In the past, if a little knot (boy) in Jinling was in love, the preferred date location - you may not believe it when you say it - was the skin and belly noodle restaurant. After class, I went straight to the noodle restaurant next to the school, ordered a bowl, and added seventeen or eighteen toppings boldly. If two people share a bowl, they can eat it so that their belly is round, their noses are sweating, and their eyes are curled when they look at each other...

From childhood to adulthood, the emotional bonds of Jinling people with skin and belly are getting tighter and tighter. Even if they wander around and leave their hometown, they will always be obsessed with it.

It is said that people in Jinling love to eat duck, but in terms of choosing staple food, their love for noodles is not inferior to any other city.

Compared with the old braised noodles that originated from the late Qing Dynasty, small noodles are much younger. They are named after the use of small pots to cook noodles. It was truly popular in the 1980s.

The most outstanding small noodles are the large bowl of noodles with skin belly as toppings. They take a route of high and affordable quantity. People in Jinling like to eat them very much. Later, people gradually called them large bowl of skin belly noodles.

The skin is actually pork skin. Choose pig back skin or pig hind legs skin with good toughness and thickness. After disposing of fat, cook until translucent and dry with filter water, then fry in lard until golden brown. Soak it in clean water before serving and slice it.

The good skin belly tastes crispy and refreshing, and it is especially satisfying after sucking the noodle soup.

In an authentic skin and belly noodle shop, spicy oil must be made by homemade. Every authentic Jinling person believes that only by adding spicy oil to the soup can the whole bowl of noodles be sublimated in the soul.

So, if you are asked when you order: "Ah, do you want spicy oil?" The correct answer is: "If you want, set more!"

A pot of noodles is used to cook: it must be boiled over high heat, and under boiling water. Whether it is the fine and straight alkaline water surface or the slightly thick hand-rolled noodles, it is simply "rolled" in the boiling water and then released from the pot. Only in this way can the noodles that most Jinling people like to eat (noodles with very hard taste).

The other pot was also surrounded by flames. In front of the master, there were almost ten ingredients such as skin belly, pork liver, waist slices, shredded pork, sausage, fungus, eggs, oyster mushrooms, vegetables, pickled vegetables, etc. The instant the water boiled, the toppings were thrown into the pot together. The soup was quiet for a moment and then immediately rolled up. He quickly poured into the freshly cooked noodles in the first pot and skipped the foam. In one minute, he took the pot into the bowl that had been long standing.

This bowl is bigger than your face and has all kinds of skin and belly noodles. It is called a family photo, which is specially used to treat all kinds of dissatisfactions, including difficulty in choosing.

The density of the skin noodle restaurant has exceeded that of the bank outlets. Every old Jinling has a place to eat skin noodle, which is the familiar taste from childhood to adulthood.

When geese outside the country saw skin and belly noodles all over the streets, they inevitably had to suffer from choice phobia. They ate thirteen more people in person, and now they hugged their round belly and presented them with the red and black skin and belly noodles in Jinling:

Yiji has been open for more than 30 years, and it can be said to be one of the best in the skin and belly noodle circle. The store decoration retains the cooperative style of the 1980s and is one of the few skin and belly noodle restaurants that are open at night.

The skin and belly are crispy because they are cut very finely, so they are particularly tasty after absorbing the soup. Perhaps because of the finer alkaline water surface, the taste is chewy but not raw.

Homemade spicy oil is both salty and spicy, but the soup base is salty after adding chili oil. If you like to eat light food, remember to add chili oil to moderately.

A small restaurant hidden in a residential area has withstood the test of local diners' picky taste buds. The store is long and crowded, but it looks pretty clean and tidy.

Cut the skin into a large piece and chewy. The noodle soup is white, salty and moderate, and the spicy oil is fragrant but not spicy. The noodle is made of alkaline water surface pressed by machine, and the taste is very hard. If you are not used to hard noodles, you can eat the topping first and wait until the noodles are softer before eating.

The store is very large, and although it is cleaned carelessly, the environment is quite reasonable. There are endless diners eating noodles, and it is common to share tables with strangers. There are many inspirational slogans in the store, which is unique.

The noodles are strong and most suitable for the old Jinling flavor, which I like "玉口". The homemade spicy oil is even more spicy and fragrant. The pork liver and shredded pork are tender and smooth, but the biggest highlight is the homemade skin belly, which is tight and elastic, absorbs the soup, and is fresh and sweet when you bite it. Two words: "It's one meter!"

According to legend, in the Sanyuan Lane area, a widow opened a noodle stall on the street to make a living. The noodles were delicious and cost-effective, and their reputation quickly spread. The small noodle stall had no name, so diners gradually called it widow noodles because the noodles were cooked by a widow. Because the business was booming, some followers successively opened many "widow-like styles" in the "same styles for widows".

Among the many competitors, Qijia Noodle Restaurant is the most likely widow's noodle branch, and it has been 54 years since its opening.

When I first visited the store, the store was still proudly visiting Xia Xiu, unwilling to give up for a second visit. When the taxi driver heard that he was going to the Qi family, he frowned and said, "What's their house? It's not delicious for a long time."

A very cool and time-honored brand naturally cannot expect service. But a bowl of hot noodles that has just come out of the pot still has to be taken up and down to find a seat for diners, which is a bit unreasonable.

The taste did not change. Not only did the soup not taste good, the bowl of noodles we ordered seemed to be uncooked. At first I thought it was because I was not lucky. Later, I asked a few native friends, and they all generally reported that I had eaten noodles with raw noodles.

The big belly is probably the only remaining highlight, right?

In fact, the earliest Nanhu Zhonghua Noodle Restaurant has been renamed "Folk Taste". Now the one named "Nanhu" on the market is the child of Lao Wang next door. We chose the branch on Taiping South Road to taste it, and actually tasted the sour pork liver. We called the waiter and didn't take it seriously. Those who went to Jinling to eat skin and belly noodles, be careful not to step on the thunder.

Every old Jinling has a most familiar noodle shop with skin and belly, and the atmosphere inside is always hot. The exquisite makeup is carefully preventing the soup from splashing on the white shirt. The brother with the same deskmate's gold necklace and black sunglasses sucking noodles with a sucking breath of noodles. The student carrying a schoolbag was urging by his mother to make three mouthfuls and two mouthfuls. The old lady in Tai Chi suits slowly shook the palm fan, and she didn't forget to remind the store owner: "Give me more spicy oil!"
Chapter completed!