Guilin specialty. Rice is beaten to make vermicelli like noodles, which are generally a little thicker than ramen but softer than ramen. After it is cooked, it is cooled and sold in the market. People buy it back (you can also eat it directly in small shops in the streets and alleys of Guilin. It is very cheap, only 5 or 6 yuan a bowl. In some places, it is possible to eat it. It is soup noodle) blanch it in boiling water for a minute or two, take it out, add a kind of sauce unique to Guilin, barbecued pork, beef, and pickled beans that southerners love to eat, or pickled radish, peanuts, soybeans, and ginger slices, if you like. For those who are spicy, you can also add chili sauce. No soup is added to the bowl. After eating the noodles, you can have a bowl of winter melon soup. It feels so good!

Ingredients:

Beijing sauce: 2 tablespoons sweet noodle sauce, 1 tablespoon soy sauce, 1 teaspoon wine, 1 teaspoon sugar, a little MSG. Onion stir-fry sauce: 1/2 spoon of soy sauce, 1/3 spoon of salt, 1 spoon of sugar, 1/3 spoon of pepper, chutney

Ingredients: 1 onion, 2 slices of ginger, 3 pieces of garlic, 2 green chili peppers and 2 red chili peppers.

Seasoning: 1 tsp soy sauce, 1 tsp sugar, 1 tsp wine, 1 tsp vinegar, 3 tsp bean paste, 1/2 tbsp cornstarch water.

Preparation method:

Wash the green onion, peel the ginger, peel the garlic, wash and chop them separately. Remove the seeds of the red pepper and green pepper, wash them and chop them into fine pieces. Put them in the pot. Heat 1 tablespoon of oil, add minced onion, ginger and garlic and sauté until fragrant. Add bean paste and stir-fry briefly. Add other seasonings and mix well. Pour in half a cup of water, bring to a boil and thicken with corn starch. Finally, sprinkle with green pepper and red pepper. Chili powder and serve.