The rice noodle soup base:

Materials: 1 pork bone, 1 chicken skeleton, 5000 ㏄ water, 1 onion, carrot 1/2 strip, 1 piece of ginger, green onion 2, 1/2 cup of rice wine.

Practice:

1, the pig bone, chicken skeleton into the boiling water after boiling, pick up and wash standby.

2, take the soup pot, pour in water, then add method 1 and other materials, seasoning, and cook to a boil over high heat, then turn to low heat and simmer for 3 hours, remove from heat and filter through a strainer.

Rice vermicelli, a Han Chinese specialty, is a very popular cuisine in southern China. Rice noodles are made of rice, soaked, steamed, and pressed into strips of rice products in the form of strips and shreds, rather than the powdered material made from ground rice as a raw material, as the term implies.

The texture of rice flour is flexible, elastic, boiled soup is not paste, dry fried is not easy to break, with a variety of dishes or soup code or soup ingredients for soup or dry fried, smooth and flavorful, by the majority of consumers (especially the southern consumers) favorite. There are many varieties of rice vermicelli, which can be divided into rows of rice vermicelli, square rice vermicelli, corrugated rice vermicelli, silver silk rice vermicelli, wet rice vermicelli and dry rice vermicelli.

There are many theories about the origin of rice vermicelli, one of which is a noodle-like food produced by the people in the north who took refuge in the south during the period of the Five-Hu Rebellion in ancient China. Another theory is that when Emperor Qin Shi Huang attacked Guilin, as the soldiers from the north were fighting in Guilin at that time, they were not used to eating southern rice, so the people at that time used the rice to grind into powder and make it into the shape of noodles to relieve the soldiers' homesickness.