Changshu noodles and Su noodles are the same, and they both take the topping route. The saying "fried noodles" is quite appropriate, Changshu noodle restaurant is made to order, and the noodles and toppings are fried and cooked. The Changshu noodle restaurant recommended by this list is located in Laifeng Community, the hinterland of food, with an endless stream of diners, and its attendance rate often exceeds that of the "century-old restaurant" Zhan Laoyuan next door, and the taste is excellent.
Although it is a top-pouring genre, Changshu noodles are not dry and thick, and after the noodles and toppings are cooked, they must be fused with the pre-made soup base. As a result, the soup is only slightly sticky, far from the texture of the Kyoto pie. According to the tradition of stir-fried cooked noodles, the soup base is mostly made of bone broth and chicken broth, which is rooted in Nanjing, and the restaurant chooses bone broth and eel bone solutions according to local conditions. The move was a huge success, with diners often praising the excellent flavor of the soup, and in the local noodle selection in Nanjing, the restaurant also won an honor for the excellent taste of the soup.
The noodles are also full of characteristics, Changshu noodles use machine-made fine noodles, and the alkaline water content is not as good as that of Nanjing's local noodles, the difference in ingredients seems to be subtle, and the taste is very different. The noodles are soft, similar to the Zhusheng noodles in Guangdong, and they rise more slowly when soaked in the soup. As a thin noodle, it has a considerable ability to hang juice, which is a perfect match for the slightly sticky soup.
The shrimp eel noodles are particularly good, and the eel segments are sufficient, and they are all cut to 3 or 4 cm long. What's more intimate lies in the deboning process, which is properly heated, the eel meat is tender and smooth, and the toppings of Changshu noodles are stir-fried, which can meet the side dishes of the main meal. The shrimp is also picked off the shrimp line, and it is quite enjoyable to eat it with the soup. The soup has a slight aroma of boiling pot, and the soup base is slightly thicker than the average level of old lo mein and small boiled noodles, but most local diners do not feel uncomfortable and prefer to eat in large gulps. Another dish of yellow croaker and shrimp noodle soup fish soup is the base, the saltiness is slightly lighter, the umami is more delicious, the yellow croaker is also boneless and cooked, there are occasional soft spines between the muscles, although it is difficult to threaten the mouthpiece, but you should still be cautious when tasting.
There is still a gap between the restaurant and the top local level in Changshu, and if you try it in Nanjing, it will be more than enough, and Changshu fried noodles are an unforgettable restaurant for local diners to try. In addition to the two ace choices, the store's fish and sheep noodles and rattan pepper noodles are also full of characteristics, so you might as well choose them.
