Liling fried powder is a specialty of Liling City, Zhuzhou City, Hunan Province. Liling fried rice noodles are golden in color, flexible and delicious, bean sprouts are crystal clear and refreshing with a hint of sweetness, and eggs are brown and mellow, which can be described as good in color, fragrance and taste.

Liling deserves to be regarded as a rice producing area in the south of the Yangtze River. Besides the rice as the staple food, it can also be made into "ginseng rice" by pressure and heating, or it can be dried in the sun and fried into "frozen rice" for dessert, and the most wonderful thing is to make rice noodles for breakfast.

To make rice noodles, the polished round-grained rice should be ground into water slurry, then burnt into paste in a pot, spread in a wide aluminum basin, cooled and coagulated, and cut into wide strips with a knife, which is called rice noodle skin. Squeezing into a cylinder with a sieve with eyes is called rice noodles. Rice noodles are tender in skin, not resistant to cooking, and they are cooked and eaten now, which is not convenient for collection; Rice noodles can be dried, preserved for a long time, tough and resistant to cooking, equivalent to noodles. The combination of the two is Liling fried powder.

Liling fried powder is a completely cooking posture, and only one dish can be fried at a time. Several customers come at the same time, and each dish has to be fried separately. When frying powder, you need a big fire. First, burn the oil in the pot until it creaks and explodes. The traditional step is to fry an egg first, fry it until both sides of the egg have just solidified, then gently pull it to the bottom of the pot and immediately add the bean sprouts. It is appropriate to hear the crisp sound of oil explosion when the bean sprouts are in the pot. If it is silent, it means that the temperature in the pot is too low, and the bean sprouts are not easy to fry. After a long time, the water will come out, and the future work can hardly be completed. When the bean sprouts are stir-fried to five degrees, put the soaked rice noodles next to the bean sprouts, sprinkle dried Chili powder, soybean oil, salt, monosodium glutamate and chopped green onion in turn, stir-fry the soybean oil with a shovel to dye the whole rice noodles dark brown, and then jolt the iron pot on the fire for a few times to mix the powder with the bean sprouts and eggs, and the fried rice noodles are made. When this dish of fried powder comes out, the rice noodles are golden in color, flexible and delicious, the bean sprouts are crystal clear and refreshing with a hint of sweetness, and the eggs are brown and mellow, which can be described as good in color, fragrance and taste. This is the most common way to stir-fry powder in Liling. The key to stir-fry is that salt can only be put on rice noodles. If it is put early or directly on bean sprouts, bean sprouts will come out.

The more wonderful thing about Liling fried rice noodles is that it is not limited to bean sprouts. Almost any vegetable can be used to stir-fry rice noodles instead of bean sprouts in Liling. However, according to the different raw materials, the temperature is slightly adjusted. Cabbage can be shredded, Chinese cabbage can be shredded into vertical strips, and carrots can also be shredded. These raw materials are not rich in water, and they are very popular, and the frying method is equivalent to bean sprouts. When using Chinese cabbage, lettuce leaves and spinach leaves, because they are too delicate, it is necessary to stir-fry rice flour first, and then stir-fry vegetables, otherwise the vegetables will be too cooked, and there will be no refreshing and greasy effect.