strong wheat flavor and bite full, but their biggest characteristics are outside the noodles, one in the soup and the other in the topping.

Let's start with soup. It is necessary to use fresh ingredients such as chicken, pork, pig bones and eel bones, with a variety of seasonings for cooking, and use soy sauce and sugar to make the sweet and salty taste that Suzhou people like. A good noodle soup should be bright in color and rich in flavor. Su-style noodle restaurant usually has a habit of cooking the remaining Tonga in the next soup every day, so it becomes the old soup. The older the soup, the stronger the taste. This is the magic weapon for the old noodle restaurant to defeat the enemy.

Except for the ingredients. Compared with Shanxi pasta, the change of Su-style noodles is mainly reflected in the topping, that is, the noodle code. Each topping is carefully cooked, which is the most authentic flavor of Subang. The flavor of topping determines the style of noodles, whether thick or fresh, thick or light. If you mix different toppings, you will have different effects. Zhu Hongxing is not only a noodle restaurant, but also a famous pot-stewed restaurant, so he can eat the freshest and most delicious toppings every day, which is more advantageous than other noodle restaurants.

Kunshan aozao noodles

Aozao noodles are very popular with customers. First of all, noodle soup has its own characteristics. It inherits the traditional practice. Ozao noodles are made of herring scales, gills, fish and mucus, so they are delicious and unusual. Secondly, the topping is exquisite, the fried fish are all made of herring, and the marinated duck is cooked with "Kunshan Ma Duck" soup stock, which is fat but not greasy. In addition, noodles are processed into Longxu Noodles with refined white flour, which can be quickly fished out from the pot with moderate hardness. Aozao noodles pay the most attention to "five fires in one, small materials to make soup". The so-called "five heats" are bowl heat, soup heat, oil heat, noodle heat and topping heat; "Cooking soup with small materials" means that you don't need to use a big pot to make soup, but you can keep the original flavor according to the current situation of visitors. Aozao noodles not only pay attention to the selection of materials, but also have the characteristics of "three scalds": noodles are scalded, noodles are not cooked with warm water, but boiled with boiling water; The soup is scalded, that is, the prepared noodle soup is put in an iron pot, stewed with residual fire and kept warm; The bowl was scalded. After washing the bowl, put it into boiling water, which not only keeps warm, but also disinfects it. Therefore, even in cold weather, eating "Aozao noodles" will make you sweat.

Nantong tiaomian

Nantong tiaojiang noodles, also known as "Cao Ding noodles", "Daoxiao Noodles" or "Daoxiao Noodles", is a famous food in Nantong, China and Jiangsu. Because of its exquisite processing technology, uniform appearance, smooth lines, elasticity and flexibility, it will not rot after long cooking. When eating, it is tough but not hard and chewy. If served with various toppings. Stir-fry with soy sauce, lard and monosodium glutamate. , especially delicious.

Dongtai fish soup noodles

Dongtai fish soup noodles are not only delicious, but also have a good health-preserving function, which can strengthen the spleen and stomach, tonify deficiency and treat intestines. Regular consumption can strengthen the body. This is because Dongtai fish soup noodles are made of wild crucian carp, eel bone, pig bone and other raw materials, with high protein and low fat, rich in active calcium and various amino acids. After eating, it does not get angry or dry mouth, and is rich in nutrition, which conforms to the dietary health pursued by contemporary people. People often say that eating a bowl of fish soup noodles is better than longevity.

Zhenjiang pot cover noodles

Pot cover noodles, also known as Zhenjiang "noodles", are famous pasta in Zhenjiang. The method is simple: knead the flour into a ball, roll it into thin slices, then cut it carefully with a knife, cook it with a pot cover, pick it up and put it in a bowl with good seasoning. The noodle is characterized by moderate hardness and good elasticity, and is suitable for people of all ages.

Xuzhou flat noodles

It's spicy enough, especially the beef inside adds a flavor to the noodles. You can try spicy food.

Lianyungang seafood noodles

The combination of rich seafood flavor and excellent taste, especially the seafood ingredients inside are enough.

Huaian mixed noodles

Authentic thick stick noodles have a customer market in Huai 'an, and Huai 'an recognizes this kind of noodles with strong taste. Covers can be seen everywhere, and toppings vary from country to country. Sweet and light in the south, spicy in the north, heavy taste, radish and vegetables, different reputations and different tastes. The noodles are chewy, the soup is clear, the topping is fried, and the taste is delicious. Come to a bowl in the morning and feel hungry at noon!

