Why does snail noodles smell? Why does snail noodles smell so bad?

Friends who eat snail noodles for the first time will have the biggest feeling, which is why snail noodles are so smelly. In fact, the snail noodles themselves are not smelly. What is smelly is the other ingredients in the noodles, sour bamboo shoots, which are also smelly. bamboo shoots.

Why does snail noodles smell?

The key point of the smell of snail noodles is that it contains sour bamboo shoots. Sour bamboo shoots are also called stinky bamboo shoots. They have a natural smell, but they are very smelly. Healthy and delicious, Guilin rice noodles would not be authentic without sour bamboo shoots. I still remember that when I was very young, I ate snail noodles for the first time and I didn’t like it. I thought it was smelly and disgusting. But my friends around me liked it, so sometimes I had to go with them. But snail noodles are a magical food. , most people only fall in love with it when they eat it for the third or fourth time, and they fall in love with it completely. . Me too. Snail noodles are a specialty of Liuzhou, Guangxi. Snail noodles have a very high status in Guangxi. The same is true at school. In our school, half of the people are from other provinces, and nearly one-third are from the north. Both the north and south canteens sell snail noodles, and there are long queues, both in the north and the south. I know a school girl who said she vomited the first time she ate snail noodles. Now she doesn’t even have any soup left, and she eats it at least three times a week.

As a Liuzhou native (does anyone not know that snail noodles are Liuzhou snacks?), I first want to correct a statement that this is a special fragrance, not a smell. To me it's the taste of hometown.

This taste is that of sour bamboo shoots. Some outsiders are not used to it. Some say it is the smell of stinky tofu, and some say it is rancid. I told the boss not to put sour bamboo shoots in snail noodles... without sour bamboo shoots in snail noodles is equivalent to an owl without a cat head or butterfly. Did you know that the flowers are not butterfly-shaped? (Actually, snail noodles do not necessarily have snails, but they cannot be without sour bamboo shoots. The snail noodles in Beijing use a kind of shellfish instead of snails to cook the soup. I estimate that the most authentic ones can have 85.6% of the authentic snail noodles. If there are no sour bamboo shoots, it is 0%.) Sour bamboo shoots are fermented bamboo shoots. After the bamboo shoots are fermented through a certain process, they will have this flavor. If you know how to appreciate its connotation, you will know that it is fragrant but not rotten, appetizing when you smell it, salivating when you think about it, and rolling when you eat it.

An author named Qingsi published an article titled "The Taste of Sour Bamboo Shoots" in the "Beijing Youth Daily". The description is very detailed and vivid. An excerpt is as follows:

< p> Speaking of which, sour bamboo shoots can be regarded as something with a bit of history. Gu Jie of the Ming Dynasty recorded a passage about the sour bamboo shoots produced on Hainan Island in "Haicha Yulu": "The sour bamboo shoots are as big as an arm. Pick them and soak them in boiling soup until the bitter water comes out. Then put them in cold well water and soak them for two or three days. Take it out, it will be like silk, and it will be edible when cooked with vinegar. If you bring it to Zhongzhou, it will become a rare thing..."

In the eighth chapter of "Dream of Red Mansions", Aunt Xue entertained Baoyu at home. After drinking, she made a special meal. Baoyu ordered sour bamboo shoots and chicken skin soup to relieve his hangover. As it was appetizing, Baoyu drank two bowls. It can be inferred from this plot that during the Qing Dynasty, sour bamboo shoots were probably still a rare item on the dining tables of wealthy families. Sour bamboo shoots are now more common in the south, especially in Guangxi. Some local snacks in Bagui Land are indispensable with sour bamboo shoots, such as Nanning's Laoyou noodles, Liuzhou's snail noodles, Guilin rice noodles, Dong-style hot and sour soup, etc.

In addition, Vietnam, which is connected to the mountains and rivers of Guangxi, also likes to eat sour bamboo shoots and produces a kind of pickled bamboo shoots with mountain yellow skin and black bean paste. The area in northern Guangxi is surrounded by mountains and water, with lush forests and deep bamboos. Some of the bamboo shoots produced weigh more than ten kilograms, which has the natural conditions for making sour bamboo shoots.

When I was a child, my family lived by the Liujiang River. We could often see boats transporting sour bamboo shoots from Rongshui, Sanjiang and other places landing at the pier, and the sour bamboo shoots were packed in wooden barrels. With. I swam in the river and occasionally caught sour bamboo shoots from the water next to the boat. The method of making sour bamboo shoots is very simple. After shelling the bamboo shoots, cut them into sections and place them in a large earthenware jar. Add rice water to soak them, then seal the lid of the earthenware jar and let them soak for about half a month. However, during the brewing process, there should be no trace of oil on it, otherwise the rice water will foam and the sour bamboo shoots will deteriorate and stink.

Snail noodles are much smellier than snail noodles

I don’t know when, snail noodles began to replace turkey noodles and became a new round of Internet celebrity fast food ! As a senior foodie, how could I not try it? However, as famous as the delicious snail noodles, it is its smell. There are many jokes on the Internet. A friend cooked snail noodles at home, and her husband asked her why the living room and dining room smelled like shit. . . .

