Cold rice noodles are snacks in which area? Where is the best cold rice noodles?

I also like cold rice noodles. Although local practices are different and tastes are different, the same taste is delicious and cheap. For example, Wei's cold rice noodles, Shaanxi's cold rice noodles and Qishan handmade noodles are all delicious. Eating overheated rice skin vegetable tofu in Hanzhong has a unique flavor and is not so delicious. In Guangyuan, the famous cold rice noodles are actually a kind of rice skin. I don't care whether Wu Zetian ate or not, but I like it very much. In the famous local cold noodle shop, it is not enough to eat two bowls.

Later, in Lanzhou, I ate the stuffed skin of the local Muslims, which was very strong. Seasoning with Chili oil and garlic water is delicious. I even ate two bowls and bought two boxes of (fake) lard boxes to eat, which was very cool.

Tianshui also has noodles, which are delicious. In particular, Tianshui's dough should be eaten with a pair of chopsticks and spinach, which I have never seen anywhere else. What's the name of that shop? No.32 rice noodles? Great, but the dough is really delicious. By the way, in Tianshui, it's like going to kindergarten. There are many overlapping words: Gaga, Ran Ran, fish and fish, circle ... Have you sprouted?

Said so much rice skin, cold rice noodles, rice noodles from all over the world. Finally, talk about my favorite cold rice noodles. Not in Gansu, not in Shaanxi, not in Sichuan, but in Xinjiang.

I like sweet things, but most cold rice noodles do not contain sugar. Although the cold rice noodles in Guangyuan are seasoned with sweet red soy sauce, they are mainly salty and slightly sweet. Although I love to eat, I always feel that I am still unfinished. It was not until I came to Xinjiang that I discovered that there was a sweet and sour cold noodle and a strange cold noodle that reused sesame sauce and boiled soy sauce.

The former is sweet and sour, and the latter is unspeakable, but it is very useful.

This shop is in Shihezi. I forgot my name. In the first bowl, I ate sweet and sour cold rice noodles. Sweet and sour, served with garlic water, Chili oil, shredded cucumber and shredded carrot. In hot summer, a bite is especially refreshing. Another bowl of cold rice noodles tastes strange, sweet, sour and sweet, and there are Sichuan sprouts in it. If the first bowl is small and fresh, the second bowl is a rough man. But it's the same. It is really delicious.

I ate another bowl, and after long-term practical experience, I basically tasted the unique skill of cold rice noodles with strange taste. If I am not mistaken: the key to the strange taste of cold rice noodles lies in the cooking of soy sauce.

This kind of soy sauce should be fried with minced leek, Jiang Mo and minced garlic in oil, fried with sprouts, and then cooked with soy sauce. After cooking, soy sauce has no fishy smell and rust smell, while onion, ginger and garlic have pungent smell, plus the sauce flavor of sprouts, and finally blend into one. Add sesame sauce and sweet vinegar, and finally make strange cold rice noodles.

The practice of cold rice noodles is similar, but the intellectual innovation of China people is endless. Cold noodles seem to be monotonous ingredients, and finally they are transformed into various ways to eat. The result seems easy, but the process has condensed much effort and wisdom.