頭湯麵一天只出一碗，老顧客5點起床排隊搶，只為這一口原汁原味的醃面！

Boss, I want a bowl of picled noodles San Ji Di and wolfberry The first pot of water to boil every morning The first bowl of noodles cooked is called Tou Tang Mian it is the best it's the most authentic because the longer it cooks the alkaline water is heavier pickled noodles are easy to cook boil it and that's it but there's an endless aftertaste The Hakka people experienced 5 great migrations Northerners who migrated south bringing advanced technology and culture It also changed the local food culture pickled noodles refers to the action of pouring hot lard in the bowl and quick mixing Lard is the soul of noodles Every noodle shop has its own secret recipe for making lard Qiu Jiazeng is no exception I'm going to fry lard it's the fat of the back of local pigs we call it fat oil it's fragrant if you cook with it there's no secrets when frying mainly ingredients are minced garlic and green onions Once fried, the lard is smoother and more fragrant. Qiu Jiazeng, used to be an cooker, have a natural sensitivity to food He found that in many pickled noodle shops throughout Meicheng city Only one is cooking handmade noodles so he painstakingly learned hand-made noodle skills and opened this handmade pickled noodle shop with Dabu flavor it's alright Rest it here for 10 minutes fermented dough exudes a faint alkali fragrance spread the dough get on a stick This is the key of hand-made noodle Four-time will do Making handmade noodles for 18 years Qiu Jiazeng only needs to touch and look Then he can know whether the humidity and thickness of the dough are up to standard the thickness of the dough is no more than 3mm in 2013 we sold over 1,000 portions everyday people stood in a long queue many people are waiting for having noodles fluff the noodles and set in orders then put them into pot one by one Scalding noodles does not exceed 30 seconds noodles just out of the pan is steaming with a translucent golden color At this time, pour hot lard and minced meat Stir well while hot Let each noodle be soaked in lard The smell of lard is full of nasal cavity Noodles are smooth and chewy You can suck it in then have another bowl of Ji Di Tang so that the flavor of pickled noodles of Meizhou can be fully showed Qiu Jiazeng also worked hard for this bowl of Ji Di Tang I'm gonna get the mountain spring water the mountain spring water in Meixian is nice I'm gonna get some to cook Ji Di Tang there's a special smell of tap water the mountain spring water is sweeter I'm here 2-3 days a time to get the water Life does not obstruct persistent people The pickled noodles made by the Qiu Jiazeng have become famous in the local area A young man came to Meizhou for a business trip before he went here by taxi for noodles from the north of the city he had 6 bowls of noodles once this is the 6th bowl of noodles. awesome when he's about to leave, he had another 6-bowl of noodles making me startled With careful control of quality and character of not afraid of tiredness or hardship Qiu Jiazeng finally opened his second noodle shop 3 years ago I make noodles around 4 o'clock every morning have a rest around eight or nine o'clock Anyway, making noodles like this is a hard work. But it's great to see people loves it. I'm happy too For the owner of the small restaurant A bowl of noodles can't make him to be very rich But he can guard the safety and joy of the family The obsession to make a bowl of delicious noodles won't help them become famous in the history But it can care for the decent dignity of the family What breaks the tranquility of the morning is a bowl of rice What can I do for you? San Ji Di -With rice? with rice -have a seat Here you are I have been eating for years Having rice will make you not hungry for a long time The Hakka people are mainly farmers hard work after breakfast Can't go home until noon or even dark A bowl of rice will provide enough calories I just got used to eating like this if you don't eat this someday It feels like there is no strength Hakka people advocate the thought of "Cultivation and read to bequeath to the family" Lin Zhaotang, the number one scholar from Guangdong in the Qing Dynasty, returned to his hometown to visit his relatives like to cook lean meat, pork liver and pork intestines into soup And assimilate these 3 ingredients to the first pick, second pick, third pick from then the way to encourage kids to study hard with Ji Di Tang handed down to this day nowadays, about the breakfast for Hakka students preparing for the college entrance examination There must be a bowl of Hong Zao Ji Di Tang there's red rice in it hoping the candidates will go well in the exam Ji Di Tang in Meicheng, it is paired with pickled noodles 4 am Meizhou City wakes up by the sound of chopping meat from the pork shop and the sound of frying at the breakfast shop The smell of lard is in the air As the saying goes, open a Meizhou pickled noodle shop can take care of the food of a whole family in streets and alleys in Meicheng pickled noodles is the most common word in the signboard