Suzhou-Style Noodle Soup

Suzhou-style noodle soup pairs thin noodles with a clear broth, served either red or white, topped with a wide range of garnishes such as braised pork, crisp fish, eel, shrimp or stewed duck; the summer specialty Fengzhen big noodles uses a white broth enriched with fermented rice for a fragrant aroma.

Noodles are at the heart of Suzhou's everyday eating. The prized first-pot noodles are cooked in the morning's freshest water for the clearest broth, and locals traditionally start the day with a bowl.

Broth and toppings are kept distinct, the garnish set aside or laid over the noodles; diners taste the clear soup first, and can order the noodles firm or soft, the broth ample or scant.

A clear, savoury broth, abundant toppings and the cult of the first-pot bowl define it, while Fengzhen big noodles add melt-in-the-mouth braised pork and a wine-scented white broth as a summer seasonal favourite.