If you ask a Hunanese, "What must-eat delicacies are there in your hometown?" Rice noodles will definitely be one of the answers. In the world of rice noodles, there will always be a place for Fran people. They have countless ways to make the plain rice noodles delicious.

Changsha Rice Noodles丨Plain and Clear Pork Noodles

Contrary to people’s impression of Hunan people’s taste, everything about Changsha rice noodles must start with a bowl of clear soup pork noodles.

In an open pot, add the flour to boiling water and stir for a few times. A spoonful of bright red broth reveals the sweetness of chicken soup and the thickness of bone broth. Only the easy-to-taste flat noodles can extract the taste. The most indispensable thing is the shredded pork simmered slowly over low heat. What would it be called shredded pork noodle without shredded pork?

A typical bowl of Changsha shredded pork vermicelli is not spicy at all before it is served. Every noodle shop owner graciously leaves the decision-making power to the diners. Pots and pots of chopped chili peppers, pickled mustard, and pickled beans are waiting quietly on the counter for anyone to help themselves to.

Changde rice noodles丨"half the world" of Hunan rice noodles

Today's Changde rice noodles are no longer the patent of Changde people, but "half the world" of Hunan rice noodles. People in Changde are not like people in Changsha who only prefer flat noodles. Here you can find both flat and round noodles. However, Changde people believe that noodles should be round, and flat noodles can only be called rice noodles.

The taste of Changde rice noodles can be called "sharp". Every move is a killing move, without any sloppiness. The beef is soft and chewy, and the spices do not cover up the aroma of the meat, but instead give the meat a faint aftertaste. The chewy rice noodles convey the richness of the soup into your mouth. The occasional chopped green onion adds another layer to the already rich taste.

Xiangxi Rice Noodles丨Stewed Rice Noodles are King

Xiangxi has many ethnic groups living together, and the culture is diverse, so the taste is naturally rich. The rice noodle toppings alone are much more than those in Changsha and Changde.

Hot and sour food is the soul of Xiangxi cuisine. Xiangxi people claim that "peppers are used as salt and sauerkraut is used as rice." Spicy and sour tripe slices, pickled pork slices, fungus shredded pork, pig's feet, braised beef, fat intestines, all these toppings are put in a large pot and stewed slowly, and the aroma of all the ingredients is instantly fused together.

It is also a springy round noodle. People in Xiangxi will eat it with sour chili peppers, sour beans and sour radish. The various flavors are intertwined, and there is a kind of cordiality and "chicken and dolphin left over for visitors in good years". kind.

Zhuzhou Rice Noodles丨A plate of stir-fried rice noodles full of wok flavor

The reason Zhuzhou people are able to beat the rest in the fried rice circle is Liling Fried Rice Noodles.

If you want to make a good plate of Liling fried noodles, the key is the word "quick". Unlike other places in Hunan, Liling fried noodles use dry powder. When frying rice noodles, the fine rice noodles must be soaked in advance to avoid making a mess.

The first one is an egg. The fire is hot and the oil is cold, the eggs are shaking in the pot and making a crackling sound. After the eggs were scrambled and the bean sprouts were added, there was another commotion in the pot.

The bean sprouts should be stir-fried until they are half-cooked before rice noodles are added. Season with chili powder, salt and soy sauce, stir-fry with a spoon, and sprinkle a handful of chopped green onion before serving.

Chenzhou Fish Meal 丨 A bowl of fish meal that is so spicy that it makes you faint

The number one spot in the Chenzhou fish meal scene is undoubtedly Qifengdu Fish Meal.

When I got a bowl of fish meal, the red soup made me sweat. Freshly killed silver carp is stewed in soup, plus chili oil fried with local five-claw upward red pepper powder, and two spoons of tea oil are added to make the fish meal soup base.

People who are afraid of spicy food have been put off by this place, but Chenzhou people want to eat the spicy food more and more. The hot fish meal forcefully opens the pores all over the body, making people take a breath but at the same time they are hooked. This kind of refreshing feeling can withstand all discomforts.

Hengyang Fish Meal丨The freshness of the fish, the elasticity of the rice noodles

If Chenzhou people are obsessed with using fish soup to set off the fiery red spicy oil, then Hengyang people are obsessed with the deliciousness of the soup.

Hengyang fish meal soup needs to be simmered with cracked pig bones overnight. With this bone soup as the base, the soup will not be thin. The fish pieces must be fried before stewing the soup, not only to set the shape, but also to make the soup whiter.

Hengyang people cannot eat fish meal without chili. However, instead of using spoonfuls of chopped pepper, they use spicy millet cut into sections, which not only enhances the taste, but also adds a touch of color.

Yongzhou Braised Noodles丨The aroma of braised noodles is overflowing

Compared with soup noodles and stir-fried noodles, Yongzhou people’s favorite is braised noodles that are eaten mixed with rice noodles.

Braised powder, as the name suggests, requires brine. Rice noodles themselves have no other taste except the aroma of rice. Therefore, the taste of braised noodles depends entirely on the brine. In a soup pot where pork bones or beef are stewed, packets of various spices and Chinese herbal medicines are stirred. It must be simmered for at least two hours before it can be considered a qualified brine.

The refreshing and translucent rice noodles are filled with brine, and paired with beef or eggs braised in the original soup, the mouth is full of fragrant aroma. No wonder Yongzhou people can't stop eating it.

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It is said that because rice noodles are made from early rice that is slightly less sticky, Shaoyang people make the rice noodles thicker than ordinary rice noodles so that they can maintain the same toughness as rice noodles elsewhere.

Shaoyang people like to use beef or tofu and fungus to eat this fat rice noodles, then scoop a spoonful of red oil and stir it skillfully with chopsticks. And his eyes are always following the chopsticks, for fear of spilling even a little bit. It wasn't until Suo took the first bite of powder that the day truly began.

I often meet Hunan friends who say, "I want to go home and have a bowl of noodles." It seems that all their longing for their hometown is in a bowl of rice noodles.

Text丨Ethan