Oh, want to do the secret system, basically do not want to join, because the franchise is to facilitate so all removed the original characteristics, has not been the original flavor. You want to do the secret then generally have to go to the local master to learn, such as to some famous store to learn, of course, others are willing to teach you to learn well. How to figure out how to rely on your own! There is another is although you want to do some special authentic things, but if you are not in the local store then you have to think more about the taste of your place and so on, because after all, the taste of each place is not the same, so you do out of the authentic others do not necessarily like to eat ...... Lastly, I hope you can make a delicious diet! Better yet, chase away KFC, my pet peeve... Oh, by the way, attached to the encyclopedia of Guilin rice noodles: Guilin Rice Noodles Origin of Rice Noodles The legend of Guilin rice noodles has been told for many years, no one please Chu, and not many people to test it. Legend has it that Emperor Qin Shi Huang sent Shi Lu rate of civilian workers to excavate the Spirit Canal, the Spirit Canal was repaired, Emperor Qin Shi Huang accompanied by the Prime Minister Li Si, a tour of the Guilin landscape in microdress. His old brother has a hobby, love with carp whiskers, fish maw to wine, crisp ah. Came to the Li River to see, wow, Li River in the carp with the hand on the hold up, happy to slap his ass, told the boatman quickly get, silver more to give. A meal is not known to use a lot of carp to fry a sea bowl, Qin Shi Huang in the Li River upstream for half a month, killed thousands of carp to go. Anxious to the Li River in the king of the carp jumping, vowed to Qin Shi Huang's boat arch over to let him buried in the belly of the fish! The River Bo knew the warning, said, the emperor's affairs can not be chaotic, you quickly find another way. Carp king in a hurry, with rice grinding made of fish whiskers (rice flour), fish belly (cut powder). Emperor Qin Shi Huang ate, patted, and from then on Guilin rice noodles on the introduction of it. Later, Qin Shi Huang "burning books and burying scholars" became a tyrant, the people do not like him, simply change the content of the legend of Guilin rice noodles, change the content of the Peach Blossom River ferry young man, saved the Lijiang River Carp King, the Carp King asked him what he wanted to repay, the young man is a filial son, said that his old mother is sick, appetite, the Carp King heard, he was taught to learn the process of making rice noodles. Learned the craft of making rice flour, the old mother ate, and delicious and digestive, the disease is also good. Because the young man is Yao people, so the legend says that the rice flour was first made by Yao compatriots. Once upon a time, the rice flour workshop embossed lattice window. Always love to hang a wooden carp, is based on these legends. Legend to legend. Guilin rice noodles in the end is which made it? Originally, in order to unify China, King Ying Zheng of Qin sent Tu Suo to lead an army of 500,000 to conquer South Vietnam, and then sent Shi Lu to dig the Lingqu River to communicate with Xiangjiang and Li River to solve the transportation problem. The South Vietnamese minority was brave and tough, and defied the Qin king. The Qin army did not remove their armor for three years, and their weapons did not leave their hands, which showed the ferocity of the battle. As South Vietnam was located in the mountainous region, transportation was inconvenient, the Qin army was not accustomed to the soil and water, coupled with the difficulties in food supply, a large number of soldiers were often hungry and sick. These northwestern generals, born to eat wheat flour grew up, northwestern lassi noodles, knife-shaved noodles, mutton and minced meat soup steamed buns, are their delicious food. Now they are far away from their homeland, conquering the south, the mountains are high and the water is deep, the food can not be transported up, people can not march and fight with an empty stomach, only the local food, to solve the food for the day of the big event. But the south is rich in rice, but not long wheat, which is called a side of the water and soil to raise a side of people. How to evolve the rice like wheat noodles to be accepted by the Qin army generals, Shi Lu gave the task to the army cooks to accomplish. According to the principle