Where is the best rice noodle in Hunan?

There is always a place for Francis in the rivers and lakes of rice noodles.

Hunan people seem to have countless ways to make original rice noodles delicious. I can't remember the taste of the first bowl of Hunan rice noodles. I only remember wiping the sweat from my forehead, blushing and silently saying to the bowl of rice noodles, "Please give me more advice in the future."

Hold back your saliva. Today, let's take a look at how attractive Hunan rice noodles are.

0 1 a brief history of French wordy powder

Hunan is an undisputed land of fish and rice, rich in products and numerous delicious foods. "Hunan people are afraid of spicy food", but spicy food is not the only pursuit of Hunan people. Spicy food just fits Hunan people's pungent and straightforward character.

If you ask a Hunan person, "What's delicious in your hometown?" Rice noodles will definitely be one of the answers.

More than once, I met a friend in Hunan and told me, "I want to go home and eat a bowl of powder." It seems that all their thoughts about their hometown are in a bowl of rice noodles. When I am indignant about other Hunan dishes, I have to admit that there is really no word in the world that is more suitable for describing the action of eating rice noodles than "suo".

The advantage of rice noodles is slippery. Hold one end of the rice noodle, inhale gently, and when the chopsticks are handed conveniently, the rice noodle "squeaks" into your mouth. This is already a necessary skill for rice noodle control, and it is also the best background sound in Hunan early morning. Rice flour is the product of the collision between North and South cultures. Whether the northerners moved south or the army marched south. The creator of rice noodles made rice common in the south into the shape of northern noodles. At that moment, homesickness was condensed in this bowl of rice noodles.

A bowl of rice noodles is flat and round. Changsha is the representative of flat powder, and Changde is the most famous round powder. Soup powder, fried powder and mixed powder have different tastes. One life two, two lives three, three lives everything.

The world of rice noodles is too big. Everyone in Hunan has his own ruler for the Excellence of a bowl of rice noodles.

Where is the best rice noodle in Hunan?

The richness of Hunan rice noodles cannot be explained clearly in one or two articles. The dazzling taste and practice are also one of the reasons why rice noodles are deeply loved by people.

When it comes to eating, China people are always uncompromising. If I say that rice noodles in one place are the best, people in other places will definitely be dissatisfied. "What you eat has no definite taste, but what is palatable is precious", and the bowl that makes you eat the most happily is the best.

(1) Changsha rice flour is plain shredded pork powder.

Contrary to people's impression of Hunan people's tastes, everything about Changsha rice noodles starts with a bowl of clear soup and shredded pork powder.

A bowl of typical Changsha shredded pork powder is not spicy before serving. Every noodle shop owner generously gives the decision to the diners. Pots of chopped pepper, pickled mustard tuber and sour beans are quietly placed on the counter, waiting for anyone to pick them up.

For people, as long as the rice noodles taste right, the environment doesn't matter. Inside the fly restaurant, men, women and children are immersed in the bowl of powder in front of them. It is a world that has nothing to do with me. At this time, everyone is equal, perhaps only in the light pick, heavy pick (powder number) and light cover, heavy cover (toppings number) are different.

Changsha rice noodles are free and easy from the inside out.

Boil, boil water and powder, and turn it over a few times. A spoonful of bright red broth reveals the sweetness of chicken soup and the massiness of bone soup. Only the flat powder that is easy to taste can extract a China flavor. The most indispensable thing is the slow-stewed shredded pork. What kind of shredded pork powder is there without shredded pork?

Nowadays, the richness of rice noodle size can be said to be the greatest malice to phobia patients. How about a bowl of plain shredded pork powder? In the morning rush, only this bowl of rice noodles from AutoFast can drive away drowsiness.

(2) Changde rice noodle is half of Hunan rice noodle.

Today's Changde rice noodles are not patents of Changde people, but "half of Hunan rice noodles".

In Changde rice noodle pie, Tianjin beef powder is even the strongest. Changde people don't like Changsha people who only like flat powder. There are flat circles here. However, Changde people default that powder should be round, and flat powder can only be called rice noodles.

The noodle shop owner has no family opinion at all. When I carefully asked for the noodles, they would generously say that the noodles were delicious.

If one word is used to describe the taste of Changde rice noodles, I think it should be "fierce". The tricks are all killing tricks, and there is no carelessness. Beef is soft and chewy, and the spices don't cover the meat, but make it faintly sweet. Thick rice noodles, the mellow point of soup is being sent to your mouth. The occasional chopped green onion adds a layer to the rich taste. This is the deep communication between lips and teeth, and every bite can get positive feedback. In the meantime, chopsticks will never stop. It was not until a bowl of rice noodles bottomed out that I came to my senses, and the diners around me had already changed.

