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 a very important thing in the eyes of Suzhou people. Moreover, there are many century-old noodle restaurants in Suzhou, and each noodle restaurant has its own loyal customers. There is also a noodle restaurant list in Suzhou's Old Noodle Center. Let's take a look at the delicious noodle restaurants in Suzhou with Xiaobian.
when it comes to eating noodles, Suzhou people are among the best. Face seems to be a feeling of Suzhou people, which runs through their daily lives. Suzhou is not a big city, but there are more than 2, noodle restaurants with centuries-old brands, so where to eat noodles and what noodles to eat are very particular. In the hearts of the old noodle customers in Suzhou, there is a noodle restaurant list. Every morning, you go to your favorite noodle restaurant to eat a bowl of noodle soup, which makes you satisfied and start a good life.
1. tongdexing
if fengzhen noodle is a signboard of Suzhou noodle soup, tongdexing is a signboard of Suzhou noodle restaurant. Compared with many time-honored brands established in Suzhou in the Ming and Qing Dynasties, Tongdexing can only be regarded as a rising star. However, it has become the representative of the current Soviet-style noodle restaurant with a bowl of white soup and maple noodles. In 21, in order to coincide with the 3th anniversary of Sino-Japanese diplomatic relations, Tong Dexing was invited to visit Japan to teach and exchange Suzhou noodle skills, which was shown daily as a documentary called "Unforgettable You, Suzhou Noodle King", which was broadcast in Japan and caused a great sensation. In 213, the film crew of "China Ⅱ on the Tip of the Tongue" made a private visit in Suzhou. After repeated tasting and screening, they finally took a fancy to "a bowl of noodles" and gave an evaluation of "white grains, smooth noodles and delicious soup", which was enough to arouse people's yearning for this bowl of noodles.
tongdexing was founded in 1997, and it was a brand founded by Xiao Weimin, who is known as "an idiot in Suzhou". Xiao Weimin said that the name "Tong De Xing" is based on the tradition of "Xing" in Suzhou's time-honored noodle restaurant, and it is hoped that all noodle makers will be "United with one heart and one mind" and make a big bowl of noodles in Suzhou. In order to make this bowl of noodles well, Xiao Weimin devoted all his resources to continuous research, and combined the characteristics of Austrian cooking noodles and Su Bang noodles, and planed out "noodles with the same success" that looked like Austria, Austria and Su Fei, and inherited the almost extinct traditional noodle skills of old Suzhou, and made Fengzhen white noodle soup.
this bowl of fengzhen meaty noodles, which is popular with others, is not only the signboard of the store, but also the masterpiece of the whole Soviet-style noodle soup. Open the door at 6: every morning, and send the 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 get out of the pot. Cutting meat is also exquisite, each piece of meat is about 1.2 Liang. When making noodle soup, raw materials such as chicken and duck bones, eel bones and snails should be added to make it, and distiller's grains should be added to increase the flavor. The meaty noodle in Fengzhen has a strong seasonality. In the past, it was only served between the two solar terms of summer solstice and beginning of autumn. Tongdexing still retains this tradition, and only 3 bowls are served every day. This strict requirement often makes many diners who make a special trip miss it, but it also adds a mysterious and attractive color to Tongdexing.
If you are lucky enough to taste this bowl of noodles, you will find that it really lives up to its reputation: when a bowl of noodles is served on the table, the soup is crystal clear, and the fine white noodles are fished in a large blue and white bowl, just like the "back of crucian carp", with green onions dotted and white grains; The face is a white and transparent braised meat, 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 with the noodle fragrance. In fine taste, the noodles are smooth and elastic, the soup is clear, the braised meat is tender, and it melts in the mouth. When you think about it again, you will still involuntarily produce saliva at the bottom of your tongue.
