Raw materials: rice vermicelli, shredded cabbage, shredded meat, salt, monosodium glutamate (MSG), soy sauce, bone broth, dried chili pepper, scallions, cooked lard.

Methods:

①Shredded meat, squash stir-fried, seasoning, add bone broth, stewed, to be used.

②Take the bowl into the salt, monosodium glutamate, soy sauce, dry pepper, bone broth, cooked lard, scallions to be used.

3 pot of boiling water, down into the rice noodles, hot, out into the bowl, pouring the shredded meat is ready.

Changsha Rice Vermicelli

Changsha Rice Vermicelli is not as famous as Guilin Rice Vermicelli, but it has its own characteristics, and it is one of the favorite foods of the people of Changsha

Before you talk about Changsha Rice Vermicelli, you need to talk about Changsha Rice Vermicelli. Changsha people like to eat rice noodles, rice noodles and flat noodles round two kinds of rice noodles, Changsha people mostly prefer to eat flat noodles, because flat noodles compared to round noodles to the advantage is easier to taste, you know the rice noodles itself is not any flavor, all rely on the soup to seasoning. So soup is the key to a bowl of rice noodles. Strangely enough, many Changsha citizens do not drink soup when they eat noodles, they only fish the rice noodles out cleanly, and the soup remains intact, which is a problem that has puzzled me for many years, because I am a great lover of soup, and I feel that it is a waste to let the delicious soup go undrinking. The Changsha people call the side dishes inside the rice noodles "yards", and there are two kinds of yards, the so-called cover yards and fried yards. The so-called cover code is a good yard in advance, the powder out directly after the good yard covered in the above; and fried code, as the name suggests, is in the order of the powder when the temporary frying out of the side dishes in a small pot, so that the yard is fresh and better flavor, so more expensive than the cover code. Generally commonly eaten yards have shredded meat, hot and sour, pepper crisp, sauce, sauce, etc. Changsha's rice noodles bowl is two two, this is the standard configuration. But if you want a little more powder or a little more yardage, you can tell the shopkeeper at the time of purchase that you want to light pick heavy pick, or heavy cover light cover. For those who don't understand, these are the brands of rice flour, and there are many brands, the most commonly used is the pick and cover, the light pick is to want less flour, the heavy cover is to cover more yards, and vice versa. In the past, buying noodles was called buying chips, a board at the entrance of the store, on which hung many chips, made of wooden strips, you bought the chips you wanted, walked to the back of the store and handed them to the master who made the rice noodles, hung your chips on your bowl or inserted them directly into the bowl, and then took them away when the noodles were ready. It doesn't sound very hygienic, but as the saying goes, if you don't do it, you won't be sick if you eat it, and now that it's all been reformed and the chips are history, I actually kinda miss it.