Speaking of rice noodles, presumably Hunan people, Guangxi people, Sichuan people can't help but jump out and "compete" for the first place.
In the rivers and lakes of rice noodles, Hainanese people also have to occupy a place.
Rice noodles from all over Hainan are rich in variety and have their own unique tastes.
And how many delicious rice noodles are there? Please hold back your saliva and look down.
The character of the city is often combined with the taste of a bowl of flour or noodles.
Qiongcai loves white cut, white boiled, and white burning, which is not unrelated to the simplicity and simplicity of Hainan people.
The light taste also discourages some people who like heavy oil and spicy.
Indeed, Hainan's rice noodles are too "simple".
Grab a handful of powder and put it in a bowl, spread some ingredients, and pour a spoonful of marinade, which is a bowl of powder.
There is no satiety brought about by large pieces of beef, no smooth dripping of chili red oil, and no unforgettable thrill of snail powder.
But it is under such a seemingly "bland" restriction that Hainan's rice noodles can also make various tricks.
If you think that "Hainan noodles" refer to all the rice noodles in Hainan, then you are wrong.
If you say to the boss, "Come to a bowl of Hainanese noodles", it is often a thin bowl of pickled powder that is served on the table.
Yuan Chen/Photo
Bean sprouts, sauerkraut, bamboo shoots, shredded pork, shredded beef, fried peanut rice, green onions, coriander...
A bowl of pickled powder is all-encompassing, daring to use the title of "Hainan", and its self-confidence can be seen.
Love spicy, add a little yellow lantern pepper, the aroma is more added.
At the end, a little powder is left, added to a small bowl of hot mussel soup and mixed with it, which is the "secret" of the old-fashioned diners.
The rice noodles are smooth and delicate, the soup base is delicious and delicious, and the early morning sleepiness disappears.
In addition to fine powder, Hainan flour also includes semolina, and the way to eat it is also different - it is made into soup powder.
The ingredients for semolina are simple.
Add hot broth to the semolina, sprinkle with a little green onion, fried peanut rice, etc., like seafood flavor, you will also add shrimp and sea white.
Sauerkraut is the soul of semolina soup, grab a handful and put it on the tip of the bowl, a bowl of semolina soup is really completed.
In the Qiongbei area, people in Haikou, Ding'an and Chengmai eat Hainan flour more, and every festival, they also specially prepare a large basket, which means auspicious and long life.
Take a sip, and the whole of Hainan's incense jumps on the tongue.
In the recipes of Hainan people, the food based on "acid" has to mention this kind - sour powder.
Sour powder is a unique taste on the table of Hainan people.
Hainan's acid powder includes Wanning acid powder, Yacheng acid powder, Lingshui acid powder, etc., of which Lingshui acid powder is the most famous.
The production of sour powder is very exquisite.
First of all, the hollow cabbage and leeks are blanched, soaked in cool water to cool, drained and cut into several sections.
Secondly, the vermicelli should be boiled in boiling water to soften, and then continuously cooled with cool water to avoid excessive temperature and mutual viscosity.
In fact, the best whiskers are pure handmade leaky powder, fine rice flour squeezed with special mesh, but unfortunately, it is difficult to eat on the market now.
After the blanching powder is completed, the peanuts, beef, fish cakes, sandworms and other ingredients are fried one by one and used as ingredients.
Whether a bowl of sour powder can be made depends on the marinade.
Mix cornstarch and flour in proportion to water, plus curd milk, salt, dark soy sauce, garlic paste, tomato sauce and other condiments.
After stirring well, put the minced garlic into the peanut oil and simmer, then pour on high heat and cook for 30 minutes, after boiling, add lard, monosodium glutamate, chicken essence three flavor seasonings to get out of the pot.
Wu Wei /Photo
The production of sour vinegar in the final process is also crucial.
The minced garlic is mixed with MSG, then boiled water is added, followed by tomato sauce, plum sauce, ginger, curd milk and fresh kumquat juice, and the sweet and sour vinegar is finished.
Sweet, sour, salty and spicy are unified by rice noodles, and they are the best in the light Taste of Hainan.
Pure Lingshui sour powder, whether it is sandworms, beef or fish cakes, requires a high level of quality.
Responsibly speaking, the vast majority of shops have been unable to take out the sour powder that the old Lingshui people pay attention to. Of course, when there is a huge conflict between purity and cost, the store may have to succumb to the latter.
When you are invited to eat sour powder at the home of Lingshui people for the New Year, you must cherish such an opportunity.
Because, such a special sour powder, the purity of its materials, will often beat the vast majority of stores to produce.
In Hainan, there is such a saying:
Where there are Danzhou people, there will be Danzhou rice rot.
Especially for those Danzhou people who have gone away from home, Changpo rice rot has become the deepest "nostalgia" in their hearts.
Danzhou people are good at singing, so they also wrote their love for rice rot into mountain songs:
"Changpo rice rotten rocky dumplings, mutang Ou steamed yongchang onion; Majing red fish fragrant broken kettle, Paipu potato fragrant eat belly puff".
Although the rice rot is called "rotten", but in fact, it is not "rotten", it is a kind of pickling powder, and the ingredients are naturally exquisite.
There are many kinds of ingredients for authentic Changpo rice rot, and the ingredients are divided into large and small ingredients, and the large and small ingredients are each equipped with seven ingredients.
Beef jerky, peanut flour, pork belly, fried shrimp, dried squid, beans, sauerkraut;
The ingredients are made up of garlic oil, green onion, chili, soy sauce vinegar, sake lees, ginger and other ingredients.
Although they are all ordinary ingredients, they all have to be carefully selected, and the heat is particularly critical, and if you don't do the same well, the taste will change.
