Rice flour and rice flour are two different things.

Rice flour is made of 100% rice, so it tastes slippery! Rice flour is made by adding 30% potato flour to 70% rice! So stronger! This is the difference between rice noodles and rice noodles!

Although both rice noodles and rice noodles are made of rice, their appearance and taste are quite different.

Rice noodles are very thin and tough to bite in the mouth after cooking. Generally produced in Yunnan.

There are many forms of rice noodles, and the most common one is round powder slightly thicker than rice noodles. People in Guizhou eat rice noodles, but the taste is different. Guiyang rice noodles are relatively noodles that need to be stepped in the mouth, while Anshun rice noodles are refreshing, neither tough nor hard, but each one is quite good and delicious. There is a famous beef noodle restaurant in Anshun South Street. When the guest arrived, he screamed, "flour or noodles, braised or stewed?" , very trademark voice.

Other forms of rice noodles are thin and flat rice noodle plates, which are rolled into rolls, then cut into pieces of cut (rolled) powder and shaken off with scissors (I didn't know which word is sweat until I heard a lot). There are also rice noodles that specialize in fried powder and the like.

Both fresh rice noodles and cut rice noodles are scalded with boiling water, and then they can be eaten with seasoning or cooked broth. Sometimes you can put them in a casserole with more vegetables and kelp to make casserole powder, especially in winter. People in Guizhou like to surround the small stove with a big stove plate and put the bowl on the stove plate.

Simple and convenient is the most common food in Guizhou.

Eat powder

Rice noodles, also called rice noodles, are actually noodles made of rice noodles. Because of its abundant rice, rice noodles are very popular in southern China. Cooking methods are generally divided into fried rice noodles and noodle soup.

Rice noodles are definitely different from instant noodles. Rice noodles are very nutritious.

Rice flour contains protein, carbohydrate, vitamin B 1, iron, phosphorus, potassium and other nutrients, which is easy to digest and absorb, and has the effects of invigorating the middle warmer, benefiting qi, strengthening the spleen and nourishing the stomach.

Eating too much rice flour is nutritious and does not gain weight.

Eating too much noodles has no nutrition and still grows meat.

Rice flour refers to strip-shaped and filiform rice products made from rice by soaking, cooking, layering and other processes, rather than powdered substances made from rice in the sense of grinding. The texture of rice flour is flexible and elastic, and it does not paste soup when cooked, and it is not easy to break when fried. They are cooked or fried with various dishes or soups, which are smooth and delicious, and are deeply loved by consumers (especially southerners).

There are many kinds of rice noodles, which can be divided into row rice noodles, cube rice noodles, corrugated rice noodles, silver rice noodles, wet rice noodles and dry rice noodles. Their production processes are similar, generally: rice-elutriation-soaking-pulping-cooking-tabletting (shredding)-cooking-cooling-drying-packaging-finished products.

Rice noodles are the most common snacks in Kunming. The production of rice flour must choose high-quality rice, which is made by fermentation, pulping, filtration, cooking, extrusion and cooking. It looks like a long line, white and elastic, and can be eaten in many ways. Guangdong is called rice noodles, and Guangxi is called thread rice noodles and dried rice noodles, especially Yunnan rice noodles.

Rice flour is an ancient food. In the ancient cooking book "Food Times", rice flour was recorded as "charm". Interpretation of Ci, which was recorded in Sui Shu, was lost in the Southern Song Dynasty. The original meaning of "charm" is polished rice, which is extended to "polished rice" "Qi Yao Min Shu" refers to the production of "truth". Firstly, the glutinous rice is ground into powder, mixed with honey and water, adjusted to a moderate thickness, poured into a bamboo spoon drilled at the bottom, and the powder slurry flows out into fine lines, and then boiled into ointment in a pot, that is, rice noodles. Polished rice is ground into refined powder, and refined food is made of refined powder, because rice flour has the name of "lasting appeal". Because of its outflow, it is familiar, chaotic, entangled and entangled, also known as "disorderly accumulation".

In the Song Dynasty, rice noodles, also known as "rice noodles", can be dried, white and bright, as fine as silk thread, and can be given to others. Chen Zao's Shi Chao, the River's Lake Chief? Hotel Sanfu said: "A wisp of powder, a wisp of reins. Evenly cocoon and spin silk, moisten goose and remove fat. The method of Wu Nong is different, and Chu can stand against the wall. This jade food, take my vegetable intestines. Seven tendons are empty and slippery, still sweet. "At that time, Xu Nanqing wrote the poem" Making a Nest with Rice Noodles ",which shows that the dried rice noodles at that time were bird's nest-shaped, just like the dried rice noodles made in Kunming today.

During the Ming and Qing Dynasties, rice noodles were also called "rice cakes". Vae's "Song's Health Department" said: "The rice is disgusting, the sound is rancid, and Xie Dieshan said:' rice noodles'." There are two ways to make it. First, "japonica rice is very clean, and glutinous rice is absolutely fine. The soup is slightly hard and cooked in a pot. A little mixed flour, "make links, cut into thin strips and dry them violently." "Boil it in fat juice and mix it with pepper, pepper, soy sauce and onion." Secondly, "Add rice slurry to the powder to make a paste, knead it into a ball like mung bean powder, put it in soup and put it in a kettle."

