Jinshui Mesa Restaurant specializes in Suzhou-style pastries and strives for excellence in quality. At that time, Jinshui Noodle House had homemade noodles in front and back, using the old method of hand-cutting. It had the characteristics of being thin, cooked, soft, waxy and slippery. Later, machine noodles were used instead, but the specifications for the noodles were very strict. Ensure quality. The restaurant serves various types of noodles: braised meat noodles, fried fish noodles, fried noodles, hoof noodles and strong chicken noodles. The noodle soup is very particular. It uses meat and bones and fresh meals all year round and makes the soup over a slow fire. The soup is clear and clear, served with the original stewed meat juice, and added with "fragrant head" (garlic leaves are used in spring, autumn and winter, and chopped noodles are used in summer). Chives), add a little cooked lard (for fried fish noodles, use boiled fish oil), it is moderately salty, delicious and delicious. Even the Yangchun noodles (glossy noodles) with a huge daily supply, the soup is also delicious.

The Braised Pork Noodles near the water table is one of the best and is popular among many eaters. When cooking stewed pork, pay attention to the selection of ingredients. Use moderate amounts of pork ribs (preferably within 80 to 100 pounds of white meat per pig), fine-skinned white meat, soak and rinse in water to remove the blood, add seasonings, and simmer over a slow fire. , melts in the mouth, fat but not greasy, leaving a pre-flavor on the teeth after eating. For fried fish, choose fresh herring or grass carp, which are well-proportioned in size. The fried eel is made from fresh strips of eel, cooked in oil and seasonings. Special attention is paid to cooking the trotters. It is stewed and simmered. The juice is thick and the soup is thick, fat but not sticky. People eat it and praise it full of praise.

In addition to noodle soup, the noodle shop also provides snacks. Pay attention to the selection of materials and meticulous workmanship. "Soup dumplings" are served in the morning, which are characterized by thin skin (1 or 2 flour to make ten), rich stewed meat, large fillings, a hidden surface, and a central filling. They are commonly known as "crepe soup dumplings" and are added with egg skin silk soup. , eating buns and drinking soup at the same time, it has a unique taste. From the beginning of summer to the beginning of autumn, "Shaomai" is served. The skin is thin and the filling core is visible upward, resembling blooming chrysanthemums. There is also a variety called "Soup Noodle Dumplings", which are steamed with dry flour first, then added with boiling water, and kneaded into yeast dough. The skin is thin and the meat filling is added to make it translucent. It is delicious and non-sticky, and is a seasonal delicacy. There are also "fermented steamed buns" available in four seasons, which are eaten with a little oil and have a unique flavor. All kinds of snacks can be packed in net baskets made of bamboo strips and padded with lotus leaves. They can be given as gifts to relatives and friends and are easy to carry.