Once upon a time, if Jinling's little pole (boy) fell in love, the preferred date place - you may not believe it - was the leather belly noodle restaurant. After class, I went straight to the noodle restaurant next to the school, ordered a bowl, proudly added seventeen or eighteen toppings, and two people shared a bowl, and they could eat with a round belly, sweaty at the tip of their nose, and a smile between their eyes......

From snacks to big, the emotional ties of Jinling people to the skin belly are getting tighter and tighter, even if they are adrift from their hometowns, they will never forget.

It is said that Jinling people love to eat duck, but in the choice of staple food, their love for noodles is not lost to any other city.

Compared to the old lo mein from the late Qing Dynasty, the small boiled noodles are much younger, and they are named after the use of small pots to cook noodles, and they really became popular in the 80s of the last century.

The most outstanding of the small boiled noodles is a large bowl of noodles with skin belly as a topping, taking the route of large quantity and affordability, Jinling people love to eat very much, and later, people gradually called it a big bowl of skin belly noodles.

Skin belly, in fact, is pork rind. Choose pork back skin or pork hind leg skin with good toughness and thickness, dispose of the fat, cook until translucent, filter water to dry, and then fry in lard until golden brown. Soak and slice in water before eating.

A good skin belly tastes crispy and refreshing, and it is especially enjoyable after absorbing the noodle soup.

An authentic leather belly noodle shop, the chili oil must be homemade. And every authentic Jinling person believes that chili oil can only be sublimated to the soul of the whole bowl of noodles when it is boiled together in the soup.

So, if you are asked, "Ah, chili oil?" when ordering, the correct answer is: "Yes, more!"

A pot is used to cook noodles: it must be boiling water over a high fire, under boiling water, whether it is a thin straight alkaline water surface or a slightly thick hand-rolled noodles, it is simply "rolling" in boiling water and then out of the pot, only in this way can most Jinling people love to eat noodles (noodles with a very hard taste).

The other pot is also warmly surrounded by tongues of fire. In front of the master, there are ten kinds of ingredients such as skin belly, pork liver, kidney slices, shredded meat, sausages, fungus, eggs, oyster mushrooms, green vegetables, and mustard. The moment the water boiled, the toppings were thrown into the pot together, the soup was quiet for a moment and immediately tumbled, quickly poured into the freshly cooked noodles in the first pot, skimmed off the foam, and poured the pot into the bowl that had already been waiting for the side in a minute~

This bowl is bigger than your face, and it has everything you need, called Family Portrait, which specializes in treating all kinds of disobedience, including difficulty in choosing.

The density of leather belly noodle restaurants has exceeded that of bank outlets, and every old Jinling has a place to eat skin belly noodles in their hearts, which is a familiar taste from snacks to big.

When the geese from other places see the large and small leather belly noodles on the street, they will inevitably commit a phobia of choice. I personally ate thirteen of them, and now I hold my round belly and present the red and black list of Jinling leather belly:

Easy to remember has been in business for more than 30 years, and it can be said to be one of the best in the leather belly circle. The decoration of the store retains the cooperative style of the 80s of the last century, and it is one of the few leather belly noodle restaurants that are also open at night.

The skin belly is crunchy, and because it is finely cut, it is particularly flavorful after absorbing the soup. It may be because of the use of a finer alkaline water surface, which has a chewy taste but is not sandwiched.

Homemade chili oil is both salty and spicy, but the soup base is salty with chili oil. If you like light food, remember to add chili oil in moderation.

Tucked away in a residential area, a small restaurant has withstood the test of the discerning taste buds of local diners. The store is long and cramped, but it looks clean and tidy.

The skin belly is cut into large pieces and chewy. The noodle soup is boiled white, moderately salty, and the chili oil is fragrant but not spicy. The noodles are machine-pressed alkaline water, and the taste is very hard, so if you are not used to hard noodles, you can eat the toppings first, and then eat them when the noodles are softer.

The store is large and although it is sloppy cleaned, the environment is okay. There is an endless stream of diners eating noodles, and sharing a table with strangers is commonplace. There are a lot of inspirational slogans in the store, but they are unique.

The noodles are strong, and they are most in line with the taste of the old Jinling who likes "noodles". The home-made chili oil is even more spicy. The pork liver and shredded meat are tender, but the biggest highlight is the homemade skin belly, which is firm and Q elastic, full of soup, and overflowing with sweetness in one bite, two words: "One meter of penalty!"

Legend has it that in the area of Sanyuan Lane, there was a widow who opened a noodle stall on the street to make a living. The noodles were delicious and cost-effective, and the fame spread quickly. The small noodle stall also had no name, and diners gradually called it widow's noodles because the person who cooked the noodles was a widow. Because of the booming business, there are followers who have opened a number of "widows with the same style".

Among the many contenders, the Qi family noodle restaurant is the most likely widow's noodle line, and it has been 54 years since it opened.

When I went to visit the store for the first time, the store was still proudly resting in the summer, and I didn't give up on the second visit, and the taxi driver heard that it was going to Qi's house, but he frowned and said, "Their house is not delicious for a long time." ”

The time-honored brand of bullishness naturally cannot be counted on service. But a bowl of noodles that has just come out of the pot has to be carried upstairs and downstairs to find a seat by the diners, which is a bit unreasonable after all.

The taste didn't change your mind either. The soup didn't taste good, and the bowl of noodles we ordered didn't seem to be cooked. At first, I thought it was my bad luck. Later, I asked a few indigenous friends, and they all generally reported that they had eaten raw noodles.

The large amount of skin belly is probably the only bright spot left, right?

In fact, the earliest Nanhu Chinese noodle restaurant, because there are too many imitations, has been renamed "folk taste". Now the name of "South Lake" on the market is the child of Lao Wang next door. We picked a branch on Taiping South Road and tasted it, and actually ate sour pork liver, and called the waiter, which was not a matter at all. If you go to Jinling to eat skin belly noodles, be careful not to step on thunder.

In the heart of every old Jinling, there is one of the most familiar leather belly noodle restaurants, and the atmosphere inside is always hot. The OL with delicate makeup was careful not to let the soup splash on the white shirt, the gold necklace and black sunglasses at the same table were snorting noodles, the students with schoolbags were urged by their mothers to take three mouthfuls and make two bites, and the old lady in a Tai Chi suit on the side was slowly shaking the pu fan, and did not forget to tell the shopkeeper: "Chili oil for me to put more!"