Guilin rice noodle

Guilin rice noodles are famous for their unique flavor. Its workmanship is exquisite. First, milled rice is ground into slurry, bagged and drained, stuffed into powder balls, cooked and pressed into round roots or sheets. Round rice noodles, flaky rice noodles and rice noodles are characterized by white, tender, soft and refreshing. It can be eaten in many ways. The production of brine is the most exquisite, and the process of each family is different. It is made of pig, beef bone, Siraitia grosvenorii and various seasonings, and has a strong taste. Different materials and practices of brine have different flavors of rice noodles. Roughly, there are lettuce powder, beef brisket powder, three fresh powder, original soup powder, marinated vegetable powder, hot and sour powder, horse meat rice powder and shoulder rice powder. Guilin rice noodles main ingredients: rice noodles, beef slices, braised beef tendon and beef liver classification: Guangxi cuisine taste: sweet and spicy accessories: brine, pickles, sesame seeds, peanut oil and pepper.

This paper analyzes the origin and legend of the catalogue and its recent development history. The unique flavor of this branch is braised rice noodles, vinegar rice noodles, horse meat rice noodles, mullet and green garlic Guilin rice noodles. The making method of brine formula is local taste Guilin people taste Nanning people taste Yunnan Guichuan, Hunan and other anecdotes related to taste. The basic information content of Guilin rice noodle stew rice noodle shop Guilin rice noodle festival books is introduced. The author introduces the introduction of the book catalogue, the origin, legend, development history and recent situation, the unique flavor of stewed rice noodle soup rice noodle vinegar rice noodle horse meat rice noodle mullet green garlic Guilin rice noodle making method of brine formula, the local taste Guilin people taste Nanning people taste Yunnan Guichuan, Hunan and other anecdotes related to taste.

Edit the legend of the source of this passage.

The legend of Guilin rice noodles has been told for many years, but no one knows it clearly and few people have studied it. Legend has it that Qin Shihuang sent Shi Lu to lead migrant workers to dig the Lingqu, and the Lingqu was completed. Accompanied by Prime Minister Lisi, Qin Shihuang toured Guilin's landscape incognito. Qin Shihuang had a hobby, and he loved to drink carp and fish belly wine. When I came to Lijiang River, I saw, Wow, the carp in Lijiang River can be caught by hand, so Qin Shihuang asked the boatman to get a lot of fish quickly and gave a lot of money. I wonder how many carp it takes to fry a bowl of rice. Qin Shihuang stayed in the upper reaches of Lijiang River for half a month and killed thousands of carp. I was so anxious that Magikarp jumped around the Lijiang River and vowed to turn Qin Shihuang's cruise ship over and let him die! Hebo know the warning, said the emperor's things don't behave in such a way, you hurry to find another way. Magikarp used his quick wits to make fish whiskers (rice noodles) and fish bellies (powder) from rice. Qin Shihuang ate it and was amazed. Since then, Guilin rice noodles have come out.

Guilin rice noodles Later, Qin Shihuang "burned books and buried Confucianism" and became an eternal tyrant. The people didn't like him and simply changed the legendary content of Guilin rice noodles. The young man on the transshipment in taohuajiang saved Magikarp from the Lijiang River, and Magikarp asked him how to repay him. This young man is a dutiful son. He said that his old mother was ill and had a bad appetite. Hearing this, Magikarp taught him how to make rice noodles. When the old mother ate them, they were delicious and easy to digest, and she was fine. Because the young man is Yao, it is said that rice noodles were first made by Yao compatriots. In the past, there was always a wooden carp hanging on the embossed lattice window of the rice noodle workshop, which was based on these legends.

Analyze and return the legend to the legend. What kind of Guilin rice noodles are made of? It turned out that Ying Zheng, the king of Qin, sent tu to unify China.

Sui led 500,000 troops to fight in South Vietnam, and then sent Shilu to lead migrant workers to dig Lingqu to connect Xiangjiang River and Lijiang River to solve traffic problems. The ethnic minorities in South Vietnam were brave and tenacious and refused to obey the king of Qin. Qin Jun couldn't get rid of his armor for three years, and his weapon never left his hand, which showed fierce fighting. Because South Vietnam is located in the mountainous area, the traffic is inconvenient, Qin Jun is not acclimatized, and the food supply is difficult. A large number of soldiers often go hungry and get sick. These northwest soldiers were born to eat wheat flour and grew up. Northwest Lamian Noodles, Daoxiao Noodles, mutton chop suey soup with steamed buns are all their delicacies. Now they are far away from their homeland, fighting in the south and fighting in the north. The mountains are high and the water is deep, so food can't be shipped out. It is impossible for people to March on an empty stomach and fight, so they have to levy grain on the spot to solve the most important problem of grain.

