Dry fishing for Guilin rice noodle brine is its soul, and the proportion and variety of seasonings for cooking brine in each rice noodle shop are slightly different. Guilin people love rice noodles, which is not so much addiction as dependence. Guilin rice noodles have become the best choice for breakfast for many native Guilin people.
Authentic Guilin rice noodles have no soup, and those with soup are not authentic. We call it noodles with noodles. Why is it called brine powder? Because the core of taste improvement is brine. Brine is made of various spices, bovine bone marrow, beef with skin and pork.
Guilin rice noodle culture originated from the streets, from the streets. In the past, vendors used poles to stir up special wooden barrels and shuttled through the streets to sell rice noodles, which is now the embryonic form of Guilin rice noodles.
Production of rice flour:
In the process of making rice noodles, the rice is ground into slurry, drained after the rice slurry is precipitated, and then steamed. The pressed rice noodles are directly put into a cold water pool and immediately fished out to form a 22 1 ball, commonly known as rice noodles.
Its characteristics are white, tender, soft, smooth and refreshing. Round powder can obviously feel the small holes on the powder, soft and glutinous, and can absorb soup to increase the taste. The cut powder is squeezed directly, and after fermentation, it tastes soft and looks like noodles, which is easier to digest after eating.