Someone asked me this question, which sounded like a tongue twister, but it really stumped me. Search these keywords one by one on the Internet, and after half a day, you will get a general map:

In fact, rice noodle is a special name for noodles made of rice in Yunnan. It can be divided into acid paste and dry paste, and can also be divided into wide rice noodles and fine rice noodles in form. As wide as a refill and as thin as mung bean vermicelli. In recent decades, the word "crossing the bridge rice noodles" has been brought to all parts of the country.

Rice noodles are more versatile and can be seen all over the south. Probably the geographical location is relatively close, such as Guilin rice noodles in Guangxi and Laoyou rice noodles in Nanning. It's very similar to Yunnan rice noodles. Hunan rice noodles are cut into small wide strips, which are very tough. Rice noodles in some places can sometimes refer to wider rice noodles.

Noodles and noodles are the same thing: extremely fine noodles made by fermenting flour and salt. This thing is only made in Fujian. Noodles do not contain alkali, so they do not need to be blanched when cooked, and because they are added with salt, they do not need to be cooked too much, so they have a taste in them. I've met friends in Fujian who don't even cook, so they just soak in cold water, heat soup and toppings to eat, which is very strong and has a touch of wheat fragrance.

There are occasional traces of noodles in Chaoshan, Guangdong, and Wenzhou, Zhejiang, which border Fujian. The noodle line of Chaoshan people is saltier than that of Fujian people, and they use strong salt water to make noodles. They call it "salty noodle line". Be sure to cross the water before cooking, otherwise it will be too stuffy to get in. Wenzhou people call it "Suomian", which is a tonic for children's birthdays or women's confinement.

Of course, it should be Taiwan Province Province that will really carry forward the Fujian noodle line.

If you have been to Taiwan Province Province and haven't eaten a bowl of Taiwan Province noodles, this trip is basically 20% off. It's not that the technology in Taiwan Province Province is special, but the noodles themselves are particularly delicious-this thing is actually popular pasta with the same taste. It is the rich imagination of Taiwan Province people that makes the dashes of noodles particularly long: the slender shape is easy to absorb soup, the slightly salty taste is suitable for topping, and the refreshing and tough taste is suitable for enhancing the pleasure of chewing, which gives noodles full endurance.

Noodle noodles are undoubtedly the best in Taiwan Province Province. The freshness of midges, that is, oysters, determines the success or failure of a bowl of noodles Midges are naturally salty and need no seasoning. Just soak them in white powder and carefully blanch them in boiling water. After a while, when the midges become crystal clear, they can be taken out. Finally, put it on the pork bone tommy line, pile it up to a sharp height, sprinkle with pepper and coriander, and you can eat it. Generally speaking, Fujian people usually use crispy, crisp and fragrant ingredients to make dough, such as vinegar meat, fried dough sticks, fried eggs and fried peanuts, to reflect the beauty of "combining rigidity with softness". The beauty of fans is that their functions are just the opposite. The salty taste of vermicelli and vermicelli complement each other, and even without salt, there is a whole bowl of fresh fragrance.

Pork liver and large intestine noodles are also the most common food in Taiwan night market. The pork liver is fried quickly, cut very thin, and has a faint pink color when bitten, maintaining a fresh and smooth taste; The large intestine pays attention to the slow brine of the old fire and soup stock, and the brine is decomposed into grease, leaving only chewy but not greasy, which is the best topping. I ate a piece of noodles in a street shop on Dihua Street. Cut pig liver and large intestine into small pieces and pour them on noodles together. It's greasy, but it's really delicious The shopkeeper gave this card line an interesting name "heartbroken". With a hint of self-mockery, it is full of the unique national coquetry of Taiwan Province people.

Others, such as beef, small intestine, shrimp, squid, duck heart, tofu, marinated eggs, mushrooms, sausages and so on. , can be found in the pedigree of Taiwan Province province, and each has its own unique usage. What is contained in this is precisely the historical accumulation of Bao Dao-taking noodles with Fujian flavor as the base material, which has poured the imagination of 500,000 elites across the country.

A few years ago, as a fan, I attended the New Year concert in Bobby Chen. This is probably the longest concert I have ever heard, from 8 pm to 2 or 3 am on New Year's Day. So I went out to watch the New Year's fireworks in Building 10 1 on the way, and went to Ningxia night market to eat large intestine noodles. Soft large intestine and warm noodle soup are as deep as a song. I remember listening to "Leave Sadness to Yourself" when I left. When I got back to the field, I just caught the kite.

At that concert, Brother Sheng's chanting was very emotional. He said: "When you wrote PPT, Alaska cod was jumping out of the water. When reading the report, the golden monkey in Meili Snow Mountain had just climbed to the top of the tree. When you squeeze into the subway, Shan Ying in Tibet is hovering in the clouds. When you quarreled in the meeting, Nepalese backpackers picked up their glasses and sat by the fire. Some roads can't be worn in high heels, some air can't be smelled with perfume, and some people will never meet in office buildings. "

Brother Sheng is right, just like noodles, if there is no experience of intertwined flavors from all over the world, it will always be noodles.