2. Qionglin Pavilion
Every year, Suzhou evaluates ten bowls of noodles, 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 a meal, there will be a long queue outside the store. Su Song, the owner of Qionglin Pavilion Noodle Restaurant, is a native of Suzhou. He was born in a culinary class. He worked as a red case chef in Subang Restaurant for many years, and then studied Soviet-style noodle soup, focusing on traditional noodle making and soup hanging techniques. In 26, he opened the first Qionglin Pavilion in Shuyuan Lane.
There is such a couplet hanging in front of the noodle restaurant in Qionglin Pavilion: "Seven meats and eight vegetarian dishes will make you dry, fresh, elegant and fresh." This is the boss's understanding of Su noodles: "seven meats and eight vegetables" means rich ingredients, while "fresh and elegant" means the color and taste of this bowl of noodles. One of the characteristics of Qionglinge noodle restaurant is that Jinhua ham is used to hang soup. Take the old shop in Shuyuan Lane as an example. Every night around 11: , the master who is in charge of hanging soup only comes to the night shift. He wants to wash off the surface oil of a whole Jinhua ham with hot water, rinse 1 Jin of eel bones, 5 grass chickens, 1 grass carp heads and 4 Jin of tube bones with meat, and feed them separately in chronological order, without stopping foaming. The whole process lasts for 5 hours, and finally he can get a pot of clear soup, and the taste of the food is completely stimulated.
In addition to making great efforts in noodle soup, Qionglin Pavilion is also very particular about the noodle itself and topping. All the raw noodles are made of brand egg noodles, all the shrimps and crab powder on the topping are peeled off by hand, and all the meat is made of ecological and fine raw meat. The mellow pork chops mentioned above are the signature toppings of Qionglin Pavilion, which are improved from braised pork with mellow wine in Subang cuisine. The preparation method is to marinate pork chops with Suzhou-specific mellow wine, crystal sugar and soy sauce, then fry, stew and finally collect juice. The mellow wine is stronger than ordinary yellow rice wine, similar to puree, but sweet. The steak made from it is deep 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, fried shrimp and so on in Qionglin Pavilion. Customers can choose toppings according to their needs, and they can be rich and frugal. Suzhou people always sigh after eating noodles: this bowl of noodles in Qionglin Pavilion is poor!
3, Yuxing Ji
Yuxing Ji has three magic weapons: two-sided yellow, three shrimp noodles and bald butter. Double-faced yellow is a famous noodle shop in Guanqian Street, Suzhou, which has been revitalized for a century. After liberation, it was rarely supplied and disappeared for twenty or thirty years. This noodle can be divided into hard "double-sided yellow" and soft "double-sided yellow". Hard "double-sided yellow" means frying raw noodles, while soft "double-sided yellow" means filtering the hard noodles, then frying them until both sides are golden brown and the fragrance floats out, then taking them out and putting them on a plate, and then pouring the topping on the noodles with marinade, so that the noodles can absorb enough marinade and taste delicious. After the opening of Yuxingji store, it reappeared in rivers and lakes. However, because it is too time-consuming and laborious to soften the "two-faced yellow" approach, the "two-faced yellow" provided by Yuxingji is basically a hard "two-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 the two sides of the yellow are freshly fried. When eating, dip the two sides of the yellow into the soup with chopsticks and stir slightly. At this time, the two sides of the yellow are both fried and soft and glutinous, and the two tastes are very wonderful.
Three shrimp noodles are introduced around the Dragon Boat Festival every year, which immediately attracts many diners to try them. The so-called "three shrimps" are the three treasures of shrimp: shrimp, shrimp brain and shrimp. "Three shrimps" are based on the quality of white shrimp produced in Taihu Lake, and fishermen call them "silkworm shrimp" figuratively. This bowl of noodles takes a lot of time. You need to pick the shrimps first, and then peel the shrimps. When cooking, you should first take out the oil pan, then add the cooked shrimp, shrimp brain and shrimp seeds in turn, and stir fry quickly for a few times before you can take out the pan. Except for a little cooking wine, there is no need to add any seasoning in the middle. The cooked three shrimps are served on the plate, and the shrimps and shrimp brains are covered with shrimp seeds, which are bright in color and fragrant, making people drool.
