Noodle making technology (Sihechun, Bao Shunxing), a traditional skill project in the fourth batch of representative projects of municipal intangible cultural heritage. Sihechun was founded in August 1932 by Feng Guangming and other four people to form Heji Sihechun Restaurant, located at No. 56 Dacaixia Street, Qinhuai District. Later, the number of shareholders increased to seven. At that time, the main business was Beijing and Suzhou cuisine. Later, in response to market demand, it changed to teahouse business and added noodle snack business. At its peak, it was as famous as Fuchun in Yangzhou and Yanchun in Zhenjiang. The main featured products of Sihechun are steamed dumplings, eel noodles, and Sihechun large bowl noodles. The steamed dumplings are made of waterless front leg pork with a fat-to-lean ratio of 2:8. They are minced into minced meat, and then add onions, ginger and seasonings. After beating, they are mixed with homemade pork skin jelly to make the filling. The dough is made of high-quality flour and Chengzai fat noodles. The buns are pinched into 24 fine wrinkles, leaving a small mouth like a crucian carp. Twelve of them are put into a basket and steamed in a hot pot with boiling water. Such steamed buns have clear wrinkles, thin skin, rich stuffing, tender meat, rich marinade, and full of freshness. They are truly fresh and not greasy, and the meat is tender but not loose. Eaters need to "lift gently, move slowly, open the window first (take a small bite), and then drink the soup (suck the marinade)." Eel noodles use live eels as thick as a ring finger, which are scalded in boiling water to make eel shreds, then marinated with cooking wine and other seasonings, fried in pure vegetable oil until golden, and then cooked with seasonings to make eel toppings. The noodle soup uses eel heads and bones fried in oil, and then simmered with water over low heat to make a thick soup. After the flour is rolled into noodles, stir them in a boiling water pot. After the noodles float, soak them in cold water for a while, boil them again, and put them into a bowl. Add eel toppings and shredded ginger. Such eel noodles are fresh, crispy, soft, original and delicious. Sihechun Noodle House has a history of nearly 100 years since its establishment. With the deepening development of reform and opening up, the continuous improvement of people's living standards, and the requirements for food snacks are getting higher and higher, and they pay attention to health and health. However, they have a special liking for traditional snack brand products such as soup dumplings and eel noodles created by old brands such as Sihechun. They are deeply loved, recognized and praised by old Nanjing people, and attract a large number of tourists to come and taste them. Bao Shunxing's predecessor was Bao Shunxing Tea House established by Bao Sizhi on the bridge shed of Wuding Bridge in June 1937. Later, it moved to No. 230 Changle Road, at the junction of Qiaowei and Dayoufang Lane. In addition to supplying fish noodles all year round, it also pioneered the steamed buns in Nanjing. In 1964, due to the renovation and expansion of Wuding Bridge, Bao Shunxing Tea House was demolished and moved to No. 283-285 Zhonghua Road. At the beginning of the Cultural Revolution, it was renamed Zhanyuan Noodle House. In 1994, due to the widening of Zhonghua Road, Zhanyuan Noodle House temporarily closed. In June 1998, in order to carry forward the glory of the old brand, Qinhuai District Confucius Temple Catering Company restored the old brand Bao Shunxing and reopened it at No. 162 Changle Road, named Bao Shunxing Noodle House. After Bao Shunxing Noodle House resumed business, there were many varieties of dishes. The traditional production process of many years, thin-skinned steamed buns and smoked fish silver noodles (also known as red soup fried fish noodles) became Bao Shunxing's inherent specialties. Steamed dumplings: The filling is made of fresh minced meat with a certain proportion of fat and lean meat, added with scallion and ginger juice seasoning, stirred and poured with water several times to make it strong, and finally mixed with jelly. There are two types of dough: steamed buns are made of fat dough, and steamed dumplings are made of water-seasoned dough. The steamed buns are pinched into 24 fine wrinkles, leaving a small hole like a crucian carp's mouth. The steamed dumplings are pinched into an arc to form a comb shape, and twelve pairs of dumplings are placed in a basket and steamed in a basket pot over high heat and boiling water. Xiaolongbao is small, thin-skinned, rich in filling, tender meat, rich in marinade, salty with sweetness, clear wrinkles, and plump and juicy. "According to historical records, the earliest steamed dumplings in Nanjing were created by this restaurant (Bao Shunxing Tea House) and are known as Nanjing's "four unique breakfasts". Smoked fish silver thread noodles: Smoked fish is made from fresh herring weighing more than five pounds each. After the initial processing, the herring is cut into large pieces with an oblique knife, marinated with soy sauce, cooking wine, chopped green onions, and ginger slices, and then fried until golden brown. It is then put into a pot with spices and seasonings and stewed until the marinade is dry to make a smoked noodle topping. The fish head and fish bones are simmered in water to make a thick soup. The noodles are the store's special thin silver thread noodles, which are sprinkled into the boiling water noodle pot. When the noodles float up, they are quickly picked up and shaken off the water, picked into a bowl in a comb shape, and topped with smoked fish toppings. This kind of noodles is ruddy in color, with dragon whiskers, smooth and refreshing, fragrant with fish, and the soup is fresh and pleasant. It is also called red soup fried fish noodles. Bao Shunxing Tea House The steamed dumplings and smoked fish noodles have become their own brands. The seventh of the "Eight Specialties of Qinhuai" (eight sets of local snacks) named by the Qinhuai Snacks Research Association is the thin-skinned steamed buns (steamed dumplings) and fried fish noodles in red soup (smoked fish noodles) of Zhanyuan Noodle House (Bao Shunxing). With the deepening of my country's reform and opening up and the vigorous development of the tourism industry, Bao Shunxing Noodle House, located in the Confucius Temple scenic area, a famous tourist attraction in Nanjing, has attracted more and more Chinese and foreign tourists. Its specialty brands of steamed dumplings and smoked fish noodles have been favored, praised and praised by new and old diners. Information source: Jiangsu Intangible Cultural Heritage Protection Center (no pictures yet, welcome to provide.) Information source: Jiangsu Intangible Cultural Heritage Protection Center (no pictures yet, welcome to provide.)