Yangzhou jiao noodles

What is "jiaozi noodles"? Literally, it's jiaozi noodles, but it's not. "jiaozi" in Yangzhou population refers to "wonton", not "jiaozi" as people in the north say. It's a bit like Wonton Noodles, but it tastes different. Jiaozi noodle is a special popular food in Yangzhou, and it is also a kind of snack that is closest to the common people. It doesn't cost much. Diners can eat two kinds of food at the same time, both meat and vegetables. Therefore, it is popular among the people: "jiaozi noodles, jiaozi noodles, both meat and vegetables, two in a bowl.

Yangzhou Huimian Noodles

Yangzhou braised noodles are food with refined flour noodles, shrimp paste, winter bamboo shoots, fungus, green vegetable heart, refined salt, salad oil and chicken soup as raw materials. Most of them are fish, chicken and pig, which was originally called "Sanxian Dalian".

Taizhou gan mixed noodles

What goes deep into the hearts of Taizhou people is the plain bowl of dry mixed noodles. In the cold morning, a bowl of fragrant dry mixed noodles, sprinkled with a handful of coriander, accompanied by a spoonful of oil pepper and a bowl of hot fish soup is the warmth of the morning …

I don't think I can tell the kind of noodles eaten in Jiangsu clearly. Both local and foreign noodles are delicious. I'm from the north. I have never eaten so many kinds of noodles. I can divide them into dozens from ingredients and dozens from soup. I still don't understand why this noodle is called this name (Austrian fried noodles).

People in Jiangsu love noodles. You can write an encyclopedia. Cities all over Jiangsu have a bowl of noodles that are the treasures of the town, such as chopped green onion noodles, noodles with gravy, shredded eel noodles and pork noodles.

First of all, Suzhou people love to eat noodle soup, which is well known. In other words, noodle soup noodle restaurant. They all make soup in a big pot and eat noodle soup. One of Zhou Jun's personal feelings is to eat a refreshing meal. Once he was on a business trip in Suzhou, he rushed to Lu Changxing early in the morning and said he wanted to eat noodle soup. However, perhaps the tourists were in a bad mood and queued up early in the morning. Although it is not the first bowl of noodles, it is also very refreshing, especially the noodles, fine silver noodles, which are very thick. Boiled for a long time, still full of energy, flat in the hands of big names, as if it were an oil painting.

In fact, in addition to noodles, the traditional Su-style noodles are mainly noodle soup, and there are many styles of toppings for customers to choose from, whether it is big steak, braised pork, fried fish, shrimp, mushrooms and so on. , each has its own taste. The important thing is that the soup is not white, but soy sauce color, not heavy, but very refreshing. Noodles are white, chopped green onion is emerald green, and three colors make people feel excited when they look at them. Just like the scenery in the south of the Yangtze River, it is small and exquisite. Later, Zhou Jun discovered that the surface of the south of the Yangtze River was completely different from that of the north. No matter how delicious the soup base is, a spoonful of white lard will be added. The taste is the finishing touch, refreshing and delicious.

Wuxi has noodles, which means that it is not clean and sick, and pays attention to casual family. In fact, the real noodles in Wuxi are very particular about the toppings of soup and noodles, and they can't be sloppy for a moment. Su-style noodles are generally alkaline, so the noodles are chewy and chewy, but the bottom of a bowl of soup is a little salty, and the noodles are well grasped. It tastes neither salty nor light, nor greasy. Braised pork is the soul of Austrian cooking noodles. Braised pork must be fat and thin. When cooking, all the oil was gone. It tastes thin and fat. A piece of braised pork must be scalded to the bottom of the noodles and heated with soup to make it taste good. Put the wooden pot cover into a large pot and stir, which is the Zhenjiang pot cover noodles. When Zhou Jun took Zhenjiang, he felt that this face was too strange. Why put the lid away? Later, I learned that when cooking noodles, the water in the cauldron boiled, and the rolling head was pressed with a wooden lid, so that the water in the pot would not turn over. The dough was just under the lid, which was equivalent to the deep flow of still water. Under the protection of the pot cover, the cooked noodles always maintain a uniform taste. The noodles on the lid are flat, a bit like the Yangchun noodles we usually eat, slightly smaller than Microsoft and some.

I feel the best is the fried noodles in Changshu. I don't like eating noodles in the morning, but in Changshu every morning, noodles are very thin but chewy. There is a noodle restaurant where the egg noodles are boiled and poached, fried, and then fried with ginger and soy sauce. It is delicious.

