Introduction and detailed information of Liuzhou snail noodles

A brief history of development: In the mid-1980s, there was a grocery store on Jiefang South Road that also sold dry-cut powder. After finishing studying at around nine o'clock in the morning, the clerk would often take a handful of dry-cut powder. Went to Grandma's snail stall next door, and later someone bought vegetables to cook together. Grandma Wang Ji, who sold snails, also thought the rice noodles tasted very good, so she started selling snail noodles. Theory 2: After the Cultural Revolution, business began to recover, and the Gubu Street Vegetable Market became the largest distribution center for wholesale snails in Liuzhou City. Audiences from the nearby Workers’ Cinema would go shopping nearby after leaving, forming the Gubu Street Night Market. Liuzhou people have always been fond of eating snails and rice noodles, and some night market owners are in the business of boiling snails and rice noodles at the same time. People also like to add oily and watery snail soup to enjoy it with rice noodles, forming the prototype of snail noodles. Story 3: Late one night in the early 1980s, several outsiders rushed to Liuzhou and arrived at a rice noodle stall that was about to close. However, the bone soup used to go with the rice noodles was gone, and there was only a pot of snail soup left over from cooking the snails. The stall owner Just boil the rice noodles in snail soup, add vegetables, peanuts and other side dishes. After eating it, several outsiders said it was delicious. The stall owner later gradually improved its ingredients and production, forming the prototype of snail noodles. Statement 4: People in Liuzhou have always liked to eat snails. In the 1960s and 1970s, the ingredients of the Liuzhou snail stalls at that time were stone snails. The soup was fresh, sweet and delicious, unlike the fishy smell of the snail soup, so the snail soup was made from snail stalls. The important sales variety of the stall is priced at RMB 5 cents per bowl. Due to the economic constraints at the time, the snail soup at that time was more popular than the snails. Liuzhou people often cook snails at home, and rice noodles are also an important food in Liuzhou people's daily life. Mixing the two is called snail noodles. Therefore, before 1983, snail noodles, a variety of rice noodles, had already appeared in the homes of Liuzhou people. After that, snail noodles slowly emerged in the three important snack markets in Liuzhou at that time: Jiefang South Road, Qingyun Vegetable Market, and Gubu Street. Among them, Jiefang South Road had the most snail stalls.

After different improvements and additions of ingredients, snail noodles have become a classic snack in Liuzhou.

At the turn of the transition from the 1970s to the 1980s, the focus of national and social development shifted to the economy. The people of Liuzhou worked hard, the economy developed rapidly, and living standards improved rapidly. The catering night market has grown from scratch to prosperity and development. Due to the local food culture, it was popular to eat snails (boiled snails, simmered in bone soup with sour bamboo shoots, red pepper and other condiments). Stalls selling boiled snails were all over the city of Liuzhou. Later, rice noodles also entered the catering and night markets, and the two major Liuzhou Popular snacks appeared on the same stage, and soon stalls selling both rice noodles and snails appeared. Whether it was inevitable or unintentional, many diners liked to add snail soup to the rice noodles. After the collision of the two, the original prototype of snail noodles was born. . After that, after continuous improvement and improvement by catering companies, an upgraded version of snail noodles appeared, that is, snail noodles with vegetables and other side dishes added.

Development and unity

(Early 1980s - mid-1980s)

In the early 1980s, after the new thing "snail noodles" became popular, Many industry players are involved in this field, but because it was in the initial stage of innovation at that time, there was no unified standard recognized by the industry for the production methods of each company. This is especially reflected in the essence of snail noodles - the soup part. When talking about boiled snails before, snails simmered in bone soup with sour bamboo shoots, red pepper and other condiments, because it caters to the sour and spicy taste of Liuzhou people and combines the inherent characteristics of its main body rice noodles and snails, the industry is exploring the direction Mainly divided into two types:

a. Some operators are exploring and improving the workmanship of snail noodles, especially in the process of making the soup, and always insist on focusing on the hot and sour taste. Basically, we have also done a lot of work on the four words "the soup is delicious and sweet". As a result, it gradually gained strong recognition from local diners.

b. Another part of the industry sticks to the word "snail" in the snail noodle, believing that the snail must be the absolute protagonist. Who knows that it is difficult to achieve the "sour, spicy, fresh, and spicy" soup just with snails in the soup? "Refreshing, hot" effect.

c. Some are popular, while others are not. Although the production process and formula of the food are trade secrets, at that time, everyone’s awareness of protecting trade secrets was not very strong. They copied each other’s skills or learned from each other. Through exchanges and teachings, the production technology and taste positioning of snail noodles gradually became unified in greater breadth and depth by the mid-1980s.

