Guangxi people have a special liking for rice noodles, and there are different ways to eat them in different places. There are Laoyou powder, Yongning raw pressed powder, rolled powder, Binyang acid powder, Baxian powder and fried powder in Nanning, Guilin rice powder, spicy chicken powder, horse meat rice powder, Liuzhou snail powder, Yulin beef brisket powder, Guiping Luo Xiu rice powder and Beihai seafood powder in Guilin. There are also Jinjiang boiled powder, Quanzhou red oil powder, Guigang crispy pig's foot powder ... Rice noodles in different places have their own styles and characteristics, forming a unique "rice noodle culture" in Guangxi.

Liuzhou snail powder

Some diners will complain when eating snail powder: "Why is there no snail meat?" In fact, authentic snail powder does not contain snail meat. Snail powder is called snail powder because its soup is made of snails. Foreigners are not used to the spicy and fishy taste of snail powder soup, which is precisely the biggest feature of snail powder. In Liuzhou, no one will eat a bowl of snail powder with bland soup. The delicious taste of snail powder is due to its unique soup base, which is made of 13 kinds of natural spices such as snail meat, rhizoma anemarrhenae, star anise, clove, etc., and the amount of the 13 kinds of spices is strictly proportional. With so many fine soups, can it be fresh? A good bowl of snail powder and good ingredients are also indispensable. Sour bamboo shoots should not be too sour, dried radish should not be too sweet, and yuba and peanuts should be fried just right.

Snail powder with refreshing meat is made by frying pork belly until golden brown, spreading it neatly on the snail powder, adding extremely tender seasonal vegetables, sprinkling sesame oil and Chili oil, and quickly picking up chopsticks and starting! Have a taste, the meat is sweet and crisp, the snail powder is rich in rice, soft and smooth, and sour, spicy, fresh and hot suddenly blend in the mouth. Remember, the essence of snail powder lies in the soup, so you must savor the taste.

Guilin rice noodles

Guilin rice noodles have a long history. As far back as the reign of Xuantong in Qing Dynasty, there appeared a famous rice noodle shop in Guilin called "Xuan Tea House". The rice noodles in this shop have a taste of "fried slices". The so-called "fried slices" means that fresh beef is baked on a bamboo cover, then braised in water, sliced and fried. This not only keeps the original taste of beef fresh and sweet, but also has the characteristics of softness and chewiness. In addition, the bittern taste of braised and fried slices is sweet, which makes the rice noodles of "Xuan Cha Zhai" have their own characteristics. There is also a famous rice noodle shop called Huixianzhai. Its rice noodles have a famous name, called "seeing white at the bottom of the bowl". That is to say, every bowl of rice noodles, the amount of brine is just enough to mix the rice noodles, just right, not a drop left. It turned out that "Huixianzhai" put its efforts on brine. Its brine is flavored with Siraitia grosvenorii, which makes the brine have a special taste. After eating it, the aftertaste is refreshing and memorable.

The delicacy of Guilin rice noodles lies not in the rice noodles themselves, but in the refined brine. Speaking of the brine of Guilin rice noodles, its materials are not the same. Rice noodles themselves can list more than a dozen kinds of original soup rice noodles, hot rice noodles, lettuce rice noodles, beef brisket rice noodles, horse meat rice noodles and so on. In fact, flour classification is more common: vegetarian flour, marinated vegetable flour (divided into pork and beef dishes), soup flour, and fried flour. The production technology of Guilin rice noodles is unique, with full color, fragrance and taste, which is a must of Guilin's traditional local flavor. Guilin No matter in the early morning or late at night, when you stroll through the streets and lanes of Guilin, waves of rice noodles will smell fragrant. No matter Guilin people or foreigners who work, live and go on business in Guilin, they will be entwined with wisps of rice noodles, resulting in "rice noodle complex". Men, women and children in Guilin can hardly live without rice noodles for a day. Even if they are on business trips abroad, they should eat Guilin rice noodles first when they return home.

