1. History of dishes
Snail powder:
Snail powder originated in Liuzhou, Guangxi, and is a relatively "young" snack. Although snails and rice noodles have long appeared in Liuzhou, Liuzhou people made them into snail powder, which only happened in the 197s. In other words, snail powder came out in forty or fifty years.
Hot and sour powder:
Hot and sour powder originated in Chongqing, which is a traditional snack in Sichuan, Chongqing, Guizhou and other places. It is said that the eating history can be traced back to the Three Kingdoms period. When Liu Bei and others were sworn in Taoyuan, it was said that the host of Taoyuan entertained them with hot and sour powder.
historically speaking, hot and sour powder wins a game.
2. Taste and nutrition
Snail powder:
Ingredients: rice flour, snail and yuba as the main materials, sour bamboo shoots, sauerkraut, pork spine, lettuce, fried peanuts, dried radish, auricularia auricula, tsaoko, fennel, fragrant leaves and chopped green onion as the auxiliary materials. Optional seasonings are: salt, monosodium glutamate, rapeseed oil, cooking wine, sauce wine, pickled red pepper, pickled mountain pepper and Chili powder.
taste: fresh, sour, refreshing, hot, spicy and smelly. Fresh, there is no snail meat in snail powder, only snail soup. The spicy and fishy taste of snail powder soup is the biggest feature of snail powder. Snail soup is clear but not light, hemp but not dry, spicy but not hot, fragrant but not greasy, and has a unique flavor. Spicy, Chili oil in snail powder is different from ordinary spicy, which is aggressive, tender, smooth and crisp, and spicy enough to jump up and down inside. Smelly, authentic Liuzhou snail powder will have a strong and wonderful "smelly" smell. This "smelly" smell comes from sour bamboo shoots in snail powder, which is acidified by fresh bamboo shoots after technological fermentation. Its taste makes many people "stay away", but those who know how to appreciate its connotation will know that it is fragrant but not rotten, and it is appetizing, salivating and lingering.
Nutrition: Snail powder is rich in carbohydrates, gums, cellulose, protein, vitamins, iron, calcium, phosphorus and other nutrients. Hot and sour taste, most suitable for dehumidification and cold.
Hot and sour powder:
Ingredients: sweet potato vermicelli as the main material, fungus, peanuts, soybeans, coriander, chicken soup, chicken and rape as the auxiliary materials. Optional seasonings are: salt, vinegar, chicken essence, cooking wine, soy sauce, sesame oil, pepper oil and Chili oil.
taste: hemp, spicy, fresh, fragrant and sour. Hot and sour powder is mainly "spicy", which is unique in Sichuan. Speaking of "acid", the sour taste of hot and sour powder comes from vinegar, which is quite different from that of snail powder from sour bamboo shoots. The hot and sour taste of hot and sour powder is more direct, stronger, biting and sour. After a burst of stimulation of taste buds, I still miss it.
nutrition: rich in carbohydrates, protein and various vitamins. It has the effect of eliminating dampness and caring skin.
in terms of taste and nutrition, the two are comparable.
3. Jianghu status
Snail powder:
Snail powder, also known as Liuzhou snail powder, has a very obvious geographical attribute. Although it began to spread in the 197s, snail powder has been widely seen all over the country. And it has been officially recognized:
In p>28, the hand-made skills of Liuzhou snail powder were selected into the second batch of intangible cultural heritage list of Guangxi Zhuang Autonomous Region.
in p>218, "Liuzhou snail powder" won the national geographical indication trademark.
Hot and sour powder:
It has a long history and is very popular in southwest China. Sichuan and Chongqing restaurants all over the country are also essential dishes.
As far as Jianghu status is concerned, hot and sour rice noodles have a solid foundation, and they are strong in old age. Snail powder is young and strong, and honor is added. Snail powder came from behind, which can be said to be slightly better.
Every snack has its own unique cultural connotation. The taste is strong in hometown. Eating is not only the taste, but also the memory and inheritance. I think this is also the charm of Chinese catering culture.