of making noodles in the Northwest, the cooks first soaked the rice, ground it into rice paste, filtered the water and kneaded it into flour dough. Then the dough steamed half cooked, and then get the mortar and pestle pounded for a while, and then finally use manpower to squeeze out the noodles, directly into the pot of boiling water to cook and eat. Hopping dough is not pounded, and the rice flour dough by pounding, so that the extracted vermicelli more sinewy, legend has it that in the old days, Guilin rice flour from the second floor hanging a drag ground will not break, its sinewy strength can be imagined. The Qin army groom used local herbs, decocted into anti-epidemic medicinal soup for the soldiers to take, to solve the problem of water and soil discomfort. In order to health care, but also because of the war tension, the soldiers are often rice flour, medicinal soup combined with three mouths two mouths to pick up the end. Over time, it gradually formed the prototype of Guilin rice noodle brine. After generations of rice noodle masters to improve, processing, and become a unique flavor of Guilin rice noodle brine. Why can the brine cure the disease of "not suited to the land and water"? Originally, Guilin rice noodle brine with grass nuts, fennel, pepper, Chenpi, betel nut, cinnamon, cloves, cinnamon sticks, pepper, leaves, licorice, ginger, star anise and other herbs and spices boiled, these herbs are all specialized in the treatment of pain in the wrist and abdomen, indigestion, vomiting and diarrhea. It is no wonder that Guilin's elderly and long-lived people have a penchant for eating rice noodles. After the Qin Shi Huang unified the south, to the Han Yuan Ding six years to build the first Ann County (Guilin City predecessor), a large number of northern immigrants moved steeply to Guilin, including many like Zhu Geliang, Han Xin, Tao Yuanming, Zhou Dunyi, Li Shimin, Zhao Kuangyin and so on the descendants of historical celebrities, these northern immigrants came to Guilin, called the rice flour "rice noodles", this appellation, and has been continued until the war of resistance, the great evacuation of Guilin. The war in Guilin evacuation. Therefore, Guilin rice noodles have been produced since the Qin Dynasty, which means that Guilin people have been eating rice noodles for 2,300 years. The development of Guilin rice noodles Guilin rice noodles produced in the Qin Dynasty, there are many phenomena in Guilin rice noodle culture to support: I saw in the Guilin Rice Noodle Culture and Art Museum of the most primitive rice noodle press, above the "clutch" is the image of the Qin agricultural tool "Lei"; Legend has it that in the past, the sale of "Lei" was the only way to sell "Lei"; in the past, the sales of "Lei" was the only way to sell "Lei". According to legend, vendors selling "Tan Tan Rice Vermicelli" used to wear wooden shoes on the street, and the sound of the wooden shoes on the stone road was like an audible advertisement of the vendors calling out "Rice Vermicelli, Rice Vermicelli". And the wooden shoes is a kind of Qin time crawler; when Xing'an area participated in the excavation of the Lingqu Miao, to the habit of oral records of the nation, said that the rice noodles are Yao compatriots produced, which has an intrinsic link with the historical facts of the Qin army cook, and when the Yao compatriots cooked horse meat rice noodles horse head hot pot, and now excavated Terracotta Warriors of the Qin Dynasty how similar to the modeling! Guilin rice noodles developed to its heyday during the Qing Dynasty and the Republic of China. During the Qing Dynasty, Guilin Xuan Rong Zhai's fried noodles, Huixian Zhai's marinated noodles, and Yi Rong Zhai's soup noodles, each with their own specialty, attracted countless repeat customers. Between the three fast is not to tear down each other's stage and then fast, but to encourage each other, each out of the box, you sell soup powder, I sell brine powder; you sell brine powder, I sell fried powder, both fair competition, and all the brain water, renovation pattern. Therefore, the allusion of "three fast fights" is still a delightful story to this day. In the Republic of China, especially during the war period, Guilin rice noodle is even more famous, the most impressive, no better than the "horse meat rice noodle" and "tandan rice noodle". When it comes to Guilin Horse Meat Rice Vermicelli, in the words of Mr. Lan Kui, a