How to make Su style noodle soup?

Su style noodle soup is the most elegant noodle soup. The soup should be clear but not oily, and the taste should be refreshing and dry after eating. Making noodle soup is called "hanging soup", which is equivalent to cooking soup in a restaurant. Every noodle restaurant, big or small, regards the soup formula as a family heirloom and keeps it a secret. The common practice is to stir-fry the remaining eel bones with hooves, as well as various homemade secret spices, and cook them slowly with slow fire. Use the raw juice of braised pork and cooked lard. But each noodle soup has a different taste and the formula is unknown. Authentic Su-style noodle soup, as transparent as amber, contains no impurities, and is fragrant and salty.

Topping refers to the dishes with noodles, which are rich in variety and almost the recipes of Subang cuisine; Such as Zhu Hongxing's braised trotters, spiced ribs in Wufangzhai, braised duck in Songhelou, fried eel in Huang Tianyuan, and common ones such as braised pork, fried pork, ribs, shrimp, fried mushrooms and hot sauce.

Diners can make a lot of customization of noodle soup when ordering noodles: "wide soup" means many noodles and few noodles, while "tight soup" is the opposite; "Heavy green" means putting more garlic leaves, and "green-free" means avoiding; "Heavy surface is lighter than surface", and "heavy surface" is the opposite; "Crossing the bridge" means that the toppings are put on another plate and not immersed in the noodles. These requirements, regular customers will generally take care of the waiters with good singing skills in advance.

In the early years, as soon as I entered the noodle restaurant, I could hear a string of professional terms sung by skilled waiters: "Erlaiya, the old face of Table No.3, three sides, long noodles, clear soup, heavy green, heavy pouring across the bridge ..." Please see the following explanation for the meaning of these terms: wide soup means many sides, but tight soup means the opposite. Heavy green means putting more garlic flavor, and avoiding green means avoiding; Pay more attention to the surface than the surface, with more toppings and less toppings, and vice versa; Everyone knows when crossing the bridge, which means that the toppings are served in another plate, not immersed in the noodles, and enjoyed separately. These requirements, the old diners will generally take care of the waiters who sing well in advance, which can be said to be all-encompassing.