Many northern guests will ask loudly when they receive bowls full of rice noodles: Where is the soup? Why not put soup? The waiter will point to a hot pot in the corner, so he adds a bowl full of soup; When guests in the south look at it, they will keep quiet, find the position of the soup pot and add soup; The two sat down to eat, and the guest from the north spoke: the food is tasteless! Why is it so famous? The southern guests bowed their heads and said nothing, thinking: not so good! Two people look at the local people around them. All the bowls are dry and there is no soup. In fact, dry fishing is the authentic way to eat Guilin rice noodles. The marinade of Guilin rice noodles is a good juice carefully prepared from dozens of mysterious materials. After eating the powder, add the clear soup, and let the soup dilute the marinade mixed with rice noodles and drink it all, which not only makes the powder greasy, but also does not waste the soup at all. Tofu, bitter gourd and pepper can all be used to brew meat, which is very common. Have you ever seen flowers can also be used for kimchi? Not only flowers, but also snails and garlic can be brewed, which is probably unimaginable to ordinary people. Take out the snail meat, chop it with pork and mushrooms, brew it into the snail's stomach again, cook it, serve it on the table, grab it with two fingers, and suck hard with your mouth closed. It is not surprising that delicious food can make people swallow their tongues. And the brewing of that flower makes people feel unwilling to treat it casually. I saw a pair of bamboo chopsticks reaching into the dish, slowly picking up a yellow-green flower that seemed to be in bud, bowing its head and folding its tail. Before I got into my mouth, the fragrance of flowers came to my nose. Chew slowly at the entrance, the fragrance of petals, the softness of tofu and the elasticity of minced meat are things of vision and taste.