Luzhukou Yangchun Noodle Introduction
Luzhugou is a fishing port that has a defense unit stationed and fishermen coming and going, but there are no places to grab snacks or fill up. In light of this, Zheng Fengqin (born in 1953) set up a stall selling plain noodles in her home, primarily catering to soldiers, fishermen, and locals, with few outside visitors. The ingredients for Luzhugou plain noodles include: noodles, minced pork, and Chinese cabbage. The preparation method is as follows: when the water in the pot boils, add the noodles; when the noodles float up, add the cabbage and briefly cook before draining and serving in bowls, topped with minced pork and broth. The broth is made by simmering pork bones all day until closing time, without adding salt, ensuring a natural flavor. In addition to plain noodles, Luzhugou also offers sesame sauce noodles and pot-boiled Yi noodles. Motorcycle groups passing through often stop by to enjoy pot-boiled Yi noodles. The preparation method for pot-boiled Yi noodles is: place clams, shrimp, fish balls, shredded meat, and Yi noodles in a pot to cook together. Once cooked, crack an egg, add the cabbage, briefly cook, and then drain and serve in bowls.