Nanning Laoyou Powder

There is a legendary story about the origin of Nanning Laoyou Powder: an old man visited Nanning Zhouji Teahouse for tea every day, but one day he didn't go to the teahouse because of a cold, so Zhouji boss cooked a bowl of hot noodles with refined noodles, accompanied by fragrant minced garlic, lobster sauce, pepper, sour bamboo shoots, minced beef and pepper, and gave them to his old friend. The old man broke out in a sweat after eating, and his symptoms were relieved, so he got the name of "old friend noodles" from this. Because southerners like rice noodles, some people cook rice noodles instead of noodles, which leads to the present Friends Powder.

Laoyou powder is sour and spicy. First, put the sour bamboo shoots, fermented soya beans and pepper in a burning oil pan and fry them. That smell can go far away, take you by the nose and drag you to the old friends powder shop. Eating old friends' powder in a shop makes everyone sweat, and there is no distinction between high and low, inside and outside, as if old friends get together. That smell, that atmosphere, I promise you will never forget it.

Luo Xiu Rice Noodle

In p>1985, CCTV broadcasted a large-scale feature film "China is a must-Luo Xiu Rice Noodle"-"The Myth of Fans Hanging People". In the program, there was such a set of shots: a Luo Xiu rice noodle weighing about 211 grams was hung on a horizontal bar, and a 13-year-old boy was pulling vermicelli to play on a swing. Luo Xiu rice noodles, an extraordinary and excellent quality, won unanimous applause from onlookers. "It's really a must in China!"

is named after it is produced in Luoxiu Town, Guiping City. Luoxiu rice noodles are well-known for their fine strips, soft texture, crispness, boiling resistance and delicate lubrication. Rice noodles can be cooked or fried, and can be cooked and blended according to different tastes. Its manufacturing process is unique, and the whole production process includes rice selection, rice soaking, pulping, steaming, sun drying, and folding rice noodles, cutting vermicelli, sun drying vermicelli, and binding rice noodles. It is one of the most famous specialties in Guiping, and is known as "a must in China".

Yongning raw pressed powder

Yongning County is a small ancient town along the Yongjiang River. Hundreds of years ago, the industrious wisdom of small town people created the delicious food of raw pressed rice noodles. Every year, the ninth day of the ninth lunar month and the fifteenth day of the ninth lunar month are big festivals in nearby Zhuang villages. Besides preparing big fish and big meat and having a big banquet, it is an essential "reserved program" to make powder. Grinding the rice slurry in advance, dripping water, wrapping it in cloth, putting it into the fire chamber, burying it in plant ash for two or three days, allowing the rice slurry to ferment slightly, with a little sour taste. On the day of receiving visitors' day, set up a cauldron to boil hot water, squeeze powder, cook a cauldron of bone soup at the other end, chop the semi-fat pork, add the chopped head dish, stir-fry, squeeze rice noodles and put it in a bowl. The squeezed rice noodles can't be eaten, so put them on a clean bamboo pole, dry them in the sun, and cook them as you eat. As a matter of fact, many city people go to the countryside to catch the festival, mostly for the fresh pressed rice with a strong fragrance of new rice. When they go back, the hospitable host will bring a big bag of pressed rice noodles to the guests, so that more people can share the simplicity and enthusiasm of the Zhuang family.

In Pumiao Town, Fiona Fang, which is only over ten miles away, the streets and lanes are full of rice noodle stalls, and it is not difficult to feel the local people's love for their "specialties" every day. The pressed powder sold in the town pays more attention to ingredients than that made in the country. In the village, only pork and chopped green onion are used as seasoning, while in the city, besides the above, there are fine powders such as oil tofu, kohlrabi, pepper and monosodium glutamate, which are then mixed into hot powder. Crushing powder requires the use of chopped fresh meat, so that the taste is more beautiful. Although all the practices are basically the same as the ingredients, the quality of the final product may be directly affected by the selection of materials, such as the quality of rice, the fineness of beating materials, the uniformity of force when squeezing powder by hand, and the control of cooking temperature. Good pressed powder, white and tender in color, tough, with few broken strips, tastes smooth.

