Such a store, located in Suzhou for more than 30 years. From grandfather to father, I heard that it will be passed to my son next year. It is a family of three generations of grandparents and grandchildren. The most widely circulated is a bowl of ecstasy noodles. Unlike Shanghai's fried pork chops, the rows have to experience fried, boiled with onion sauce. Look at the kitchen, squash, there is a stove on the next pot of the row, neatly stewed, Wenhuo slow. And near the place where the meal is taken, a large pot should be filled with a ready-made row at this time. In addition to fresh onions, there are already fried oil onions. If you think there are only two pots, it is a small look at this noodle restaurant. Looking up, I found that the shelf on the wall was arranged with seven large pots of fried rows, which showed how red. The practice is quite particular, and the meat slices and bran slices selected in the soup noodles in Erchuan, the authentic side dishes of the Sichuan should be cut, especially the meat slices and yellow is the most authentic; The fried process should be more oil, fire should be large, old pumping, yellow wine, salt, pepper, hook, one can not be less, so that the vegetable oil moist spray, soft and slightly sticky, easy to hang on the dry noodles. I picked the most simple shredded pork, and added pig liver toppings and poached eggs. I saw the aunt in the kitchen, first hot oil fire, and the pig liver was quickly fried out in the smoke. The taste of this pig liver is between the bandit pig liver and the home-cooked pig liver. The cutting method is not particular, but it is full of helium. The garlic slices are soft, the edges of the onion and pig liver are already fragrant. The perfect example of Maynard's reaction has fascinated my three souls from the moment they are served on the table. When the noodles were served, Zhang Luo's little brother brought a bowl with mustard, shrimp skin and onion. A kettle is simmered on the side and a bowl of simple high soup. It seems that the Sichuan should be mixed in the bowl. The essence of the nameless is just that they are cooked directly in the pot. A pot of noodles, a pot of fried code, etc. The meat and tofu are fried incense, and the noodles are also cooked at the right time. Auntie sliciously fished the noodles and shook the dry water into the iron pot here. Before waiting for the hot evaporated water vapor of the iron pot to disperse, Auntie fished a small half spoonful of the juice from the side to the surface, the snow-white noodles were burned on the deep soy sauce color. The fire, originally from the side of the pot, the fire sprouted a strong dragon, aunty quickly turned the pot, but dozens of seconds of scenery, noodles, juice, shredded meat form gods. In the bowl on the side of the fried egg, give it to me. My chef friend once told me, Eating in the kitchen is always the most soulful moment for food. From the moment you leave the pot, the flavor is dying. If this is the truth, the bowl of mixed Sichuan must be full of vitality when the pot is served. Sip the noodles while hot, it is too fragrant. The meat, tofu, and scallion oil are gathered in the heat of this hot mouth. People can't help but breathe in a big mouth, and take the opportunity to occupy the taste buds higher ground more fully. Fried eggs are sinful enjoyment, the protein has been fried as crisp as tempura's face coat, bite down, The mouth is like wind blowing through the woods. The weight is really too big, and I can't eat more than half of the bowl. Feeling satisfied and going out the door. Really happy!