Zhushan Yi Mian Introduction
The noodles here are significantly different from the regular ones you find elsewhere. The owner specifically requested the factory to make the noodles thinner, as he believes thin noodles taste better, while thick ones are not as enjoyable. Once the noodles are cooked, they are immediately drizzled with lard and soy sauce. The owner also has a unique recipe for the lard: he re-cooks the purchased lard, ensuring the heat is just right so that the lard is cooked but does not stick to the pot; otherwise, the whole batch would need to be discarded. The chili oil is made by heating salad oil and adding chili powder, which not only adds spice but also an aroma that other places lack. There’s also a signature chili sauce, and when the two sauces are mixed with the noodles, they create a sweet and spicy flavor that is particularly delicious. Additionally, the broth in the restaurant is unmatched elsewhere; the bone marrow soup is especially fragrant and tender with no visible pieces of bone. The wonton soup is also unique, featuring wontons that have a "sweet and salty" soy sauce flavor, with a chewy skin and juicy fresh meat filling. We hope that food enthusiasts who visit will personally experience this unique flavor.