But the south is rich in rice, but it doesn't grow wheat. This is called one side of the soil and water to support one side.

How did Guilin rice noodles turn rice into wheat flour for Qin Jun soldiers to accept? Shi Lu gave the task to the army chef to complete. According to the principle of making flour in the northwest, the chef first expands the rice, grinds it into rice slurry, drains the water and kneads it into dough. Then steam the dough until it is half cooked, then knead it in a mortar for a while, and finally squeeze out the vermicelli by manpower and throw it directly into a boiling pot for cooking. The dough does not come out of the pot, but the rice flour dough goes out of the pot, which makes the squeezed vermicelli more powerful. It is said that Guilin rice noodles will not break when hung from the second floor in the old days, and its strength can be imagined. Langzhong, Qin Jun, used local Chinese herbal medicines to make an epidemic prevention medicine soup for soldiers to take, thus solving the problem of acclimatization. For health care and because of the tension of war, soldiers often eat rice noodles and medicine soup together in three bites. Over time, the prototype of Guilin rice noodle brine was gradually formed. After the improvement and processing of rice noodle master, it became Guilin rice noodle brine with unique flavor.

Why can salt water treat "acclimatized" diseases? It turns out that Guilin rice noodle brine is made of many herbs and spices, such as tsaoko, fennel, pepper, dried tangerine peel, betel nut, cinnamon, clove, cassia twig, pepper, fragrant leaves, licorice, galangal and star anise. All these herbs are specially used to treat wrist and abdominal pain, indigestion, vomiting and diarrhea. No wonder the elderly and longevity people in Guilin have a hobby of eating rice noodles.

After Qin Shihuang unified the south, in Jian 'an County (the predecessor of Guilin) in the sixth year of Han Dynasty, a large number of northern immigrants stayed in Guilin, including descendants of historical celebrities such as Zhuge Liang, Han Xin, Tao Yuanming, Zhou Dunyi, Li Shimin and Zhao Kuangyin. These northern immigrants came to Guilin and called rice noodles "rice noodles" until Guilin was evacuated during the Anti-Japanese War.

So Guilin rice noodles have been produced since the Qin Dynasty. That is to say, Guilin people have been eating rice noodles for 2300 years.

Edit the development history of this paragraph.

Guilin Rice Noodle Guilin Rice Noodle was produced in Qin Dynasty. There are many phenomena in Guilin rice noodle culture: the most primitive rice noodle press I saw in Guilin Rice Noodle Culture and Art Museum, the "clutch" on it is completely the image of the agricultural tool Lei in Qin Dynasty; According to legend, in the past, vendors selling "rice noodles" all wore wooden shoes to the streets, and the noise made by wooden shoes on the slate road was like an audio advertisement of vendors shouting "rice noodles, rice noodles". And wooden shoes are just one kind of shoes in Qin dynasty; Yao migrant workers who participated in the excavation of Xing 'an Lingqu recorded their own biographical habits, saying that rice noodles were made by Yao compatriots, which was intrinsically related to the historical facts made by chefs in that year. Moreover, the Matou hot pot cooked by Yao compatriots with horse meat rice noodles was similar to the Terracotta Warriors unearthed in Qin today! Guilin rice noodles reached its peak in the Qing Dynasty and the Republic of China.

