Some people say that 2021

is the year when "breaking defenses" and "collapsing houses" go hand in hand

Onlookers are forced to "eat melons" I’m tired...

It’s been a hard year!

Na

The most important thing in life is to be happy~

Are you tired or hungry?

Mr. Wenlv will cook a bowl of noodles for you~

In 2022,

Let’s go to Guangxi~

Let Guangxi heal you!

If Beijing is the imperial capital, Shanghai is the magical capital, and Chongqing is the foggy capital, then Guangxi is a veritable "fan capital".

Guangxi’s landscapes are unmatched in the world, and so are its rice noodles.

A day for Guangxi people starts with a steaming bowl of rice noodles! People in Guilin eat Guilin rice noodles, people in Liuzhou eat snail noodles, people in Nanning eat Laoyou rice noodles, people in Pumiao eat raw pressed rice noodles, people in Yulin eat raw rice noodles, people in Baise eat roll rice noodles, people in Quanzhou eat red oil rice noodles, Rong People in An eat flour noodles, people in Guigang eat duck meat noodles, people in Qinzhou eat pig's trotters noodles, people in Beihai eat seafood noodles...

To make noodles, you have to use the local people's way of saying it, so that it is delicious. In 2022, I promise you a bowl of delicious food, and I look forward to working with you in both directions.

# CONTENTS·Guangxi Suo Noodles Guide

01 Why Guangxi people love Suo Noodles

02 What are the differences between rice noodles in different parts of Guangxi

03 Guangxi, the future of the Rice Noodle Museum

01 Lai GuangXi Suo Fen

If you don’t understand, just ask, why do Guangxi people love Suo Fen? Rice noodles feed a person.

Rice noodles are woven into the DNA of Guangxi people. It can be said that as long as the earth continues to rotate, Guangxi people will never stop being fans.

"The fields are full of water and the rice leaves are in full bloom, and the sun shines through the trees and the smoke is low." Thousands of years of farming history have drawn a staple food map for the Chinese people: "Eat grains and noodles in the north, and rice in the south."

In the history of Guangxi people growing rice and eating rice, there are countless kinds of foods using "rice" as raw material, and Guangxi rice noodles are also endowed with unlimited possibilities.

"If you whisper in the bowl of noodles in the morning, the gods will not stand still. If you whisper in the bowl of noodles at night, the gods will roll over." This is a true portrayal of the daily life of Guangxi people.

From morning to night, Guangxi people can always be seen in the streets and alleys.

According to incomplete statistics, nearly 30% of Guangxi people eat at least one bowl of noodles every day. Take Nanning, the capital alone, as an example. It consumes more than 600 million bowls of rice noodles every year, and the "bowl" queue can circle the earth more than three times.

In today’s fast-paced life, a simple bowl of rice noodles can be eaten and left, which is very suitable for “workers”.

In addition to the evergreen Guilin rice noodles, the popular snail noodles, and the sour and delicious Laoyou noodles, which are the "three giants" in the noodle circle, every county, city, and town in Guangxi also has My representative rice noodles.

If there really is a "rice noodle paradise", it should be like Guangxi.

02 Lai GuangXi Suo Fen

What are the differences between rice noodles in different parts of Guangxi?

From northern Guangxi to southern Guangxi, and from western Guangxi to eastern Guangxi, what are the differences? Due to different regions, different national cultures, as well as various differences in seasoning configuration and production techniques, even if it has the same name, the preparation and taste of rice noodles are different in different regions.

Dry, wet, round, flat, thin, thick, boiled, stir-fried, dried... various permutations and combinations, 365 days a year, every day The powder is not the same.

A bowl of rice noodles in various varieties is a soothing taste experience.

A bowl of fresh, sour and spicy, covering spring, summer, autumn and winter

Liuzhou snail noodles, Nanning Pumiao raw pressed noodles, Nanning Laoyou noodles, Guilin Quanzhou red oil rice noodles, Nanning Bin Yang Sour Noodles, covering spring, summer, autumn and winter, a bowl of fresh, sour, spicy and refreshing, attracts everyone's attention.

Liuzhou Snail Noodles

Snail noodles are the most popular and popular because of their "stinky" smell. They are all over the streets and alleys of Guangxi. How many people love it to the extreme, and how many people avoid it.

