How to distinguish the difference between rice noodles and rice noodles?

Although both rice noodles and rice noodles are made of rice, their appearance and taste are quite different. ?

Let's start with rice noodles. Rice noodles popular in southern China are flexible and elastic. They are not boiled, but fried. They are cooked or fried with various dishes or soups, which are smooth and delicious, and are deeply loved by consumers (especially those in the south).

Popular in Guizhou, Yunnan and other places, rice noodles are rich in carbohydrates, vitamins, minerals and enzymes, and have the characteristics of rapid and uniform ripening, good cooking resistance, smooth taste, no muddy soup after cooking, easy digestion, etc., especially suitable for hot pot and leisure fast food.

From the appearance, the rice noodles in Guizhou and Yunnan are relatively thin, and it is tough to bite in the mouth after cooking. Generally produced in Yunnan and Guizhou, China, rice noodles are rarely produced in other places.

Having said that, we have to talk about "crossing the bridge rice noodles". Look at Baidu Encyclopedia:

"Crossing the bridge rice noodles is a unique snack in southern Yunnan, Yunnan Province. It belongs to Yunnan cuisine and originated in Mengzi area. It is made of soup, seasoning, pork tenderloin slices, chicken breast slices, mullet slices, medium-rare pork tenderloin slices, belly slices and water-soaked squid slices. "

"Accessories include pea tips and leeks, as well as coriander, shredded onion, shredded grass buds, shredded ginger, magnolia slices and tofu skin; The fourth is the staple food, which is rice noodles slightly scalded with water. Goose oil cover, the soup is hot, but not steamed. "

Just listening, the delicious color has made our mouths water.

There are many forms of rice noodles, and the most common one is round powder slightly thicker than rice noodles. Other forms of rice noodles include a very thin flat rice noodle dish that is rolled into a roll and then cut into pieces. There are also rice noodles that specialize in fried powder and the like.

Both fresh rice noodles and cut rice noodles are scalded with boiling water, and then they can be eaten with seasoning or cooked broth. Sometimes you can put it in a casserole with more vegetables and kelp.

A bowl of crossing the bridge rice noodles and a bowl of mutton offal powder. I eat first.