famous Guilin Opera artist, "Don't talk about it in a hurry, but your mouth will water once you talk about it." Indeed, eating horse meat rice noodles, the bowl is only as big as a teacup, each bowl only a rice noodle inside (so Guilin has "eat rice noodles can not find the head" said), delicious horse bone soup with crispy slices of preserved horse meat, plus coriander, peanuts, sesame oil, the flavor, straight to the bottom of the lungs, how can the mouth does not flow it? The most interesting thing is to eat horse meat rice noodles, a meal to eat on two, thirty bowls in order to eat enough, shouting boss checkout, the desktop set up a pile of empty bowls. Good at that time can afford to eat horse meat rice noodles is not a lot of people, if it is now, you do not invite ten people to wash the bowl is strange. The reason why the horse meat rice noodles to use a small bowl, under a rice noodle, and "three fast fight" influence is not unrelated. Each strange tricks, each masterpiece, this is both Guilin rice noodle boss's masterpiece. Horse meat rice noodles with a small bowl, to eat when you can not brake the car, eat the first bowl want two bowls, emptied your wallet you still tight speak well. Guilin rice noodles, later derived from cold strife, hot and sour noodles, three fresh noodles, beef brisket noodles, etc., to the rice noodles injected unlimited vitality. And Guilin rice noodles to Liuzhou snail noodles, Guangdong roll intestinal noodles and other tolerance, and enrich the Guilin rice noodles thick cornerstone. Guilin Rice Vermicelli, then there are three days and six nights can not finish talking about the topic. The famous "Tan Tan Rice Vermicelli" is the same as the Horse Meat Rice Vermicelli. The so-called Tan Tan Rice Vermicelli, is to pick up a stretcher, get up early in the morning and work late at night, walking down the street to sell rice vermicelli. A wooden barrel in front of the rice noodles, ingredients, peas, bamboo tube inserted a chopstick, a wooden barrel behind the pot head bubble rice dress up. Vendor with a few small stools with the quartan, diners quartan side of a seat - "to the bowl of rice noodles". It is no wonder that to this day there are still people who think "Guilin rice noodles have what, is not squatting on the ground, the street to eat". He could not know, Guilin rice noodles board road has a few fresh. Not to mention that Li Zongren became the acting president, sent a special plane to Guilin to rice noodles sent to Nanjing to solve the slander, you look at Guilin's old drunkard early in the morning eight early to a bowl of rice noodles to send the three flowers of wine, has been drinking until noon that taste, the old saying that "do the emperor still want to be the gods," with the rice noodles and the three flowers of wine, to be the gods, he still does not want to do it. In the past, there was an old drunkard in the Guilin clock line who ran away from the Japanese ghosts and settled down in Guilin. Every morning, when he went to eat rice noodles, he would always say "no meat, put more beans". Over time, the old drunkard became famous in the whole street. He was drinking three flowers, while eating rice noodles, "Zi" sound, a mouthful of wine down; and "Zi" sound, a rice noodle into the mouth. Eat a bowl of rice noodles, drink four or two three flowers, a month down, the salary is so spent. Wife children hate him to death, he died in Guilin just started to rise cremation, people's concepts have not yet turned, his family did not say anything to take him to burn, leaving a section of Guilin board road oral tradition. Guilin's rice noodle store, full of streets everywhere. Many come to Guilin to sell snacks from abroad, came to know Guilin people's attachment to rice noodles, had no choice but to change the line to sell rice noodles. Some people do not know the wonders of boiling brine, thinking that brine is soy sauce with monosodium glutamate (MSG), Guilin people eat this rice noodles, eat a mouthful of spit a mouthful. In fact, to be a real rice noodle master, not an easy task. Chinese cuisine cooking method of a hundred models of a hundred techniques, and Guilin rice noodle ingredients, almost all the techniques of Chinese cuisine used, well done. It is not too much to say that Guilin Rice Vermicelli is a classic of culinary art. The Unique Flavor of Guilin Rice Vermicelli Guilin Rice Vermicelli is known far and wide for its unique flavor. The