As the name suggests, Shahe Noodles comes from Shahe Town.

Shahe noodle is a popular rice product in Guangzhou.

Therefore, the powder first came from Shahe Town and got its name.

The method is to soak rice in Jiulong Spring water on Baiyun Mountain, grind it into powder, steam it, and cut it into strips.

Shahe powder has a history of more than 100 years.

Its powder is white, thin and tough, and can be eaten by dry frying, wet frying, soaking in soup (noodle soup), and cold salad.

Shahe Hotel has a special banquet for Shahe Noodles. In addition to salty and sweet dishes, it also uses the juice of various fruits and vegetables to make colorful Shahe Noodles, which are colorful and have different tastes.

Dry Fried Niuhe The "ho fun" here is a high-quality and low-priced food in Guangzhou. It is made of rice milk.

Ingredients: rice noodles, beef, green onions, bean sprouts, ginger, soy sauce, cornstarch, dark soy sauce, light soy sauce, sugar. Production process: 1. Slice the beef and marinate with soy sauce and cornstarch for half an hour.

2. Cut green onion into sections and shred ginger.

3. Heat the pan over high heat, add oil, slide in the beef, stir-fry until tender, take out and set aside.

4. Use the remaining oil to add shredded ginger and powder and stir-fry.

5. Add the beef back, add the green onions and bean sprouts and stir-fry evenly.

6. Add a little dark soy sauce, light soy sauce and sugar, stir-fry evenly and serve.

2》Crispy Dry Fried Beef River Ingredients: 200g of rice noodles, 100g of beef shank slices, 2 onions, 2 cabbage, a little carrot, a little salt, 1/2 tsp soy sauce, 1/2 tbsp cornstarch, 1/2 tbsp sesame oil, a little

Preparation method: 1. Add soy sauce and cornstarch to the beef slices and marinate for 10 minutes.

2. Cut cabbage, carrots and green onions into shreds and set aside.

3. Heat up the rice noodle pan, add 2 tablespoons of oil, stir-fry the beef slices over high heat until it changes color, add shredded cabbage, carrots, and green onions, stir-fry evenly, then add the rice noodle, and stir-fry over low heat until it becomes soft.

When the powder becomes soft, add a little sesame oil.

Note: 1. The beef slices can be replaced with pork slices.

2. The method of making rice noodle soup is the same as the above steps, except that while adding rice noodle, add boiling broth, bring to a boil over high heat, and then remove from the pot.

3》Dry-fried beef river Ingredients: four sheets of rice noodles, six ounces of beef, four ounces of chives, and two ounces of mung bean sprouts Seasonings: one tablespoon of oil, one tablespoon of soy sauce, half a tablespoon of corn starch, three tablespoons of oyster sauce, and half sugar

tablespoon, two tablespoons of water, and a little pepper. Method: Slice beef and stir in seasonings. 1. Marinate the rice noodles for ten minutes and cut into wide strips. Remove the heads and tails of the mung bean sprouts. Cut the chives into small sections. Use five tablespoons of oil to quickly stir-fry the beef.

, add the rice noodles, chives and bean sprouts and stir-fry together, add the seasonings 2. Mix well and bring to the pot. Notes: 1. For beef, you can use barbecued pork or three delicacies in hot oil to stir-fry the rice noodles. 2. Remove the heads and tails of the mung bean sprouts mainly for good looks.

, if it’s too troublesome to eat at home, you can skip this step.

3. Leeks are very expensive abroad. You can use broccoli or kale instead of leeks and bean sprouts.

4. Claire found that the rice noodles bought here are often stuck together and are not easy to stir-fry, so before preparing the ingredients, she would soak the rice noodles in water and slightly separate the sticky parts to make it easier to stir-fry.

too much.

5. The amount of sugar used depends on the saltiness of soy sauce and oyster sauce. If necessary, it can be reduced to a small spoonful or omitted.

The initial formation of Shahe Hotel, located on Shahe Street today, actually has a lot to do with Shahe Noodles.

In 1955, Yiheju, Tongxin Hotel, Dexinju, Fu'anju, Quanzhen Teahouse, etc. in Shahe Town at that time jointly formed the Shahe Hotel.

Since then, Shahe Hotel has made a big fuss about the Shahe noodle brand. Especially in the 1970s, after Shahe Hotel was designated as the designated hotel for foreign reception in Guangzhou, new varieties were continuously introduced, with salty, sweet and sour flavors.

The Shahe Noodles set meal with all five flavors including spicy, spicy and bitter has truly made Shahe Noodles a well-known traditional snack brand in Guangzhou and has considerable popularity at home and abroad.

The traces of time are clearly reflected in the building of Shahe Hotel.

On the noisy Shahe Street, the dilapidated Shahe Hotel is no longer so conspicuous, although it once had a very glorious and enviable experience.

Next to the elevator in the lobby on the first floor, there is a couplet that shows its indissoluble bond with Shahe Noodles: Yangcheng has delicious food in thousands of households, but Shanshui Rice Noodles is unique here.

To eat Shahe Fun, you have to go up to the fourth floor.

The restaurant of Shahe Hotel is not much different from an ordinary time-honored restaurant. There are only pictures and texts related to Shahe noodles hanging on the wall, as well as the plates of Shahe noodles placed on the dining table. From time to time, people can find its historical origins.

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Executive Director Xia Zhizhao told reporters that the Shahe Hotel, which was originally state-owned, underwent restructuring at the beginning of this year. Shahe Noodles is still the restaurant’s flagship item. The chefs and production processes have continued the previous model. For example, they still do not use any additives and still use

Stone mill for grinding rice.

He believes that Shahe Hotel’s authentic Shanshui Shahe noodles are a valuable asset, and great efforts will still be made to make them better in the future, but there is still room for improvement in publicity.