Sanjia Village Yangchun Noodles Introduction
"SanJia Village Yangchun Noodles" is the only noodle stall near SanJia Village, with a history of 40 years. People from SanJia Village have been eating here since childhood, and they still come back even as grandparents. The owner, Kong Ji-Jun (born in 1934), was originally a professional soldier. After the passing of his wife, he retired early to take care of their three children and opened the noodle stall to supplement the family's income. His daughter-in-law, Hou Li-Yun (born in 1966), joined the business and started by helping out and learning the ropes. After six months of getting familiar with the cooking secrets, she took over the management while Kong Ji-Jun still comes by the stall daily to help. The preparation of SanJia Village Yangchun Noodles involves three steps. First, the condiments are made: soy bean curd is shredded, chopped, and then fried with lard until crispy, set aside. Secondly, the broth is prepared: pork bones are simmered for a long time, set aside. Finally, the noodles are cooked. When customers place their orders, the condiments are scooped into a bowl, the rich pork broth is added, followed by the noodles, and then served at the table.