workmanship is elaborate, first grind the good rice into pulp, bag filter dry, put into the powder dough cooked and pressed into round roots or slices that is made. Garden called rice flour, sliced called cut powder, commonly known as rice flour, which is characterized by white, tender, soft and smooth, crisp. Its eating methods are diverse. The most concerned about the production of brine, the process varies from family to family, roughly pig, cow bone, Luo Han Guo and various spices boiled and become, rich flavor. The flavor of the rice vermicelli varies according to the ingredients and practices of the marinade. Roughly, there are lettuce vermicelli, beef brisket vermicelli, sanshen vermicelli, original soup vermicelli, marinated vegetable vermicelli, hot and sour vermicelli, horse meat vermicelli, tandem vermicelli, and so on. Brine Vermicelli Strain the hot rice vermicelli and serve it with sliced pork and beef in a pot, brined beef bladder, beef liver, etc. Add brine, peanut oil, crispy soybeans or chili peppers and garlic, and stir in the flavor. This kind of rice noodle tastes good with sound, color and taste. Soup Vermicelli Cut the seasoned pork and beef mince, put it into a small iron pot, cook it, pour it into a bowl with rice vermicelli, add chopped green onion, monosodium glutamate (MSG), pepper, and sesame oil. This type of rice noodle has a delicious flavor. Rice Vermicelli in Vinegar This is a kind of vegetarian noodle without meat, which is only mixed with sour vinegar, sour beans and sour chili peppers, which is economical and refreshing, especially loved by women, and is most popular in summer. Horse Meat Rice Vermicelli There are many kinds of Guilin rice vermicelli, and the most famous one is horse meat rice vermicelli. The most famous is horse meat rice noodle. It is made with special braised horse meat as the ingredient, which is tender and flavorful, and strengthens the yang and kidneys. In the past, horsemeat rice noodles were served on small plates, with only one chopstick, a few thin slices of horsemeat on top, a few fried peanuts, and Guilin spicy sauce, making the dish very tasty. One person can eat 20 or 30 plates of noodles with one bite of one plate. Now it has been changed to a big bowl, the flavor remains the same. Horse meat rice noodles to the city's old store "and benefit Xuan" rice noodle store is the most famous, it is said to have opened in the Qing Dynasty during the Daoguang period, the original equipment is not enough, the store is not big, but the business is very prosperous, the owner of the store to limit the amount of sales per day, so that later diners, had to wait for tomorrow morning. Now it is different, customers day and night. In addition, Guilin's streets and alleys are rice noodles, rice noodle stalls, visitors to the beautiful landscape, and then eat a bowl of Guilin rice noodles, enjoy the blessing of the eyes and mouth, is really a great pleasure. In fact, you can eat all kinds of rice noodles in the streets and alleys of Guilin, looking for a local store, especially those who look ragged store, often in those places can eat authentic Guilin rice noodles. How to Make Rice Vermicelli The production of Guilin rice vermicelli is not simple, the finished product is white and shiny in appearance, fine, smooth and pliable, and the quality rice vermicelli is often a ball with only one stick. The specific production method is: using pure Li River water, Guilin high-quality rice soaking up, grinding into pulp and filtered dry, into the powder into a ball of boiling heat, and then pressed out the roots of the rice flour, and then in the water into a ball, because of repeated speculation and kneading, and therefore excellent tendon strength. The rice noodles themselves are bland and tasteless, and the key to making delicious Guilin rice noodles is the brine. Stores boiling brine have their own tricks, generally each store is different, and generally not the recipe out as a trade secret. Although different, but the production method is similar, generally with black beans, star anise, cinnamon, licorice, grass jelly, cumin and other spices in the pot, into the pork, pork bones, beef, water, and then add three flowers wine, Luo Han Guo and other ingredients, first boil with the fire, and then carefully simmered with the fire, before you can make the aroma and flavor pure beauty, Yingmei rich brine, mixed with rice noodles, accompanied by