Mianyang people said that it is not easy to find a delicious rice noodle shop in Chengdu. Nanchong people nodded frequently after hearing this.
People raised their hands after hearing this, and a bunch of Zitong people, Shehong people, Langzhong people and even Yunnan people wanted to join in: Why can't Chengdu hold a bowl of delicious rice noodles?
The big list once seriously criticized each other. But even if you are not satisfied, when you talk about Chengdu's noodles, you will at least think of miscellaneous sauce, a vegetarian pepper, and a crisp whistle. However, when it comes to rice noodles in Chengdu, you can only: Clam
Yes, there are no rice noodles in Chengdu. Even rice noodles have no place in Chengdu.
As for the Nanchong rice noodles, Mianyang rice noodles, Kaiyuan rice noodles and Xichang rice noodles that are opened on the streets of Chengdu? Don't mention it! Don't mention it! Otherwise, Mianyang people, Nanchong people, Shehong people, Langzhong people, Zitong people and Xichang people who are proud of their hometown rice noodles will disdainfully squeeze out a sneer from their teeth: Hey.
So, what's the problem with these rice noodle shops in Chengdu?
rice noodles are not allowed
from the rice noodles themselves, most rice noodles used in Chengdu rice noodle shops are unqualified-this is not what the big list said, but the result of the pro-test of Mianyang people, Nanchong people's steamed buns, Gouwa people and Xichang people's YZ.
@: Mianyang rice noodles on the street in Chengdu are slightly thinner than those in Chengdu, but they are still not as thin as those in Mianyang! Mianyang rice noodles that are not fine are heresy!
@ Gouwa: Nanchong rice noodles are moderate in thickness, round, tender and smooth, and the tip of the tongue will break with a gentle sip. I don't feel that strong in my stomach, so I'm fresh and full.
@ Steamed Bun: Our rice noodles in Nanchong are waxy and white! White with transparency of %! What does this mean? Represents that it is made of 1% rice! No impurities! Such rice noodles are glutinous, soft and fragrant.
@ yz:
In Xichang, the quality of rice noodles lies not entirely in the thickness, but in the texture! All smooth and tough rice noodles are fake rice noodles! It's all plastic and leather children Real good rice noodles are made of pure rice, so they won't have the smoothness and tenacity like vermicelli.
the surface is slightly rough, and the taste of the soup head can be firmly attached to the rice flour! I once ate a rice noodle under the banner of Xichang in Chengdu. It was too much. It was still inferior to use rice noodle directly! Bite it soft and grind it, add a lot of edible glue at first glance, and with the slippery black chopsticks in the restaurant, it is hard to clip it for a long time, and it is a ghost fire!
soup is not allowed
I asked Sister Xu, who thinks she is at the top of the rice noodle contempt chain: What is the decisive advantage of rice noodles in Langzhong compared with rice noodles in Chengdu and even other places in Sichuan? Sister Xu didn't look at me directly, but her eyes narrowed and she threw out a word: Xiang!
"This fragrance is very abstract, and it is a fragrance that you will smell when you pass in front of every delicious rice noodle shop in Langzhong. It's hard for you to tell which part of the store it comes from, but it can be printed in your mind for a long time. "
Paiqi, a Zitong native who also thinks that she is at the top of the rice noodle contempt chain, actually agrees with this question, and further answers: this fragrance is the soup head-the qualified stew soup base.
No matter in Nanchong or Mianyang rice noodle shops, the soup heads are stewed with red soup and white soup separately.
One pot of soup with minced meat and one pot of soup.
This pot is beef with red soup, and that pot is chicken soup with clear soup. Both pots are made of heavy oil. Even if a bowl of clear red soup is poured (half of clear soup and half of red soup), there is a strong flavor that cannot be rinsed.
Look at the rice noodle shop in Chengdu. When you walk to the door, you can't smell anything. Even the rice noodles in the red soup will be scattered immediately after a gentle rinse, leaving only the salty water that has turned dark brown because of the mixture of various seasonings, which is pale and salty.
You can't do it with minced meat
This question was mentioned when criticizing Chengdu's noodles: The minced meat in Chengdu's noodle shop, whether it's beef ribs or pork intestines, was cooked there early in the morning (or the first day). When you go to eat, the boss will directly scoop these frozen cold oil lumps on your noodles? These cold scorpions, who are not deeply affectionate at first sight, are simply the biggest blasphemy against the opposite side and powder!
Although we are old-timers in counties and districts, we know how to pay the true feelings to every shame.
as mentioned above, a pot of minced meat and a pot of soup.
In places where rice noodles are eaten, the soup is called "Saozi" and "Saozi" is soup. A pot of chicken soup with beef ribs and fat intestines is placed in rows on a fixed fire source, and it is always hot, and the more it is cooked, the more fragrant it is. If you want a bowl of beef with red soup and bamboo shoots, scoop out the beef directly from the pot of beef, take out the soup and pour it on the brewed rice noodles. After eating rice noodles, drink soup. The soup won't be cold. It's all meat-flavored.
Peggy from Mianyang and Zitong also hated the large pieces of Sao Zi in Chengdu.
in their opinion, it is the most scientific to cut into small pieces in Mianyang rice flour-it is not only more tasty, but also can be put into the mouth together with the rice flour, which is the meaning of the existence of SAO Zi!
No ingredients
It is said that Chongqing Noodles are delicious, because it has as many as 19 kinds of condiments. It is not clear in the list whether there are 19 kinds of condiments for Nanchong Mianyang Xichang Rice Noodles, but there are enough ingredients to hang any rice noodle shop or even noodle shop in Chengdu.
The noodle shops in Mianyang and Nanchong are self-help, so you can go to the top of the window by yourself after the powder comes out. There is usually a table for adding ingredients in front of or beside the window, where chopped green onion, parsley section, chopped leek, pickled cabbage, broken ear root, millet spicy and so on are lined up. You can add whatever you like, and you can add as much as you want, so as to meet everyone's demand for particularity in universality.
The noodle shop in Xichang, especially the beef and mutton noodle shop, is the same, but it is more honest and frank to put the ingredients directly on every table: millet spicy, lobster sauce, bean paste, chopped green onion, garlic, sauerkraut, chopped parsley and broken ears. Even if you eat two or two powders and eat the whole basin, the boss can't say anything about you.
By contrast, does Chengdu rice noodle restaurant, which only puts salt, monosodium glutamate, soy sauce and vinegar on the table, feel a little monotonous and blushing?
Of course, in addition to the above, people from various rice noodle cities want to criticize a lot.
For example, the dog doll of Nanchong said that Nanchong people can't drink powder without "dried oil", and one in the bowl is crisp. Youganer and Nanchong rice noodles are as close as lips and teeth, which can be said to constitute all the characteristics of Nanchong rice noodles. Nanchong rice noodles without Youganer can't be called rice noodles and will naturally be despised by local people.
Pei Qi, a native of Zitong, has seriously criticized the operation that Mianyang rice noodles in Chengdu don't deserve soybean milk. They have no idea how important it is for Mianyang people to pour out the last bit of soybean milk in a soybean milk bucket every morning.
Yes, there are many delicious foods in Chengdu, which should be satisfied. However, the reason why we new Chengdu people who grew up eating and drinking rice noodles criticize us is that Chengdu, which combines good food and food, can and should accommodate a bowl of good rice noodles.
Criticism is to make progress, and criticism is also to blow up those who want to refute me, and then tell me where there is a really delicious rice noodle shop in Chengdu in the comments section. Come on, dare to say it and let me evaluate it!