Types of rice noodles

There are many kinds of rice noodles, such as Nanning Laoyou powder, which is a special powder in Nanning. The main materials used are douchi, sour bamboo shoots, minced garlic and pig viscera. Many people find tomatoes, which are not authentic. The real old friend powder is not to put tomatoes, but to keep the flavor of sour bamboo shoots.

Liuzhou snail powder is the only snack that can serve China on the tip of the tongue in Guangxi and China on the tip of the tongue in China. Liuzhou snail powder looks a little sour to outsiders, but it tastes lovely. Its unique secret lies in snail soup, many of which are difficult for ordinary people to copy. If you want to learn authentic snail powder, you must master the cooking method of snail soup.

Guilin rice noodles are actually famous for Guilin. Many foreigners don't know Nanning, but they must know Guilin. There are many fake Guilin rice noodles in other places, not only the brine is not authentic, but also the rice noodles are quite poor. If you want to eat authentic Guilin rice noodles, I'm afraid you need to go there.

Changde beef powder Changde's rice noodles are well known and well known, which is called the C position in Hunan rice noodles. The earliest Changde rice noodle was made thin and long, and now it has a round surface and a flat surface.

Changde beef powder is spicy, hot, fragrant and fresh. A large piece of beef is spread on the tender white rice flour and then poured with red oil. If the salinity is appropriate, you can also add your own seasoning. Generally speaking, Liu's noodle restaurant for the deaf has standard ingredients, such as sour radish, sour beans, chopped pepper, kelp and so on. And the weight is particularly sufficient, and a bowl of powder can eat two breakfasts, which is super cost-effective.

Changsha rice noodle People who don't know Changsha rice noodle will think that Changsha rice noodle is a copy of Changde rice noodle, but in fact, it is very different. Changsha rice noodles pay attention to the width of the powder, and a bowl of two or two powders is standard. The soup base is made of pig's head and lard, and there are many sizes. The fresh powder tastes very weak. After pouring a layer of different sizes of ingredients, it immediately absorbed the fragrance, and put a spoonful of red chopped pepper on it, which was simply delicious. Generally, after eating a bowl of powder, the soup in the bowl is still hot. When you pick up a bowl and take a sip of full broth, your happiness will explode.

Youxian rice noodles are really delicious, partly because the bowl of soup contains the soup base of shredded lean meat, soy sauce, soy sauce, red pepper powder, sauerkraut, vegetables and shallots, which adds a lot of color to the whole bowl of powder.

The biggest difference between Youxian rice noodles and Changsha rice noodles is that rice noodles are dry and hard before cooking, while in Youxian rice noodles, only round and flat ones are called noodles.

Shaoyang rice noodle Shaoyang rice noodle looks like round flour in Changde rice noodle, which is a bit thick and similar to Udon noodle, but its taste and taste are completely different from Changde rice noodle. Shaoyang rice flour has a charming rice flavor, because it is generally made of early rice with poor viscosity, so it tastes very special.

Shaoyang rice noodles can be separated from beef soup when packaged. Chili oil accounts for a large part of beef soup, so it is not easy to go bad. Then pour the beef soup on the powder when you want to eat it, but the soup must be enough, otherwise the soup powder will become mixed powder.

The delicious taste of Hengyang fish meal is irreplaceable by any other seasoning. What's more worth mentioning is that Hengyang fish meal is really a soup base made of fish. In an authentic Hengyang fish meal shop, the boss usually starts to cook the soup base before dawn, and the slowly cooked soup is milky white. There is not much difference between rice noodles. Rice flour, with rich and delicious fish soup, has a sense of freedom to fly in the clouds, which makes people want to stop.

Yongzhou marinated powder is the same as all marinated vegetables. Halogen is the key to the success or failure of a dish. More importantly, it is made of bittern, neither too strong nor too weak. Too strong will take away the fragrance of rice noodles, while too light can't satisfy the pursuit of food.