In Nanjing, all we have to do is say, "Big bowls of spicy noodles." It can be said that no one knows, no one knows, no one knows, no matter where the street or the alley goes, there are small noodles, and every noodle shop, when it arrives at a meal, has a long line, waiting for a big bowl of rich, hot noodles. If you want to cook noodles, you have to wait patiently for a few hours, even before making an appointment. The Nanjing bowl is very special and delicate: the noodles are usually made with the hard-boiled alkaline noodles; but the bellies have to be of any kind, the absolute character (and if they don't have them, they can't be called Nanjing noodles), while the rest of the food is increased or reduced according to their preference; under the bowl list, the bottom soup (the best soup) and the noodles must also be cooked together, and then the cooked noodles must be picked up in the bottom of the soup pan; the soup taste: the nice mouth; the noodles are soft; and as an old Nanjing man, I see too much, eat too much, and naturally learn to taste? Two words: "The tunnel! Today, I'm going to make the soup with "Silen barbeque noodles and thick soup, with food such as bellows, pork livers, mussels and green vegetables, and make the knobs from this bowl."
