North people like noodles, South people love powder. The north of the noodle is almost Shaanxi, Shanxi two accounted for, and the south of the powder, each province has characteristics: Jiangsu Nanjing duck blood fans, Changshu mutton powder; Zhejiang Wenzhou fried noodles dry, dirty pig powder; Fujian Fuzhou Luahua; Guangdong Guangzhou intestinal powder (the first time to see the production and eat is a magical experience), fried rice noodles; Hainan hold Luo powder, Hainan powder; Jiangxi people a bowl of powder, cans of tile soup is the standard for breakfast, in 13 years, when I played for a month in Jiangxi, almost every day, I eat a meal. Jiangxi played a month, almost every day to eat powder are not tired of eating, that time a mixing powder is only 3 dollars; Hunan Changsha powder, Changde Jinshi rice noodles, Hunan's unique chopped peppers; Yunnan Bridge Rice Noodle, go to the local food will find eating rice process is quite complex.

Finally, the most important, is the powder of Guangxi, Guangxi is a rice noodle kingdom, Nanning, there is a specialized rice noodle museum. In Guangxi, Liuzhou snail powder, Guilin rice noodles, Nanning old friend powder even the top three, snail powder, Guilin rice noodles, has realized the national chain.

Guilin rice noodles are known far and wide for their unique flavor, and diners usually choose the main ingredients such as barbecued pork, beef and pot roast first.

Then it is served with condiments such as pickled bean curd, pickled bamboo shoots, pickled radish, pickled vegetables, fresh chili and oil chili.

Among them, the brine plays a decisive role in the flavor, and its process varies from family to family, roughly boiled with pork and beef bones, rooibos and various condiments, with a strong flavor. The ingredients and practices of the brine are different, and the flavor of the rice noodles is also different.

At the end of the meal or if you feel dry at the beginning, you can also add a little bit of soup base boiled with pig bones. This is the most authentic way to eat Guilin rice noodles.

This thing is really "infamous", the popularity of these two years at home to do their own kind of snail meal bought on the Internet, which in many cases easy to cause family conflicts, so Look at the two people are not "like-minded" depends on whether you can eat snail meal under one roof. The first thing you need to do is to get your hands on some of the best food you've ever had.

The smell of snail meal is from the bamboo shoots, but without the bamboo shoots, the flavor of snail meal becomes very common. My favorite is the fried roti inside, which becomes crispy after sucking up the soup.

Nanning's Laoyou Vermicelli, which statistically sells more than 600 million servings a year, is a perfect blend of sour, spicy and salty, with a tangy, flavorful soup that's appetizing in the summer and chills away the cold in the winter.

As the name suggests, it is famous for its sourness. Mix the thick and fragrant sauce and sweet and sour vinegar into the steamed noodle tray, with barbecued pork, barbecued pork sausage, fried boiled pork, fried pork cutlet, preserved beef paste, pickled cucumber (sometimes pickled radish), peanut rice (or deep-fried soybeans), minced garlic (cilantro, etc.), raw chili peppers (raw garlic rice), and other condiments, a bowl of colorful, fragrant, and full-flavored sour noodle will be ready. In the summer to come to such a sweet and sour rice noodles, absolutely appetite.

Fangcheng rolled noodles is the first rice paste steamed into a crust, and then the ingredients (ingredients are generally composed of cloud ears, minced meat, shrimp, etc.) sprinkled on the crust, and finally rolled with a bamboo, became a roll of noodles, eat a dish of minced meat on the soup, you will be accounted for to eat, this thing can be played with a lot of space, you want to roll the chicken should also be able to.

Ahuai is more like to eat pig's feet, sticky pig's feet and tender rice noodles here to get the most perfect combination, as the saying goes, "Qinzhou pig's feet powder, the gods also rolled", boss, as long as the pig's feet do not powder.

Fine powder, red oil, tube bone soybean soup is the whole state red oil rice noodles "Three Musketeers", eat a bowl of guaranteed to make you sweat, but also a little bit of darkness inside.

Beihai is a beautiful coastal city, the food also has the characteristics of coastal cities, most of the noodles here will be added to the rich seafood, the taste will not be bad to go anywhere.

Qiaowei is one of the four major ancient towns in Guangxi, but my friend recommended that I go to Qiaowei just because of the duck powder. Qiaowei people make duck meat like to use plums, ginger, sugar, wine, the duck meat tartness removed, sweet and sour, very appetizing. Old rules, boss, just duck meat not powder.

Remember, Yulin about cattle are delicious, such as the famous brisket powder, beef powder, beef powder, which should be rarely seen elsewhere, beef powder selection of materials to pay attention to the complexity of the process, the beef powder to choose the yellow cattle rump, this part of the beef is the most elasticity and toughness; a wide range of ingredients, star anise, cinnamon, cinnamon, cloves, grass berries, peppercorns, orange peel, ginger, grass, garlic and mushrooms are indispensable. Mushroom as indispensable, the last step of stir-frying is very critical, but also a test of technology, nowadays can make a pure cow pudding less and less people, and eat and cherish.

The raw rice noodles are known for their softness, smoothness and aroma, as well as their distinctive slight acidity. This is because the powder comes with a fermented sour flavor. So there will be a little rancid flavor, now catering to the taste of more people, it becomes nothing rancid, but a little rancid is authentic.

Guangxi's powder is too much, eat a weekly, a year not repeat certainly not a problem, not a problem, not a problem.

-- Lu Xun "on the powder of Guangxi"