What does soup head mean?

At first, Lamian Noodles cooked soup with pork and chicken rack. Later, according to local tastes and preferences, chefs tried to add Japanese-like fish and seaweed to the soup, constantly reformed the soup materials in Lamian Noodles, changed the taste of Lamian Noodles, and produced various Lamian Noodles with unique local characteristics. By the early World War II, Lamian Noodles had formed "three soup systems" with Tokyo soy sauce flavor, Hokkaido soy sauce flavor and Kyushu pork bone flavor.

Lamian Noodles's soup with soy sauce flavor is mainly chicken bone, with bonito and soy sauce. Laver absorbs the oil from the noodle soup, so the overall taste is relatively light. Lamian Noodles, the sauce flavor of Hokkaido, is characterized by mellow and fragrant soup, which combines the essence of pig bones, chicken bones and fresh fruits and vegetables, and is rich in oil. This is because the weather in Hokkaido is very cold, and it can keep the temperature of the soup until it is finished in Lamian Noodles, and the residual soup in the bowl is still steaming. Lamian Noodles with pork bone flavor in Kyushu was born around 1937, and its most special link is in the soup. This kind of Lamian Noodles soup is made of pig bones from different parts of pigs, which are boiled for a long time with slow fire and become milky thick soup. When the soup came out, it was added with eight unique seasonings made of different ingredients, which was delicious.