Sanjia Village Yang Chun Noodles Introduction
"San Jiap Village Yang Chun Noodles" is the only noodle stall near San Jiap Village, operating for 40 years. Residents of San Jiap Village have been dining here since childhood and continue to return even as grandparents. The owner, Kong Ji Jun (born in 1934), was originally a career military officer. After his wife passed away, he retired early to support his three children by opening a noodle stall selling Yang Chun noodles. His daughter-in-law, Hou Li Yun (born in 1966), joined the business, initially helping out and learning the cooking techniques. After six months, she took over the operation while Kong Ji Jun still helps out daily. The preparation of San Jiap Village Yang Chun Noodles involves three steps: First, making the seasoning by shredding dried tofu, chopping it, and frying it in lard until crispy. Second, simmering the broth by cooking pork bones for an extended period. Finally, cooking the noodles. When customers order, the seasoning is scooped into a bowl, followed by the pork bone broth, and then the noodles are added before serving.