Take a handful of fermented dry rice noodles, blanch them in boiling water until soft and cooked, then fold a handful of seasonal vegetables and cook them together. After three or two minutes, take out the noodles and vegetables and spread them on the bottom of the bowl, and then add them to the bottom of the bowl. Add yuba, peanuts, fungus, pickled bamboo shoots and other condiments, and pour a ladle of hot, sour and fragrant snail soup. In less than five minutes, a bowl of "smelly" and delicious snail noodles is ready.

The soul-enchanting original soup, the delicious dry fish, the taste bud-killing three delicacies...a bowl of noodles, half a bowl of ingredients, extraordinary top-notch delicacies, every bite is addictive.

Fried eggs, the ace partner of snail noodles, are soaked in snail noodle soup, and it is even more fragrant than the noodles. If you are really greedy, add two braised duck feet and half a pig's trotter to make a luxurious snail noodle feast.

If you haven’t tried snail noodles yet, you must try it. This authentic Liuzhou taste will definitely give you a new experience.

Nanning Pumiao Raw Rice Noodles

Similar to snail noodles, the unique "sour and sour taste" of raw rice noodles also has the ability to directly hit the diners Tianling Gai. The difference is that the slightly acidic taste of raw rice noodles is the taste of the rice noodles itself.

"Rice noodles are sour" is the Zhuang family's affectionate summary of raw rice noodles. Whether or not there is a "sour" taste is the first way to identify whether a bowl of raw pressed rice noodles is authentic or not.

The characteristic of raw pressed powder is that it is “squeezed and eaten now”. The store will press a large piece of fermented rice paste into a round powder by hand through a press, and drop it into a pot of boiling hot soup. In less than 3 minutes, the white rice noodles will be out of the pot.

A bowl of hot raw pressed rice noodles, topped with minced pork, shredded lettuce, bean curds, peanuts, and a fried dough stick, torn into pieces and soaked in the soup, it is really addictive.

Nanning Old Friends Fans

Without Old Friends fans, there would be no Nanning.

Nanning people say: "A bowl of spicy Old Friend Noodles can solve a cold or something like that. If you can't handle it, just eat two bowls."

Flavor of Old Friend Noodles The spicy and fragrant soup makes it appetizing in summer and can ward off the cold in winter. This kind of powder can skillfully combine sourness and spicyness in its own unique way, making it one of Nanning's unique snacks.

Nanning Laoyou Fen has a profound cultural heritage. It is not only a representative of Nanning’s food culture, but also a historical witness and carrier of Chinese culture, South China cultural exchanges and national integration. It is also a well-known food business card of Guangxi.

Different from other hot noodle and boiled noodle, Laoyou Noodle is first stir-fried and then stir-fried and then boiled with broth. After the water boils, add the rice noodles. After a few minutes, one bowl will make you mouth-watering. The delicious taste of flowing water is ready. Although there are many steps for Laoyou fans, it only takes 5 minutes from arranging an order to enjoying the delicious food!

The smooth and tender flat noodles are bathed in the fragrant old friend soup, and when you take a bite of the oily noodles, the "old friend taste" lingering between your lips and teeth is what makes you want to eat it the first time. Eat the second existence.

Let me tell you quietly, not only the sour bamboo shoots in the snail noodles are "can't stop", but the sour bamboo shoots in the old friend noodles are also not inferior!

Guilin Quanzhou Red Oil Rice Noodles

Quanzhou and Hunan are close to each other, and the living styles of residents in the two places are also very similar: they can eat spicy food.

Therefore, among the types of rice noodles in Guangxi, the one that can be compared with Liuzhou snail rice noodles in terms of “redness” is Quanzhou red oil rice noodles; the one that can be compared with soup noodles from various places, Quanzhou red oil rice noodles are also Count one.

Living in Jeonju, the smell of red oil rice noodle soup that comes in through broken windows is the original motivation to wake up hungry migrant workers to get up and work hard.

Stewed soybeans, half fat and half lean broth, a handful of green onion and coriander mixture, a ladle of red oil... This is the traditional red oil rice noodle recipe in Quanzhou.

If you try to chat with the boss for a word or two, you will find that almost every owner of a red oil rice noodle shop has the confidence that "if you come once, there will be a second time."

Nanning Binyang Sour Powder

"Eating sour powder in summer makes sick cats energetic." Binyang Sour Powder is the first choice staple food for Guangxi people in summer and autumn.

