Sanjia Village Yang Chun Noodle Introduction
Sanjia Village Yangchun Noodles is the only noodle stall near Sanjia Village, and it has a history of 40 years. Residents of Sanjia Village have been eating here since they were children, and even as grandparents, they still come back for a meal. The owner, Kong Jijun (born in 1934), was originally a professional soldier. After his wife passed away, he retired early to support their three children by opening a noodle stall selling Yangchun noodles. His daughter-in-law, Hou Liyun (born in 1966), joined the business after getting married, initially helping with minor tasks and learning. Six months later, she mastered the cooking secrets and took over the management, while Kong Jijun still comes to help daily. The preparation of Sanjia Village Yangchun Noodles involves three steps. First, prepare the ingredients: marinated tofu is shredded, chopped, and sautéed with lard for flavor. Second, make the broth: pork bones are simmered for a long time. Finally, the noodles are boiled until cooked. When customers order, they first scoop the ingredients into a bowl, add the pork bone broth, then include the noodles, and it is served at the table.
