Sanjia Village Yangchun Noodles Introduction
"Sanjia Village Yangchun Noodles" is the only noodle stall near Sanjia Village, with a history of 40 years. Residents of Sanjia Village have been eating here since childhood, and even their grandchildren continue to come. The owner, Kong Jijun (born in 1934), was originally a professional soldier. After his wife passed away, he retired early to support his three children by opening a noodle stall selling Yangchun noodles. His daughter-in-law, Hou Liyun (born in 1966), married into the family and initially helped with various tasks as an apprentice. After six months of learning the cooking secrets, she took over the management, while Kong Jijun still comes daily to assist. The preparation of Sanjia Village Yangchun noodles consists of three steps. First is to make the seasoning: the dried tofu is shredded, chopped, and stir-fried with lard until crispy, then set aside. The second step is to simmer the broth: pork bones are boiled for a long time, then reserved. Finally, the noodles are cooked until done. When customers order, they first scoop the seasoning into the bowl, add the pork bone broth, and then include the noodles before serving.
