Title: This is time, the taste of homesickness, the taste of nostalgia, diligence and thrift, the feeling of perseverance and faith.!

? Guangyuan was called Lizhou in ancient times, and it was the northern gate of Shu. It not only had the sword gate and the world was dangerous, but also the road to Shu was so difficult that it was difficult to reach the sky. In ancient times, there was Empress Wu Zetian, and today there are hundreds of red generals. It is northern Sichuan. Historical and cultural city. Guangyuan cold noodles, also known as Queen's Steamed Cold Noodles or Rice Cold Noodles, are Guangyuan's specialty snacks and are one of the best in Guangyuan.

? The main flavor of Queen's Steamed Cold Noodles is mainly Sichuan spicy, slightly sour and sweet. The cold noodles are white and bright in color, soft and chewy in the mouth, smooth and non-sticky to the teeth. Served with green soybean sprouts, drizzled with Sichuan's unique red spicy oil, and sprinkled with minced garlic, it is soft and crispy, fresh and spicy, and deeply Guangyuan. People love it. But outside Guangyuan, it is almost difficult to eat authentic Guangyuan cold noodles. A side of water and soil supports a person, and a side of water and soil creates a delicious food. I heard people say that only by using Guangyuan water can we make the authentic Guangyuan cold noodles and achieve its authentic deliciousness. The same method is used to make it in Guangyuan Shangwai. If the water from Guangyuan is not used, it will taste either soft or hard, or it will not be shaped, and it will be crumbly in the mouth and tasteless.

The method of making Guangyuan cold noodles is very special. It is difficult for experienced cold noodle chefs to make authentic and delicious cold noodles: first, choose the best fresh rice, wash it clean, and add appropriate Guangyuan water to soak it. , the soaking time should not be too long or too short. After the appropriate time, use a refiner to finely grind the soaked rice into rice slurry, commonly known as "beating". The rice slurry should be moderately thick, not too thick or too thin. It is difficult to spread if it is thick, and difficult to form if it is too thin. Use a spoon to scoop the ground rice milk into a steamer with a white gauze cloth, spread it evenly, not too thick or too thin, about 2-5mm, cover it, and steam it over water, commonly known as "steamed cold noodles". It is very important to control the heat when steaming cold noodles. If the heat is too high, the noodles will become chewy and chewy. If the heat is too low, the noodles will be too tender and easy to break. Take out the steamed cold noodles while they are hot, pour them onto a chopping board with sesame oil or vegetable oil, cut them into thin strips about 5 to 10mm wide while they are still hot or let them cool, commonly known as "cut cold noodles". The color of the cold noodles that come out of the cage at this time is White and moist, tender and delicate, it can be served cold or hot.

There are many ways to eat Guangyuan. The most common one is to put an appropriate amount of bean sprouts on the bottom of the bowl, grab the cold noodles, then add a little salt, vinegar, sugar, minced garlic, etc., and then pour Sichuan's unique oil, chili oil, and chopped green onion. Wait, after stirring, a bowl of cold noodles with perfect color, aroma and taste will be ready, commonly known as "cold noodles". The oil used in "Cold Noodles" is very important. The oil should be pure rapeseed oil. It is slowly simmered with chili peppers, peppercorns, ginger, etc. It is spicy and fragrant.

? There are many cold noodle restaurants in Guangyuan City. If you walk into any one, you can taste the unique and authentic delicacy of Guangyuan cold noodles.