HONGFU NOODLE RESTAURANT

✅I haven't been to Hongfu Noodle House for years, but if you go to Nanjing, you must go to this shop. I found that the shop has moved to a sunken street shop not far from the original site. The decoration is more stylish than before. The original wood tables and chairs look very warm and clean. - 🌈Xiao Hongfu (2 people) 66.8 yuan▶️It's probably been a long time since I went there.❗️They actually added ham, pork skin, fungus, and rice cakes to the original twelve or three side dishes. When I went to take it, I found that the whole bowl of noodles was like a washbasin. - 🌈 In Nanjing, everything can be tripe. - 💢 There are really a lot of side dishes! 🈶️ Green vegetables, fungus, tripe, sausage, ham sausage, rice cake, quail eggs, pig liver, shredded pork, gluten shell, big meat, etc. The soup base is delicious, but not the kind of deliciousness that makes you thirsty for an afternoon after drinking it. The noodles are the kind of round alkaline noodles that old Nanjing people like. They didn't become soft until the end. I really like it 💯. - 🌈The key to Nanjing people's tripe noodles is the tripe, and the soul is the chili oil. 🌈When eating, add a little chili oil made by the store, and the soup will burst out from each hole. It is crispy and spicy, firm and crisp, and it is the highlight of the tripe‼ ️

The noodle shop is on the west side of Kexiang Market, and the door is still very eye-catching. Nanjing traditional small boiled noodles are characterized by large portions, that is, Hongfu noodles, which basically reach the portion of three to four people, with skin tripe, pork liver, black fungus, big meat, small ribs, etc. Small boiled noodles are cooked separately for each portion of noodles. The noodles are cooked in a large pot until they are 40% to 50% cooked, and then a small pot is used to put the ingredients in the pot in order according to the heat. Skin tripe is indispensable, and lard and pickled mustard are also important ingredients for small boiled noodles. Just put the braised big meat, small ribs, large intestines, etc. directly after they are out of the pot. Although there are many ways to eat pig skin in various places, you can't eat skin tripe noodles outside of Nanjing. There are many people in the store, and you basically have to queue up at meal times. Nanjing girls usually eat noodles with skin tripe, pork liver, small ribs and large intestines, and then tell the boss that they only want a little bit of noodles, hahahaha

Hongfu Noodle House in Kexiang is tucked away in a small alley near New Times Plaza. It was a bit late for lunch, and many places were closed, but the noodle house was still quite busy. There weren't many seats on the first floor, with a transparent operation area. Later, I discovered that dining was possible on the second floor. I ordered two large portions of noodles, which were chewy and had a texture similar to ramen in northern China. The three-fresh noodles came with vegetables, black fungus, tripe, intestines, and a fried egg. The tripe and pig intestine noodles were generous with vegetables, tripe, and intestines.

My first meal in Nanjing was not as good as it is in the past. It was just average. There was nothing amazing about it.

There are huge differences in noodles between the north and the south. When I arrived in Nanjing, I found that there are many noodles with unique characteristics. Hongfu Noodle House is one of them. The beef in the beef jerky noodles is super big chunks, with a very solid texture, and is braised in a good sauce.