And the protagonist of the rice rot, the rice noodles, is not simple.
The rice noodles are soaked in cold water for a day or two and then ground into a puree, wrapped in a white gauze cloth, placed in a special container and kneaded repeatedly until the water is squeezed out and turned into rice balls.
Then put it in a steamer basket and steam for an hour, put it back into the stone mortar and pour in the appropriate amount of cooked rice milk until the rice balls become soft.
Finally, the rice balls are packed in an authoritarian shower-like tool, squeezed hard, and slender rice lines of snow white and translucent are born.
A bowl of Danzhou rice rotted down, you may be able to understand why Mr. Dongpo sighed at that time:
"Nine dead southern wilderness I do not hate, Zi you qi absolutely crowned life."
Speaking of Wenchang's cuisine, in addition to the famous Wenchang chicken, The Baoluo powder from Wenchang Baoluo Town is also not to be missed.
In the hearts of many Wenchang overseas Chinese, the taste of hometown is condensed in this bowl of Baoluo powder.
Compared with Hainan flour, Danzhou rice rotten, etc., Baoluo powder is more coarse and round, the color is translucent, soft and tough, a bit like udon noodles, and the practice is also very similar.
But the difference is that due to the different raw materials, the udon noodles are elastic, and the baoluo powder is softer.
Eat brothel powder, which can be pickled or soupy, all according to preference.
Boiling beef bone broth is boiled in a large pot, and the foam is removed continuously during the boiling process until the bone flavor is completely boiled out.
The broth is soaked in bone broth to fully absorb the essence of the soup, and the fragrance is seductive.
The marinated baoluo powder, together with beef jerky, beef offal, peanuts, bamboo shoots and other ingredients, and the rich marinade pouring, melt in the mouth, but you can feel a tenacity when you taste it.
Lingshan powder, like Baoluo powder, belongs to the category of "coarse powder".
Although the thickness is almost the same, unlike the slippery of Baoluo powder, the taste of Lingshan powder is not smooth, and it is even not as good as other people's "white and tender".
However, the richness and aroma of Lingshan powder condiments are unique.
Lee Hsung-juan/Photo
"Pickled" a bowl of "Lingshan noodles", in addition to about 7 pairs of rice noodles, but also need a variety of ingredients.
There are special beef or pork (with star anise and fennel flavors), sesame powder, peanut rice, dried shrimp, marinade, green onions, sauerkraut, bean sprouts, and some unrecognizable spices.
There are a variety of materials, no less than 10 kinds of materials.
The condiment is the "housekeeping skill" of the powder shop, and many bosses will not show it easily.
It is said that some powder shops also employ special seasoning chefs, so that the taste of "Lingshan powder" in different shops is not exactly the same.
The seasoning of Lingshan powder. Lee Hsung-juan/Photo
The "old city" of Lingshan Town was originally an ancient "official city", which can be traced back to the Sui Dynasty and Tang Dynasty, and people from the north and south of the world traveled south and finally came to this place.
Today's "old city" is no longer a market, but the winding stone path is still there, and a bowl of Lingshan powder bears witness to the bustle of the place.
According to the "Wanning Zhi", Hou'an powder began to circulate from the Song Dynasty.
Through the fragrance of thousands of years, even simple shredded green vegetables can make a delicious taste.
In Wanning Hou'an Town, there is no need to deliberately look for it, and powder shops can be seen almost everywhere.
Hou'an noodles are made of local specialty high-quality canned rice, ground into rice noodles by hand, mixed into a powder paste, and then blanched with a steaming pan to form a white and sparkling powder skin, and then cut into strips.
The soup base is made of pork bones, powder intestines, large intestines, pig offal, etc., with a little shrimp and rice as the base, and the specific recipes are different from each family.
Before coming out of the pot, add a whole egg boiled with the soup base, serve with the large intestine, small intestine, etc., and then inject the hot and fragrant Hou'an soup, which is full of aroma.
Wang Kai/Photo
After eating the powder, the correct operation is that the powder soup is finished, the meat slices are eaten, and the broth should be drunk.
Even a discerning diner who encounters an authentic bowl of noodle soup is probably no exception.
Today, this kind of snack from Wanning Hou'an Town has spread all over Hainan.
Whether it is a big shop with a bright sign on the street or a small shop hidden in a quiet alley, Hou'an powder has undoubtedly become the "star" of Hainan rice noodles.
Sanya Port Gate people who eat the sea by the sea, the diet is naturally inseparable from seafood.
But the fishermen are reluctant to eat, eating at most some corner scraps, hoping that a day's hard fishing can sell for a good price.
Gangmen powder is the product of condensing the frugal mood of fishermen.
Shrimp skins, fish cakes and sea whites, these "scraps" other than large seafood, have been cleverly used by the people of Hong Kongmen to become the ingredients and toppings for eating flour.
People who can eat naturally will not let go of the pursuit of the taste of fish cakes.
A large piece of fragrant, delicate fish cake is placed on the flour, which is a ritualistic Ending, and a bowl of Hong Kong door flour is considered to be complete.
A mouthful of port door powder, between the lips and teeth seems to be able to emerge the picture of fishermen working hard at sea.
(Especially recommended>> this bowl of flour from Sanya, I heard that eating it will "freshly lose" eyebrows!) ）
In Hainan, you may be lost in the different names and different types of soup noodles in search of authentic rice noodles.
But that's okay, you can choose and taste at will.
Hainan's rice noodles do not have a fixed style, eclectic, free and casual is its true meaning.
You can eat a bowl in a traditional old shop or taste it in your mother's kitchen.
Between the collision of lips and teeth, it is the taste of time treasured, the unchanging fragrance.
About rice noodles in Hainan
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Source: Late Night Love Newspaper
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