Rice noodles are a kind of affordable food that is loved by the people.
The raw material of rice noodles is "rice", and there are different names such as rice noodles and rice noodles in different regions, and the thickness is not the same.
In the cookbook "Food Times" from the Southern and Northern Dynasties period, rice noodles are referred to as "cantonese".
The original meaning of cantonese refers to "fine white rice", which was later extended to "the beauty of speech", and now has more distinct, beautiful, beautiful and other meanings.
Therefore, rice noodles are a delicacy made of fine white rice.
The most well-known legend about rice noodles is the "bridge rice noodles". A student prepared for the exam, found a quiet house to read, and three meals a day were delivered by his wife.
Because there is a distance between home and the reading office, in order to allow her husband to eat hot rice, Lan Xinhui's wife "invented" rice noodles: using a casserole pot to hold the boiled chicken soup, and blanching rice noodles, vegetables, and thin slices of meat in the soup, which is very delicious and delicious.
Because her wife had to pass through a small bridge on the way to deliver food, the rice noodle food method she invented was called "crossing the bridge rice noodles".
This story is said to have taken place in the Qing Dynasty, but Mr. Wang Zengqi said in "Taste in the World" that "this is probably out of appendage." I have seen the name 'Crossing the Bridge' in the notes of the Southern Song Dynasty, and the title of the book is occasionally forgotten. ”
But for foodies, it does not matter whether the "bridge rice noodles" were born in the Qing Dynasty or the Southern Song Dynasty, delicious is the core.
In Mr. Wang Zengqi's article "Rice Noodles and Bait Blocks", in addition to describing the common eating methods of rice noodles, he also recorded sheep blood rice noodles, cold rice noodles, dry-roasted rice noodles, etc.
There are two large pots in the shop of sheep blood rice noodles, one pot of boiling water and one pot of sheep blood. The flame rises under the pot, and the blood of the sheep in the pot is like hot and tender tofu. After boiling rice noodles in a pot of boiling water, scoop a large spoonful of sheep's blood and pour them on the rice noodles, accompanied by sesame paste, coriander, garlic paste, peppers and other ingredients.
However, this way of eating is a bit "heavy", and Wang Lao's classmates "dare not ask for favors", and he feels that it is a "rare odor".
Sheep blood rice noodles are also available today, but unlike what mr. Wang wrote in his book, it is that the boiled and coagulated sheep blood clots are cut into thin barcodes and placed on the rice noodles, which must not be poured on the rice noodles like tender tofu.
Cold rice noodles are very similar to cold noodles.
Let the cooked rice noodles cool, add soy sauce, sweet and sour vinegar (originally divided into sour vinegar and sweet vinegar, but generally add them, that is, "sweet and sour vinegar"), lettuce, chili peppers, and stir all the ingredients in a bowl and eat.
Mr. Wang Zengqi commented that "eating cold rice noodles in summer, sweating heavily, but feeling refreshed." ”
Some time ago with the family ate in a Yunnan restaurant, saw a rice noodle on the menu, thought it was the usual consumption of the "bridge rice noodles" category, did not want to come up, but a huge bowl containing rice noodles, cut into a variety of side dishes, poured with sesame sauce, peanut crushed and so on.
The waiter reminds you to mix well and eat again, the taste is sour, sweet and slightly spicy, and Mr. Wang Zengqi's text said "cold rice noodles" are generally the same.
Finally, let's talk about dry-roasted rice noodles.
Dry-roasted rice noodles, as the name suggests, are free of soup.
Bean rice noodles
Before cooking, put lard and soy sauce in the rice noodles, add a little soup, and put a lot of chili peppers and peppercorns. After it is cooked, the only soup has long been dried, and the color is dark red and spicy.
But also because the spicy taste is too heavy, when eating need to be accompanied by tea, it is best to pu'er and other tea with a heavier taste, in order to "shabu" to remove the spicy taste on the tongue.
However, nowadays, drinks are abundant, eating dry-roasted rice noodles, drinking cold beer, cold cola, iced tea and the like, I think it will be more refreshing.
As for the dry-roasted rice noodles, although I have not eaten it, I think it is quite similar to Wuhan hot dry noodles and Yibin burning noodles.