There are still two ways to make Yunnan rice noodles: one is to ferment rice and grind it, commonly known as "sour rice noodles". Its process is complex and time-consuming to make, but it is smooth and sweet, with a fragrant rice flavor, which is a traditional method. Secondly, the rice flour is directly put into the machine for extrusion, and it is gelatinized and shaped by the heat of friction, which is called "dry rice flour", and it is "dry rice flour" after drying, which is convenient for carrying and storage. It swells when cooked and eaten. Dried rice noodles are hard, chewy and long, but not as fragrant as sour rice noodles.

Guoqiao Rice Noodles

Crossing the bridge rice noodles is a famous snack in Yunnan, and its eating method is very unique. Cook a bowl of boiling chicken soup first. Because the soup is thick and covered with oil slick, it can keep high temperature, which is said to be above 170℃. Then there are raw meat slices, mullet slices, ham slices, kidney and liver slices, magnolia slices and so on. Was put into boiling soup. When lettuce is discolored, it will be rotten skin, leek, pepper, onion, etc. Has been added. Finally, add rice flour and stir to eat. "Crossing the bridge rice noodles" is a leader among all kinds of snacks with unique taste, elegant character and unique coquettish style. There is a folk song in Kunming: "When a bowl of soup is served on the table, a layer of chicken oil does not smoke. The rice noodles are cooked, and the rice noodles are handed down to the world. "

Crossing the bridge rice noodles originated in Mengzi, southern Yunnan, with a history of 200 years. There is South Lake in Mengzi, and there are islands in the lake. On the island, there is a winding bridge connecting the coast. Legend has it that a local juren, determined to be among the best in the autumn exam, went to the island and practiced his internal skills hard. In order to make him concentrate on his studies, Juren's wife delivers meals on time every day. However, the road is far and the bridge is long, the food is already cold, and there is very little food for people. The lady was very worried. She killed a hen, stewed it and sent it to the island. Juren was immersed in reading, but she didn't eat. An hour later, the chicken soup was still hot. The lady was overjoyed. Careful observation showed that the noodle soup was coated with a thick layer of chicken oil, so the heat did not break. This matter was passed down as a beautiful talk for a while. Since then, the method of eating rice noodles with boiling oil soup has been imitated by many people. Because sending rice noodles to the island has to pass through a stone bridge, this way of eating is named "crossing the bridge rice noodles".

Mengzi Crossing the Bridge Rice Noodles is a fine product, and it is called "Chrysanthemum Crossing the Bridge Rice Noodles". People in Mengzi love chrysanthemums and have the custom of eating chrysanthemums. Every autumn, fresh chrysanthemum petals are put into the "bridge soup", which is beautiful and delicious, and adds a lot of poetry. In winter and spring, just eat rice noodles across the bridge, with a plate of fried lotus root slices, called "17-hole rice noodles across the bridge" There is also plain soup crossing the bridge rice noodles with vegetable oil, tofu, bean curd skin, bean sprouts and wax gourd, which is called "Pulsatilla". During the Guangxu period of the Qing Dynasty, rice noodles crossing the bridge spread to Gejiu and other places. 1920, Sun, a native of Gejiu, sent to Kunming to open Renhe Garden, which specializes in selling rice noodles across the bridge, and brought this kind of food to Kunming. In the past ten years, the reputation of "crossing the bridge rice noodles" has soared, and there are 120 restaurants in Kunming alone.

Guofan line

Pot rice noodles, also known as pot pork rice noodles, are the best snacks for Kunming people. To cook it, you must put a special small copper pot on a special stove, boil the soup, put the chopped human flesh in it, then add rice noodles, and then add seasonings, leeks, pea tips and so on. Pour Chili oil into the pan. The soup is warm and refreshing.

As for fried rice noodles in a small pot, it is important to fry them in a small pot, which is fresh, tender and spicy, especially the taste. How spicy is it? There is a saying among the people: "Eat rice noodles before the rice noodle stand, add garlic when the soup is hot, and eat oil peppers when A-mei wants it."

Mi Liang line

Rice noodles can be eaten cold, called cold rice noodles, which is very popular in Kunming. Take fresh rice noodles and mix them with sesame paste, sesame paste, Toona sinensis water, salt water, garlic juice and Chili oil. Add leeks, coriander and chopped pickles. Serve. Its taste is sour and refreshing, fragrant and delicious, and it is a delicious food in summer and autumn. If it has a special method, or with eel, it is called "eel cold noodles"; Or with a special sour soup called "Sour Soup Cold Noodles". There is a folk song called "rice noodle stand is the most lively, Chili is sour, vinegar is with Chili." A bunch of girls eat rice noodles and their mouths are so hot that they whistle. "

In the traditional Yunnan-style dining table, cold rice noodles are also used as cold dishes, with red and white shredded radish, leek segments, water-borne fungus, jellyfish silk, mint, shredded chicken and crispy braised eggs arranged around, with five flavors of sour, spicy, hemp, sweet and fragrant, red, green, yellow, purple and black, adding to the festive atmosphere.