Su-style noodle (苏式汤面) is a traditional dish in

Suzhou Suzhou is a major prefecture-level city in southern Jiangsu province, China. As part of the Yangtze Delta megalopolis, it is a major economic center and focal point of trade and commerce. Founded in 514 BC, Suzhou rapidly grew in size by the ...

China China, officially the People's Republic of China (PRC), is a country in East Asia. With population of China, a population exceeding 1.4 billion, it is the list of countries by population (United Nations), second-most populous country after ...

. It is a combination of

soup Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Compan ...

noodles Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noo ...

, and toppings.

Components

Soup

There are two types of

for Su-style noodles: red soup and white soup. Both types of soup start with a slowly cooked base soup. The recipe depends on the noodle restaurant. It can be eel bone, green shell snail, pork bone, chicken, pork, or ham. Brine is added to the base soup at a ratio of 10:1. The addition of soy sauce transforms white soup into red soup. This step is called "open soup" in the industry. Su-style Noodle 2

Noodles

For

, the most important thing is to control the softness and hardness. They may be too mushy after being cooked too long or may be hard if they are not cooked long enough. You must tell the cook what level you want in advance, otherwise, it will depend on the cook.

Topping

The toppings refer to the dishes eaten with noodles and they are rich in variety. Toppings almost cover the recipe of the Su Bang cuisine, such as ''s stuffed hoof, ''Wufangzhai'''s five-spice ribs, ''Songhelou'''s braised duck, Huang Tianyuan's eel, and common braised eel meat, stir-fried meat, pork ribs, shrimps, stir-fried vegetarian with hot sauce, and more. Feng Town Noodle

Location

Su-style noodle is only popular among

Yangtze River Delta The Yangtze Delta or Yangtze River Delta (YRD), once known as the Shanghai Economic Zone, is a megalopolis generally comprising the Wu-speaking areas of Shanghai, southern Jiangsu, northern Zhejiang, southern Anhui. The area lies in the he ...

due to its high cost and toppings are mostly made from local ingredients.

Maple Town Noodle

Maple Town Noodle is a famous food of

Jiangsu Jiangsu is a coastal Provinces of the People's Republic of China, province in East China. It is one of the leading provinces in finance, education, technology, and tourism, with its capital in Nanjing. Jiangsu is the List of Chinese administra ...

Maple Town. It is known as the "most difficult to make, finest, and most delicious" Su-style noodle. After a series of steps such as plucking and cleaning, high-quality pork belly are added as ingredients. It takes 4 and a half hours to cook the noodle and the soup is made of fresh ingredients like eel bone, shrimp brain, snail meat etc. The soup of Maple Town Noodle is always white soup, because no soy sauce is added.

References

{{reflist Chinese noodle dishes