As a result, through the inspection of the market and diners and the continuous efforts of relevant industry players, the production process and taste positioning of snail noodles have been finalized for the first time. The prospects for snail noodles are promising.

The first boom period

(from the mid-1980s to the mid-1990s)

The period from the mid-1980s to the mid-1990s can be said to be a snail. In the first prosperous period of the noodles, with its characteristics of "sour, spicy, fresh, refreshing and hot" after its first unification, it won the hearts of the local diners in Liuzhou, and its development was unstoppable. The 10 years of prosperity have established and established the prominent position of snail noodles as the first original snack in Liuzhou. Liuzhou wanderers who have been wandering away for many years usually comfort their homesickness by eating a bowl of authentic snail noodles after returning to their hometown.

Downturn

(from the mid-1990s to 2001)

a. Many first-generation operators of snail noodles made enough money and became famous. Finally, I chose to withdraw from the market bravely. Therefore, there are many recognized secret recipes for making snail noodles, and most of the recipes have disappeared in the torrent of history! (Note: selling rice noodles in Liuzhou, as long as the rice noodles are delicious, there will be a large base of Liuzhou people eating rice noodles. There is profit and no loss, and the prospects are promising, but at the same time, selling rice noodles requires working from dawn to dusk. Although the money is easy to make, it is very hard work. Most people who feel that they have made enough and do not ask for too much will choose to quit. *A person from Jianpanshan Night Market. A very typical example is a businessman who makes snail noodles with authentic taste and is very popular. He has made enough after working for more than 10 years and feels that he needs a rest and retires from the world.)

b. At the same time in Liuzhou, starting from the 1990s , the urban-rural exchanges in the greater Liuzhou area have become increasingly active, and working in the city has become the choice of the majority of young farmers. Many farmer friends have also started small businesses in Liuzhou urban area. Many of these people work in restaurants, especially rice noodle shop stalls, or simply raise their own funds to open rice noodle shops to sell rice noodles.

Since the mid-1990s, many first-generation operators of snail noodles have retreated rapidly, leaving large vacancies in the market. Some farmers who used to work in the shops opened by the first-generation operators of snail noodles have My fellow workers, after working for a long time, the boss quit. They also thought that since they had been working in these popular snail noodle shops for a long time, why not raise some funds to open a shop of their own and become their own bosses? , but it is a pity that even if you have been working for a long time, you may have learned how to make snail noodles or stolen some production methods and recipes, but those who have been commercialized or for other purposes have mastered the so-called popularity. The first-generation operators who have mastered the craftsmanship of snail noodle recipe but have retired may not necessarily teach them the core content. Those who have only scratched the surface or have not mastered the essence of making snail noodles may start their own business, which may lower the quality of snail noodles.

In addition, those farmer friends who have been their own bosses from the beginning may have joined the industry of selling snail noodles because they are "self-taught" and have only scratched the surface. Their quality may not be the same. Complimentary.

c. At the end of 1997, the Asian financial crisis swept across Asia. It was in this year that the reform of state-owned enterprises intensified, the State-owned Assets Supervision and Administration Commission was established, and Liuzhou became a pilot city for "optimized capital structure". Since 1998, Liuzhou, an old industrial base, has entered into the three-year reform of state-owned enterprises. With it, more than 100,000 workers have been laid off, and nearly 400,000 urban residents have been implicated in the huge pain. The development of all aspects of the city seemed to have come to a standstill. The catering industry has inevitably been hit hard, and the rice noodle industry has also suffered greatly. Innovation and development seem to have stalled. At the same time, a large number of laid-off workers have chosen to join snail noodles in the process of re-employment. The vending industry is used to support families and make ends meet. The same result may be that most of these new snail noodle sellers have not learned the essence of previous production, which has become one of the important reasons, indirect or direct, for the overall level of snail noodle making to drop significantly during this period. (Note: We do not mean to discriminate against our fellow farmers and laid-off workers by saying this. The facts are only one and two)

d. It was during this period that a certain convenience food store in Liuzhou The company has produced convenient snail noodles, and its sauce package has also been developed quite innovatively. Although it still does not show the taste of the original product, which is a big difference, it is actually an innovative move.

