Originating from Kunshan, Ao Cooktop is an important branch of Suzhou-style noodles, but it has always been difficult to make a big deal, and its overly sweet taste has made many diners feel uncomfortable. As a result, while many noodle restaurants in Suzhou serve O'Cooktop, few use it as a signature. Wei Kee Olympic Noodle Restaurant is a Suzhou-style noodle restaurant that specializes in Olympic cooktops, and it is also the culmination of the current Suzhou Olympic cooktops.
The history of Ao stove noodles has been 100 years, and there are different opinions about its origin, the most credible of which is that the embroidery girl Chen Xiuying changed its name to "Yan Fuxing" after taking over the poorly managed Kunshan Tianxiang Restaurant, and Chen Xiuying's noodles have a unique taste and have been praised by many diners. However, due to his advanced age, inconvenient hands and feet, bad eyes, and this bowl of noodles does not have a fixed name, many old diners jokingly call it "bad noodles", and "bad noodles" in Wu language means dirty. Over time, the "bad noodles" have evolved into the current "Ao cooktop". Like other Su-style noodles, Okutome also wins with a delicate soup. Its noodle soup is made of herring meat, fish scales, gills and fish mucus as raw materials, through frying, boiling and refining, the soup is red and bright, the materials are exquisite, and the taste is special. The toppings are fried fish and braised duck as the most authentic.
This bowl of Okutomen soup at Wai Kee Ao Noodle Restaurant is deep but not cloudy, and dark brown in color. The oil splash is abundant, and the net floats around the surface. The green onion is slightly larger than other stores. The noodles are distinctly thin and lie in the soup. When you take a sip of the soup, the soup is sweet and not salty at all, and the seemingly dark soup does not contain the flavor of soy sauce. The noodles are tough, firm in the mouth, and smooth to suck up. The fried fish toppings are the best choice to go with the Okutobu noodles, and its sweetness is even worse, and you will feel that the sweetness of the noodle soup has decreased a little after eating the noodles after eating the fried fish. The surface of the fried fish is a little crispy after oiling, and the inside is delicate, and the layering is distinct when you take a bite.
Wei Kee Ao Noodle Restaurant currently has three branches in Suzhou, among which the Baita East Road store has the best reputation. The interior of the store is decorated with calligraphy and paintings, red lanterns. The round tables are well spaced so that you don't feel oppressive when eating. The only thing that can be picked on is that the plastic noodle bowl is slightly cheaper, and it is a little less grade than the porcelain noodle bowl used in other noodle restaurants.