During the recent Qing Dynasty, the fried powder of Xuanrongzhai in Guilin, the marinated powder of Huixianzhai and the soup powder of Yirongzhai all had their own unique skills, which attracted countless repeat customers. Miyake did not tear each other apart, but encouraged each other and went their own way. You sell soup powder and I sell marinated powder. You sell marinated powder and I sell fried powder, which is fair competition. Both of them are full of innovative designs. Therefore, the allusion of "Sanzhai Da" still brought it into Tianjin. During the Republic of China, especially during the Anti-Japanese War, Guilin rice noodles became famous, and the most impressive ones were "horse meat rice noodles" and "bear rice noodles". Speaking of Guilin horse meat rice noodles, in the words of Mr. Lan Kui, a famous performing artist of Guangxi Opera, it is "Don't talk in a hurry, your mouth will water as soon as you talk." Indeed, eating rice noodles with horse meat, the bowl is only as big as a teacup, and there is only one rice noodle in each bowl (so there is a saying in Guilin that "eating rice noodles can't find the head"). The fragrant horse bone soup is served with crispy breast slices of horse meat, plus leeks, peanuts and sesame oil. The fragrance goes straight into the heart, so why doesn't the saliva flow? The most interesting thing is that you have to eat twenty or thirty bowls of horse meat rice noodles at a time to be full, because horse meat rice noodles are usually packed in extremely small and exquisite bowls, and the boss is called to pay the bill. There are still many empty bowls on the table. Fortunately, not many people could afford horse meat rice noodles at that time. If it were now, it would be strange if you didn't invite ten people to wash the dishes. The reason why horse meat rice noodles use small bowls and rice noodles is not unrelated to the influence of "Sanzhaida". Each has its own unique skills, which is the specialty of Guilin rice noodle boss. Horse meat rice noodles are in a small bowl. If you want to eat it, you can't stop. If you eat the first bowl, you want to eat two bowls. I emptied my wallet, but I still have to talk about it.

Guilin rice noodles, a branch of this paragraph, were edited, and later cold rice noodles, hot and sour rice noodles, three fresh rice noodles, beef brisket powder and so on were derived, which injected infinite vitality into rice noodles. Tolerance of Guilin rice noodles to Liuzhou snail powder and Guangdong rice rolls. Enriched the thick cornerstone of Guilin rice noodles. The topic of Guilin rice noodles for three days and six nights is endless. The same name as horse meat rice noodle is "Dandan rice noodle". The so-called burden of rice noodles is to carry the burden, get up early and be greedy for the dark, and walk the streets to sell rice noodles. A wooden barrel in front holds rice noodles, ingredients and bowls, a chopstick is inserted in a bamboo tube, and a wooden barrel in the back holds rice noodles. The stall owner brought several small benches and the diners took their seats-"a bowl of rice noodles". No wonder some people still think that "Guilin rice noodles have food on the ground and in the street". He can't understand how fresh Guilin rice noodles are. Not to mention the contemporary president of Li Zongren, he sent a special plane to Guilin to ask for rice noodles to be sent to Nanjing for relief. You can see that the old drunkard in Guilin asked for a bowl of rice noodles to send Huasan wine at eight o'clock in the morning and drank it until noon. There is an old saying: "I want to be an immortal when I am an emperor." With rice noodles and Huasan wine, I don't want to be a fairy. Once upon a time, there was an old drunkard in Guilin Watch Company who went to Guilin to live with a Japanese ghost. When he goes to eat rice noodles every morning, he always says "don't eat meat, eat more beans". Over time, the old drunkard became famous all over the street. While drinking three flowers, he ate rice noodles and drank it with a "zi"; There is another sound of "zi", a rice noodle entrance. Eat a bowl of rice noodles and drink four or two or three flowers. After one month, the salary will be spent. His wife and daughter hate him to death. When he died, Guilin had just started cremation. Before people's thoughts came around, his family burned him without saying anything, leaving a message from the intersection of Guilin Banlu. Rice noodle shops are everywhere in Guilin. Many people came to Guilin from other places to sell snacks. Only when they came did they know Guilin people's attachment to rice noodles, so they had no choice but to switch to selling rice noodles. Some people don't know the secret of cooking brine, thinking that brine is soy sauce and monosodium glutamate. People in Guilin eat this kind of rice noodles and vomit at every bite. In fact, it is not easy to be a real rice noodle chef. There are hundreds of cooking methods of Chinese food, and the ingredients of Guilin rice noodles use almost all the techniques of Chinese food, which is very interesting. If Guilin rice noodles are classics of cooking art, it is not fame at all.

The unique flavor of Guilin rice noodles (8 pieces) Guilin rice noodles are famous for their unique flavor. Its workmanship is exquisite. First, milled rice is ground into slurry, bagged and drained, stuffed into powder balls, cooked and pressed into round roots or sheets. Round rice noodles, flaky rice noodles and rice noodles are characterized by white, tender, soft and refreshing. It can be eaten in many ways. The production of brine is the most exquisite, and the process of each family is different. It is made of pig, beef bone, Siraitia grosvenorii and various seasonings, and has a strong taste. Different materials and practices of brine have different flavors of rice noodles. Roughly, there are lettuce powder, beef brisket powder, three fresh powder, original soup powder, marinated vegetable powder, hot and sour powder, horse meat rice powder and shoulder rice powder.

