Guadao Noodles

Guadao Noodles

　　These noodles were created by a waiter nicknamed "Hat-Covered Li" at the "Yuelai Restaurant" in the city during the Guangxu era. Their characteristics are: the noodles are fine, long, and chewy; the meat topping is rich but not greasy, and the sauce is sour yet fragrant. Savor them slowly, and you’ll enjoy a lingering aftertaste. The way this dish is eaten is also quite particular. Before eating, scoop out a small bowl of the sour soup, known as “thirst soup,” to try its flavor. When eating, two small bowls are needed—one to hold the sour soup and one to hold the noodles (about 50 grams). When eating the noodles in soup, pour the meat topping into the noodle bowl and then add the sour soup. When eating the dry noodles, use chopsticks to lift the noodles, dip them in the hot sour soup until evenly warmed, then return them to the original bowl and top with the meat topping.