Slightly wider rice noodles, with barbecued pork, cured beef, pickles, peanuts, minced garlic and coriander and other condiments, scoop a ladle of fragrant sauce, stir it a few times, and it's done A bowl of sour powder with delicious color and aroma.

The rice noodles are tender and smooth, and the pickled cucumbers are appetizing, easily solving the problem of loss of appetite due to the muggy weather.

The bustling condiment station highlights the details

Not only kitchen utensils, cooking techniques, soup bases, and brine, Guangxi people are also very particular about condiments. Guilin rice noodles, Hechi Beef Spicy Rice Noodles and Hezhou Huangyao Black Bean Sauce Noodles, no matter how small a step is, is not sloppy.

Guilin Rice Noodles

As one of the first rice noodles to come out of Guangxi, the history of Guilin rice noodles can be traced back to the Qin Dynasty more than 2,000 years ago. However, compared to other rice noodles, the making of Guilin rice noodles can be called "simple".

Drain the water from the blanched rice noodles, put them into a bowl, pour the brine evenly on the surface, and then put on the cut crispy skin, barbecued pork, pot roast, etc., a bowl of Guilin rice noodles is served In hand of diners.

Despite this, Guilin rice noodles are still very popular, and the secret lies in its brine. The blanched rice noodles are roasted in the brine, and the fragrance slowly sublimates, and a dense atmosphere suddenly fills the air.

Of course, the brine alone is not enough. The diners carry stainless steel shallow bowls to the ingredient table and add sauerkraut, pickled bamboo shoots, pickled beans, crushed green peppers, chopped green onions, minced garlic, red oil chili and other ingredients to make the mixture. Only when this bowl of Guilin rice noodles has become your own unique taste is you done.

The rice noodles soaked in brine are wrapped in the meat slices and eaten together, which not only enriches the taste buds, but also comforts the restless heart.

A long table, a few stools, and a bowl of rice noodles contain endless taste of hometown.

Hechi Spicy Beef Noodles

Hechi snacks are famous in Guangxi and sold all over the country. The most famous ones are pork strips, beef strips and papaya dices.

Niulaba is also the authentic name of Hechi. Niuban is strip-shaped, coffee-like in color, shiny in color, rich in aroma, salty and sweet, palatable, tough but not hard, and can be used as a "teeth grinding" snack or served to guests.

Presumably, the people in Hechi were tired of eating their daily rice noodles, so they thought of the combination of rice noodles with beef strips and pork strips. They are used to eating meat that is either soft, glutinous or tough, and it is refreshing. The chewy beef noodle is a unique noodle-making experience full of freshness.

The spicy, sweet and spicy taste completely covers up the fishy smell of beef. The beef belly is soft and chewy, and a sweet aftertaste lingers in your mouth as you chew it. The more you eat it, the more addictive it becomes.

At this time, it is paired with a plate of Hechi's unique bracken and Zhejiang root. The three flavors of sour, sweet and spicy and the crunchy texture are perfectly combined, authentic and delicious.

Hezhou Huangyao Black Bean Powder

In addition to Black Bean, rice flour is also the essence. Soak selected indica rice overnight, grind it into slurry with a stone mill, put the ground rice slurry into a disc, shake well and steam it, take it out after two or three minutes and set it aside to cool, then cut it into chopstick-sized strips with a knife , is the rice noodle of Huangyao black bean powder.

The stone-ground rice noodles are soft, smooth and chewy. A ladle of bone soup made from pig skulls and Huang Yao black bean sauce is not enough. Add a spoonful of black soybean oil and it will definitely be different from what you have eaten before. Rice noodles taste completely different.

Everything can be paired with rice noodles

If you rely on the mountains to eat the mountains, if you rely on the sea to eat the sea, everything can be paired with rice noodles. Chongzuo Chicken Noodles, Beihai Shredded Chicken Noodles, Guigang Qiaowei Duck Meat Noodles, Fangchenggang Seafood Noodles are all things you can’t think of, but they can’t be made without Guangxi rice noodles.

Chongzuo Chicken Noodles

"If you don't eat rice noodles for three days, your mouth will be bland and your food will be tasteless" is a common saying among people in Chongzuo Longzhou.

