When it comes to the Guangdong cuisine of intestinal noodles, I believe that most of our foodie friends will not be unfamiliar with it. Especially for the Pearl River Delta friends, intestinal noodles in the mind is still very weighty.

So do you know, in addition to the widely known Guangzhou Canton style intestinal noodles, intestinal noodles there are several categories? And which one is everyone's favorite?

Cantonese style rice noodle

First of all, let me introduce you to the most well-known Canton style rice noodle, which originated from the Xiguan area of Guangzhou (the rice noodle itself first originated from Luoding), the practice is to make rice into a rice paste and then steamed (adding a small amount of clarified flour or wheat flour), accompanied by meat and other side dishes and seasoned with soy sauce, now mainly divided into Bra sausage and drawer sausage. There are Brawn Sausage and Drawer Style Sausage Noodle styles.

The skin of rice noodle

The Bula sausage is the more traditional style of rice noodle, the rice paste is steamed on the white cloth, because of the pores on the cloth, the rice noodle is more perfect to achieve a "tender, smooth, and slightly tough" , and the texture is very good.

Bra sausage due to the process is relatively troublesome, currently do not have a drawer type of store Bra sausage more, but as long as it is the authentic Bra sausage practice, the store business is great, the main still do Bra sausage is better than the Yuexiu Spike Silver sausage noodle and Xiguan of the source of the record.

Good Cantonese-style Brahmi to do out of the intestinal flour skin is white as jade, translucent, the bottom of the meat is hidden, especially attractive.

Just mentioned the taste of Cantonese style rice noodle pay attention to "smooth and slightly tough", as long as the clip up to try to know, clip up the rice noodle skin will not immediately break is the best state, a clip on the scattering or clip up all the time can not be eaten to the best taste.

Specialties of rice noodle side dishes

Cantonese rice noodle side dishes are varied, the most common with pork slices, beef slices, pork liver, pork loin and shrimp is also a very common side dishes, there is one thing Mao would like to say that is traditional Guangzhou rice noodle there are two things will not be added, one is the greens, to be added is to add leeks; the second will not be added to the eggs, add eggs is a later stage. The second is not to add eggs, add eggs is the late flavor, although the streets are full of them, but eaten intestinal noodles know that added eggs intestinal noodle taste is not so pure.

The key to flavoring is soy sauce

So with just the noodle skin and side dishes, isn't there something missing? Yes, if you only have the first two items, the noodle dish will be tasteless, so the key to seasoning is the soy sauce. The soy sauce here is not exactly soy sauce, it is usually the store's own soy sauce, which is moderately salty and sweet if prepared well, and the more you eat, the more flavorful it is. Some stores will add some of their own specialties, for example, Sheng Kee Enterprising Noodles in Dobao Road will add some BBQ oil to the soy sauce, which will make it more flavorful to eat. Or order some hot sauce for a more appetizing taste.

Overall, the most important features of Cantonese style rice noodle dish are the noodle skin and the soy sauce seasoning, especially the soy sauce seasoning is what differentiates it from the next few types of rice noodle dishes that Mao is going to talk about. Let's take a closer look at what Chaoshan rice noodle is all about next.

Chaoshan bowel meat

As a popular region of the country's highly recognized cuisine, Chaoshan cuisine has been in the limelight for a few years now. In particular, Chaoshan beef hot pot and Chaoshan marinated goose are opening up more and more in major cities across the country, but Mao would like to say that the intestinal noodles in Chaoshan are just as delicious!

In fact, for many non-Chaoshan people, Chaoshan may be a generalized concept of the region, which actually consists of three prefectural-level cities, Shantou, Chaozhou and Jieyang (Puning), and the taste of intestinal meat noodles in these three places, is completely different. Let Mao tell you all about it.

Chaosou rice noodle

Chaosou is a city with a long history, as it was the capital of the Chaoshan region in the Qing Dynasty. However, the Chaozhou rice noodle dish can be described as a relatively low-key one in the Chaoshan rice noodle dish, but the flavor is Mao's personal favorite. The intestinal noodles here are mainly flavored with a mixture of peanut sauce and sacha sauce, and the flavor is extremely rich and tangy!

Chengnan Ling Bowel Noodles

The consistency of the peanut sauce has its own rules, some will be a little thicker, some will be a little thinner, but they are all very flavorful to eat, and at the same time the bowel noodles will be sprinkled with Chaoshan's unique dried meat, which is a unique flavor to eat.

Xin'an Road Ming Kee Noodles

The garlic sauce is also very famous in Chaoshan, and a little bit of it tastes even better when you eat the noodle, and the noodle skin of Chaoshan noodle is generally more delicate, and the clarified flour will be put in a little less or hardly, so that you can eat the pure aroma of the rice.

Xinqiao intestinal noodles

In the side dishes, Chaozhou intestinal noodles are mainly minced pork and egg, beef and a variety of vegetables, there are some Guangzhou-style intestinal noodles almost do not see, such as enoki mushrooms, Chinese cabbage, which is still very common in the Chaozhou intestinal noodles.

Puning Liusha Rice Noodles

There is another city in the Chaoshan region, Jieyang, but Puning, which is underneath it, is much more famous for its rice noodle dish, so it is directly known as Puning Rice Noodles. Here the intestinal noodles are also more quicksand intestinal noodles, and what are the instructions?

Features still lies in the sauce on the flavor, Puning intestinal noodles seasoned with garlic sauce, this sauce made of fried garlic garlic garlic aroma, very delicious, dripping in the intestinal noodles to eat very tasty.

The more mainstream on the side dishes is to add eggs and minced pork and Chaoshan preserved vegetables, eggs and minced pork mixed together to eat very fragrant, coupled with the aroma of salty and easy, thick and thin moderate half of the garlic sauce, intestinal noodles skin delicate and smooth, eat like quicksand like a smooth, so it is called "quicksand" intestinal noodles.

And Puning Liusha intestinal noodles is currently the city of Guangzhou, Chaoshan intestinal noodles opened the most, which many Puning intestinal noodles store will do a particularly rich side dishes "landlord intestinal noodles" popularity is quite high, looking at this spread over the whole plate of beef, consumed and fresh shrimp, is really tempting!

Puning Tuhao intestinal noodles

Shantou intestinal noodles

Lastly, Shantou intestinal noodles, Shantou, as the Chaoshan region of the high visibility of the food city, intestinal noodles is also very popular with the local people love a food. So what are the specialties of Shantou rice noodle? Let's take a look.

First of all, Shantou rice noodle in seasoning and the above several types of rice noodle are not the same, Shantou rice noodle seasoning with a special marinade, the taste is mellow and fresh, say he is the soy sauce it may be on the color is almost the same, but not as thick as the marinade, it can be said that the salty aroma is just right.

At the same time, Shantou's intestinal noodles in the intestinal noodle skin also like to do relatively thinner, look on the past is really crystal clear, blowing the bullet can be broken. However, this practice is also the earliest by the old city Xiaowu intestinal noodles to start, to the back more and more, this kind of intestinal noodles eat up the texture will be more tough some.

Shantou rice noodle is also a feature of the rich side dishes , a rice noodle in the side dishes can be said to be stuffed with a rice noodle skin, mainly like to use beef, bean sprouts, and eggs, coupled with delicious marinade moistened, eat fresh and crisp!

Of course, due to the proximity of the sea, Shantou rice noodle is also especially like to add oysters, also point some garlic sauce, eat up really delicious!