How many of these 20 bowls of fragrant "rice noodles" in southern China have you eaten? 1. Liuzhou snail powder 2. Guilin rice noodles 3. Shaoyang rice noodles 4. Changsha rice noodles 5. Anjiang semolina 6. Mianyang rice noodles 7. Nanchong rice noodles 8. Xichang rice noodles 9. Bridge meter line 10. Small pot rice noodles 11. Hainan powder 12. Lingshui acid powder 13. Guangdong intestinal powder 14. Nanchang mixed powder 15. Jingdezhen cold powder 16. Fuzhou baking powder 17. Sour cowpea minced meat powder 18. Wenzhou pig dirty powder 19. Fujian fried rice noodles 20. Chongqing longevity rice noodles above these 20 kinds of rice noodles, how many kinds of rice noodles have you eaten?

Rice noodles are said to have been the food produced by the people who fled to the south during the Wuhu Chaohua period. In order to adapt to the climate in the south, chefs in the north tried to prepare "noodles" with rice, so rice noodles were invented. Over time, rice flour and its processing methods have been introduced around the world, especially in Southeast Asia

The texture of rice noodles is flexible and elastic, boiled without paste soup, dry stir-fry is not easy to break.

How many of these 20 bowls of fragrant "rice noodles" in southern China have you eaten? 1. Liuzhou snail powder 2. Guilin rice noodles 3. Shaoyang rice noodles 4. Changsha rice noodles 5. Anjiang semolina 6. Mianyang rice noodles 7. Nanchong rice noodles 8. Xichang rice noodles 9. Bridge meter line 10. Small pot rice noodles 11. Hainan powder 12. Lingshui acid powder 13. Guangdong intestinal powder 14. Nanchang mixed powder 15. Jingdezhen cold powder 16. Fuzhou baking powder 17. Sour cowpea minced meat powder 18. Wenzhou pig dirty powder 19. Fujian fried rice noodles 20. Chongqing longevity rice noodles above these 20 kinds of rice noodles, how many kinds of rice noodles have you eaten?

Authentic snail powder does not put snail meat, but the soup is made of snails.

Guilin rice noodles are the breakfast of Guilin citizens. High-quality rice noodles are often only one lump, and the key is in brine.

Only Shaoyang rice noodles made of early rice are authentic Shaoyang rice noodles, and early rice, fresh powder, and additive-free rice noodles are the three characteristics of Shaoyang rice noodles.

Changsha rice noodles are mostly flat powder because they are easier to taste.

The jaw-dropping coarseness of Anjiang coarse powder represents the rugged style of the people of Anjiang.

Mianyang rice noodles originated from a great man - Jiang Gongyan. He proposed that the ingredients be changed from coarse to thin, which is convenient for flavoring.

As early as the Qing Dynasty, Shunqing mutton powder was famous. Contrary to Mianyang rice noodles, Nanchong rice noodles are coarser, and the soup is pure bone soup. Don't forget to dry the fried oil as standard.

Xichang rice noodles have the taste of Mixed Blood of Yunguichuan, and the fresh aroma of beef and mutton offal plus rich side dishes is a rice noodle feast.

The bridge meter line originates from Mengzi in southern Yunnan. One theory is that the wife fell while crossing the bridge to deliver food to her husband, and the hot broth was accidentally spilled into the raw meat in the bowl. Later, when I opened it, I found that the meat was already hot and delicious. Hence the name Bridge Meter Line.

Small pot rice noodles are the favorite of Kunming people. The rice noodles are boiled in a small pot over a charcoal fire, and then fresh meat is added to add freshness and flavor to the rice noodles.

Hainan noodles are also called "pickle powder" by the locals, that is, the marinade and various spices are added to the prepared rice noodles. It is endemic to the northern part of Hainan Island.

The characteristic of Lingshui acid powder is a "sour" word. However, this sour complex is mixed and biased towards southeast Asian style.

Rice milk is steamed in a steamer to form a thin skin, then spread over toppings (chopped beef or pork, fish fillets, shrimp, fritters, etc.), steamed, rolled into long strips, cut into sections, sprinkled with green onions and served on a plate.

Nanchang mixed powder with Nanchang "crock pot soup" can not be missed Nanchang style breakfast.

It reflects the biggest feature of Jiangxi rice noodles, "toughness".

It has the characteristics of cooking for a long time and not being fried for a long time.

Guizhou people like to eat with their own sour cowpeas, plus a variety of spices with rice noodles, to ensure that your appetite is open.

It is made with pork intestines, pig blood, dried powder and other ingredients. Not only in Wenzhou, but also with Wenzhou merchants Xiang Piao in the world's Chinatowns.

The dried powder of Fujian tea mouth is an essential raw material for Fujian fried rice noodles, and it is necessary to first put the dried powder into water and soak until it is soft and soft, before it can enter the production step of fried powder.

The color is as white as jade, refreshing and vigorous, soft and delicate.

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Text: Omid

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