"Oh this jade food, take my vegetables and intestines."
From the previous day to Lijiang, the winter is cold, in order to enter the countryside as soon as possible, in order to enter the countryside as soon as possible, it will definitely swing in the hazy morning mist to follow the leisurely fragrance to find a bowl of native chicken rice noodles.
Rice noodles have a long history. In the Song Dynasty, the rice line, also known as the "rice cable", has been recorded in the literature: "The powder is and wisps, a wisp of a hundred feet of reins ... Oh this jade food, take my vegetables and intestines. The seven tendons are empty at every turn, and the creaminess is still sweet. "Taking jade as an analogy, the rice noodles that can be seen as white and bright as silk threads are very popular.
The soup base of the native chicken rice noodles is the highlight, with the meat tight and oily yellow earth chicken hanging soup, or there is an extra ham to take fresh. The soup is creamy white in color and has a golden and fat chicken fat on the surface, which is pleasant. The rice noodles are cooked, white and smooth, and the boiling water can be slightly blanched. This rice noodle does not have the "bone and muscle feeling" of noodles, it is soft and melted into the soup, and the taste is very warm.
Lijiang's native chicken rice noodles are delicious, and the local bosses are also very interesting. Most of them are foreigners, operating inns, restaurants, and miscellaneous shops, which are admittedly seeking a livelihood, but their original intentions are caused by the restlessness and expectations in life. I remember a sentence: In Lijiang, the most important thing is time. Thinking about it carefully, it is just that the grass, trees, wind, frost, rain and dew here make our hearts become as quiet as a pool of water, and after a long time, it seems to get rid of the tension of being "kidnapped" by time. After all, Yunnan is always a place where people have been trying to stay away from the dust and imagination.
Coming and going, even if it is just for a bowl of rice noodles and a wisp of wind and moon, it seems to be worth it.
Dali also has a chic cold chicken rice noodle, which is very refreshing to eat when it is hot. Just around the old city street, small shops, new taste. The whole chicken is simmered and marinated, the tender meat is torn into fine wires, and the rice noodles are blanched and cooled until smooth. Seasoning is spicy. It combines the slight sweetness of the marinade, the spiciness of the chili oil, the freshness of the rice vinegar, and the fragrant flavor of the peanuts and sesame seeds, and the multi-flavor mixture is like a rhythm in the mouth. The refreshing sourness swirls out a little sweetness of the soul, and the taste buds are directly addicted.
When the sun is shining, the mouth and tongue are hot and dry, and the bowl of cold chicken rice noodles is slowly eating, and the crowd fades, and suddenly he is already in the world. Yun Cirrus Cloud Shu let him go, stealing half a day of idleness.
Talking about rice noodles is naturally indispensable to the famous bridge rice noodles in Kunming, Yunnan.
Although the origin of the word "crossing the bridge" is difficult to examine, its essence has lasted for a long time and penetrated into the four aspects, such as the "crossing the bridge" of the Su-style noodles, and the noodles and dishes are tempered and then "crossed the bridge" to meet. It is undeniable that the toppings or side dishes have such an elegant sense of ceremony, and the food is tossed and gathered, making the food of eating noodles and rice noodles also become interesting.
The rice noodles across the bridge must be based on a thick chicken broth, and the thick chicken fat has excellent thermal insulation and is not easy to become cold, so it can be blanched with light green vegetables and thin slices of meat.
Click a bridge rice noodle, the scene is very lively and rich. A piping hot bowl, a few small plates, red, green and green and transparent yellow and white, is a moving visual feast.
Tender white chicken fillets, mottled quail eggs, red and white ham slices, verdant leek segments... Immerse them in the soup one by one, add the most simple rice noodles, and cook them all at high temperature.
After eating the bridge rice noodles can not be fast. This soup seems to be hot, and the heart will be sharp and fierce, and it will definitely suffer a painful loss. After staying for three or five minutes, the aroma is floating up, scooping the soup and rubbing the rice noodles to add vegetables, all in one go. The meat is extremely tender, the soup is extremely fresh, the rice noodles are silky, and the throat is warm and hot, and the taste is sensual.
The rice noodles of Yunnan, the gentleness of gollum in every day and night, are like this gentle year, turning every day into poetry.