Actually, I had heard of snail noodles when I was in college~ It was a classmate from Liuzhou, Guangxi, who introduced snail noodles to everyone as a specialty delicacy in her hometown~ I was very curious at the time! I didn’t know how it tasted. At that time, I didn’t know that there were instant snail noodles like instant noodles, so I missed it. Later, a snail noodle shop happened to be opened near the school! Originally, I excitedly took my boyfriend with me to try it to see if it tasted good. However, as soon as we entered the door, we were stopped in our tracks because it really stinked, so stinky! Very smelly! ! ! Later, my boyfriend dragged me out, and my first attempt to challenge snail noodles was aborted.

In the past few months, snail noodles have become very popular on the Internet. Many friends have bought instant snail noodles and cooked them at home. I started to feel itchy again! My friend @杨小素waiwaibuyaimazazazao is a girl who loves eating snail noodles. She told me that there is also a store specializing in snail noodles in Shanghai! I thought that the instant food would definitely not be as delicious as the freshly cooked food, so I begged her to take me to pull weeds! [Laughing R]

Store name: Jiawei Snail Noodles

Coordinates: No. 621-623, Anyuan Road, Putuo District, Shanghai

Signboard: Snail Noodles< /p>

Features: Entry-level snail noodles

This store was actually introduced to us by the beautiful sister Xiao Baozi. She said it was very delicious, so we came~ We ordered everything The original snail noodle set, in addition to the snail noodle, also has a portion of Guiling paste~ After eating the heavy-flavored snail noodle that is easy to cause irritation, it can just reduce the irritation~

Let’s talk about the issue that everyone is most concerned about first - —Does it stink? [Laughing R][Laughing R] To be honest, I was scared before eating it, but as soon as I arrived at the door of the store, I pushed open the door and went in, and found that it was actually okay. There was a strange smell, but it was okay. Okay, I can still bear it ~ [Laughing R] [Laughing R] [Laughing R] So this is the reason why I say this store is an entry-level snail noodle store. If you are really afraid of the strange taste and are careful, If you want to try snail noodles, you can start from this restaurant~

Let’s talk about the taste of this snail noodles~ There are quite a lot of ingredients, including sour bamboo shoots, fried bean curds, peanuts, Lichen, etc., and the amount of rice noodles is also very large, the girls will be completely full after eating one bowl! [Laughing R][Laughing R] The soup should be made with snails added. It has a snail flavor, but it’s not particularly rich~ but it’s quite fresh~

Let’s take a look at Guiling Gao again~ It has a slight bitter taste, but it’s not overwhelming at all. After eating the heavy-flavored snail noodles, you can just clear your mouth. The soup base of Guiling Gao should have jasmine iced green tea [Laughter Cry R] [Laughter Cry R] Anyway, that’s it It tastes good~

Summary! In addition to the original snail noodles, this snail noodle shop also has various other flavors, such as adding beef, barbecued pork, etc., and fried screws. In short, there are still a lot of choices~ and there is no particularly strong smell, which is very good for snail noodles. Curious friends can try it~

Why are there no snails in the snail noodles?

Rice noodles and noodles themselves have no taste, and they all rely on a bowl of soup to enhance the flavor and freshness, so there is " Listen to the opera and listen to the tune, eat noodles and soup."

The soup of snail noodles is made by stir-frying cleaned snails with tube bones, peppers, onions, garlic, ginger, as well as perilla, grass fruit, cumin, amomum villosum and other spices . Each store has its own recipe, and the ratio and order are particular. According to research from the School of Textile and Food of Sichuan University, the optimal ingredient ratio for snail noodle soup is 15% pork leg bone, 12.5% ??snail, 8% fermented vegetables, and 2% spices.

A bowl of wonderful snail noodle soup, the soup is clear and light brown in color, with a mellow taste, moderate saltiness and a refreshing aftertaste. But in each store, the taste of the soup is actually different. Therefore, recommending snail noodle restaurants is a thankless job. Everyone has their own favorite bites of sour and spicy, salty and spicy, and fresh and sweet.

Just like there is no fish in the fish-flavored shredded pork, and there is no love-making couple in the couple's lung slices, the snail noodles are just made of snails. The snail meat is melted in the soup and cannot be seen in the bowl. of. But according to some netizens, when snail noodles first came out in the early 1980s, there were cooked snails in every pot at street snail noodle stalls. When customers sat down, they were first handed a bowl of snails and slurped on them. That's fine too.

Liuzhou people are very good at eating snails. Snails, chicken feet, snail eggs, and snail fish are all Liuzhou specialties.

People in Zhuangxiang have a long history of eating snails. Professor Pei Wenzhong, a paleoanthropologist, unearthed many ancient human fossils and snail shell fossils eaten by ancient people in Bailian Cave, Liuzhou. The tails of the snail shells have been knocked off. These fossils The human bones belong to the "new people" in the early stages of matrilineal clan communes in primitive society, and archaeologically they belong to the late Paleolithic Age [1].

