Hunan rice noodles are "long-winded" and pungent. Do you like spicy and exciting Hunan rice noodles?

There will always be a place for Hunan people in the rivers and lakes of rice noodles. They 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 for the rest of my life.

"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.

"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.

Rice flour is the product of the collision between North and South cultures. No matter the northerners who moved south or the troops who marched south, the creators of rice noodles made the common rice in the south into the shape of northern noodles. At that moment, homesickness was condensed in this bowl of rice noodles. Rice noodles are 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. Whether a bowl of rice noodles is excellent or not, every Hunan person has his own ruler in his heart.

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 waiting on the counter for everyone to help themselves. For Changsha people, as long as the rice noodles taste right, the environment doesn't matter. Men, women and children are immersed in the bowl of powder in front of them, and there 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.

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 strong. Unlike Changsha people, Changde people have no preference for board faces. There are oblate noodles here, but Changde people default to round noodles, and oblate noodles can only be called rice noodles. 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.

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".

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. Stir-fry the bean sprouts until they are half cooked. Rice noodles should be seasoned with Chili powder, salt and soy sauce, stir-fried with a spoon, and sprinkled with chopped green onion before cooking. This kind of fried powder can be regarded as both physical and mental cultivation.

There is no doubt that Du Qifeng fishmeal is the first in Chenzhou fishmeal industry. According to legend, during the Three Kingdoms period, Feng Chu Pang Tong was appointed as Leiyang county magistrate by Liu Bei, and lived here on his way to his post. The shop 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. 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. 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.

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, they didn't use a spoonful of chopped pepper, but 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. By the time the fish is ready, the soup concentrated with pig bones and fish essence has soaked every rice noodle.

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. "Food has no definite taste, but it is delicious." The bowl that makes you eat the happiest is the best bowl.