At dusk, a bowl of batter in Jiang Mu Li | Pork ribs, firewood, fish and onion soup, accompanied by a plate of radish hot tea to listen to songs.

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At dusk, most people are pulling away from their daily work. The dizzy yellow light has just turned on in Kaohsiung, and they come to the front desk of wooden tables and chairs. The background music is Japanese-style songs, and the handsome boss Azhang's hands fall off. He brings out a bowl of batter with ribs and firewood slices, and can't wait to have a bite. The sweet soup, paste but not rotten, and the right thickening taste are amazing. "there is no secret, just use fresh ingredients."

Jiang paste classic signature batter, with red noodle line, ribs, firewood fillet, large intestine, nine-story tower, homemade hot oil, side dishes for white radish and homemade coriander sauce, and a cup of wheat tea (photo _ Lin Yijun) looks like a "jianghu" boss, in order to survive, cook childhood snacks "batter"

Ah Zhang, who just turned 45 this year, has an angular face and stylish hairstyle that people will never forget, and the origin of the name "Jiang Mu" is also related to this appearance. "because I look like a jianghu!" He smiled heartily, but in fact, before opening the store, his career was only related to design, and he had done advertising design and car body design.

For Ah Chang, the batter is the afternoon tea every day after school when he was a student. "every day I go to the noodle stall after class and spend 30 yuan on a bowl of batter as a snack." Six years ago, when Ah Chang's life was at a low ebb, he went to study in the catering industry. A friend suggested, "you might as well sell the noodle paste you liked when you were a child." Started Ah Chang's batter career.

And the name of the shop is Jiang Mu. He says that in addition to the homonym of the word, he also hopes to change people's view of "jianghu". "now when you hear about jianghu, you will think of gangs or scheming, but jianghu originally meant a place where people come and go."

Ah Zhang, the boss of Jiang paste, who just turned 45 this year, ate thoroughly the whole Taiwan of boiled noodle paste (photo _ Lin Yijun). After eating, he took notes and experimented himself.

In order to open a shop, Ah Chang spent a whole year eating noodle paste around the island. He said that after entering the noodle paste on the Internet, he first combed a lot of information, then searched for famous noodle paste shops all over Taiwan, and went to eat it in person. "at that time, he took his two children." if the child is hungry, he will go to the next noodle paste shop. "

Knowing that he did not come from a catering background, Ah Chang chose to be industrious to make up for his clumsiness. When he came into contact with new knowledge and ate a batter, he wrote down his notes in detail, recording everything from the most direct sense of smell and taste to ingredients and practices. Later, he experimented with different noodles, "cook for ten minutes, half an hour, and then cool for different times to see where the differences between different noodles are."

After the experiment, A Zhang finally selected the red noodle line. he said that the whole Taiwan noodle paste generally uses two kinds of white flour line and red flour line. the difference between the two lies in that the red flour line has been baked, so the red flour line can not be cooked for a long time, and the baked noodle line is more energy-producing and more stable than in the sun.

Jiang paste uses red noodle line, which will wash the noodle first every afternoon, wash off the salt and then drain (photo _ Lin Yijun) "fresh ingredients are delicious king!" Boil soup every day