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As a southerner, Shanshan Sanya is very fond of "rice" food, very fond of using rice milled into rice milk to make a delicacy, in addition to often eating Shahe noodles and intestinal noodles made of rice milk in Guangzhou, when traveling to a city will try the local "rice milk" food. I clearly remember that during a parade in western Guangdong, I had the opportunity to taste the "Wuchuan powder skin", the taste was refreshing and tender, and full of rice aroma, I liked it so much at that time, so that after returning to Guangzhou, I would accidentally think of this powder skin, and I had the impulse to find an opportunity to travel to the western Guangdong region again, and by the way, I tasted the authentic Wuchuan powder skin again, but because of one reason or another, I could not make the trip. Fortunately, Shanshan Sanya lives in the city of "Food in Guangzhou", where in addition to local cuisine, there are also local cuisines, in addition to allowing people far from home to relieve their homesickness, but also allowing friends gathered in Guangzhou to taste the food of various places.
On this day, Shanshan Sanya came to Guangzhou Dongxiaonan Subway to do business, and when she finished her work, it was already dusk time, because she had not eaten at noon, so she wanted to eat something nearby and then go home. Walking along the street at the subway entrance, I saw a newly opened small food shop on the side of the road, and then I saw a sentence written outside the store: Food from the southernmost part of the mainland of the motherland, the taste of Guangdong and Western China. Under the text, there is also a picture of "Wuchuan pink skin", is this not the Cantonese western pink skin that I have always wanted to taste? This was exactly the food she had always wanted to taste, so Sansan Sanma decided to enter the store to try it.
After entering the store, I found that the decoration of this small food shop was very simple, the front part of the store had several tables for guests to eat, and then there was a small cash register, the innermost was the kitchen, and the walls of the store were hung with pictures of various Wuchuan cuisines, and the most attractive thing was the introduction to the production and characteristics of the powder skin. Here, the clerk asks what I want to eat? So, I began to order food, at this time the cashier also carefully reminded: there is a group purchase online, the original price of 6 yuan a piece of powder, now only need 3.8 yuan. So, I bought a leek powder skin online and ordered a cold jellyfish.
In the process of waiting, I carefully looked at the introduction of Wuchuan powder skin on the wall, Wuchuan powder skin production method is not complicated, after the rice is removed from impurities, soaked in water and ground into a thin powder pulp, and then take the appropriate amount of powder poured into the bamboo basket covered with a thin cloth, and then put into the boiling water and covered with high fire steaming, steamed out, but on the prepared wooden board, peel off the thin cloth to become the powder skin, a delicious Wuchuan powder skin skin is very thin, tough and smooth. It feels similar to the production method of Shahe noodles in Guangzhou, but the difference is that Wuchuan's powder skin is made of precious dwarf rice from western Guangdong, and cannot add any accessories, while the prepared powder skin has a variety of ways to eat, which can be fished, boiled, and fried.
After waiting for a while, Shanshan Sanya ordered "leek powder skin" and "sea sting" and delivered a bowl of soup. The first thing that attracted me was the leek powder skin, plated on a bamboo plate, giving people the feeling of being full of original flavor, the snow white powder skin was densely covered with white sesame seeds, I immediately tasted it, and the familiar feeling returned immediately.
Leek powder skin is actually the "fishing" method in Wuchuan powder skin, which is simple and delicious, first roll the whole powder skin into strips, and then cut into small sections of powder skin knots, and eat it with sesame seeds, oil and soy sauce. The oil for fishing the flour skin is boiled with peanut oil and leeks, and the aroma of peanut oil and leeks is brought out, and the aroma will be very strong. At this time, the Wuchuan powder skin was still swirling in my mouth, and Shanshan Sanya felt the strong smell of rice, coupled with the aroma of leek oil, which was really wonderful, at this time, I felt that it would be better if the leek oil could be a little more. In addition, the seasoned soy sauce has been concocted, there is a faint sweetness, I eat it bite by bite, I can't stop eating, until the full portion of flour rice is eaten.
If you just look at the Wuchuan powder skin from the outside, and Guangzhou intestine powder and Shahe flour are almost the same, but the details can be felt different, steamed with rice milk to make a thin dough skin, and then rolled up, there is no other thing, with such a good taste, and, the price of 3.8 yuan a piece in Guangzhou is very affordable, I think, if there is a chance, will come here again, taste this delicious "leek powder skin" from Wuchuan again.
So, have you ever eaten the snack "Wuchuan powder skin" in Western Guangdong? Do you think it's delicious? Compared with the intestine powder in Guangzhou, what do you think is the difference? Do you feel authentic about the "Wuchuan pink skin" eaten in Guangzhou? Welcome to leave a comment! This article is a copyrighted work, without the written authorization of Shanshan Sanya, it is strictly forbidden to carry, reprint, or wash the manuscript. If you need to reprint, please contact the author Shanshan Sanya, thank you.