Guilin Rice Noodles (20 pieces) Pot-stewed rice noodles Filter the hot rice noodles dry, then add a pot of cooked pork and beef slices, braised beef ribs, beef liver and so on. Add salt water, pickles, sesame seeds, peanut oil, crisp soybeans or peppers and garlic, and stir to taste. This kind of rice noodles tastes loud and delicious.

Soup powder: Cook chopped and seasoned beef offal in a small iron pot, pour it into a bowl filled with rice flour, and add chopped green onion, monosodium glutamate, pepper and sesame oil. This kind of rice noodle tastes good.

Vinegar rice noodles This is a meat-free powder, which is only mixed with sour vinegar, sour beans and sour peppers. It is economical and refreshing, especially suitable for women, and it is the most popular in summer.

There are many kinds of horse meat rice noodles in Guilin, and the most famous one is horse meat rice noodles. It uses special braised horse meat as the ingredient, which is tender and delicious, strengthening yang and tonifying kidney. In the past, horse meat rice noodles were mostly put in special sauces. There is only one basket of rice noodles, with a few thin pieces of horse meat on it, and a few fried peanuts mixed with Guilin Chili sauce, which tastes particularly good. A person can eat twenty or thirty plates of powder in one bite. Now in a big bowl, the taste is still the same. Horse meat rice noodle is the most famous one in Youyixuan, an old shop in the city. It is said that it was opened in Daoguang period of Qing Dynasty. The original equipment is insufficient, the store is not big, but the business is booming. The shopkeeper limited the daily sales, so that later diners had to wait until early tomorrow morning. It's different now. Customers are crowded day and night. In addition, there are rice noodles and rice noodle stalls in the streets and alleys of Guilin. It is a great pleasure for tourists to visit the beautiful scenery, eat a bowl of Guilin rice noodles and enjoy their eyes and mouths. In fact, you can eat all kinds of rice noodles in the streets and alleys of Guilin, and find a local shop.

Mullet green garlic Guilin rice noodle material fresh mullet 1 strip, ginger slices, sesame oil, green garlic seedlings, a little yellow wine, a little salt, a little white pepper and Guilin coarse rice noodle.

working methods

1. Heat sesame oil in a pot. Stir-fry the ginger slices until fragrant, fry the fish pieces in red water, and add rice wine and a little salt to taste.

2. Boil the water again, then turn to low heat, add rice flour and cook until cooked, and then add green garlic seedlings.

The method of editing this paragraph is not simple. The finished product is white, bright, smooth and elastic, and there is often only one high-quality rice noodle. The specific production method is: swell Guilin high-quality rice with pure Lijiang River, grind it into pulp, filter it, knead it into powder balls and boil it, then squeeze out root rice noodles and knead it into balls in water. Gluten is excellent because of repeated kneading.

Rice noodles themselves are tasteless, and the key to making delicious Guilin rice noodles is brine. The brine cooked by the store has its own unique skills. Generally, each store is different, and the formula is generally not circulated as a trade secret. Although each family is different, the production methods are similar. Generally, lobster sauce, star anise, cinnamon, licorice, tsaoko, fennel and other seasonings are used to sit in a pot, pork, pork bones, beef and water are added, and then ingredients such as Sanhua wine and Siraitia grosvenorii are added. Boil it with strong fire first, and then simmer it carefully, so that it can be made into brine with fragrant smell, pure taste and rich nutrition, and mixed with rice flour. Rice flour is divided into rice flour (round) and cut powder (flat).

The essence of brine formula Guilin rice noodles lies in brine, which must be made from pork, beef, medicinal materials and spices in secret. When preparing brine, ordinary people often can't grasp the proportion of various raw materials, which greatly reduces the taste of brine. There is no uniform ingredient secret recipe for Guilin rice noodles, and the rice noodles made by different Guilin rice noodle shops have different tastes. Even the two rice noodle shops close to each other taste completely different. Therefore, only approximate formulas can be introduced below. Every rice noodle shop has its own flavor, which is also the display and magic of Guilin rice noodles' unique charm.

