The fried tofu fine noodle soup seems to be just a fried tofu, vermicelli, and shutter buns added to the water, which looks particularly bland, which is the first impression of many diners on the fried tofu noodle soup, but when you taste it, you will know that this is not the case, and the seemingly tasteless soup is actually very delicious. The most elaborate and orthodox way to make the soup is to cook it in the sea. In addition, it is the practice of most businesses to stuff the fried tofu with minced meat, and the high-quality fried tofu has a tender taste, like arctic wings in oden. The shutter bun is wrapped in meat filling in many layers of shutters, take a bite, the layers are distinct, and the soup in the shutters is squeezed into the mouth, which has both the freshness of the sea and the fragrance of the shutters.

Fried tofu vermicelli soup is divided into single and double gears, which often makes many foreign tourists stupid and unclear, in fact, it is very simple: a single stall is a fried tofu plus a louver bun, and a double stall is two fried tofu plus two louver buns. However, what many young Shanghainese don't know is that the usage of this word comes from Suzhou Pingdan, where one person's performance is called a single file, and a two-person performance is a double file.

Recommended Merchants:

Pengsan community fried tofu vermicelli soup stall

Business district: N/A

Address: No. 859, Linfen Road, Jing'an District, Shanghai

Phone: N/A

Business hours: Monday to Sunday 15:00-02:00

Per capita: 15 yuan