(3) Xiangxi rice noodle stew code is king.

When it comes to Xiangxi, I always feel that place is remote and mysterious. Xiangxi, which is multi-ethnic and multi-cultural, is naturally full of flavor. It's just that the toppings of rice noodles are much more than those of Changde in Changsha. Sour and sour is the soul of Xiangxi diet. Xiangxi people claim that "Chili is salt, sauerkraut is rice". Hot and sour belly slices, pickled cabbage slices, shredded pork with fungus, pig's trotters, braised beef and fat sausage, all these toppings are slowly stewed in a large pot, and the fragrance of all the ingredients instantly blends together.

It's also a round powder of q-bomb. Xiangxi people will eat it with sour peppers, sour beans and sour radishes. All kinds of flavors are intertwined, and there is a kind of kindness and kindness of "staying in the good year".

(4) Zhuzhou rice noodles, a plate of fried powder.

Zhuzhou people can excel in the fried powder circle, relying on Liling fried powder.

Want to do a good job of Liling fried powder, the key is the word "fast". Different from other places in Hunan, Liling fried powder uses dry powder. When frying powder, the fine rice flour must be soaked in advance so as not to worry.

The first one is an egg. Hot oil is cold, and the eggs are shaking in the pot, making a crackling sound. Scrambled eggs with bean sprouts, followed by a noise in the pot. Bean sprouts should be fried until half cooked before rice noodles can be served. Season with Chili powder, salt and soy sauce, stir fry with a spoon, and sprinkle a handful of chopped green onion before serving. This fried powder is both physical and mental.

(5) Chenzhou fish meal is a bowl of fish meal that makes people unconscious.

There is no doubt that in Chenzhou Fish Meal Festival, Du Qifeng fish meal ranks first. According to legend, Pang Tong, Feng Chu in the Three Kingdoms period, was appointed as Leiyang county magistrate by Liu Bei, and lived here on the way to his post. The shopkeeper treated him to a bowl of fish meal.

Pang Tong, who was unhappy because Liu Bei looked down on himself, ate fish meal and was unhappy. This is a story praised by another celebrity after eating. No matter whether this story is true or not, Du Qifeng fish meal can really sweep away all the unpleasantness.

Get a bowl of fish powder, the red soup has made people sweat. The present soup for killing silver carp, together with Chili oil fried with local five-claw red Chili powder, and two spoonfuls of tea oil, is the soup base of fish meal.

People who are afraid of spicy food have been discouraged from seeing it here, but Chenzhou people want to eat more and more. The hot fish meal forcibly opens the pores of the whole body, making people gasp and eat. This refreshing feeling can resist some disappointments in the residence.

(6) Hengyang fish meal is fresh and delicious.

If Chenzhou people are obsessed with using fish soup to set off the hot spicy oil, then Hengyang people are obsessed with the delicious soup head.

Hengyang fish meal soup should be cooked with broken pig bones all night. With this bone soup as the base, the soup head will not be thin. Fish pieces must be fried before stewing soup, not only to be shaped, but also to make the soup whiter.

Hengyang people can't eat fish meal without peppers. However, instead of using a spoonful of chopped pepper, they used sliced millet spicy, which enhanced the taste and added a touch of bright color. Eating fish meal means eating meat first, then eating powder, and finally drinking soup. When the fish is ready, the essence of pig bones and fish is concentrated, and the soup full of collagen has soaked every rice noodle.

(7) Yongzhou halogen powder is full of fragrance.

Compared with soup powder and fried powder, Yongzhou people prefer to mix the marinated powder.

Halogen powder, as the name implies, should have brine. Rice flour itself has no other taste except rice flavor. So the smell of brine powder is all on the brine. In the soup pot where pork bones or beef are stewed, packets of various seasonings and Chinese herbal medicines are mixed together, and it takes at least two hours to cook to be qualified brine.

Fresh and translucent rice noodles, full of brine, beef or eggs marinated in the original soup, full of rich fragrance, no wonder Yongzhou people can't stop.

(8) Shaoyang rice noodles are the "udon noodles" of Hunan people.

If you meet Shaoyang rice noodles for the first time, you will probably say, "Isn't this udon noodles?"? ! "

It is said that because rice noodles are made of early rice with low viscosity, Shaoyang people make rice noodles thicker than ordinary rice noodles, so that they can maintain the same toughness as rice noodles elsewhere.

Shaoyang people like to use beef or tofu and fungus to match this fat rice flour, then scoop up a spoonful of red oil and stir it skillfully with chopsticks. And eyes, always swimming around with chopsticks, for fear of spilling a little. The day didn't really begin until I took the first bite of powder.