Every place has its own noodles. Of course, Jiangsu is no exception, so how many kinds of noodles are there in Jiangsu? Please look down. If you are a foodie or a pasta controller, then take a closer look at which one is your favorite?

The first kind: Nanjing small boiled noodles

Small boiled noodles in Nanjing have a history of more than 50 years. Many foreigners can't get used to this bowl of cooked noodles, but Nanjing people love it.

The second type: Suzhou Fengzhen meat noodles.

There are many kinds of noodles in Suzhou, among which the fragrant braised pork noodles are the most common, and the most famous one is the Fengzhen pork noodles in Tip of the Tongue 2.

The third kind: Zhenjiang pot cover noodles

The noodles used for Zhenjiang pot cover noodles are "jumping noodles". This kind of noodles has pores, and the marinade is easy to taste. It is chewy and full of energy when eaten in the mouth. Toppings are all made in Zhenjiang, such as long fish, kidney flower, pork, pork liver, dried silk, vegetarian dishes, hot noodle soup and fragrant bowl.

The fourth type: Wuxi Guangfu Temple plain noodles.

Traditional Su-style noodle soup relies on meat, oil and meat pouring, but some noodle restaurants use vegetarian soup, vegetable oil and vegetable pouring, and even noodle restaurants are in Buddha's country.

The fifth kind: Yancheng Dongtai fish soup noodles

The essence of fish noodle soup is soup, and the main raw materials are crucian carp, eel and flour. Fish is deodorized with ginger and onion, fried with lard and boiled to thicken the soup, and then some shrimps are added to thicken the soup and turn it white, and the water drops become beads until the eyebrows fall off!

The sixth kind: Yangzhou Xiaoyangchun

The famous Yangchun noodle is actually a bowl of original soy sauce, but it is the favorite noodle of Yangzhou people. It is said that people in Yangzhou usually add an fried egg to this kind of noodles. Eggs represent the sun, and one of the seasonings is shallots, which represent spring, hence the name "Yangchun noodles".

The seventh kind: Taizhou dry mixed noodles

Old Taizhou eats an unusually rich breakfast, but most Taizhou people often start their morning with a bowl of delicious dry mixed noodles.

Eighth place: Changzhou Yinmian

As the name implies, Changzhou silver wire is as thin as silk and as white as silver. Changzhou Yin Si Noodle Restaurant is a century-old shop, mainly made of eel bones, pig shoulder blades, chicken, sea otters, etc., and carefully cooked by chefs. You can imagine how delicious this soup is!

The ninth kind: Xuzhou flat noodles

The eating habits of Xuzhou people are very similar to those of northerners. For example, northern pasta such as Lamian Noodles in Lanzhou, Hui noodles in Henan and mutton noodles can be said to bloom everywhere in Xuzhou. But in fact, authentic Xuzhou people love to eat flat noodles.

The tenth type: Nantong jumping noodles

Authentic noodles are fresh, salty and fragrant. It is characterized by "scary bowl, drowned soup, and starved noodles", that is, a large bowl of soup has more noodles and less noodles, which is relative to a large bowl. The auxiliary seasoning of soup materials such as clams and shrimp skins is a major feature different from other soup noodles.

Eleventh place: Lianyungang fried noodles

The best noodles in Lianyungang are called Huang Ji fried noodles, next to Hualian Supermarket in Haizhou District, Lianyungang City, like Cai Lan's favorite Fujian fried noodles. In a super humble small facade, the technology of fried noodles has been passed down from generation to generation, and the ancient taste has been preserved.

Twelfth kind: Kunshan Aozao noodles

Cooking a bowl of authentic Austrian noodles pays great attention to the heat and soup. We must strictly abide by the five standards of bowl heat, soup heat, oil heat, noodle heat and topping heat. When the noodles are cooked to nine degrees and there are still hard cores, they will be fished out and put into the hot soup in the hot bowl, and served to the guests who have just reached ten degrees. Like the ancient ladies' hair bun, they are combed very neatly, neatly and meticulously.

Thirteenth species: Rugao pan water surface

Authentic vegetable water is to "cross the bridge". To see whether the water surface of the cooking dish is authentic, we must first see whether there is a big sand bowl next to his stove, which contains cold water for "crossing the bridge". The strip will become smooth after crossing the bridge.

