Liuzhou snail noodles, but also Guangxi is the only can on the tongue of China's snacks, but also China's only can on the tongue of China's powder snacks. Liuzhou snail powder seems a bit sour and smelly to outsiders, but it is eaten with love. Its unique secret lies in the snail soup, which contains many secret recipes that are difficult for the average person to copy, and in order to learn the authentic snail powder, you must master the method of boiling snail soup.
Guilin rice noodles, in fact, is accompanied by the city of Guilin is famous, many foreigners do not know Nanning, but must know Guilin. There are a lot of fake Guilin rice noodles in the field, not only the brine is not authentic, even the rice noodles are made quite poorly, to eat the authentic Guilin rice noodles, I'm afraid you need to go to the local walk.
Changde Beef NoodleChangde's rice noodles can be said to be no one knows, no one knows, called Hunan rice noodles in the C position. The earliest Changde rice noodles were made thin and long, and now differentiate between round and flat noodles
Changde Beef Vermicelli is characterized by spicy, hot, fragrant, and freshness, with a large swath of beef spread over tender white rice noodles, then poured with red oil, with the right degree of saltiness, and with the ability to add your own seasonings. The general Liu Deaf son of flour restaurant standard small ingredients are sour radish, pickled bean curd, chopped chili peppers, shredded seaweed and so on. And the portion is particularly sufficient a bowl of powder money can eat the amount of two breakfast, super value and super cost-effective.
Changsha rice noodles do not know Changsha rice noodles people, will think Changsha rice noodles is Changde rice noodles replica, but in fact the difference between them went. Changsha rice flour powder pay attention to wide and thin, a bowl of two two powder is standard, soup base is cooked with pig head, with lard, and a wide variety of yards, just under the powder out of the taste of light, pouring a layer of yards immediately after absorbing the flavor, and then put a spoonful of red chopped chili peppers, is simply colorful and full of flavor. A bowl of flour shivering is usually finished, the bowl of soup is still hot, pick up the bowl to suck a mouthful of broth, happiness is simply bursting.
Youxian rice noodles are really delicious, part of the reason lies in the bowl of soup, which is filled with shredded lean pork, soy sauce, soy sauce, red chili powder, sauerkraut, bok choy and green onion soup base, giving the whole bowl of noodles a lot of points.
The most different point between Youxian rice noodles and Changsha rice noodles is that the noodles are dry and hard before they are put into the pot, and there are only garden ones in Youxian, and the flat ones are called noodles.
Shaoyang Rice VermicelliShaoyang Rice Vermicelli is very similar to Changde Rice Vermicelli, slightly thicker and similar to udon noodles, but the flavor and texture is not the same as Changde Rice Vermicelli. Shaoyang Rice Vermicelli has a mesmerizing rice flavor, and because it is generally made from early rice that is less sticky, it has a special flying fork texture.
Shaoyang rice noodles can be separated from the beef soup if you pack them; the beef soup has a huge portion of chili oil, so it's not easy to put it away, and then the beef soup is poured over the noodles when you want to eat them later, but the soup must be plenty enough or the soup noodles become mixed noodles.
Hengyang fish flour fish flour is the freshness of any other seasoning can not be replaced, not to mention the Hengyang fish flour is really a fish to simmer out of the soup base, the authentic Hengyang fish flour store, the general day is not yet bright boss began to simmer the soup base, slow work, slow simmering out of the soup ladled out is milky white. Rice flour is not very different, rice flavor full of powder, put in the rich and delicious fish soup, the taste is like flying on the clouds of the sense of impunity, let a person can not stop
Yongzhou brine powder like all the brine food, brine is the key to determining the success of a dish, not to mention brine to do the powder, the flavor can not be too strong, and can not be too light, too thick will steal the flavor of the rice flour, too light and not to To satisfy the pursuit of delicious