Ingredients: 600g pork leg bones, 400g chicken bones, 300g ribs, 150g chicken breast, 150g lean meat, 50g Jinhua ham, 8000ml water. Method 1. Wash the pork leg bones, chicken bones and ribs separately and drain

Drain and set aside.

2. Heat a pot of water. After boiling, put the ingredients of step 1 into the pot and blanch to remove impurities. Remove and wash with cold boiling water and set aside.

3. Take a deep pot, add 8000㏄ of water, then add the ingredients of step 2 and Jinhua ham, bring to a boil over high heat, then turn to low heat and simmer for about 1 and a half hours, then turn off the heat, filter out the ingredients in the pot and take out

Soup, set aside.

4. Wash the lean meat and chicken breast and chop into fine pieces, put it in a bowl and add 300㏄ of water (in addition to the amount), mix thoroughly and set aside.

5. Slowly pour method 4 into method 3, stirring while pouring.

6. Heat step 5 over low heat until it boils slightly, then turn off the heat, filter the meat residue with gauze and get the clear soup.

Houjie rice noodle is a special traditional snack in Dongguan. It is a traditional food at Dongguan Life Banquet, which means longevity, good fortune and longevity.

The most famous roasted goose and duck dishes in Dongguan are of course Houjie.

The most important thing about rice noodle soup is a pot of delicious soup stock, which must be cooked with a whole chicken, large pieces of meat, large pieces of bones, and many special herbs and spices.

When eating, blanch the rice noodles in hot water and put it into a bowl, then add a large spoonful of broth, and then cover the noodles with a layer of crispy skin and tender roast goose. The already delicious soup is soaked in it.

With the aroma of roasted goose, it is even more delicious and tempting.

Houjie Lai Noodles is a traditional delicacy in Wanyi and is well-known in Guangdong, Hong Kong and Macao.

Uncle Qiu, who is over seventy years old in Houjie Village, Houjie Town, has been adhering to the art of making handmade rice flour for nearly 50 years, becoming the only inheritor of this intangible cultural heritage.

After pounding the rice, beating the flour, cooking the rice flour, and passing it through the cold river, the white, slender, tender and refreshing rice flour is freshly "baked".

Houjie rice noodle has a history of hundreds of years, and its main production area is Xiazha Group, Houjie Village, Houjie Town.

Sefen: A kind of long vermicelli made from rice flour mixed with hot water.

酹粉, also called Lai powder (the word "酹" in Cantonese is pronounced as "Lai", in white it is pronounced as lai6, which is pronounced as "瑑").

It is a common food in Guangdong, Hong Kong and Macau.

In the past, cold rice was dried in the sun and then ground into powder.

Now use sticky rice as the main raw material, add water and mix it into a slurry of moderate consistency, and steam it into slender and tough round strips of transparent vermicelli.

To put it simply, rice flour balls are put into a wooden trough set on a large pot of boiling water and squeezed; in this way, long, tough, smooth and smooth vermicelli will be squeezed out of the wooden holes, hence the name "Sefen".

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