The snails used in snail noodles refer specifically to stone snails. Stone snails grow in river mud and feed on moss and other aquatic plants. The key to the deliciousness of snail soup lies in how to handle the snails. The pre-processing procedures include spitting out sand and removing the tail. After the stone snails are recovered, they must be soaked in clean water for two days. A piece of pig iron can be added to the water. The role of pig iron is to promote the stone snails to spit out sand and inhibit the growth of schistosomiasis parasitizing the snails. After the stone snail spits out sand, the tail of the snail should be cut off, because mud usually collects at the tail of the snail [2].

Where does the smell of snail noodles come from?

Some people describe the smell of snail noodles like this - you cook the noodles at home and eat them, and after eating, the pot, bowl, and chopsticks are smelly. Even my clothes and hair stunk, as if I had entered a toilet that had been without water for a month. Sanjiang Kitchen thinks it's a bit exaggerated. The rich flavor of snail noodles actually comes from pickled sour bamboo shoots. Without sour bamboo shoots, snail noodles would be soulless.

"A Bite of China" once introduced the production of Liuzhou sour bamboo shoots, which selects "big meaty and beautiful" big-headed sweet bamboo shoots, supplements them with mountain spring water specially brought from the mountains, and pickles them in large clay pots. , soak for about half a month and serve. However, during the brewing process, there should be no oil stains, otherwise white foam will form and the sour bamboo shoots will deteriorate and stink. Some people also use rice soup to pickle bamboo shoots, and the pickled bamboo shoots turn dark in color.

Liuzhou people’s preference for sour bamboo shoots is difficult to imagine and understand for those who have never been exposed to sour bamboo shoots. An article titled "The Taste of Sour Bamboo Shoots" reads:

When I was a child, my family lived by the Liujiang River, and we could often see sour bamboo shoots being transported from Rongshui, Sanjiang and other places. The boat landed at the pier, and the pickled bamboo shoots were packed in wooden barrels. I swam in the river and occasionally caught sour bamboo shoots from the water next to the boat. ("Beijing Youth Daily", author Qingsi)

Why are authentic snail noodles so elastic?

Guangxi rice noodles can be divided into two categories in terms of shape: round noodles and cut noodles. Authentic snail noodles are made from round noodles made from aged rice. Chen rice has lost its oiliness and gum. After being processed into rice noodles, it tastes very elastic.

The powder is dry powder and must be soaked in cold water in advance, otherwise the powder will break and lose elasticity after being cooked. A good bowl of noodles should be of moderate thickness, softness and hardness, chewy to eat, not sticky or glutinous.

What are the ingredients and side dishes of snail noodles?

The ingredients of snail noodles are very rich. In addition to sour bamboo shoots, there are also oil fruit, bean curd, pickled beans, peanuts, fungus and day lily. It is perfect. Lettuce.

Youguo is what we often call "tofu puffs". The oil fruit in snail noodles has been around since the 1990s. The avocado has absorbed the soup, and when you take a bite, the soft texture mixes with the soup, and you feel like eating peeing beef balls.

As for the perfection of lettuce, it is actually controversial. Among the snail noodles that Sanjiang’s kitchen has eaten, there are also ones with lettuce, water spinach, and fungus.

In addition to the above basic ingredients, snail noodles also have a variety of side dishes to choose from. It is said that snail noodles used to be too vegetarian, so a lot of meat dishes were added, such as duck intestines, braised eggs and quail eggs, and chicken feet and duck paws stewed with pork knuckles. Sanjiang Kitchen’s favorite is to add duck feet to the snail noodles.

Why snail noodles are addictive?

The reason behind being addicted to snail noodles is the same as eating stinky tofu. What gives snail noodles its personality is the sour bamboo shoots, which are fermented foods. The fermentation process produces umami-flavored amino acids that make the food delicious, and odor is a taste memory written in human genes. Therefore, instead of saying that the snail noodles are addictive, it is better to say that the "stinky smell" of sour bamboo shoots is addictive.

The spiciness of snail noodles is also one of the reasons why it is addictive. Although not all snail noodle shops specialize in spicy soup, strong flavor is already one of the labels of snail noodle. Spicy can bring people pleasure and stimulate their taste buds. One chopstick will help you breathe, two chopsticks will make you sweat, and three chopsticks will make you feel refreshed.

In addition, Luosifen is cheap, lightweight, but rich in content. It is like a highly compatible software, but it does not lose its own personality. Any vegetarian or non-vegetarian food after being baptized by the snail noodle soup and chili oil is like adding aphrodisiacs to make people feel ecstatic.

Only unique food can impress people.

In May this year, the "Liuzhou Snail Noodle Food Safety Local Standard (Standard Code: DBS 45/034-2016)" issued by the Guangxi Autonomous Region Food Safety Standards Review Committee came into effect, trying to completely standardize snail noodles. However, Chinese snacks have two characteristics. One is that they are different outside the country of origin, and the other is that they cannot be completely standardized. So for authentic snail noodles, I’m afraid I still have to go to Liuzhou to eat it.