Luzhu River Yang Chun Noodle Introduction
Luzhugou is a fishing harbor with coast guard troops stationed and fishermen coming in and out, but there aren't any places to enjoy snacks or fill up. In light of this, Zheng Fengqin (born in 1953) set up a stall to sell plain noodles at her home, primarily serving soldiers, fishermen, and local residents, with fewer outside visitors. The ingredients for Luzhugou's plain noodles include noodles, pork mince, and Chinese cabbage. The method is as follows: when the water in the pot boils, add the noodles; once the noodles are cooked and floating, add the cabbage and simmer briefly before serving in a bowl with pork mince and broth. The broth is made by simmering pork bones throughout the day, turning off the heat only at closing time, without adding salt, providing a natural flavor. In addition to plain noodles, Luzhugou also serves sesame sauce noodles and hot pot noodles. Motorcycle groups passing through often stop by to enjoy hot pot noodles. The method for hot pot noodles involves adding clams, shrimp, fish balls, shredded meat, and noodles into the pot to cook together, then cracking an egg and adding cabbage, simmering briefly before serving in a bowl.
