Materials: batter: tapioca flour 500g, sticky rice flour 400g, salt, water 1600g. filling: mushrooms, preserved vegetables, raw eggs, meat, fresh shrimp, oatmeal. Sauce: five-spice powder, soy sauce, garlic butter, oil, salt. 1. to all the raw materials first ready, filling level can according to their own preferences to quasi, do not have to be the same as me, this is the selected method of Puning intestinal noodles. 2. 500g of tapioca, 400g of sticky rice flour, a small amount of salt, 1600g of water, all mixed together and mixed to a spoon to scoop up the large alkali drops is not broken pulp can be, according to this proportion of the do not go wrong. 3. 3. will be a small amount of five-spice powder and soy sauce, garlic shortening oil salt and 2 water mixing well to boil add a small bowl of cornstarch thickening, and boil again on it.

Bra sausage is relatively traditional sausage practice, sticky rice flour in the cloth cooking process because of the cloth above the air holes in the reason, made of Guangdong sausage noodles can do more "tender and smooth slightly tough" the ultimate situation, the taste is more than the popular sliding sausage to the silky smooth. Bra sausage because of the relative inconvenience of the process, at this stage to do Bra sausage store has not been sliding more, but as long as the pure Bra sausage method, the store's business is very good, the key to do Bra sausage is still better in the Whampoa District, Sui Yin Cantonese rice noodle soup and the western suburbs of the source of the record. A good Cantonese Brahmi made out of intestinal flour skin is tender and white like a mirror, transparent, underneath the small meat vaguely visible, especially tempting.

People in Guangdong Province, the main meal is rice, Guangdong intestinal noodles are produced from rice food category, as the case may be, suffered from the people of Guangdong Province's favorite, and then speak of regional food category, there must be its distinctive attraction, which is the Guangdong intestinal noodles suitable for the northern population sense, are the people of Guangzhou, one of the most popular food category, the Guangdong intestinal noodles of a wide variety of modus operandi; frying, squeezing, gelatin, steaming, mixing with cold dishes, ............, with meat food products and a variety of sauces and sauces, and then go to the porridge or snacks, a fresh and fragrant menu, not only the people of Guangdong Province like, even the new Guangdong people and the northeasterners who come to Guangdong to visit also like.

If only the first two kinds of Guangdong intestinal noodles are tasted odorless, then the core of the seasoning depends on the marinara sauce. The Hou Hou sauce here is not exactly soy sauce, generally all the store's own Hou Hou sauce, mixing well if you eat is sweet and salty properly, the more you eat the more flavorful. Some stores will add some of their own specialties, such as the Sheng Kee Cantonese sausage noodle dish at Dobao Road, which adds some Cantonese barbecue oil to the sauce, making it even more flavorful. Or add some chili sauce to make it more appetizing. The most important feature of Cantonese style noodle soup is the noodle skin and the sauce.