Hunan people eat rice noodles called "shagging powder", every day life is from the morning shagging a bowl of rice noodles to start. Rice noodles to the texture of soft, flexible, boiled not paste soup, dry fried not easy to break, smooth flavor, convenient and affordable, loved by the majority of diners. The word "shivering powder" is very graphic and evocative, which expresses the eagerness of diners to face the delicious food, as well as the characteristics of rice noodles that make it easy for them to eat quickly. Rice noodles are usually eaten in two ways: in soup and in stir-fry. I have lived in Hunan and Jiangxi for a long time, Jiangxi people like to eat fried noodles, green garlic and chili pepper shredded meat fried noodles is the favorite of the old table. Hunan people prefer to eat soup noodles, soup base and code thus become the key to whether the rice noodles are delicious.

The common rice noodle soup base has pork bone soup, beef bone soup, chicken soup, turtle soup ...... bone soup is usually made from the cavity bone through the fire slowly simmering and become, boiled made of broth is milky white, the aroma is overflowing, claiming that the bone marrow in the fresh flavor are melted into the soup. Yards have fried yards, simmering yards, fried yards now fried, simmering yards are made in advance of the yards. Cooked rice noodles into the bowl of soup, and then poured over the favorite code, a bowl of rice noodles is complete. My friend is very knowledgable, ordered hot and sour noodles, fried noodles with shredded pork, mixed soup noodles, fried noodles with chili oil are the store's signature rice noodles, sweet and sour pudding, scallion pancakes, goose in sauce, fried chicken with garlic are all Changsha specialties that we love to eat (small dishes).