As a topping, three shrimps can be eaten in two ways, one is to "cross the bridge" in noodle soup, and the other is to mix noodles directly. The noodle soup of the former needs white soup, otherwise it will cover the delicacy of the topping of the three shrimps, and the noodle mixing is relatively simple, and it is not wasted to eat directly with the scallion noodles. The shrimps are fat and tender; Shrimp is full and fresh; Shrimp brains shaped like Redmi are hard and fragrant. It's 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 the painstaking efforts they took to peel the shrimps and produce their brains, you will know how valuable this thing is, and it is clear at a glance that "paying more attention to work than materials".
Bald butter noodle is also the legendary top pastry, tei butter, which is a Suzhou dialect. Baldness means "only" or "unique". Butter is crab roe and crab paste, so it is called "bald butter" because it only chooses crab paste and crab roe, without a trace of crab meat, which can be said to be quite a luxurious way to eat. This bowl of bald butter noodles in Yuxingji is made of pure cream of three male crabs+pure yellow of three female crabs, and thoroughly cooked fat powder, then sauté ed with onion and ginger, stewed with yellow wine, seasoned with broth, and finally sprinkled with lard and pepper. Stir-fried toppings are dark yellow in color, shiny and bright, emitting attractive aroma. Stir-fried toppings are poured into the noodles while they are hot. Crab yellow and crab paste are wrapped in every noodle after suffering from soup and fat, and the thick crab fragrance comes to the nose. Who wants to eat it all at once?
4. Weijiao Noodle Restaurant
Weijiao Noodle Restaurant is a good choice for eating Austrian noodles. This shop is a well-known time-honored brand in Suzhou, and its main products are Aozao noodles, with fried fish noodles in red oil and braised duck noodles in white soup being the most famous. Authentic Soviet-style Austrian cooking noodles originated in Kunshan. The sweet taste made many foreign diners unacceptable, and even left the impression that "Soviet-style noodles are terrible". However, Weijiao noodle restaurant has made improvements to this point, especially the stewed duck noodles in white soup, which is less sweet and more salty. Noodles are made of refined white flour and processed into Longxu Noodles. When you put it into the pot, the water is full, so you should fish less frequently, keep the water clear, and make it soft and hard. Boil the hemp duck with the old stock, the duck meat is fat but not greasy, and it is matched with the fresh noodle soup, white noodle soup, original color, clear noodle soup and mellow topping. Come to a bowl in early summer, and then twist the stomach to smooth it.
5. Xucheng Mansion
Xucheng Mansion is a four-star hotel in Suzhou, but I didn't expect that the most famous one here is an oven noodle from the street. Ge You, a famous film actor, once tasted the noodles in Xucheng, which has been introduced and improved for more than 2 years. So far, the noodles in Xucheng have become a major brand of the hotel, and its reputation has resounded throughout Suzhou.
so what's the secret of Xucheng's oven noodles? As the saying goes: "singing depends on the cavity, eating noodles depends on soup." There are two kinds of noodle soup in Xucheng: 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 reserved every day, and the green fish head, pork leg bones, snails, eel backs, shrimp shells, chicken shells and turtle shells are matched with superior red dates and seasonings, and are cooked for 9 hours every day with 14 kinds of Chinese herbal medicines, so that the soup is original and delicious.
When it comes to the noodles in the oven, you have to talk about toppings. There are five toppings in Xucheng: fried fish noodles with strong color and fresh flavor, braised pork noodles with fat but not greasy, crispy braised duck noodles, fried eel noodles with delicious and mellow red oil, and crystal clear shrimp noodles. You can have a taste of Xucheng's noodles in the oven.
