There are many snacks in Binyang, such as dog meat, dog feet, white chicken, sour powder, salt cake, taro cake, etc. These are all famous snacks.

Many people have probably heard of sour noodles, but do you know where in Binyang the best sour noodles are?

Binyang Sour Noodles are the purest and most famous on Nan Street. People in Nan Street speak very correct Mandarin. If you have the chance, you should really go to Nan Street to eat Sour Noodles!

Today I would like to introduce to you the production method of sour rice flour: 1. Grinding and steaming: Select the best second spring rice, soak and wash it for 24 hours.

An earthen stone mill is used for refining the pulp (the rice pulp ground by a machine is rough and not tender). The rice pulp needs to be bleached repeatedly for 7 days. During the bleaching period, the water needs to be changed from time to time according to the temperature.

For steaming, the steaming method with a large wooden lid is used. One piece is steamed, folded and the other is smeared with a layer of peanut oil.

2. Ingredients: Side dishes include barbecued pork, fried pork, fried beef, fried sausage, fried peanuts or soybeans and pickled fresh cucumbers.

3. Boil brine and adjust sweet and sour: Wrap more than ten kinds of spices such as tangerine peel, star anise, green onion strips, etc. in gauze, add water, salt, oyster sauce, MSG, etc. and heat to cook the brine.

Then use sugar, salt and rice vinegar to make sweet and sour until it is sweet and sour.

Cut the rice noodles and put them in a bowl. Spread the chopped barbecued pork and other ingredients evenly on the rice noodles. Add some bright red raw chili, minced garlic, and coriander. Add brine, sweet and sour sauce, and some peanut oil. It will be a smooth and delicious bowl.

The Binyang Sour Noodles can be placed in front of you. The taste is very delicious. It tastes smooth and delicious, with moderate sweetness and sourness, tender and crispy.

Binyang Beef Offal Binyang Beef Offal is a selection of high-quality beef, beef intestines, beef liver, beef louvers, and beef blood. They are washed separately and cut into small pieces. The beef louvers are cut into thin strips and scalded in boiling soup.

Then scoop it out and put it into a basin, then add it with seasonings such as sour ginger shreds, sour plums, sour papaya slices, shredded radish, coriander, perilla, and pepper. Each diner will place a small bowl for dipping at will.

This way of eating makes it oily but not greasy, sour but sweet, numb but slightly spicy. Eating it in all seasons will whet your appetite.

This is pure offal.

Of course, in addition to beef offal, there are also stewed radish, potatoes, duck blood, tofu, beef balls, meatballs... There are also blanched seasonal vegetables and noodle soup.