Edit the taste of Guilin people:

Special ingredients (one water snake and one yellow frog each), 2000g of pig's head bone and ox's bone, 5g of tsaoko, cinnamon, licorice10g, 6g of star anise, citronella and clove, 0g of green pepper100g, 20g of Amomum villosum, 20g of fennel, 5g of clove, and 5g of geranium and pepper.

Method:

1. Cut open the water snake and yellow frog to remove impurities, wash the pig's head bones and cow's bones, soak them in boiling water for 10 min, take them out and put them in a stainless steel bucket, add 15 kg of clean water, boil them with strong fire, simmer for 5 hours, and filter to leave soup.

2. Add salad oil into the pot, add Tsaoko, cinnamon, licorice, star anise, citronella, Amomum villosum, fennel, clove, fragrant leaves, pepper, dried tangerine peel, Yangjiang lobster sauce and dried pepper, stir-fry for15min, take out spices, wrap them with gauze and 70% spices, and cook them in soup for 2min.

3. Leave 30 grams of oil in the pot. When it is 50% hot, add tofu and stir-fry for 2 minutes. Add salt, monosodium glutamate, chicken powder, crystal sugar and soy sauce and bring to a boil. Pour into a stainless steel bucket and stir well.

Nanning people taste spices:

60g of star anise, 50g of cinnamon, 45g of hay, 50g of dried tangerine peel, 200g of fresh ginger, 75g of citronella, gecko 1 pair, clove 10g, 30g of tsaoko, 35g of fennel, 25g of pepper, 30g of American ginseng and codonopsis pilosula 10.

Raw materials:

2 old hens, 1 crow 1 hen, 3,000 grams of pig bones, 300 grams of longan [with shell], 500 grams of melted lard, 300 grams of celery, 50 grams of coriander, 75 grams of green pepper and 75 grams of red pepper.

Seasoning:

250g of refined salt, 0/500g of light soy sauce, 500g of light soy sauce, 0/50g of sugar color, 200g of cooking wine, 50g of fish sauce, 0/00g of crystal sugar, 75g of monosodium glutamate and 25g of chicken essence.

Method:

1, clean the old hen and old crow [chicken and duck offal are used for other purposes], break the bone of the stick, put it into the soup pot together, add the broken longan and add about 20 kilograms of water: skim the floating foam after the fire is boiled, cook it into a pot of original soup on medium fire, and take out the old hen, duck and bone of the stick for later use.

2. Pour the original soup into a pot of brine, and then pack it with star anise, cinnamon, hay, dried tangerine peel, scorpion, clove, tsaoko, fennel, pepper, American ginseng, codonopsis pilosula, shell of yin and yang, medlar, etc. Wrap it in gauze, put it in a pot, and add fresh Nanjiang, citronella, broken Siraitia grosvenorii, red dates, dried shallots and Lycium barbarum.

3. First, clean the raw materials that need to be pickled, after preliminary treatment, put them into a halogen pot, cut celery into sections, cut parsley into sections, remove seeds from green peppers and cut into pieces, stir-fry them with melted lard in a wok, then pour them into the halogen pot, light the halogen pot, and directly pickle the raw materials in the pot.

Yunnan, Guizhou, Hunan and other flavor raw materials:

Old hen, soup bone, longan, soy sauce, soy sauce, crystal sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, dried tangerine peel, pepper, coriander, fennel, tsaoko, licorice and ginger slices.

Exercise:

1, make thick soup with old chicken, soup bone and longan.

2. Pour the cooked soup into a bucket, add a little soy sauce, soy sauce, rock sugar and brown sugar, and drop a little fish sauce to make the soup light brown. Adding salt to make it slightly salty, and adding South Xinjiang, Illicium verum, Cinnamomum cassia, Flos Caryophylli, Pericarpium Citri Tangerinae, Fructus Zanthoxyli, Fructus Coriandri, Fructus Foeniculi, Fructus Tsaoko, Glycyrrhrizae Radix and Rhizoma Zingiberis Recens.

3. Boil the soup and pour in the sesame oil.

Local rice noodles are said to be loved by the whole city and seem to be the most economical food for local people. Among them, Ronghu Hotel in Guilin is the most authentic. Other well-known rice noodle shops include Youweixiang Restaurant and Red Nose Rice Noodles, as well as Shiji Rice Noodles at the intersection of Jiefang West Road and Lequn Road Youyixuan. In addition, the victory rice noodles in Wayaokou and the burden rice noodles in Zhengyang Road Pedestrian Street are also good.