Liu She Ji Noodle Restaurant

It feels good. It's a noodle shop in a small alley. The boss is very polite. Every bowl of noodles is freshly fried with toppings. The boss brought a plate of fried toppings and poured it into the noodles. It felt super satisfying. The pickled cabbage and braised pork were served in separate plates. The boss specifically asked not to mix them with the noodles. The pickled cabbage is very greasy. The downside is that it's a bit salty. I always feel that the food in Yangzhou is very salty. Is it because I eat bland food?

Come early, or they will close after selling out in the afternoon. It's really free... It's not a shop on the main road, but in a building complex. I almost missed it. I ordered small mixed noodles and crab meatballs. The toppings are fried separately and then covered on the noodles. The soup is very fresh and delicious, the noodles are tasty, the toppings are not fishy at all, very tender, and the bamboo shoots are delicious. The meatballs are very chewy. I queued for half an hour, it's worth it.

I'm back in Yangzhou again, rushing to get there before the owner closes his stall. I'm treated to the last bowl of noodles they've had that day. Is a bowl of beef offal noodles expensive? Not at all. The toppings are generous, the beef tendon melts in your mouth, and the broth is incredibly delicious. The noodles are made with springy, chewy noodles. Honestly, I've rarely eaten noodle soups or wontons in clear broth in Chengdu over the past few years. The reason is that there are so few restaurants that honestly serve broth. The so-called chicken broth wontons are the same recipe my mother used to make for me when I was little: chicken fat and plain broth. As someone with high cholesterol, high blood pressure, and high cholesterol who can't handle meat broth, the empty bowl, even after finishing the broth, is the highest compliment to the owner who has stayed true to his original mission of creating delicious food!