Changde rice noodle is a kind of snacks with Han flavor in Changde, Hunan Province. Rice noodle has a long history and is famous in Sanxiang. Its popularity has a lot to do with its fine production technology-"three bleaching and three ripening". After more than ten hours, it was made into white, round, slender and elastic vermicelli, which tasted smooth and delicious. It was well-deserved first place with more than a dozen labels such as shredded pork, sliced meat, gravy, sauce, braised pork, red oil and mushroom oil.

2. Guangxi Guilin rice noodles

The popularity of Guilin rice noodles may exceed the rice noodles themselves. If you have been to a local tourism, you will find that there are rice noodle shops all over the street, and they are extremely cheap, so you can buy them by the catty. It tastes soft, smooth and refreshing, and looks white and delicate, which shows that it is pointed out by others. The biggest highlight is the production of brine. Different shops have different secret recipes, which makes Guilin rice noodles have hundreds of flavors.

3. Yunnan Crossing the Bridge Noodles

Crossing the bridge rice noodles is a unique snack in southern Yunnan, Yunnan Province, which belongs to Yunnan cuisine. Its broth is made of big bone, old hen and Yunnan Xuanwei ham after a long period of boiling. Crossing the bridge rice noodles consists of four parts, which are soup, seasoning, main material and auxiliary material. The variety of materials makes its taste distinct.

4. Mianyang Rice Noodle in Sichuan

Mianyang rice noodles are similar to Yunnan rice noodles, which are made of rice and shaped like noodles. The difference is that Mianyang rice noodles are cooked with a bamboo colander, heated in a boiling pot, put in a bowl, and then served with soup. In taste, it is fresh, fragrant and tender.

5. Chongqing hot and sour powder

"Chongqing Hot and Sour Powder" is a pure natural green food. Because of its unique taste, sour and appetizing, Chongqing Hot and Sour Powder has been deeply loved by Chongqing people for a long time. Its characteristics are "hemp, spicy, fresh, fragrant, sour and oily but not greasy". Known as "the best powder in the world". Its taste is sour, fragrant and slightly sweet, the smell of acetic acid is subtle and not pungent, and its fragrance and taste are a must.

6. Jiangxi Shangrao Rice Noodles

Shangrao people don't eat dry powder, but do it now. Coarse powder is white and tender, and it is slippery in the mouth; Fine powder is slippery and tough, and it is not easy to break when bitten. Dip it in boiling water, and the powder will slip into the plate. Then sprinkle a handful of onions, not a spoonful of lard, shake a pinch of salt and monosodium glutamate, and you'll be done.

7. Guangdong Heyuan rice noodles

Heyuan rice noodle is a geographical indication product, which is a specialty of Dongyuan County, Heyuan City, Guangdong Province. After 10 process, a kind of rice product commonly known as "hand-cooked" was made. This kind of rice flour is delicate and crystal clear, which can be steamed, boiled, fried and fried, and can also be mixed with different soups or condiments to prepare a flavor suitable for all places. It is insatiable and deeply loved by ordinary people.

8. Fujian Antaiqiao Rice Noodles

Putian rice noodles and other yellow-tipped rice are the best, and the production has to go through nine processes. In the past, it was manually operated, but now it is mostly semi-mechanized. The characteristics of rice noodles are thin and uniform, white in color, relaxed and crystal clear, easy to cook and fry, dry in soup, convenient to eat and unique in flavor.

9. Hakka rice noodles

Hakka rice noodle is a traditional famous spot of Han nationality, which is also called dried vermicelli in Changting county and belongs to Fujian cuisine. Different from rice noodles and Guilin rice noodles, vermicelli is white in color, easy to cook, fast to cook, not bad for a long time, smooth and refreshing in taste, and has the original rice fragrance. Can be used for vegetarian frying or cooking, especially for people with relatively light taste.

10, Hunan Shaoyang rice noodles

The characteristic of Shaoyang rice flour is that its rice flour itself is very distinctive, with good gluten, and it is particularly chewy when eaten in the mouth. The second feature is that you don't need low-grade soup, but directly use the original soup of the cover code, so the weight of the cover code is full, which makes the Japanese material feel advanced. The tendons are tough, the entrance is rough but smooth, and it is particularly chewy when eaten in the mouth, which can be described as domineering.