The signature ramen, the look and feel when you come up, is what people like. The soup is white and fragrant. The side dishes are chopped green onion, shoulder meat and fungus. A lot of ramen noodles are bean sprouts, but the fungus here is also very tasty, crispy taste, and taste better after hanging soup. Speaking of soup, the porridge soup cooked with time and patience is the soul of ramen. The soup color is white, the aroma is mellow, rich and not sticky, and it takes more than ten hours to make a small fire to become the most important part of a bowl of ramen. Just drink a delicious taste and spread it in your mouth. pork roast. Unlike many pork noodles used in ramen noodles, Yixinxuan uses shoulder meat, which is said to be boiled at low temperature (that is, it does not control the water temperature below the boiling point and slowly cooks) so the meat is firmer, although cut into The flakes, but not at all, the tender and the bombs do not conflict at all. If you only order a ramen next time, you will remember to add more pork.