Noodle soup making skills (Kunshan Aozao noodle making skills) Kunshan, with Shanghai to the east and Suzhou to the west, has been an important town in the south of the Yangtze River since ancient times. Kunshan Aozao noodles began in the late Qing Dynasty. The predecessor of Aozao noodles was Kunshan's "Tianxiang Pavilion". Due to poor management, the owner abandoned the shop and left. The creditor, Mrs. Zhao San, handed it over to the family chef Chen Xiuying to run. Chen Xiuying married into the Yan family as a daughter-in-law. She was good at cooking and was known as Yan Chen. Yan Chen changed the name of "Tianxiang Pavilion" to "Yan Fuxing". She learned from many people and carefully cooked red oil fried fish noodles and white soup braised duck noodles. The small noodle shop with only three and a half tables was often crowded with customers and became famous for a while. It is said that Yan Fuxing's noodle shop was small and old. Chen Xiuying was old and dim-sighted when she was old, and the noodle soup she made was dark in color. The old diners felt that it was not very clean and jokingly called it "Ao Zao Noodles". It is also said that the noodles cooked by Yan Chen in those days attracted the jealousy of his peers and called it "Ao Zao Noodles". "Ao Zao" is a Kunshan dialect, meaning dirty. Unexpectedly, once this name came out, the reputation of Aozao noodles spread like wildfire. After liberation, the name of the store was officially changed to "Aozao Pavilion". Since then, Aozao Pavilion has been prosperous and passed on. The business of Aozao Pavilion was once depressed. In 1988, the government invested in converting it into an imitation Qing Dynasty building, saving the Aozao Pavilion that was on the verge of bankruptcy. In the late 1990s, Aozao Pavilion was a Sino-foreign joint venture and handed over to Singapore's New Mida Co., Ltd. for operation, but the price rose again and the traditional characteristics were lost. In 1998, the government took back the management rights and reorganized Aozao Pavilion. Based on the business philosophy of "restoring traditional characteristics and sincerely facing the working masses", relying on the golden signboard of Aozao Pavilion, it launched ten series of products such as Aozao instant noodles, Aozao pickled meat, and Aozao chicken legs, regaining the market and gaining a new life. The production of Aozao noodles has distinct regional characteristics, and pays the most attention to "five hots in one, small ingredients for soup", and pays attention to "original flavor and strong fragrance". "Five hots" refer to: hot noodles, hot soup, hot oil, hot toppings, and hot bowl. As the saying goes, "The soup of a chef is the voice of an artist." The old soup of Aozao noodles is made of red oil and chicken skeletons, shrimp skin, eel bones, snails, herring scales and other condiments, and has a unique formula. The so-called red oil is the vegetable oil that has been used to blanch fish, also known as old oil. The red oil of Aozao noodles is coffee-colored, with a strong aroma of sauce, and you will never get tired of eating it. The boiled old soup is thick but not greasy, light but not thin, can be recycled, and tastes delicious. Boil the noodle bowl before adding ingredients to ensure the temperature of the noodles when they are served. Add ingredients in order and use the method of small soup to keep the original flavor. The fried fish topping is made of herring and should be served in a porcelain plate. The stewed duck topping is cooked with "Kunshan duck" in the old soup, which is fat but not greasy. The stove must have multiple functions such as cooking, warming toppings, scalding bowls, and adding red oil, so it must be spread out and put in a lot of space. The best refined white flour and water are processed into dragon beard noodles. When they are put into the pot, they must be quickly scooped out to make them moderately soft and hard, delicate and smooth, and taste smooth. The production skills of Kunshan Aozao Noodle House have spread to some cities along the Shanghai-Nanjing line. Its influence has expanded to Chinese people across the country and even in Southeast Asia. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)