Boil the rice noodles in a pot, put them in a large bowl, pour a spoonful of chicken soup made from farm-raised native chickens, sprinkle a handful of chopped green onions, mix with the sliced ??native chickens, and add two In less than a minute, this fragrant bowl of Chongzuo Chicken Noodles will surely conquer your taste buds.

Among the many seasonings, squeezing the juice from a lime into the soup is a perfect combination of Guangxi and Vietnamese flavors.

The hot chicken noodle exudes a mouth-watering aroma. The chicken maintains a firm texture but is not sticky. The soup is sweet and smooth. The rice noodle has a smooth and slightly chewy texture. Every bite of meat is a bite of noodle. , a perfect match.

When you go to Beihai, Guangxi is the only one who recommends shredded chicken noodles instead of seafood noodles. Beihai chicken noodle is one of the special delicacies and soup noodles of Beihai people, and it is as popular as seafood noodle.

Thin white rice noodles, put a few slices of vegetables, sprinkle with chopped green onion and coriander, and top with fresh shredded chicken, one bite of rice noodles and one bite of soup, every bite is the essence.

The chicken skin is crispy and the chicken is solid. The more you chew, the more fragrant it becomes. The joy of eating the noodles is irresistible~

In Guangxi, no duck can escape alive~

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Guigang Qiaowei duck meat powder, duck legs, duck wings, duck feet, duck kidneys, duck meat... different parts, multiple ways to eat, similar taste, but each has its own "style".

The duck meat is rich in fragrance, and it immerses into the soup to form a unique taste. The rich soup wraps every rice noodle. With a spoon in one hand and chopsticks in the other, the duck soup is mixed with the rice noodles into the stomach, and then it is replenished. Take a bite of duck meat, the delicious joy is so simple.

Fangchenggang Seafood Noodles, with its bowl of seafood noodles that is not just seafood, keeps pace with Beihai Seafood Noodles.

In addition to fresh shrimps, Fangchenggang’s seafood noodles also include lean pork liver, white snails, scallops, seasonal vegetables, etc. The bowls are full, and visiting diners have become addicted to seafood. I also tasted the unique flavor of Fangchenggang seafood noodles. After eating the noodles, I also didn’t miss the soup. It was so satisfying.

A good taste that has been preserved over time

Behind the simple operation is a carefully prepared delicacy. Soak it in boiling water, take it out, shake it, put it into a large bowl, cover it with beef brisket/pork trotters, pour a spoonful of broth, and a bowl of coveted rice noodles is ready to serve.

Wuzhou Beef Brisket Noodles

Beef Brisket Noodles originated from the folk and belong to Cantonese cuisine. Wuzhou Beef Brisket Noodles continues the Cantonese cooking method and also incorporates Guangxi flavor.

Wash the beef brisket, put it in a pot and cook for 30 minutes, remove it and cut it into small pieces, add seasonings and marinate.

Add the onion, ginger and garlic into the oil pan and saute until fragrant, add the marinated beef brisket, put in a sachet containing more than a dozen spices, add beef bone soup and simmer for three to four days hours, then pour the original soup into the boil and add seasonings to make the beef brisket more chewy and delicious.

The fresh and moist rice noodles, paired with the rich and delicious soup base, and the mellow-flavored beef brisket, are served at the C position, instantly filling the emptiness of the diners' taste buds and souls.

Qinzhou Pig's Trotter Noodles

Pig's Trotter Noodles is the most famous snack in Qinzhou.

Delicious pork trotters must be soft but not rotten, fat but not greasy. Qinzhou pig trotters noodles achieve this.

Each bowl of noodles comes with a piece of meat as standard. The pig's feet are fried until golden brown and become very delicious after being stewed in brine. Just eating the vegetarian noodles soaked in pig's feet juice is also very enjoyable.

A bowl of raw ingredients can conquer the world, and it is suitable for traveling from north to south

N+ possibilities of Guangxi rice noodles: pork, beef, fish, fish head, pork liver, vermicelli, beef intestine, Baiye, etc... A variety of ingredients are displayed in front of you, and you can choose your own taste. People from all over the world can always find a taste that suits them in that bowl of raw powder.

Yulin Raw Rice Noodles

Raw Rice Noodles are a traditional food with unique local flavor in Yulin. For Yulin people, they are perfect for breakfast and supper.