deep-fried peanuts or minced garlic, Onion, coriander, chili pepper, the taste can be said to be very good, and eat a time can not forget. There are two types of rice vermicelli: round vermicelli and flat vermicelli. Recipe for Guilin Rice Vermicelli Marinade The essence of Guilin Rice Vermicelli lies in the marinade, which must be secretly made from pork, beef, herbs and spices. When people make the marinade, they often fail to grasp the ratio of the various ingredients, making the flavor of the marinade greatly reduced. Guilin rice noodles do not have a unified recipe for ingredients, different Guilin rice noodle store to make the flavor of the rice noodles are also different. Even two rice noodle stores that are close to each other have completely different flavors. Therefore, the following can only introduce the approximate recipe. (Each rice noodle store's rice noodle has its own flavor is also the unique flavor of Guilin rice noodle show and magical place) rice noodle local taste Guilin people taste Ingredients: special ingredients (water snake, yellow frog each one), pig skull, beef bones 4000 grams each, 20 grams of grass jelly, cinnamon, licorice, star anise, lemongrass, 15 grams of nut, 25 grams of fennel, 5 grams of cloves, incense, pepper 10 grams of each, 6 grams of Chen Pi, 400 grams of Yangjiang black bean paste. Yangjiang tempeh 400 grams, 50 grams of dried chili peppers, 500 grams of ginger, 200 grams of dry onion, 150 grams of Guilin tofu milk, salt 100 grams of Meiji chicken powder 250 grams of monosodium glutamate 100 grams of rock sugar 200 grams of soy sauce 1,000 grams of salad oil 500 grams of method: 1, the water snake, yellow frog dissected to remove the miscellaneous, the pig skulls, cow bones cleaned into the boiling water blanch for 10 minutes over high heat, fished out into the Stainless steel bucket, add 15 kg of water and boil over high heat, cook over low heat for 5 hours, filter and leave the soup. 2, the pot into the salad oil, burned to fifty percent heat into the grass berries, cinnamon, licorice, anise, lemongrass, sand nuts, cumin, cloves, leaves, pepper, Chenpi, Yangjiang black beans, dried chili pepper stir-fry for 15 minutes on a small fire, fishing out the spices, wrapped in gauze into a spice packet, into the soup simmered on a small fire for 2 hours. 3, leave 30 grams of oil in the pot, burned to 50 percent of the heat into the tofu milk stir-fry over low heat for 2 minutes, put salt, monosodium glutamate, chicken powder, rock sugar, soy sauce simmering, out of the pot into the stainless steel bucket can be adjusted. Guangzhou people, Nanning people taste Spices: anise 60 grams, 50 grams of cinnamon, 45 grams of dried herbs, 50 grams of peel, 200 grams of fresh ginger, 75 grams of lemongrass, mealybugs, 10 grams of cloves, 30 grams of grass berries, 35 grams of fennel, 25 grams of peppercorns, 30 grams of American ginseng, 15 grams of ginseng, yin and yang shellfish [available in Chinese herbal medicine stores] 25 grams, 4 Luo Han Guo, 20 grams of wolfberries, 50 grams of jujubes, 100 grams of dried scallions. Grams, 30 grams of ginger. Ingredients: 2 old hen, 1 old crow, pig bone 3000 grams, 300 grams of cinnamon [shell], 500 grams of lard, 300 grams of celery, 50 grams of parsley, green, red pepper 75 grams. Seasonings: 250 grams of salt, 1500 grams of soy sauce, 500 grams of dark soy sauce, 150 grams of sugar color, 200 grams of cooking wine, 50 grams of fish sauce, 100 grams of rock sugar, 75 grams of monosodium glutamate, 25 grams of chicken essence. Method: 1, the old hen, the old crow clean [chicken, duck miscellaneous other do it with], stick bone cracked, together into the soup pot, and then into the cracked cinnamon mixed into the water about 20 kilograms: boil with high heat, skimming froth, and turn to a pot of broth simmering with medium heat, fished out of the old hen, ducks, stick bone to be used. 2, the original soup is poured into the brine pot, another anise, cinnamon, dried herbs, peel, mealybugs, cloves, fennel, fennel, pepper, American ginseng, ginseng, yin and yang shellfish, wolfberries, etc. wrapped in gauze into a spice packet into the brine pot, and then into the fresh ginger, lemongrass, knocked over the Luo Han Guo, jujubes, dried onions, patting the broken ginger, seasoning salt, soya sauce, dark soy sauce, sugar color, wine, fish sauce, rock candy, etc., and then on the fire simmering for about 1 hour, to be fully flavored, seasoned with monosodium glutamate, chicken essence, that is, into the brine. 