History: According to Jia Sixie's Qi Yao Min Shu, rice noodles have been eaten in southern China since the Qin Dynasty, with a history of more than 2,000 years. At that time, with the method of northerners, the rice in the south was made into strips and used for cooking, which was called humi.
Mutton is naturally beautiful and has a special flavor. Southerners have long been unaccustomed to using mutton as seasoning. Northerners love mutton very much, but in history, pasta is the main food, and they all miss mutton rice noodles.
Xingyi mutton powder:
This dish has a long history, which originated in the Qing Dynasty and has a history of more than 300 years. This dish has many procedures, complex technology and fine workmanship, and can keep the same taste for hundreds of years. It is characterized by mutton cooked but not rotten, white rice flour, fresh and pure soup, spicy and fragrant, and oily but not greasy taste.