There are countless snacks in my hometown in Anning, Yunnan Province, but what I am introducing is the "Anning Eight Street Cold Roll Noodles" in my hometown. In Anning City, Kunming and its surrounding areas, "Eight Street Cold Roll Noodles" is almost everyone's favorite.

A favorite traditional food, it can be said that it is slightly famous.

It is understood that rolled noodles originated from the Han nationality snacks in Xiguan area of ??Guangdong, among which Xiguan braised sausage is the most famous. As early as the late Qing Dynasty, the cries of selling rolled noodles have been heard on the streets of Guangzhou.

At that time, there were two types of rice rolls: salty and sweet. The fillings of salty rice rolls mainly included pork, beef, shrimp, pork liver, etc., while the fillings of sweet rice rolls were mainly sugar-soaked fruits and vegetables, mixed with stir-fried ingredients.

Sesame.

Rolled rice noodles, also called steamed rice rolls, is a rice product, also known as rice noodles, steamed rice rolls, bundled rice noodles, steamed rice rolls, and pig intestines (because the rolls resemble pig intestines).

Because of the large sales volume in the morning market and the shortage of supply in most stores, people often queue up to eat, so it is also nicknamed "grabbing for noodles" (Chaoshan area rice rolls are different from traditional Cantonese-style sausages. Chaoshan rice rolls have more fillings and ingredients, and traditional rice rolls have more fillings and ingredients.

Cantonese-style pulled sausage often only has one or two fillings and is only dipped in soy sauce. The taste is relatively clear and pure.) When produced, it is famous for being "white as snow, as thin as paper, shiny, fragrant and delicious".

In Guangdong, rolled noodles are a very common neighborhood delicacy. It is cheap, delicious, suitable for all ages, and is well known by women and children.

From humble restaurants and tea markets to five-star luxury hotels, almost everything is available.

There are different opinions about the origin of roll noodles, and there is no unified statement. Some people say that "it was first created by Hexian Hall in Pantang during the Anti-Japanese War." Others say that "roll noodles originated in Guangdong. As early as the late Qing Dynasty, they were already on the streets of Guangzhou.

I heard the cries of people selling roll noodles.”

There is also a legend that when Emperor Qianlong was traveling to the south of the Yangtze River, he was bewitched by the food minister Ji Xiaolan and went to western Guangdong to eat rolled noodles.

When eating something that was "cool, tender and smooth", Qianlong was full of praise and said happily: "This rice noodles is a bit like pig intestines." Rolled rice noodles are the most common breakfast in Guangdong, and they look white.

Like snowflakes, as thin as cicada wings, crystal clear, it tastes delicious, delicate and smooth, and has a little bit of toughness, making it unforgettable.

The methods of rolling vermicelli vary from place to place. In places such as Hong Kong, Guangzhou and Foshan, it is often served with light soy sauce, peanut oil or lard.

In the Chaoshan area, local special sauces such as peanut butter or sand tea sauce are often used, while in areas such as Singapore and Malaysia, sesame seeds and sweet sauce are often added. Although the cooking methods and meals are different, they all have good local characteristics.

The fragrance of "Anning Eight Street Cold Roll Noodles" can be smelled from a distance, which makes people salivate! The soft rolled noodles are soaked in brown soup, and sprinkled with onions, coriander and peanut noodles on top, making it "Eight Street Cold Roll Noodles"

The presentation of "Cold Roll Noodles" is very good.

The method of "Bajie Cold Roll Noodles" is very particular. First, carefully select the best rice, soak it in well water for two hours, grind it on a stone mill into fine rice slurry, wash the impurities with water, and then

Put it evenly into a large pot, control the heat to steam thoroughly, let it cool, and then extract the cold roll powder as thin as a veil.

Cut the roll noodles into thin strips, pour them with pepper oil, special "spicy oil", special fragrant sauces, sesame oil, soy sauce, sour vinegar and more than ten kinds of sauces, plus white sugar and chopped green onions.

, ginger, garlic, and finally sprinkle with peanut noodles and coriander. The most important thing is to control the amount of ingredients. If the amounts of various condiments are mixed, then a "Bajie Cold Roll Noodles" with full color, flavor and flavor can be considered a perfect preparation.

alright.

The unique taste of "Bajie Cold Roll Noodles" is that it is spicy in aroma, sour in spicy, and sweet in sourness. It is endlessly memorable and unforgettable.