Fourteenth kind: Taicang mutton noodles

Shuangfeng mutton noodles are famous for their crisp, thick, fragrant and fat. According to legend 100 years ago, a master named Meng opened a noodle restaurant at the west end of Shuangfeng ancient town. Because of its cooked pork, good soup and exquisite noodles, it is famous far and near.

Fifteenth kind: Peixian cold noodles

Peixian cold noodles, commonly known as noodles, originated from Korean cold noodles. Later, Peixian people improved it into hot and cold dishes according to local characteristics, which gradually became a major local feature.

You, a farmer in southern Jiangsu, know one thing. Jiangsu eats pasta from south to north, not to mention that wheat has never been planted in southern Jiangsu. In the past, wheat was grown in Changzhou, Changshu, Kunshan and Jiangyin. Lu Zhenxing in Suzhou, noodle shops in Wu Dong, soup packets in Wuxi and pot cover noodles in Zhenjiang are not pasta. My personal taste (only personal feeling, not representative of the public) shows that the bottom soup of Zhenjiang pot cover noodles is well made. Yangzhou's Yangchun noodle topping is well done, but Suzhou Wuxi's noodles are not delicious, the noodles are too thin and not firm, and there is too much oil slick in the soup. The coarse grain noodles in Xuzhou are very authentic and weighty.

Nanjing: Small boiled noodles. Small boiled noodles are one of Nanjing snacks, commonly known as big bowl of skin belly noodles. It is characterized by no soy sauce, many materials and various dishes. Homemade Chili oil and oil residue are delicious and fragrant, and the ingredients and soup inside are more critical. It is usually made of broth. The best meat noodles are noodles with a belt belly, which are rich in soup and similar to chowder. At least 10 kinds of things, such as vegetables, fungus, skin, stomach ... one pot stew. That bowl is very big, with more soup and less noodles.

Yangzhou. Yangchun noodles, also known as smooth noodles or clear soup noodles, refer to noodles with only soup and no ingredients. Generally, noodles cooked with Yangchun noodles are not limited, and they can be as thin as Longxu Noodles or as thick as wide noodles. The name of Yangchun noodles comes from the nickname "Xiaoyangchun" in October of the lunar calendar.

Fry the long fish noodles and boneless eel in an oil pan until golden brown, take out the oil control, add seasoning and cook until the soup is in a bowl. Mix the fish soup with the cooked noodles and serve.

Zhenjiang. Pot cover noodles, also known as Zhenjiang "noodles", are famous pasta in Zhenjiang. The method is simple: knead the flour into a ball, roll it into thin slices, then cut it carefully with a knife, cook it with a pot cover, pick it up and put it in a bowl with good seasoning. It is characterized by Xian Yi with moderate hardness and good elasticity, which is suitable for all ages. Pot cover noodle skills have been successfully declared as "intangible cultural heritage" at the municipal and provincial levels.

Suzhou. Su-style noodle soup, a bowl of noodle soup for Suzhou people, has long gone beyond the scope of a simple breakfast and has long been deeply integrated into' Su-style life'. Among the Su-style noodle soup, noodle soup is the most exquisite. The soup should be clear but not oily, and the taste should be refreshing and dry after eating. Making noodle soup is called' hanging soup', which is equivalent to cooking soup in a restaurant. Every noodle restaurant, big or small, regards the soup formula as a family heirloom and keeps it a secret. Diners can customize noodle soup a lot when ordering noodles: "wide soup" means more noodles, less noodles, and "tight soup" is the opposite.

Kunshan Ozao Noodles, one of the top ten noodles in China, are all over Suzhou. First of all, noodle soup has its own characteristics. It is made of herring scales, gills, fish and mucus, so it tastes delicious and unusual. Secondly, the toppings are exquisite, the fried fish are all made of herring, and the braised duck is cooked with the old soup' Kunshan Ma Duck', which is fat but not greasy. In addition, noodles are processed into Longxu Noodles with refined white flour, which can be quickly fished out from the pot with moderate hardness.

Changzhou. Silver face, Changzhou silver face is one of the top ten famous spots in Changzhou. Created by a century-old Changzhou Weixiangzhai noodle restaurant on 19 12, it has a history of 100 years. Add the egg white directly into the flour, and then roll it into noodles with a fine tooth knife. Noodles are white as silver and slender as silk, hence the name. Changzhou silver noodles are characterized by exquisite ingredients, strict operation procedures, fine noodles as silk, white as silver, soft, smooth and tough, non-stick and delicious soup.

