Whenever it comes to food, the Chinese have always been inching forward. If I say that the rice vermicelli of such-and-such a place is the best, people from other places will surely be unconvinced. "Food has no fixed flavor, but is precious to the palate."The bowl that makes you happiest is the best bowl.

A typical bowl of Changsha Shredded Pork Vermicelli is served without the slightest hint of spiciness. Every noodle store owner leniently leaves the decision to the diner. Pots and pots of chopped chili peppers, squash, and pickled bean curd wait quietly on the counter, ready for anyone to help themselves.

For people, as long as the rice noodles taste right, it doesn't matter what the environment is. Inside the fly house, no matter men and women, young and old, are buried in the bowl of powder in front of them to focus on, there is a kind of the world and I have nothing to do with the taiwan. At this point, all people are equal, perhaps only in the light pick, heavy pick (the amount of powder) and light cover, heavy cover (the amount of toppings) between the difference.

Changsha rice noodle has a spontaneity inside and out.

The noodles are served in an open pot with boiling water and tossed a few times. A spoonful of red broth, with the sweetness of chicken broth and the thickness of bone broth, is the only way to extract the flavor from the flat noodles. The most indispensable thing is the shredded meat simmered slowly over a low fire, without which what is a shredded meat noodle?

Nowadays, the abundance of rice noodle yards can be said to be the greatest malice to those who have a phobia of choosing, so it would be better to have a bowl of simple and straightforward shredded pork noodle. It's the only quick bowl of rice noodles that will chase away the drowsiness on a rushed morning.

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In the Changde rice noodle faction, Jinshi beef noodle is afraid of the strength of the strongest. Unlike Changsha, which favors flat noodles, Changdeans have both flat and round noodles. But, by default, the Changde people think that the noodles should be round, and the flat noodles can only be called rice noodles.

The owners of the store are not so particular about what they want, and when I am careful to ask for flat noodles, they are generous and say, "Flat noodles are good for you.

If I were to use one word to describe the flavor of Changde rice noodles, I think it would be "harsh". The flavor of Changde rice noodle is very strong, without any delay. The beef is soft and chewy, and the spices don't overshadow the flavor of the meat, but instead make the meat vaguely sweet. The rice noodles are strong, and the mellow broth is delivered to the mouth without missing a beat. The occasional chopped green onion adds another layer to the already rich flavor. It's a deep exchange between lips and teeth, with positive feedback on every bite. In the meantime, the chopsticks can't stop. Until the bottom of the bowl of rice noodles, the party only looked back, the side of the diners have long been replaced by a new crop.

3. The first thing you need to do is to get your hands on some of the most popular products and services in the world, and you can do it all on your own. Just the toppings of rice noodles alone are much more than those in Changsha and Changde. Spicy and sour is the soul of western Hunan food, and the people of western Hunan say that "chili pepper is salt and pickled vegetables are rice". Sliced tripe with hot and sour sauce, sliced pork with pickled vegetables, shredded pork with fungus, pig's feet, braised beef, fat intestines, all of these toppings are placed in a big pot of slow-cooked stew, and all the flavors of the ingredients are instantly blended together.

Also, the Qiuqiu noodles are eaten with sour chili peppers, pickled bean curd and pickled radish, and all the flavors are intertwined in a kind of "chicken and dolphin in the year of plenty".

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To make a good plate of liling fried noodles, focus on a "fast" word. Unlike other places in Hunan, Liling uses dry powder. When frying the noodles, the fine rice flour must be softened in advance, so as not to be in a mess.

The first step is an egg. Over a high flame and in cold oil, the egg shakes and crackles in the wok. The egg is scrambled and then the bean sprouts are added, followed by another racket in the wok. Bean sprouts should be stir-fried until half-cooked before putting down the rice noodles, seasoned with chili powder, salt and soy sauce, stir-fried with upside down spoon, and sprinkled with a handful of chopped green onion before starting the pan, this fried noodles is considered to be the form and the spirit.

5. The first thing you need to do is to get your hands on some of the most popular products and services in the world, and you can do it all on your own. It is said that Pang Tong, who was appointed by Liu Bei as the magistrate of Leiyang County during the Three Kingdoms period, stayed here on his way to his post, and the shopkeeper brought him a bowl of fishmeal to entertain him.

Pang Tong, who had been moping around because Liu Bei had belittled him, ate the fish noodles and swept away his disillusionment. It's another story of a celebrity who ate it and then raved about it. Regardless of whether the story is true or not, the fish noodles can really clear up any unpleasantness.

When you get a bowl of fish noodles, the red soup already makes you sweat. The soup is made from freshly killed chub, fried chili oil made from local five-clawed red pepper powder, and two spoons of tea oil.

People who are afraid of spicy food have been deterred by the sight of this place, but Chenzhou people are the more spicy the more they want to eat, the more spicy the more they want to eat. The hot fish noodles force open the pores of the body, making people suck in cool air while screaming for more. This kind of refreshing feeling can resist all the bad feelings.

6. The Hengshui County government has been working for a long time on a project to create a new, more efficient, and more effective way to improve the quality of life of the people who live in the city.

The soup of Hengyang fish noodles is made from cracked pork bones, which are simmered all night long, so that the soup will not be thin. The fish must be fried before the soup is made, both to set the shape and to make the soup whiter.

Hengyang people also eat fish noodles without chili. Only, they use not a spoonful of chopped pepper, but cut into segments of millet chili, to enhance the flavor at the same time, but also add a touch of color. Eating fish noodles is about eating the meat first, then the noodles, and finally the soup. By the time you finish the fish, the soup, which concentrates the essence of pork bone and fish meat, is full of collagen and has soaked into every rice noodle.

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They have to have brine, as the name suggests. The rice noodle itself has no flavor other than the aroma of rice. Therefore, the flavor of the noodles is all in the brine. Stewed pork bones or beef in the soup pot, tossed with a variety of spices and herbs tied into the package, at least two hours of simmering, to be considered a qualified brine.

The refreshing rice noodles, soaked in brine and served with beef or eggs brined in the original broth, are full of rich flavor, so it's no wonder Yongzhou people can't get enough of it.

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It's said that because it's the slightly less sticky early rice that's used to make the rice noodles, the people of Shaoyang make them coarser than normal, allowing them to maintain a toughness that's not lost to rice noodles elsewhere.

Shaoyang people like to serve the chubby rice noodles with beef or tofu and wood ear coverings, then scoop up a spoonful of red oil and skillfully stir it with chopsticks. The eyes are always following the chopsticks for fear of spilling a little bit. Until the first mouthful of noodles, the day has really begun.