3, the first to brine the raw material treatment, after the initial processing, into the brine pot, another will be celery cut into sections, parsley cut section, green and red peppers seeded and cut into pieces, and together and the chemical lard into the frying pan after frying want to, the pot poured into the brine pot, and then end of the brine pot on the fire, the pot of raw materials directly brine can be cooked. Yunnan, Guizhou, Sichuan, Hunan and other flavors Ingredients: old chicken, soup bones, cinnamon, soy sauce, dark soy sauce, rock sugar, brown sugar, fish sauce, salt, ginger, star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander, cumin, fruits of grass, licorice, sand ginger. Practice: 1, with the old chicken, soup bones, cinnamon to make thick soup. 2, pour the boiled soup into the bucket, add a little soy sauce, soy sauce, rock sugar, brown sugar, drop a little fish sauce, so that the soup becomes light coffee color, add salt, slightly salty, put in the southern ginger, star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander, cumin, grass berries, licorice, sand ginger slices. 3, bring the soup to a boil and pour in sesame oil to serve. The local rice noodles are said to be the love of the dumping city and seem to be the most affordable food for the locals. The most authentic of these is from Guilin's Dissolving Lake Restaurant. Other better known rice noodle stores are Flavored Fragrance Restaurant and Red Beef Rice Vermicelli, as well as Shi Ji Rice Vermicelli on Cross Street by the intersection of West Jiefang Road, and Yu Yi Xuan on Le Qun Road, and Sheng Sheng (Victory) Rice Vermicelli on Wayao Kou and Tantianzi Rice Vermicelli on Zhengyang Road Pedestrian Street are both good too. Guilin Rice Vermicelli Song Jiang Taifu Xing'an Rice Vermicelli has been famous for thousands of years. The children of the Spirit Drainage Canal are skillful, the water of Xing'an is sweet and refreshing, and the rice of Xing'an is as white as silver. Extracted from the rice flour, taste superior, soft and fine, sweet and fragrant. Salty and light, not greasy and not fishy. Hunger can be rice, play as a snack. Sour and spicy optional, with uniform condiments, cold to relieve heat, cooking powder to go cold; soup powder to moisten the throat, brine powder mellow; screw pig's feet, chicken stew; bone soup, fried peanuts; colorful and fragrant, the boss is enthusiastic. Young and old savory, men and women regardless, a good meal, and then eat to add God; three eat back, back to eat addictive. Guests come to Xing'an, happy to enjoy the scenery, eat a bowl of rice noodles, have the honor of three lives. Rice Vermicelli Shops In Guilin, there are rice vermicelli stores everywhere in the streets and lanes. Unlike other places, some rice noodle stores in Guilin require you to buy a ticket before you get the noodle, or you have to pay for the noodle at the same time. The price is calculated by two, generally two rice noodles 2 yuan, two 2.5 yuan, three two 3 yuan, and so on, if it is vegetarian noodles, accordingly minus 50 cents. When you get the noodles, you will tell the staff whether you want to buy lo mein or soup noodles, and most people buy these two kinds of noodles, while occasionally some people buy beef brisket noodles, lettuce noodles, and horsemeat rice noodles. When buying noodles, a small worker will put the powder into the funnel, then immersed in hot water, and stirred with chopsticks, to be cooked, immediately into the enamel bowl printed with "Guilin City Tableware Disinfection Center", another person is responsible for putting brine, beef and other ingredients. When the process is finished, the customer can take away the rice noodles, put the ingredients and soup (usually boiled with pork bones) on the table with green onions and chili peppers, take the chopsticks, and find a seat in the store to eat. Lo Mein Vermicelli Lo Mein Vermicelli is the most commonly eaten by Guilinese, but the most distinctive is the Horse Meat Rice Vermicelli. Horsemeat rice noodles are only available in winter, as the horsemeat tends to lose its flavor in the heat. Usually one or two rice noodles with five special extremely small, refined bowl, with horse meat soup and fresh horse meat or have eaten more than a dozen bowls, small bowls have been piled up into a pile, it is really interesting.