奶汤面其特色如其名,汤如奶汁,色白而浓却不腻。汤以猪骨熬炖而成。熬炖前先把“棒子骨”(即腿、胫骨等)反复冲洗干净,入沸水锅中炖开片刻,再进行冲洗,然后将骨捣断,用大火熬炖,直到汤浓成为乳白色。调味品主要是胡椒粉、味精和用菜油拌炒透的食盐。食时,以汤注入其中,捞入煮好 Noodle soup noodles its characteristics as its name, soup such as milk, white and thick but not greasy. Soup boiled with pork bone. Before boil stew, “stick bone” (ie, legs, tibia, etc.) repeatedly rinse, boil a long time into the boiling water pot, and then rinse, and then bury the bone, boiled with fire until the soup becomes milky white. Condiments are mainly pepper, MSG and stir fry salt with vegetable oil. When you eat it, pour it into the soup and cook it