Sanjia Village Yangchun Noodles Introduction
"Sanjiacun Yangchun Noodles" is the only noodle stall near Sanjiacun, with a history of 40 years; people from Sanjiacun have been eating here since childhood and continue to come even as grandparents. The owner, Kong Jijun (born in 1934), was originally a professional soldier. After the passing of his wife, 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), came into the family and initially helped with miscellaneous tasks; after six months of learning the cooking secrets, she took over the management, while Kong Jijun still comes to help every day. The preparation of Sanjiacun Yangchun Noodles involves three steps. First, prepare the condiments: crush and chop the dried tofu, then sauté it with lard until crispy. Second, simmer the broth: cook pig bones for an extended time. Lastly, cook the noodles until done. When customers order, condiments are first placed in a bowl, then the pig bone broth is added, followed by the cooked noodles, and served.
