There are multiple genres of southern rice noodle culture.

There are also several types of forms

Only in terms of molded noodle-like rice noodles, there are flat noodles (also known as river noodles in Guangdong, but the practice and raw materials are slightly different), coarse round noodles, fine round noodles (divided into fresh and dry hair) more than one type

And then, for example, eating in various provinces

1, Hunan

The main genres are Changde rice noodles and Xiangxiang rice noodles (Changsha Xiangtan and other places belong to the genre of Xiangxiang noodles)

Changde rice noodles are known for their strong, spicy and oil-heavy flavor, and the rice noodles are usually made of fresh, coarse, round flour, with soup boiled with strong beef bones, peppercorns and peppercorns, and the cover yards are also made of mainly beef and beef mincemeat. Currently circulating outside the province of Hunan rice noodles generally refers to Changde rice noodles, in Hubei, Jiangxi and other places have blossomed.

Xiangxiang rice noodles (Changsha rice noodles) is known for its light flavor, the rice noodles are usually made of fresh flat noodles, the soup is boiled with light pork bones, chicken bones, etc., and the cover code is mainly shredded meat. The soup is made from light pork bones and chicken bones, and the sauce is made from shredded meat. Later, a variety of sauce and stir-fry sauce were developed. The key point of Xiangxiang Rice Vermicelli (Changsha Rice Vermicelli) is the soup.

Also in Hunan, there are liling, you county and other places close to jiangxi eat soup powder is and jiangxi the same soup powder practice, rice noodle generally more fresh fine round powder, like playing meat soup with shredded meat, eggs, etc. small pot specialized cooking, also has a unique flavor, but the production is very inefficient, it is more difficult to wait.

2, Guangxi rice noodles are mainly divided into three genres, Guilin dry lo lo noodles, Nanning old friends powder, Liuzhou screw powder.

Guilin rice noodles, the main production method is to add marinade, peanut rice, coriander, onion, etc., dry fishing dry mix, you can also add a little soup, rice noodles are generally used more than fresh round powder, Guilin rice noodles, the key point of the special marinade, the flavor is mainly by the marinade out.

Liuzhou screw powder, production and Hunan Changde rice noodle is relatively similar, may be the same as the Southwest official language area of cultural homology reasons, but the soup is said to have added snail meat, ingredients added to the local Guangxi favorite sour bamboo shoots, dry fried bamboo and so on. The flavor is strong and spicy.

Nanning Laoyou Vermicelli, a typical Nanning cuisine specialty, is sweet and sour, bitter and spicy in one pot, cooked in separate single portions. Nanning locals tend to be very popular. Nanning noodles are cooked in a similar way ingredients and neighboring Vietnamese rice noodles.

In addition, the way to eat rice noodles in southern Guangxi there is a very famous rolled noodles, now stalled and steamed, plus meat and vegetarian fillings, rolled into a tube, dipped in sour, sweet, or salty and spicy sauce to eat. The way is somewhat similar to the Guangdong intestinal noodles.

Vermicelli dumplings, steamed dumplings made of rice flour skin wrapped with fillings, Nanning snacks.

3, Guangdong

Guangdong people eat rice noodles, mainly river noodles and intestinal noodles.

River noodles similar to Xiangxiang rice noodles (Changsha rice noodles) fresh wide rice noodles, but some places add beans in the raw materials, so that the powder looks more distinct and translucent. It is mainly eaten stir-fried. It is also eaten in soup.

Entertainment noodles are one of the most popular ways to eat rice noodles on the streets of the Pearl River Delta, freshly staged and steamed, with meat and vegetable fillings, and served with soy sauce.

4, Jiangxi

Jiangxi people are very fond of rice vermicelli, more than Hunan people ever. But the type of rice noodles is relatively single, Jiangxi people refer to the rice noodles is fresh fine round powder. Cooking method is mainly dry mixing powder, simply add soy sauce, monosodium glutamate, minced green onion, without any code, similar to Xiangxiang rice noodles (Changsha rice noodles) with letter dry free code for dinner, but wins in the price of low volume, very popular with the locals. With Jiangxi local specialty small cans of simmering soup eat. Oh, it is worth mentioning that the soup is awesome! Powder has little appeal to us Hunaners.

There is also a part of the soup powder, is the beginning of the said Hunan Liling kind of practice, a single portion of small pots and pans cooked individually, similar to the way to beat the meat soup, taste good, inefficient, much more expensive (the reason for the cost of labor).

Now Jiangxi also has a lot of Hunan rice noodles store, of course, are Changde rice noodles.

5, Guizhou

In recent years, Guizhou mutton noodle, beef noodle in the form of branded chains in many places, such as Sanpin Wang, etc., the trend seems to have overshadowed the Guilin rice noodles and Changde rice noodles. It is also eaten mainly with fresh round noodles, cooked in a similar way to Changde, Guilin Liuzhou and other places in the same southwestern official region.

6, Yunnan

The eating method of the bridge rice noodles do not need to introduce more huh, mainly eat round powder. Cooking way between the southwest Mandarin region and Southeast Asian countries.

7, Hubei

While also belonging to the Southwest Mandarin region, but the origin of Hubei food culture is basically northern. Before rarely eat rice noodles, like to eat hot noodles, in recent years Changde rice noodles are very popular.