Inspired and influenced by it, the already undercurrent trend of cutting corners seems to have been explored overnight. The essence of snail noodles and whether the noodle soup can be made into soup dumplings can be replaced, thereby maliciously reducing the production cost. Got a clear answer. The undercurrent gradually turned into a flood, and some opportunistic snail noodle sellers listed it as their best choice. Noodle soup no longer needs to be made carefully, but can be opportunistic. Behind the self-defeating lies the fatal blow to snail noodles.

e. In addition to the greatly reduced quality of the noodle soup, the quality of the pickled bamboo shoots and beancurd sticks, the main side dishes used, is also very embarrassing. In order to reduce costs, the side dishes have been renovated and varied. Dried radish was replaced by sauerkraut, cabbage, and pickled mustard, which seemed to be neither fish nor fowl.

f. Cutting corners on raw materials. The ingredients used for snails are careless and hygienic, or they are simply cooked without any snails. The flavor of snails in the soup is completely lost. The selection of chili oil is also mixed, and some chili peppers only have a red appearance, but no actual spiciness.

g. Traditional snail rice noodles should be made from dry-cut powder, which should be soaked in water until soft before cooking. This will make the rice noodles smooth and elastic. Within a certain period of time, in order to save time and costs, many operators replaced dry-cut rice flour with ordinary pressed rice flour (i.e. round rice flour). At the same time, problematic dry-cut powders are also emerging in the market. It greatly destroys the taste of the rice noodles used in snail noodles.

Recovery and Development Period

(2001--Present)

a. Entering the 21st century, the critical period of state-owned enterprise reform is basically over, and the pain is slowly healed Soothe. Liuzhou is regaining its former vitality. The catering industry has shown positive results. After years of sluggishness, snail noodles have begun to recover. At this time, the originally popular Guilin rice noodles have already crossed the breakfast market and entered the lunch, dinner and even night markets, and their market share continues to expand. Specialty delicacies and snacks from other places are constantly pouring in, especially other types of specialty rice noodles from other places are also aggressively attacking the Liuzhou market. Eat it raw, Liuzhou diners and fans (people who love rice noodles) who are willing to try new things are constantly changing the taste that was once rare to change. People's tastes and choices are constantly expanding, and snail noodles are no longer The only favorite option for people to enjoy a late night snack.

b. In 2003, the "Sanpinwang" rice noodle chain store entered Liuzhou rice noodle market. Many local rice noodle practitioners who have been holding on to the idea of ??"operating on a small scale, getting rich even if they don't want to make progress, just muddle along" initially dismissed it, but later they began to have a crisis when they saw that their business was getting bigger and bigger. feel.

In 2004, the *** department carried out a large-scale "three rectifications" (referring to the rectification of messy and messy phenomena). In the past, Guilin rice noodles and specialty rice noodles were greatly expanded and entered; later, the chain concept was strongly invaded, which accelerated the fierce competition in the Liuzhou rice noodles market. The market share of traditional Liuzhou rice noodles and snail noodles dropped significantly.

The "catfish effect" has become more and more obvious. Local rice noodle bosses, who have a sense of crisis and ideas, have begun to think about how to start a chain? How to implement modern enterprise management in the rice noodle industry? How to maintain the characteristics and characteristics of their own rice noodles. Delicious? How to improve the quality of their stores? This has become a question that these bosses are thinking about one after another.

