There are many kinds of rice noodles in Guangxi, and almost every city has its own representative "powder" work, each kind of powder has its own characteristics and has its own fans.
Among them, Guilin rice noodles, snail powder and old friend powder are called "Guangxi three major powders". The earliest out of the circle is Guilin rice noodles, perhaps stained with the light of "Guilin Landscape Jia Tianxia". Speaking of Guangxi, the impression of outsiders on Guilin is probably deeper than that of the capital Nanning, and when I was studying and working abroad, I even encountered some people who thought that Guilin was the capital of Guangxi.
The epidemic in 2020 unexpectedly made snail powder popular. Snail powder does have the strength to burst red, and the more controversial it is, the easier it is to red. Snail powder, people who like it praise its fragrance, people who don't like it hate it stinks. What's even more wonderful is that it is said that "as long as you eat snail powder three times, there is no addictive".
And I personally think that in terms of the layering and acceptance of taste, among the "three major powders in Guangxi", Guilin rice noodles are only entry-level, snail powder is intermediate, and old friend powder is the most advanced.
<h1 class="pgc-h-arrow-right" > Guilin rice noodles</h1>
The taste of Guilin rice noodles is the softest of the three powders, although there are sour shoots, capers and carobs, it will also emit a burst of sour smell, but the essence of Guilin rice noodles is more inclined to brine, in terms of the taste of brine, it is very fresh, it is easy to provoke people's taste buds.
In fact, the reason why Guilin rice noodles, which have long been famous, have gained a foothold in all parts of the country is also related to its "improvement", and the Guilin rice noodles I eat in other places almost omit the "strange" flavor ingredients such as sour shoots and capers. Although such "improvement" has lost the taste of "authenticity", the food is only "beautiful", there is no authenticity, and everyone eats happily.
<h1 class="pgc-h-arrow-right" > snail powder</h1>
Snail powder is "stubborn" than Guilin rice noodles, without the sour smell of sour shoots, snail powder is like losing its soul. Therefore, whether it is a packaged version of snail powder or a physical snail powder shop, they stubbornly adhere to the "smell" of snail powder, so that they cannot open the situation for a long time.
I remember when I was in college, a girl from Liuzhou in the next class, she rushed to bring a lot of bagged snail powder to the school, enthusiastically shared with her roommates, unexpectedly, the sisters covered their noses "disgusted", "Oh my God, how so smelly!" "Can this kind of thing be eaten?!" Extremely disappointed, she suddenly thought that in the next bedroom, there was another me from Guangxi, so with a glimmer of hope, she shared the rest of the snail powder with me. I did not disappoint her, and proved for her that snail powder needs this flavor to be delicious, just like Changsha stinky tofu, if it does not stink, there is no soul.
Why did snail powder, which was once difficult to accept, suddenly become popular? It did not change the recipe to cater to more people's tastes like Guilin rice noodles. Perhaps, netizens are right, "as long as the snail powder is eaten three times, there is no addiction." During the epidemic period, Liuzhou gave away batches of snail powder to Hubei, I don't know how friends in Hubei feel when they eat snail powder for the first time, but when they eat it, they may really be addicted.
In the days when you can't go out, online shopping has also become the sustenance of many people, at this time, snail powder has also "quietly" penetrated all over the country, perhaps, after many contacts, everyone really found the "unique" soul of snail powder, so they slowly fell in love with it.
When you think that you have accepted the "strange smell" of snail powder, you have already gained a lot of skill, in fact, it is only the intermediate stage. Among the "three major fans in Guangxi", there is also a "hermit master" - old friend powder.
<h1 class= "pgc-h-arrow-right" > old friend powder</h1>
In terms of taste, I think that the old friend powder is more fragrant than Guilin powder, more smelly than snail powder, it is sour and spicy in one, really fragrant!
Old friend powder is derived from old friend noodles, and it is said that there is such an allusion: at the beginning of the last century, there was a group of friends in the center of Yongcheng City who went to a tea house every day to drink tea and party. One day, one of them had a serious cold and was bedridden. When the teahouse owner found out, he made a bowl of noodles and sent it to show his concern. After eating the noodles, the man recovered quickly. In order to thank the friends for their concern and the teahouse owner's face, he wrote a plaque of "Old Friends Often Come" and sent it to the boss, and "Old Friend Noodles" got its name from then on. Because Guangxi people love to eat rice noodles, they gradually replaced noodles with rice noodles and made old friend noodles, which became a favorite food of the locals.
