Changzhou yinsi noodle, from Changzhou, Jiangsu Province, is a famous snack, one of the ten famous snacks in Changzhou, Jiangsu Province. It was created in 1912 by the 100-year-old Changzhou Weixiangzhai Noodle Restaurant, which has a history of 100 years.
Yinsi noodle ingredients are exquisite, and operating procedures are strict. The noodle with a fine surface like silk, white color like silver is soft, smooth and resilient. The noodle does not burn when put into the pot.
Yinsi noodles are made from fine white wheat flour. Add a certain proportion of egg white in the flour, repeatedly roll it to make the noodles more chewy, and then use a special “noodle knife” to cut out the “white as snow, fine as hair, resilient, smooth and cool” yinsi noodles.
Most of the yinsi noodle soup is carefully cooked by the chef using eel bones, pig’s scapulae, chicken, and anchovies. The soup is delicious, and the aftertaste is endless. Not only so, but the yinsi noodle also has white soup and red soup. The main material of white soup is chicken soup, bone soup and other ingredients. The taste is light; The red soup is made of soy sauce, chicken soup and other materials. The taste is sweet.
In addition, there are a variety of “toppings” in Changzhou yinsi noodle, which are small dishes added to the noodle. Different kinds of side dishes can be selected according to your own taste. Changzhou yinsi noodle has become a home-style food in Changzhou due to its exquisite taste, simple recipe and healthy ingredients.