Common raw material powders mainly include pig offal noodles, beef offal noodles, three delicacies noodles, etc. The taste of different raw materials is slightly different, but the soup noodles are delicious, the rice noodles are tender and smooth, and the raw materials are crisp and original. The unique flavor of Yulin raw material powder is its original flavor.

The soup is delicious and slightly fragrant with rice wine. The raw ingredients are tender and not fishy. The chopped roots are delicious and melt in your mouth. Multiple taste buds burst between the teeth. You can eat it once a day without feeling tired. .

One bite reminds me of the taste of my childhood

Sitting at a small round table on the street and eating two rolls of rice noodles; eating the freshly uncovered rice dumplings without waiting for the dipping sauce One or two... This is a good taste that time cannot take away from the memory.

Baise Roll Noodles

Guangxi Roll Noodles are similar to Guangdong Rice Roll Rice Noodles. The rice milk is poured on a round cloth and spread evenly. Cover it with a bamboo board until the rice milk is steamed. When you pick it up, the crystal clear noodle skin is spread on the iron plate and stuffed with fillings while taking advantage of the residual temperature. The bamboo board is rolled up and pulled out, and you have a plate of white and shiny noodle rolls.

Different from rice rolls, roll rice noodles are simpler and the fillings are more authentic. Minced pork with beans, minced carrots, minced pork with sauerkraut, minced pork with cabbage... Various fillings also add a strong Guangxi flavor to the roll noodles.

If it’s salty and sweet, top it with Guangxi’s specialty Huangpi Sauce. If it’s sour, add a spoonful of pickled chili peppers, pickled cucumbers, pickled radish, ketchup, and hoisin sauce. You can choose any dipping sauce. To match, sprinkle with two small spoons of crushed peanuts. The roll's vermicelli is thin and tough, and is tender and smooth in the mouth. It's a must-have!

The simplest ingredients and the purest craftsmanship carry the unique taste memory of some people, which no amount of delicacies from mountains and seas can compare with.

Laibin Fen Dumplings

Fen dumplings are dumplings made with fillings wrapped in rice flour wrappers. Its appearance is the same as dumplings made from flour, but the dumplings made from flour are whiter and the dumplings made from flour are slightly yellow.

The production process of the noodle dumpling wrapper is very particular: first, the glutinous rice and the japonica rice must be mixed according to a certain proportion, soaked and ground into a paste, then the rice paste is put into a cloth bag and drained, and the wet rice flour can be kneaded into a ball. Shape, steam in a pot until five or six mature, then knead thoroughly before rolling into dumpling wrappers.

Wrap the dumpling skin with fillings such as water chestnut pork, corn pork, etc., and put it directly into the steamer to steam until cooked. The freshly baked rice dumplings exude the unique aroma of rice. Their outer skin is crystal clear, and the fillings wrapped in them can be seen at a glance.

Take one bite and open the dumpling. The dumpling wrapper is elastic and chewy, the yellow skin sauce is sweet and sour with a fruity aroma, the fungus is slightly crispy, the water chestnut is sweet...a variety of flavors tickle the tip of your nose. Jumping in the mouth.

Guangxi people, whose staple food is rice, use rice to make a variety of delicacies, which are fragrant in the ordinary alleys...

03 Lai GuangXi Suo Fen

Guangxi, the future of rice noodle museum

"Snoodles" is a very casual thing. Whether it is breakfast, dinner or late night snack, no matter whether you are hungry or not, you can go to the street shop to eat it. A bowl of rice noodles will satisfy your craving.

A bowl of hot boiled noodles with an egg for breakfast will keep you full of energy for the day.

A bowl of pig's trotter powder and a bottle of soy milk for lunch will make you energetic in the afternoon.

For dinner, have a bowl of Binyang sour powder with some perilla to appetize and relieve fatigue.

For a midnight snack, cook your own bagged snail noodles with a few green vegetables...

One of the charms of Guangxi rice noodles is that there is no distinction between status.

Even if there is no seat, the greedy diners will still hunker down and wait. The owner of the pink shop will make clear arrangements for you.

In 2022, come to Guangxi for a bowl of rice noodles.

When you have enough time, make an appointment with a few friends and get together to chat. You will be sweating profusely and having fun talking... Let Guangxi heal you.

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Comprehensive summary | Department of Culture and Tourism of Guangxi Zhuang Autonomous Region