The biggest feature of Jiangxi rice noodles is toughness, which is not rotten when cooked, and is constantly fried. There are many different kinds of rice noodles in Jiangxi. Let's take a look at how these make Jiangxi a national rice noodle industry. The uncrowned king? Yes
Pingxiang fried noodles are delicious without Pingxiang. It looks unremarkable, but scrambled eggs, shredded pork, soft bean sprouts and Chinese cabbage, and finally put the rice noodles into the pot and stir them evenly. Chopsticks, eggs, bean sprouts, meat and soft rice noodles, perfect.
Fuzhou bubble powder, delicious to fly. The most important thing to make powder is soup. If you cook with beef bones, tube bones and other ingredients all night, you will know how great the soup is by looking at the color. There is also good quality powder, which makes many people prefer to get up early and eat a bowl.
Xinyu salt powder is between mixed powder and soup powder. There is soup and it is not full, just right. Whether a bowl of halogen powder is authentic or not depends on the ingredients. Authentic ingredients of halogen powder are soybean, pickled leek and orange peel. Moreover, the spicy taste of pickled pepper powder is also very unique, not dry and spicy, but spicy and fragrant, which can make people remember.
Nanchang mixed powder is the most famous in Nanchang. Boiled rice noodles are picked up and put on a plate. Add peanuts, diced radish, cooking oil, soy sauce, chopped green onion, pepper and other ingredients. Delicious and delicious, with a bowl of crock soup. There is no need to say this.
Jingdezhen bean jelly can be compared with Nanchang mixed powder. The vermicelli of bean jelly is thicker and less tough than others, but the entrance is smooth, and a bowl of bean jelly can't stand being caught by ten chopsticks. The ingredients are homemade pickles, special orange peel, chopped green onion and a spoonful of Chili sauce. I can't help drooling.