6. Delicious Zhai
Delicious Zhai is not famous, but it is deeply loved by many old Suzhou. Delicious Zhai's fried fish noodles can be called a must in Suzhou, and there is a signboard of "Suzhou Bowl of Noodles" as a support. 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 Zhai's fried eel noodles, eel has its unique sweetness and tenacity, no fishy smell at all, and shaved fish bones, which makes the entrance feel soft and smooth. The fried fish noodles are very tasty, the skin is crispy and fried, and the fish is tender, sweet and fresh. In addition to the common fine noodles with dragon beard, Delicious Zhai also provides small broad noodles that are rare in Suzhou. Although it is not as strong as fine noodles, it tastes softer and smoother.
7. Zhu Hongxing
When it comes to pasta, everyone will talk about Zhu Hongxing, the noodle king in Suzhou. This golden signboard has a history of 8 years. Zhu Chunhong, the earliest boss, opened a noodle shop of less than 3 square meters in March 1938 and named it Zhu Hongxing. There is a passage in Lu Wenfu's novel The Gourmet, which can indirectly show Zhu Hongxing's position in Suzhou people's minds: as soon as his eyes opened, an idea jumped out of his mind: "Go to Zhu Hongxing to eat noodles in 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 Jianghu, and this bowl of noodles was lost, and even left the table of Suzhou people for more than 5 years. Therefore, in 214, 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 ancestor of Su-style pastry in his 9 s, set up Subang noodle master studio. By consulting materials and constantly trying, this "winter bowl of noodles" was restored, which led to the frozen chicken noodles in Zhu Hongxing noodle restaurant.
The production process of frozen chicken noodles is really complicated and delicate. It takes 8-1 hours for a raw chicken to finally appear on the dining table. Raw materials should be free-range grass chickens, and it is stipulated that cocks should be used for about 8 months to 1 year; Chicken should go through the steps of soaking, bleaching, washing and blanching, and then each piece of blanched chicken is washed with blood. The whole process above needs to be circulated twice, and it takes about 2 hours to ensure that the final "frozen" is crystal clear. After the pot is served, simmer for about 5 hours < P >, the seasoning and auxiliary materials are put in place at one time, and the cover is not opened during the process. < P > After simmering, it will naturally freeze, and a pot of frozen chicken noodle topping with transparent color, fresh fragrance and freshness will be considered as a complete success. As soon as the weather gets warm, the chicken jelly with this delicious Q bomb won't freeze. It seems that Suzhou Daily's claim that "embroidery is used to make bowls of frozen chicken noodles" is by no means empty talk.
This frozen chicken noodle tastes very particular. Never put the topping directly into the noodle soup. All the essence is gathered in this "frozen", and the gourmets will first suck the frozen chicken pieces, crystal clear as amber, and pursue their original flavor; After eating the frozen food, I tasted a hot noodle soup. The mixture of cold and heat in my mouth made many gourmets eat "tears in their eyes". 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 genuine junior. 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.
Lu Changxing is famous for his appearance. Not only the locals, but also many tourists 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, and it is sweet; Braised meat is fat but not greasy, and it melts at the entrance; Snow vegetables are crisp and refreshing, fresh from the inside out. Large noodles, fried noodles and flat-pointed shredded pork noodles are also good choices. Order a plate of shredded ginger, which is a perfect match!
9. Imperial Noodle Restaurant
Imperial Noodle Restaurant is a newly-developed Su-style noodle restaurant in recent years. Because of its new style and high-priced ingredients, it has also been frequently screened in the last two years. The name "imperial noodle restaurant" sounds like the name given by the imperial pen relatives when Qianlong went down to the south of the Yangtze River, which is quite arrogant. However, in fact, the store is so small that it can only hold four tables that it will be missed if you are not careful. Small to small, but it is antique and quite emotional. Chinese-style tables, chairs, hanging pictures, spotless tableware and tea sets, this environment is considered a boutique level compared with ordinary noodle restaurants.
Wild duck noodle in Yumianzhai is a relatively novel choice of Su-style noodle soup.