Guilin rice noodles, like Chongqing noodles, Nanjing duck blood vermicelli and Shanghai fried steamed bread, are all homesickness branded in the taste system.
Almost everyone in Guilin who has left his hometown, even if it is only a short trip, will make up his mind early on the way back, and the wandering taste buds will come back. In Guangxi, rice noodles are our half-life.
Can you imagine that Sichuan and Chongqing people will not be able to rinse hot pot, chew rabbit skulls or eat charity chicken one day? Guangxi people can feel this confusion, because if there is no rice flour, they will also fall into the same embarrassment and anxiety. For Guangxi people, rice noodles have long been more than just filling their stomachs. All kinds of rice noodles, sour, spicy, fragrant and smelly, are scattered in this beautiful land of Guangxi, just like a "cult" with many believers and belonging to Pangbo, quietly sneaking into the daily life of Guangxi people and dominating their dining tables.
There are many kinds of rice noodles in Guangxi, far more than Guilin rice noodles all over the country, and Liuzhou snail powder, which has stirred up a storm among online celebrities in recent years. Nanning Laoyou Powder, Quanzhou Hongyou Powder, Gui Zhong Filter Powder, Yulin Beef offal Powder, Pumiao Raw Squeeze Powder, Binyang Acid Powder, Shura Rice Powder, Luocheng Datou Powder, and so on. If you find a local glutton, it is estimated that you can stage a dense cross talk.
Guangxi rice noodles are freshly squeezed and cooked, and also made of dry powder; There are thick soup and dry mix without soup. The ingredients are more abundant. Whether you are a vegetarian or not, a bowl of rice noodles can be perfect.
Among many rice noodles, there are three kinds of rice noodles with the widest spread and the loudest reputation: Guilin rice noodles, Liuzhou snail powder and Nanning Laoyou powder. Out of the boundary of Guangxi, the most famous is Guilin rice noodles; Thanks to the prosperity of the Internet, snail powder has spread all over the country. Compared with the first two, Nanning Laoyou Powder is slightly inferior. Really like a generous and gentle old friend, quietly hiding in every corner of the city without making any noise and taking the initiative. The "three big powders" are the food business cards of Guangxi and the taste buds of people everywhere.
Nanning laoyoufen
Nanning is the capital of Guangxi, and like all provincial capitals, it is difficult to escape the fierce collision between the old and the new. With the expansion of the foreign population, the initial comfort and gentleness of Nanning have been gradually broken. Different nationalities, different languages, different customs and different tastes have made the old Nanning people more and more unpredictable.
The old city is changing with each passing day, but the "old friend complex" in the hearts of old Nanning people lasts forever. Laoyou Powder can be said to be the "landmark" of Nanning. Going to Nanning without eating old friends powder is as useless as going to Beijing without eating roast duck.
Laoyou powder, as one of the three major rice noodles in Guangxi, has different temperament from the other two.
Judging from the relationship between flour and ingredients, Guilin rice noodles and snail powder have distinct protagonists, and no matter how many ingredients there are, they will not pretend to be masters. Even if there is a soup base in it, you can still clearly feel the bad feelings between them, the attitude of powder and powder, and the material temperament. Friend powder is utopia in powder, and everyone is happy.
Cook Guilin rice noodles and snail powder first, then add brine and ingredients. This harmony is somewhat accidental. The powder and ingredients in the old friend powder are just like the real brothers in trouble. Stir-fry lobster sauce, garlic and sour bamboo shoots, and then add a spoonful of thick bone soup. The soup is cooked with rice noodles. When everyone stays in the same pot for a long time, the powder is soft and the soup is muddy, and the flavor is tangled, it is a wonderful group play.
A bowl of Laoyou powder, the soup is rich and fragrant, the lean meat is fresh and tender, the pork liver is delicate, the vermicelli is soft, the sour bamboo shoots, peppers and lobster sauce are the flavor keynote, and they are sour, spicy and salty. Rice noodles and fried ingredients are cooked together, and the taste is more thorough.
With the transformation of the economic system, the rice noodle market in Nanning is mixed, and some operators are eager for quick success and quick success, cutting corners in material selection and production technology. Many old friends of traditional time-honored brands are facing the dilemma of technology loss.
In order to keep Laoyoufen's Jianghu status and the old friend culture in Nanning's old streets and alleys, in 2008, Laoyoufen was selected into the second batch of intangible cultural heritage list at the autonomous region level. Two years later, Nanning established the first traditional cooking skill inheritance base. Nanning people in their own way, so that the thick flavor of Laoyou powder has been fragrant.
Now Guangxi rice noodles are growing everywhere, and the biggest advantage is that the production process is fast, and diners can quickly eliminate a bowl of rice noodles. This character of ordering at the store, serving after ordering and leaving after eating is exactly what this era loves.