In the eyes of the Cantonese, the food on the tip of their tongue, intestinal noodles undoubtedly occupy a place. The pursuit of the Cantonese for the powder, no different from the soybean milk doughnuts of the Chinese, early in the morning, served a powder is the right way to open the taste buds of the Cantonese.

A thin layer of rice flour wrapped with minced meat, shrimp and other kinds of meat sausage, eaten with a layer of soy sauce, a layer of spicy sauce, and then with a small porridge, which is floating in the eight or nine o'clock Guangdong above the flavor. In Guangzhou, there is Canton style rice noodle, in Shunde, there is Chencun noodle, and in the western part of Guangdong, there is Lo Mein...

Entertainment noodle

The main difference between Canton style rice noodle and Chaoshan style rice noodle

One of the main differences between Chaoshan style rice noodle and Canton style rice noodle is that the stuffing is put into the rice noodle when the noodle skin is half-cooked, which makes the stuffing more tender and crisp, and the preserved vegetables should be sprinkled on the top of the rice noodle. Compared to the single filling of Guangzhou style rice noodle, Chaoshan style rice noodle seems rich and you can ask the owner to add eggs, lean meat, mushrooms, shrimp, beef, seafood, and so on.

Cantonese Style Noodle Soup

Cantonese style noodle soup has a bright crust, well-presented, light flavor, and many flavors that can be adjusted by yourself! For example: barbecued pork and egg sausage, pork liver and lean pork sausage, double egg sausage ......

Chaoshan Intestine Noodle

Probably in the early 1980s, Chaoshan merchants doing business in Guangzhou saw that Guangzhou intestinal noodle eating style was very good, and the Chaoshan people who were good at doing business transplanted the practice of intestinal noodle to Chaoshan.

But the Chaoshan people make intestines noodles, not copy the Guangzhou intestines noodles practice, but combined with the taste of the Chaoshan people, change the use of raw materials in the Chaoshan region, abandon the Guangzhou intestines noodles under the single characteristics of the material, several kinds of characteristics of the Chaoshan food ingredients together, after more than a decade of improvement and change, and now the Chaoshan intestines noodles have been presented in a variety of different styles, the intestines of the Chaoshan various parts of the Shantou noodles are each with a unique character.

Huilai rice noodle

Featured in the sauce is really a lot of sauce, the sauce is thick and light color, and generally use a plate that can hold the soup, eat directly with a spoon can also be scooped up the soup to drink! Unlike Cantonese style rice noodle, the noodle skin is thicker and the texture is stronger!

Chaoshan Style Noodle Soup

The combination of noodle soup and peanut butter and sesame sauce makes the Chaozhou Noodle Soup the most recognizable noodle soup in the Chaoshan Style Noodle Soup Soup Soup Soup. The noodle soup is drizzled with a thick peanut butter and sesame sauce, which makes the soup smell delicious~The noodle soup has a thick skin and a tough texture!

Shantou rice noodle

Shantou rice noodle skin should be the thinnest in the Chaoshan rice noodle, which is related to the fact that Shantou people prefer thin and tender rice noodle skin, and the flavor of the soy sauce is quite salty in Chaoshan.

Puning Noodle Soup

Puning Noodle Soup is thicker and the noodle is chewier. If you like oysters, beef, shrimp, etc. you can add more. It's very well-stocked!

Chenghai Rice Noodles

Chenghai is from Shantou, but its rice noodles come with its own color! And the preserved vegetables sprinkled on top must have been exploded in oil to make the flavor more fragrant!

Raoping Rice Vermicelli

Raoping's rice vermicelli is a straight spread, and the most distinctive thing is that they have both sweet and salty sauces, and the sweet rice vermicelli is really a strange experience in the Chaoshan rice vermicelli! At the place where they sell the rice noodle, they also sell soup, so order a serving of rice noodle and a soup.

Chaoyang intestines noodle

The sauce is more and the flavor of the sauce is lighter, the most common vegetables in it are should be vegetables and Xiyangcai, and there are also preserved sausages and mushrooms and what not. And then with a bowl of Chaoyang promote meat, life is complete~

Jieyang intestinal noodles

Jieyang intestinal noodles style is not too obvious, mainly divided into two categories, one is close to the taste of Shantou: thin skin, heavy soy sauce; one is closer to the Puning: the color of the sauce and the taste of the sauce is lighter, will be drizzled a lot of a time, full of a plate of soup. Many intestinal noodle stores have stews for sale, and eating intestinal noodle with stew is one of the specialties of Jieyang intestinal noodle.

Hakka rice noodle

The rice noodle of most Hakka areas. This kind of intestinal noodles is relatively simple, rice milk as skin, add eggs and a little pork and scallions, usually only egg sausage or meat sausage or meat and egg sausage three names, and then drizzled with different marinade soy sauce, with a cup of soybean milk or pork broth, which is the taste of the Hakka family's breakfast.