Nantong. Jumping noodles, Nantong Jumping noodles, also known as' Cao Dingmian',' Daoxiao Noodles' or' Daoxiao Noodles', are exquisite in processing technology, uniform in appearance, long and smooth, elastic and ribbed, and will not paste after long cooking. When eating, it is tough but not hard and chewy.

Suqian. Sihong hollow noodles, soup noodles in other places in Jiangsu mostly rely on ingredients, and Sihong hollow noodles are made by the processing of noodles themselves. Its appearance is smooth and round, and there are silver-like pores inside. Pick up a letter hand and insert it into the water to blow out a string of bubbles; Light it with a match below, and plumes of smoke can be emitted from the upper end of the fine hole. With special ingredients, more than ten kinds of refined noodles can be made, such as chicken soup noodles, shrimp noodles, egg noodles, jade turtle noodles, crab fresh noodles, crab yellow noodles and so on, each with its own characteristics.

Yancheng. Dongtai fish noodle soup is different from other kinds of noodle soup. Noodle soup in other places is generally clear soup, chicken soup, shrimp soup, bone soup and so on. The main raw materials of Dongtai fish soup noodle soup are eel bones and crucian carp. Wash the eel bones, put them in a pot, fry them thoroughly with a little lard, and then put the fried crucian carp and eel bones in a pot to boil. After the hot soup is boiled, turn to low heat and cook slowly ... The soup is thick and juicy, dripping into beads, refreshing and delicious.

Xuzhou. Peixian cold noodles, originated from the Korean nationality, are named after the need for cold food. It is made of refined wheat flour by pressing at high temperature. Later, it spread to Pei County, because cold dishes were not suitable for northerners to eat, and later it was changed to hot and cold dishes, which were deeply loved by people and spread to this day, becoming local snacks with Pei County characteristics.

Taizhou. Dry mixed noodles, Taizhou dry mixed noodles are deeply loved by people. The method is simple. Use good soy sauce, lard, and no soup. Put the noodles in a bowl and mix well. Elegant noodles, put some Taizhou sesame oil, garlic flowers or pepper noodles.

Wuxi. Jiangyin rotten noodles always taste smooth and smooth, but Jiangyin rotten noodles are cooked in the opposite direction. Pour noodles, diced mushrooms, dried vegetable stalks, shrimp skin, fish paste and broth into a pot, stir and boil, stew slowly, and stew continuously to make rotten noodles. After the rotten noodles are put into the bowl, the vegetables, meat foam and noodles are integrated. You have me and I have you. Add a few drops of sesame oil to hang it fresh. Don't be too delicious!

Aozao noodles, one of the "Top Ten Noodles in China" [1], is one of the famous spots of Han nationality in Suzhou, Jiangsu Province, and belongs to Jiangsu cuisine. There are Austrian noodle restaurants everywhere in Suzhou. When visiting Yufeng Mountain in Kunshan, Suzhou, people always go to Aozaoge to taste a bowl of "Aozaomian". The most famous noodles are fried fish noodles in red oil and stewed duck noodles in white soup.

Zhenjiang pot cover noodles, also known as mixed noodles, is one of the "Top Ten Noodles in China" [1], and it is also a well-known traditional noodle of Han nationality in Zhenjiang, Jiangsu Province. Known as "the best in the world" in the south of the Yangtze River, with its unique formula, unique technology and mixed taste, it won the "Golden Top Award of Chinese Centennial Snacks" at the 10th China Food Festival and the 8th International Food Expo in June 2009, and was successfully declared as "intangible cultural heritage" at the municipal and provincial levels.

Yangchun noodles refer to noodles with soup without any ingredients, which can be understood as clear soup noodles, although light but refreshing. Yangchun noodles are very popular in the whole Jiangnan area, which is a major feature of Shanghai, Suzhou, Yangzhou, Gaoyou and Huai 'an.

Fish noodles, big noodles, delicious!

South Lake Chinese noodles are distributed in many places in Nanjing. The skin is soft, fried crisp, full of holes, and the aroma is just right, which is still good. Pig liver is also very good, tender and soft. Shredded pork is big, there is nothing wrong with it. Sausage tastes starchy, slightly fat and sweet, and the quality of pickled mustard tuber and vegetables is good.

The skin belly is really delicious, especially soft, and fried evenly, and the noodles are hard, which is more in line with Nanjing people's appetite. The ingredients are complete, the taste is strong, and the noodles are very strong.

These are famous noodles in Jiangsu Province.

Jiangyin's chicken noodle soup is unique, pursuing quality and enthusiastic service!