The fish.Noodles soup, a famous snack from Dongtai region, originated in the 33rd year of Qing Dynasty's Emperor Qianlong (1758 AD), with nearly 200 years of history.It is said to have been created by an imperial chef who was expelled from the palace for breaking the rules and eventually settled in Dongtai.In 1915, it won an award at the Panama International Exposition.

According to legend, during Emperor Qianlong's reign, a royal cook was dismissed due to violating kitchen regulations.He moved to Dongtai, initially selling meat-filled dumplings.Initially struggling in his new environment, he missed his days as an imperial chef.The idea of creating a noodle soup inspired him after thinking about the palace dishes.He decided to try making fish soup noodles.After several experiments, though the flavor resembled milk,it still had a fishy taste and was not thick enough.Following local advice, he used ginger, scallions for deodorizing,and pig fat to make it creamy, adding shrimp seeds for extra freshness.Following this method, the soup's quality improved significantly.Thus, he opened a shop and advertised his noodles as "Dongtai Fish Soup Noodles," which became very popular.The preparation of fish soup noodles is unique; first, the fish must be cleaned thoroughly to remove any blood.Pig fat is heated until almost boiling, then the fish is added to fry until crispy but not burnt.After frying, the fish along with snakehead or pig bones are boiled in river water.Ginger and wine are used to eliminate the fishy smell before straining the clear broth through a fine sieve and adding some shrimp seeds.High-quality wheat flour is then hand-cut into noodles.The result of this method ensures that the soup tastes rich, fragrant, and flavorful."Thus, following this method, it truly proved effective.""So he opened a shop and hung out the sign 'East Terrace Fish Soup Noodles', with thriving business and people coming in and out like a market."

"The preparation of fish soup noodles is particularly special; first, one must gut and clean the fish, leaving no trace of blood.""""""Pour pig oil into the pot until it's seven or eight parts hot, then add the fish to fry and puff up, taking them out before they burn.""Add the fried fish along with either yellow croaker bones or pork bones, using river water to boil for a thick soup. Remove the smell of mutton with green onions and alcohol, then strain the clear broth through a fine sieve and add a little shrimp roe, making it ready as noodle soup.""""""The noodles are made from premium white flour cut into strips.""Therefore, the fish soup noodles have all the qualities of taste, aroma, and appearance."So, the fish soup is both nutritious and delicious.