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 even now as grandparents, they still come to enjoy the meal. The owner, Kong Jijun (born in 1934), was a professional soldier. After the death of his wife, he retired early to support his three children by opening a noodle stall selling Yangchun noodles. After his daughter-in-law, Hou Liyun (born in 1966), married into the family, she initially helped with various tasks and learned the cooking secrets over six months, then took over the business while Kong Jijun continues to help out daily. The preparation of Sanjia Village Yangchun Noodles involves three steps: First, making the seasoning by shredding and chopping dried tofu, then frying it in lard until crispy. Second, simmering pork bones for broth over a long period. Lastly, cooking the noodles. When customers place their order, seasoning is first scooped into the bowl, followed by the pork bone broth, and then the cooked noodles are added before serving.