In the past two years (2004-2005), through continuous thinking and practical actions, the image of many rice noodle shops in Liuzhou has been greatly improved. The irregularities that emerged during the downturn of snail noodles have been greatly improved and restored under the impact of the market mechanism and the survival of the fittest among diners.

c. The awareness of the snail noodle industry is also constantly improving. Improvement and innovation, and chain operations are in the ascendant! While the taste and method of snail noodle are returning to tradition, improvement and innovation are also continuing. The improvement of living standards and the demands of diners (some people think that for the same price, other rice noodles can eat meat but not snail noodles, which is very uneconomical), the market and the demands of diners have led to the emergence of traditional snail noodles and improved snail noodles [such as Sanxian] Snail noodles (meat type)] classification trend.

Conclusion

Whether it is adhering to tradition or improving and innovating, the recovery of snail noodles is continuing. The status of snail noodles as the first original snack in Liuzhou has never been seriously shaken. May the prospects of snail noodles get better and better. Still the same saying: "If you don't eat snail noodles, you are a Liuzhou native in vain."

Preparation method

First of all, you need to prepare rice noodles. It is not the kind of rice noodles in the northern market. You have to use dry-cut rice noodles, Liuzhou’s unique round rice noodles. (There are generally two types, one is cut noodles, and the other is freshly squeezed round "thread noodles") The characteristic is that the snail meat as a side dish is different from the rice noodles (rice noodles). The cross-section diameter of the dry-cut noodles is about 3 mm. Soak in water for more than an hour and then set aside (usually dry cut powder is soaked in water to soften before cooking).

The reason why snail noodles are called snail noodles is because its soup is made from snails. Outsiders are not used to the spicy and fishy taste of snail noodle soup, which is precisely the biggest feature of snail noodle. The boss said that in Liuzhou, no one would eat a bowl of snail noodles with a bland soup.

Snail rice noodles are made from aged rice. "The older the rice, the better." Rice that has been aged for a long time loses its oiliness and gum. After being processed into rice noodles, it tastes very elastic. When cooking, it is the opposite of Guilin rice noodles. Guilin rice noodles need to be soaked in hot water before cooking, while snail noodles are soaked in cold water. Otherwise, the noodles will break and lose elasticity after cooking, so it is important to master this. Some diners will complain when eating snail noodles: "

Why is there no snail meat?" In fact, authentic snail noodles do not contain snail meat because the flavor of the snails has been integrated into the soup.

Next, prepare the soup, which is snail soup. Real snail noodles do not have snails. The taste of rice noodles basically comes from snail soup. You can use snail meat or small snail meat from rivers, the taste is almost the same. First, soak the purchased snails, which must be alive, in clean water for 2 days. Add a piece of iron into the water to promote the snails to vomit mud. At the same time, it can inhibit the schistosomiasis parasitic in the snails that northerners are afraid of, so that the snail meat can be cooked. Sweet and refreshing. Wash the snails, take them out, and use an iron insert to cut off the tail of the snails. Silt is usually collected there, and it also makes it easier to suck the snails when they are cooked.

The characteristics of the soup are that there should be enough oil, the chili pepper should be spicy enough, and the red chili oil should be visible on the top of the soup. The delicious taste of snail noodles is due to its unique soup. This soup is prepared from 13 natural spices such as snail meat, sannai, star anise, cloves, monosodium glutamate and sucrose. There are strict rules on how much of the 13 spices should be added. proportion. With so many fine soup ingredients, can it not be fresh?

Good ingredients are also indispensable for a good bowl of snail noodles. The sour bamboo shoots should not be too sour, the dried radish should not be too sweet, and the yuba and peanuts should be fried just right. Let’s talk about the side dishes, 1. Fried yuba 2. Pickled beans 3. Fried fungus and the famous sour bamboo shoots 4. Fried peanuts 5. Dried radish cut into small pieces 4. Pickled cabbage, called pickled cabbage in the north. After preparing these things, you can start making snail noodles.

