If you ask a Hunan person, "What's delicious in your hometown?" Rice noodles will definitely be one of the answers.
I met a friend in Hunan who told me more than once that I wanted to go home and eat a bowl of powder. It seems that all their thoughts about their hometown are in a bowl of rice noodles. When I am indignant about other Hunan dishes, I have to admit that there is really no word in the world that is more suitable for describing the action of eating rice noodles than "suo".
The advantage of rice noodles is slippery. Hold one end of the rice noodle, inhale gently, and when the chopsticks are handed conveniently, the rice noodle "squeaks" into your mouth. This is already a necessary skill for rice noodle control, and it is also the best background sound in Hunan early morning.
Fresh rice noodles just cut have a bright luster.
Rice flour is the product of the collision between North and South cultures.
Whether the northerners moved south or the army marched south. The creator of rice noodles made rice common in the south into the shape of northern noodles. At that moment, homesickness was condensed in this bowl of rice noodles. A bowl of rice noodles is flat and round. Changsha is the representative of flat powder, and Changde is the most famous round powder. Soup powder, fried powder and mixed powder have different tastes. One life two, two lives three, three lives everything. The world of rice noodles is too big. Everyone in Hunan has his own ruler for the Excellence of a bowl of rice noodles.
2
Where is the best rice noodle in Hunan? The richness of Hunan rice noodles cannot be explained clearly in one or two articles. The dazzling taste and practice are also one of the reasons why rice noodles are deeply loved by people. When it comes to eating, China people are always uncompromising. If I say that rice noodles in one place are the best, people in other places will definitely be dissatisfied. "What you eat has no definite taste, but what is palatable is precious", and the bowl that makes you eat the most happily is the best.
Changsha rice noodle is plain shredded pork powder.
Shredded pork powder naturally needs the last spoonful of shredded pork to spread all over the yard.
Contrary to people's impression of Hunan people's tastes, everything about Changsha rice noodles starts with a bowl of clear soup and shredded pork powder. A bowl of typical Changsha shredded pork powder is not spicy before serving. Every noodle shop owner gives the decision to the diners with a tolerant attitude. Pots of chopped pepper, pickled mustard tuber and sour beans are quietly placed on the counter, waiting for anyone to pick them up.
In the past, people in Changsha had to buy potato chips first, then take bamboo chips to get powder after paying the money, and then talk about powder. It's like "I'm standing in line in front of the number plate of love".
For Changsha people, as long as the rice noodles taste right, the environment doesn't matter.
Inside the fly restaurant, men, women and children are immersed in the bowl of powder in front of them. It is a world that has nothing to do with me. At this time, everyone is equal, perhaps only in the light pick, heavy pick (powder number) and light cover, heavy cover (toppings number) are different.
Changsha rice noodles are free and easy from the inside out.
Boil, boil water and powder, and turn it over a few times. A spoonful of bright red broth reveals the sweetness of chicken soup and the massiness of bone soup. Only the flat powder that is easy to taste can extract a China flavor.