昆山奥灶面闻名遐迩,它的汤以猪骨、虾壳和鳝骨等为原料,须煨炖两个小时以上,汤色红润,滋味醇厚鲜美,闻之喷香扑鼻。面条经特制加工而成,如银丝般细白均匀。奥灶面讲究的是三烫:汤烫、面烫、碗烫。哪怕是寒冬腊月,吃到最后一筷子面条,依旧滚烫。 Kunshan Ao Zao famous, it’s soup to pork bones, shrimp shell and eel bone as raw material, to be simmer stew more than two hours, soup color ruddy, mellow taste, smell the smell of the nose. Noodles made by the special processing, such as silvery fine white uniform. Austrian cooktop stress is three hot: soup hot, hot face, bowl hot. Even the winter months, eat the last chopsticks noodles, still hot.