On weekdays, it is not easy to eat a bowl of noodles: you are so hungry that your chest is close to your back, and you have to queue up obediently.......

The worst thing is that in the summer, they will post notices to close their stores, and a day off is a month.

Recently, the autumn is finally coming, and the noodle restaurants on the "summer vacation" have also opened one after another. From ordering to eating noodles, the homework that needs to be reviewed in advance is here!

There is no businessman who does not make money. So why is the noodle restaurant visited this time so capricious and insists on summer break?

The proprietress of the old local restaurant: "In previous summers, it was more than 30 degrees outside, but our kitchen was more than 40 degrees. This year, it's 40 degrees outside, and it's 50 degrees in the kitchen. Auntie is also a human being! Let them cook noodles at high temperatures, and the things they make with emotions will be delicious? What you eat in your mouth is not easy to mash. So we start taking a vacation every year in the summer, and after a month when the weather is still hot, we continue to take a vacation. Speaking of which, summer vacations are a pioneer of our family. ”

The owner of the Tibetan Mutton Noodle Restaurant: "Mutton has a growing season, and you can't eat good meat in a hurry." ”

319 noodle shop owner: "You have to have a good business mentality, you have to give yourself a vacation at the end of the year." We closed the doors in the summer and went out on a trip as a family. ”

Cook the noodles at high temperatures, beyond the limits of your body

Therefore, Xia Xiu can't be said to be arrogant and lazy, but a little considerate of the kitchen and caring for the diners, which is quite cute to think about.

Neighbors, parents who pick up and drop off children, and white-collar workers who work nearby...... Almost all of them eat noodles at the old place at regular intervals.

The regular customers have a very clear goal, once they sit down, from ordering noodles, topping to eating noodles, all in one go.

If you are a newcomer and accidentally violate the "store rules" and provoke the proprietress or the regular customers around you, the scene will be embarrassing.

Therefore, it is often said: "In the old place, eating is a heartbeat." ”

How to pretend to be an authentic old noodle ,?? Let's give you a few tricks:

First, decide what toppings you want to eat?

The menu is divided into three columns: freshly fried toppings, toppings noodles, and toppings. There are no less than ten of each category. I'm afraid I'm going to get sick if it's difficult to choose, so let's pick a few representative ones to recommend to you-

Spicy meat noodles, spicy and serious, did not cater to local tastes changed to "sweet meat noodles". When it is served, there is a spicy oil aroma that blows through the nose, and the thumb-sized diced lean meat is not mixed with tofu or bamboo shoots.

Among the freshly fried toppings of the thick red sauce, there is a refreshing and refreshing shredded green pickled pork, the pickle flavor is just right, and the shredded meat is tender and firm, which is recommended for noodle soup lovers.

The handwritten "Wenling specialty" at the bottom of the menu is often overlooked by diners. This is actually a dish from the boss's hometown of Wenzhou, which is open to regular customers who know the scriptures. The milkfish fillet is stir-fried over high heat, retaining the smooth texture and fresh and sweet taste, and it is delicious with the fragrant dried celery.

Second, decide whether you want to eat noodle soup or mixed noodles.

Depending on the taste, the dough can be soft, hard or rotten. Unless asked, the default surface of the kitchen is on the hard side.

[Add toppings] is the icing on the cake.

Most of the toppings are sold on a "only" basis, so it's good to make it clear how many (sauced eggs) you want. If you want to be an authentic old noodle customer, try some "yellow sauce" (tofu coated meat).

The more standard single-sentence form can probably be summarized as: "Boss, green pickles and shredded pork noodle soup, soft noodles, and yellow sauce." ”

Large intestine noodles, relying on a pot of braised large intestine to break into the world.

After more than ten years, across a Ji'an Street, there has been a bright new world, and the large intestine noodles are still simple and even a little tattered.

The old rule is that diners need to find a bench before they are eligible to talk to the hostess.

The most classic way to eat is: order a bowl of large intestine noodles, add pickles, roasted bran toppings, and put them all in one bowl.

Why?

First of all, if you choose noodle soup and pour the large intestine toppings into it, the flavor will be diluted by the soup and the flavor will not be full.

Secondly, the noodles chosen by the store are slightly coarse as soup noodles, but they can be used as bibimbap noodles to hold the flavor well.

In the topping part, the pickles are refreshing, the roasted bran is slightly sweet, and it can integrate the oiliness of the large intestine.

As for putting all of them in one bowl, it is because if they have another topping (that is, "crossing the bridge" written on the menu), they will charge an additional 2 yuan.

When I left after eating, it happened that this pot of shredded mustard and meat toppings with a diameter of one meter was brought out, and the middle was hollowed out and placed under the fan to dissipate heat. Suddenly, I felt that if I ordered a portion of mustard and shredded pork noodles and increased intestinal toppings, it would be quite chic.

Some regular customers who are afraid of waiting will spend 50 yuan to take a large intestine home directly. As for how much can you buy for 50 yuan?

50 yuan can be taken out of the braised large intestine

319 noodle restaurant, which also focuses on topping culture. In terms of environment, if the above two are youth hostels, then this is definitely a boutique hotel.

A long white braid is thrown behind his head, his big belly is wide and his chest is wide, but the decoration of the store is "Lijiang style".

They are all local noodle restaurants, but compared with the old place, there are no freshly fried toppings here, which is a weakness. In terms of taste, from spicy meat to roasted bran, they are more inclined to the "sweetness" that the people of Modu are accustomed to.

As far as the face is concerned, even if you don't specifically instruct the kitchen, the goose gentleman eats it with proper softness and hardness.

The "Black Boss" will recommend lion's head and tonkatsu to first-time guests. And his own noodle bowl is forever crowded with eel silk, spicy meat, pickles and other kinds of tricks, until it overflows.

"Bring a little bit of everything, it's delicious to cook it yourself. He said with a smile.

Tasted the lion's head: a serving of two, the size of a billiard. It tastes soft and glutinous, but the taste can't escape the sweetness of the gang. It is commendable that there is no flour and the meat balls are very strong.

The fried pork cutlet is golden and crispy, drizzled with the "pork chop companion" Taikang Yellow Brand spicy soy sauce, click, click, and it will be on the disc after a while.

The proprietress will also wrap some big wontons with shepherd's cabbage every day, a bowl of ten, each of which is big, which can be regarded as an extra choice for old diners who are tired of eating noodles. The quantity is limited, so I want to eat early.