Austrian stove Museum is located in the city of Kunshan Mountain (Mountain King) Tinglin (No. Gu Ting Lin) Mid Qiaotu southern gate of the park, Kunshan is the oldest and prestigious traditional noodle shop. It was founded in the Qing Dynasty Xianfeng, along the Shanghai-Nanjing is famous century-old, although historical vicissitudes, frequent ups and downs, but because of the unique cooking techniques, pure and Sauvignon have been customers at his door, famous overseas. Main authentic traditional "red fried fish face", "white soup Luya face" and the Soviet Union to help dish, to attract customers, guests received an average of more than 2,000 people every day, indeed Kunshan eating fine leader.

"Aozaoguan" was founded in the third year of Xianfeng (1853). It is famous for "fried fish noodles in red oil" and has a history of 162 years. In 2009, "Kunshan aozao noodle making technique" was listed as the intangible cultural heritage list of Jiangsu Province. In 2010, "aozao hall" was rated as "China time honored brand" by the Ministry of Commerce. Located at the south end of Banshan bridge on Tinglin Road, the Olympic kitchen hall we see now is an antique two-story building with an investment of 1.2 million yuan in 1987 and completed in October 1988, with a total area of 1130 square meters. There are halls such as "jubaxian" and "bingdilian", which can accommodate nearly 500 people at the same time. The shop sign of aozao hall is "century old aozao hall" written by song Wenzhi, vice president of Jiangsu painting academy and famous calligrapher. The former name of the Olympic kitchen hall is "Tianxiang hall". It is said that Emperor Qianlong was hungry after visiting Yufeng mountain scenery through Kunshan mountain when he went to the south of the Yangtze River in small clothes. So he came to this small noodle shop and ate a bowl of fried fish noodles with red oil. He felt that the taste was extremely delicious, so he asked the eunuch to inquire about the cooking method. But because of the language, the eunuch didn't understand it. He had no choice but to play to the Emperor: "the red oil noodles taste good, mainly because of the mystery of the noodle stove." After hearing this, Qianlong said with a smile: "the noodles are fried in an arcane way. Since then, this small noodle shop has the reputation of" aochaomian ". In 1987, a 1200 square meter two-story Ming Dynasty style building was rebuilt at the original site. The gold lettered signboard at the top of the main gate is an inscription of the Song Dynasty by the Provincial Academy of painting. On both sides, the vermilion embraces the eaves, and the angle of the cornice looks like a swallow passing through the clouds; the floor corridor is carved with ancient style windows, and two dragons kiss the ridge dragon to get water, and the granite steps are rising step by step with great momentum. The dining table is unique and elegant, and the carved floor covers the ancient and elegant color. The wing room of "Wangshan Pavilion" is far away from Yufeng, which is unique and elegant, which adds a bit of appetite. The unique pasta dishes of aozao restaurant are: "fish noodles with red oil", "duck noodles with marinated duck in white soup", and traditional Kunshan sauce meat, shrimps and eggs, sanweiyuan and other Suzhou dishes. The characteristics of fried fish noodles with red oil are: original flavor, thick but not greasy, five heat integration, small material soup. The so-called original flavor of the fish to do not fall to the ground, keep clean, hanging the soup to take its scales, gills, liquid, blood boiling, and then stew fried fish. Fried fish noodles with red oil and thick oil can keep warm to a certain extent. The local people have an oral saying: "it's cold like frost on three or nine days. If you step into the shop, you'll feel warm after eating a bowl of noodles. Hot noodles and hot soup will make you warm.". When it comes to the integration of five hot dishes, it is a unique feature of the Olympic kitchen hall: the red oil should be scalded, the fish should be hot, the noodles should be boiled, and the boiling water would not be stopped. Moreover, even every noodles should be heated with boiling water so that the oil does not touch the bowl, so there is no soup left in the bowl. The characteristics of marinated duck noodles in white soup are as follows: the selection of materials is exquisite, and the new live ducks are slaughtered and processed in the early autumn of that year. Stewing is the key. To make the scallion and ginger fresh and remove the smell, set oil and mild fire to make it fresh and crisp but not rotten. The "three cleaning" is particularly important, that is: boiling the fire serum leakage, hanging the soup foam to clear, oil from the wok. According to the season, the cylinder is protected by hot cylinder and cold down. Kunshan marinated duck is called white stewed duck in jargon. It is fresh in color, fat in skin and tender in meat. It is milky white and slightly yellow in color. It tastes slightly salty and fresh. It is light but not thin. It is not tiresome to eat. At present, there are 28 staff members in the Olympic kitchen hall, which have better technical equipment. In terms of cooking, there are 2 Super chefs, 3 second-class chefs, 4 third-class chefs, 1 second-class pastry chef, 1 second-class banquet designer, and 2 third-class restaurant service engineers, totaling 13, accounting for 46% of the staff of the whole store. The master of manager Liu of aozaoguan is master Xu Tianlin, a veteran cook of Kunshan, who has been in the store for a long time. In recent years, at the invitation of Shanghai, Nanjing, Zhenjiang, Nantong, Changzhou, Wuxi, Suzhou, Zhangjiagang, Taicang, Wujiang and other peer units, he went to various places to perform art exchange and won praise from all walks of life. No. 588, daqiaoshan theater, No. 1, kunhong mountain, No. 1, daqiaodian (No. 1), No. 588, daqiaoshan theater, No. 1, yuhongshan