Founded in 1995, Soochow Noodle Restaurant has now developed into a national chain brand, which has not only blossomed everywhere in Suzhou, but also opened branches in Beijing, Shanghai, Anhui, Heilongjiang and other places, with more than 200 chain stores across the country. In 2015, Soochow Noodle Restaurant was also recognized as a "well-known trademark in Jiangsu Province" by the Jiangsu Provincial Administration for Industry and Commerce.
Soochow Noodle Restaurant also sells red and white soup, which uses traditional eel bones, meat bones, chicken bones, and fresh fish as the main ingredients, supplemented by wolfberries and red ginseng; The white soup is simmered with pork bones, eel bones, and chicken bones in proportion. If diners don't make a deliberate request for the waiter, the restaurant will default to serving red noodle soup. This bowl of noodle soup is dark red in color, slightly blackened, and the oil splashes float on the surface. The green onions are large in size, but not much, and are scattered sporadically in the bowl. The soup is salty and delicious, with a hint of sweetness. The noodles are white and neatly laid in the soup, and they are very smooth and refreshing. Soochow noodle restaurants have a wide variety of toppings, among which chicken sauce steak is the most popular. The large chops are large enough, and the surface is soaked in egg wash and fried in oil, and the appearance is golden and full of aroma. It tastes rich, with a crispy skin and a firm and tender inside.
Soochow Noodle Restaurant has nearly 50 branches in Suzhou, and although these restaurants share signboards, they are of different levels, and it is easy for out-of-town diners to run into thunder. The dishes at the Xinghu Street store performed adequately. The interior of the house is also decorated with great care, and the façade windows are designed to look like garden-like arches. Each compartment has its own unique name, such as "Tiger Hill" and "Lingering Garden", which is full of poetry. The service is a little poor, and the waiter's attitude is cold, and he will appear slightly impatient after the diner urges him.