When I was in middle school, I only said to my boss, "Come to the bowl of old friend powder", that is, the powder made of pork, pork liver, powder sausage, with sour shoots, tempeh, pepper, green onion, garlic, green vegetables and other boiled powder. Now go eat old friend powder, the boss may ask you, "Which one?" "One look at the menu, there are a lot of famous people, there are old friends of pork offal, beef friends, seafood friends and so on. I don't know if it is preconceived, I am used to it, I still think that the old friend powder of the pig is the most old friend flavor.
A look at the side dishes, I am afraid that many people will retreat, snail powder has a sour shoot, it is enough to challenge the courage, old friend powder in addition to sour shoots, there are pork liver, powder intestines, and even some people have to put a question mark on tempeh. So, I say, old friend powder is "smellier" than snail powder.
Guilin rice noodles and snail powder, soup, vegetables, powder can be boiled out, the taste of the powder has little impact, so made into packaged food also has that taste. But the old friend powder must be stir-fried, first put the sour shoots, tempeh, ginger garlic, pepper, etc. into the oil pot to fry the incense, and then add pork, pork liver, powder sausage and other stir-frying, and then add broth or water, boil and season, put the pho in, boil again. The food was stir-fried and the aroma exploded, so, I said, old friend powder is more fragrant than Guilin rice noodles.
The aroma of stir-frying cannot be replaced by brine and other methods, so if the old friend powder is made into packaged food, if it is boiled in the pot like snail powder, it cannot cook the aroma of the old friend. However, if it is fried with packaging ingredients, it will test the cooking skills of netizens. This is probably the biggest obstacle to the old friend fans from going out of the circle.
<h1 class="pgc-h-arrow-right" >why guangxi people like to eat "sour" things so much? </h1>
The "three major powders in Guangxi" are invariably "bar" with sour shoots, this sour and smelly taste, it is difficult for outsiders to accept, Guangxi people have a special love, Guangxi people taste is so unique?
As the saying goes, "one side of the water and soil to raise the other side of the people", the eating habits of each place have regional characteristics, this feature, in addition to the local abundant species, but also related to the local climate environment.
Guangxi is located in the humid and hot zone, the humidity is very heavy all year round, if you stay here for a while, the most listened to, may be the topic of "dispel dampness". In order to cope with the moisture in the environment, we need to look for some foods that can "get rid of dampness".
There are also many foods to dispel dampness, such as lotus leaves, poria and red adzuki beans can not get rid of dampness, their taste can be much more normal. Or like Sichuan, the effect of pepper and pepper to remove dampness is also leveraged.
In addition to being wet, Guangxi is also very hot, and it is the heat of the ultra-long standby. Sichuan's wetness is more inclined to cold and humidity, and it is okay to use spicy foods such as peppers and peppers, but if you use peppers alone in Guangxi to get rid of dampness, I am afraid that I will pour oil on the fire and go on fire.
The temperature is too high, people's consumption increases, yang qi is floating outside, and the middle of the spleen and stomach yang qi is relatively weak, Guangxi people love to drink porridge, drink soup, is to cope with this high temperature consumption, and use these better digestible foods to reduce the burden of the spleen and stomach.
Fermented food is more conducive to digestion, so Guangxi people also like a variety of fermented things, such as sour shoots, capers, sauerkraut, sour peppers, sour peppers, sour lemons, curd milk, tempeh, sweet wine, etc., even fruits must be pickled and sprinkled with pepper salt and then eaten. A series of behaviors that are regarded as "strange" operations by outsiders are all out of the body's instincts, in order to better adapt to the local climate environment.
<h1 class="pgc-h-arrow-right" > the coolest to eat old friend powder in the spring</h1>
According to the old friend powder allusion, a bowl of old friend noodles by the owner of the tea house also cured the friend's cold?
It sounds a bit banal, but it is not completely unreasonable to analyze it with Chinese medicine.
There are several important spices in the old friend powder, sour shoots, tempeh, onions, ginger and garlic, and possibly chili peppers. Bao Mom, who has learned some basics of Chinese medicine, when dealing with the baby's cold and fever, may have heard the big name of "onion soup", and many Bao Moms still use it handily.
