Introduction of mutton noodles

It's late autumn again, and when it's almost winter, the old shop on the corner opens as scheduled.

The shopkeeper is an old man in Suzhou, with his family. He only started his business at this time, selling only mutton noodles and mutton offal.

I have been used to eating noodles in this shop in winter since primary school. First, it is close to the school. Second, I always think this old mutton noodle restaurant is the best in this city. From late autumn until the end of the new year, the shopkeeper took off his cotton-padded jacket and returned to Suzhou with his family, and the shop closed again. Every year, so that if you don't see the opening of the old shop, people nearby don't feel that winter is coming, and it's not cold to eat mutton noodles.

The shop signs are very interesting. Shops selling mutton noodles all say "mutton noodles". In fact, there may not be much meat in the noodles, and it is certainly not much bigger, but seeing such big words always makes people feel good and cheap. It's a good deal to spend a few dollars on a bowl. From the perspective of advertising psychology, adding this big character on the signboard is far more clever than those merchants who are clamoring for price jumping and cutting meat. There is no discount, which makes people feel benefited. The shopkeeper who came up with this idea is really a rare talent in the advertising industry.

I didn't know there were other ways to make mutton noodles. Our mutton noodles here have no bones.

Put the mutton in a large pot and cook it with strong fire, then simmer it with slow fire until the flesh and blood are separated and the bones sink below, and then take out the meat. This is no longer called meat, but rather minced meat. Pour it into a big wooden lattice and put it in the refrigerator to freeze it into a paste. Take out Chinese fir, cut it into strips, and cut it into pieces horizontally, with a width of 1 cm and a length of about 10 cm. This can be sold out. It's called topping. Order double pouring or single pouring with the guests, take one piece and two pieces and add them to the surface. In the past, three yuan was poured alone and five yuan was poured twice. When I went to eat a few days ago, the price had already increased. I poured four dollars for one and six dollars for two.

Although the price has gone up, there are many people eating. From five o'clock in the morning to eight o'clock in the evening, I never have a rest, especially in the morning. I can't sit in the shop and need to sit on the table on the street. In the winter morning, the smell is like frost. If you carefully observe the diners waiting outside the store, their noses are red and their faces are stiff and dull. As soon as the noodles are served, add tender ginger, coriander and spicy ginger, raise chopsticks and stir fry twice. Hot air, aroma, and spicy gas came to my face, and the stiff muscles on my face thawed. I can't help sucking my nose back to chew.

This kind of noodles pay attention to soup, especially in the south, and there are few noodles without soup. I've had enough noodles in the north, and I can't finish a bowl. However, noodles have no taste. I didn't know the problem was in the soup until I took a sip of noodle soup. Noodle soup in the north is often cooked soup poured into a bowl. The taste of this soup and noodles is separate, and the taste of noodles is light, but the soup has a strong greasy feeling and cannot be blended together. There is also a kind of noodles without soup, which is very delicious and can be cooked at home. My favorite is the cold noodles marinated with tomatoes, which are sweet, sour and smooth. However, this is good food in summer, and it is far from refreshing when it is hot. So what I miss most in northern winter is the mutton noodles in my hometown.

The soup of mutton noodles is cook the meat's soup, and there is a wooden barrel on the stove of every shop, which is filled with the old soup left by cook the meat before and has been burning. That's why the business of the old shop and the new shop is good and bad. It takes some time to cook the stock well. Mix the newly cooked stock with the old stock, add a little exclusive seasoning, and remove oil and smell. Sell in a big pot from morning till night and cook in the middle of the night.

The owner of the face ticket, the old man, cried and asked for soup. He set a dozen bowls at random. A spoonful of copper soup is three bowls of soup. He poured half the bowls one by one, put the noodles in the pot with his left hand, and held a long exaggerated wooden chopsticks in his right hand, which was three-sided. He would never spill soup in a bowl. Listening to Wu Nong's skillful soft language skills is also a pleasure.

A bite of noodles, a bite of mutton, and some tender ginger, the cold in winter disappears in a smooth and fresh fragrance, and the heat is released from the abdomen and goes straight to the forehead. After eating a bowl of noodles, the burping man was full of energy, wiped the sweat on his forehead and left contentedly.

In the past, Jin Shengtan left a book on death row: peanut tofu and meat were chewed together. If his father eats this mutton noodle, he may stay: nothing in the world is as delicious as mutton noodle.