Drain the snail water, heat the oil in a pot, beat the garlic, ginger, garlic, dried red pepper, and perilla. Stir-fry until the flavor develops (add as many of these ingredients as possible), pour in the snails, stir-fry, and add salt. , chicken essence, oyster sauce, cooking wine, until 4 minutes cooked, add water and simmer for more than 2 hours. The key to soup lies in the ingredients added when adding water. Each family has its own secret recipe. You have to spend money to buy a good soup recipe. After the soup is ready, put it on the stove and simmer slowly. Liuzhou Snail Noodles

First, boil water in a pot, add vegetables, green vegetables such as spinach, lettuce, and rapeseed (not grown north of the Yangtze River) are all acceptable. Remove the vegetables after 8 minutes of cooking. Drizzle with a little oil. Then add the soaked rice noodles, cook them, take them out and press them on the vegetables, then add the side dishes, and finally pour in the snail soup.

The delicious Pork Snail Noodles are fried pork belly until golden brown, neatly spread on the snail noodles, served with extremely tender vegetables, and topped with sesame oil and chili oil. Quickly pick up the chopsticks and start eating Go ahead! Take a bite, and the sour, spicy, fresh, and hot flavors immediately blend in your mouth. After eating, my whole body felt warm and I had endless aftertaste. Remember, the essence of snail noodles lies in the soup, and you must savor the taste.

Ingredients

Snail soup (available in wet markets), pickled bamboo shoots, yuba, chili powder, chicken essence, aniseed, ginger, dried dates, wolfberry, mushrooms, pork bones, pickled beans, coriander, green onions Sour peppers, pickled cabbage, peanuts, green vegetables, pickled radish, day lily, pickled cabbage, etc.

1. Field snails (main), pork bones (auxiliary), aniseed, sand ginger, star anise, produced in Liuzhou, Stir-fried fruits, Luo Han Guo (a small amount), dried dates, wolfberries, and shiitake mushrooms are added to water to make a soup;

2. Deep-fry the yuba and cut it into pieces for later use;

3. While the yuba is finished frying Heat the oil, put the dried chili pepper (red chili pepper) into the oil pan to make chili oil, add the chili oil into the boiled soup of pork bones and snails;

4. Fry dry in a dry pan (without adding oil) After the sour bamboo shoots, add chili oil, day lily, yuba, and salt and stir-fry and set aside;

5. Boil the water, add rice noodles, cook, take out and put into a bowl, add appropriate amount of snail and chili oil soup and sesame oil , sprinkle with chopped pickled beans, fried soybeans or peanuts, and green onions, and the spicy and delicious snail noodles are ready. Local Standards

A press conference on the Liuzhou Snail Noodles Local Standards was held at the Liuzhou Wenchang Conference Center. The standard regulates the terms and definitions, product classification, requirements, food additives, and production and processing of prepackaged Liuzhou Snail Noodles. Hygienic requirements, inspection methods, inspection rules, labels, signs, packaging, transportation, storage and shelf life are all stipulated in detail. The standards will be officially implemented on May 1 this year.

It is understood that Liuzhou snail noodles are known as a famous southern snack. In recent years, the Liuzhou Municipal Party Committee and Municipal Government have attached great importance to the development of Liuzhou's snail noodle industry. They have organized a series of activities such as bringing snail noodle to Beijing, hosting thousands of people tasting snail noodle, and holding a snail noodle food festival, etc., which have accelerated the development of Liuzhou's snail noodle industry. development. According to incomplete statistics, there are currently more than 5,000 stores in cities such as Beijing, Shanghai, Guangzhou, Shenzhen, Changsha and Liuzhou, with a turnover of more than 5 billion yuan. So far, there are 46 pre-packaging manufacturers of snail noodles, with more than 60,000 boxes sold online every day. In 2015, sales exceeded 500 million yuan, making it the hottest e-commerce product in Guangxi and accounting for a large portion of Alibaba’s rice noodle specialty sales. large market share.

Liuzhou’s local food safety standards for snail noodles are based on the provisions of the "Food Safety Law of the People's Republic of China" and the "Measures for the Administration of Local Food Safety Standards" and were reviewed by the autonomous region's food safety standards review committee. published. The standard code is: DBS 45/34-2016, which will be officially implemented on May 1, 2016. It uses dry rice noodles (or prepared dry rice noodles) and snail meat soup as the main raw materials, adding chili oil ingredient packs, sour bamboo shoots ingredient packs, and yuba. Ingredient packets, peanut ingredient packets, etc., and the packaged Liuzhou snail noodles will be implemented in accordance with this standard.