roller powder

roller powder is called rice rolls in Guangdong. The original roller powder was sold while steaming and cutting, and it was an assembly line. Everyone is waiting in line, only caring about the fresh hot and the excitement. The taste of the roll powder in Nanning is very different from that in rice rolls, Guangdong, because the Cantonese people are not skilled enough.

the roller powder is a pancake spread with rice slurry and sprinkled with stuffing (there are many kinds of fillings, depending on personal preference. There are generally shrimps, pork, etc., and of course vegetarian. After steaming, it is rolled up and served with sauce, sesame oil, etc., which is characterized by fresh fragrance and softness.

Binyang acid powder

As a refreshing summer food, Binyang acid powder is famous for its unique tenderness, sweet and sour taste, crispy and attractive. Sour powder is a kind of cold powder. Mix the sweet and sour sauce with steamed powder Tori, add braised pork, preserved beef, fried meat, sour bean sprouts, peanuts, minced garlic, raw peppers and other seasonings, and a bowl of sour powder with color, fragrance and taste will appear in front of your eyes. The key to the taste of sour powder lies in three unique skills: steaming powder, mixing sauce and preserved beef. When steaming the rice flour, spread the rice paste ground from rice evenly on the steaming tray, put the steaming tray in a steamer, steam it, open the tray, turn out the vermicelli, and air-stack it. The rice paste should be ground to be neither thick nor thin, and it should be spread evenly and neither thick nor thin. When lifting, the whole vermicelli should be turned out from the tray, dried on bamboo stalks, and then folded into long rolls after cooling. If it is not dried, the cut vermicelli will lose its smooth taste. Sauce water is the main taste of acid powder, and the unique sweet and sour taste of acid powder is all in sauce water. It depends on the master's experience to mix a pot of delicious sauce with sweet and sour, sugar and minced garlic. Make the finishing point, beef steak is the finishing point of sour powder. Slice the beef, add salt, sugar, cloves, etc. and cook it, then dry it, then add sesame oil and stew it with warm fire until 81% of the water is drained. The sweetness and toughness of this translucent beef steak set off the smoothness of sour powder. Look, looking at a big bowl of Binyang acid powder, which is composed of orange sauce, tender white vermicelli, red beef steak, golden fried meat, green pickled cucumber and off-white pepper, can you not drool?

Bazhen powder contains pork, chicken, quail eggs, squid, shrimp, etc. It tastes delicious, especially soup.

Chicken nugget powder is sold in Nanning Muslim noodle shop, but there are three other chain stores that also sell chicken nugget powder. Chicken nugget powder has no special features, and the taste depends on the cooking skills of the people who cook it.

chicken and mushroom powder is delicious.

Eight Immortals Powder contains pork, chicken and pork sausage, so it is called Eight Immortals.

red rice rolls

Jinjiang boiled powder

Quanzhou red oil powder

Guigang crispy pork knuckle powder

beef offal powder made from beef offal soup

Guizhou has beef powder, mutton powder, Guizhou powder and Guizhou fried rice noodles.

beef powder includes huaxiwang beef powder and sanpinwang beef powder. It's really delicious, but there are too few ingredients and it's easy to make. It is famous in Guiyang or the whole of Guizhou, but the best one is in Nanning. So it's expensive to sell in Nanning!

Sichuan and Chongqing are also good, because Sichuan food is very spicy and delicious, the cooking skills are good, and the flour is not bad.

Hainan's Hainan powder is said to be more delicious than Guilin rice noodles, but it is too dirty, unsanitary and poorly selected materials, which limits its development, so not many people know about it.

Hunan Jinshi rice noodles, I heard it's good. But it is only famous in Tianjin.

based on the above, the best is rice noodles from Guangxi!