Sanjia Village Yangchun Noodles Introduction
"Sanjia Village Yangchun Noodles" is the only noodle stall near Sanjia Village, with a history of 40 years. Residents of Sanjia Village have been eating here since childhood, and even now, grandfathers come back for a meal. The owner, Kong Jiju (born in 1934), was originally a professional soldier. After the passing of his wife, he retired early to raise three children and opened a noodle stall to supplement the family income. His daughter-in-law, Hou Liyun (born in 1966), joined the family and initially helped with odd jobs and learned the cooking secrets. After six months, she took over the operation, while Kong Jiju still comes to help at the stall every day. The making of Sanjia Village Yangchun Noodles involves three steps. First, prepare the seasoning: rub and chop the bean curd, then sauté it with lard until crispy. Second, simmer the broth: pork bones are boiled for a long time. Lastly, cook the noodles. When customers order, the seasoning is first scooped into a bowl, followed by the pork bone broth, and then the noodles are added before being served.