Onion soup, from the "Elbow Reserve Emergency Formula" Volume II, belongs to the XinWen anti-table agent, has the effect of yang sweating, can be used for the beginning of typhoid fever, headache and heat, large pulse.
That is, when the wind chill and cold first rise, people with mild symptoms can drink with boiled water with green onions and light tempeh, and can sweat and disperse the cold and recover faster.
With the addition of ginger, garlic, and chili peppers, the intensity of the spice is even greater. And the bamboo shoots also have the effect of hair growth and divergence, this large pile of ingredients put together, a bowl of sour and spicy old friend powder to eat, must be sweaty, transparent. If it happens to be a cold and wind, it will really help with recovery.
But if it is a wind and heat cold, don't eat it, green onions, ginger, garlic and peppers, will only add oil to the fire, more painful.
Guangxi's spring is the most difficult to survive, wet "back to the south of the sky", furniture, walls, floors are water droplets, and then encounter a few days of gentle spring rain, feel that people are going to be moldy. At this time, it is most necessary to divergent foods such as sour shoots, peppers, onions, ginger, garlic, and tempeh to spread out the rain and moisture. Therefore, eating old friend powder in the spring always has a feeling of invigorating the whole body.
<h1 class="pgc-h-arrow-right" > family version of old friend powder</h1>
Old friend powder to be smelly enough, I don't know if it is affected by the epidemic, once I like to eat a few old friend powder, either closed, or the taste is not as good as before, can not eat my favorite old friend flavor. So, I decided to do it myself, and after several practices, I finally made a taste that suited me.
Ingredients: 1 pork, 2 eggs, 1 tomato, 1/2 catties of lettuce, 1 catty of pho. (Serves 2)
Ingredients: tempeh, sour shoots, sour chili pepper, 4-5 cloves of garlic, 2 green onions.
Seasoning: oil, soy sauce, oyster sauce, cooking wine, salt, white pepper.
Directions: 1: Cut the pork into small slices and marinate with a little oil, salt, cooking wine and white pepper for a while.
In fact, I like to eat pork liver and powder sausage, but I do it at home, the amount is not much, buy more and it is not easy to deal with, so generally I omit pork liver and powder sausage, but add eggs to increase the aroma.
2: Mince the garlic, chop the green onion into green onions, chop the sour chili pepper and chop the tempeh.
Sour peppers can also be replaced with pickled peppers or small red peppers; tempeh chopped is easier to fry out of the soy sauce, I often lazy to chop, directly with the whole tempeh stir-fry, also very fragrant.
3: Wash and cut the tomatoes into small pieces; wash the lettuce and set aside; the pho is divided into plates according to each person's food intake, and the powder that sticks together is slightly loosened.
Guangxi people love to eat rice noodles, the market can generally buy fresh round rice noodles, pho, roll powder, etc., basically cooked, only need to be blanched in the soup can be eaten, do not need to process in advance. If there is no fresh rice noodles, you can use dry rice noodles or noodles instead, dry rice noodles or noodles are first boiled in water until 8 or 9 minutes cooked, scoop up, set aside.
4: Heat the frying pan, beat 1 egg, stir quickly with a spatula and scramble into crushed eggs. If the egg mixture solidifies slightly, it is set aside or served first. Add minced garlic, tempeh, sour shoots and sour chili peppers and sauté until fragrant.
If you don't add eggs, you will directly use the oil to fry the aroma of minced garlic, tempeh, sour shoots, and peppers, which is the essence of the taste of old friends, and only after stir-frying, the strong sour and spicy smell will be stimulated.
5: Add the marinated slices and sauté until they change color. Add tomatoes and lettuce, stir-fry well with other foods, add light soy sauce and oyster sauce and stir-fry until fragrant.
6: Add an appropriate amount of broth or water, wait for the soup to boil, pour in the pho, boil again, you can get out of the pot. Sprinkle with green onions.
Fresh pho itself is cooked, and the texture is relatively soft, not durable to cook, so wait for the soup to boil, then add pho, about half a minute or so, boil again, you can come out of the pot, otherwise the pho is boiled, easy to break, the soup also becomes sticky and muddy, the taste is much worse. If you use dry rice noodles or noodles, the previous stir-frying process is the same, after the soup is boiled, add the rice noodles or noodles that are cooked to 8 or 9 minutes, and cook them.
<h1 class="pgc-h-arrow-right" > controversy over old friends</h1>
1, old friend powder has no eggs
The traditional old friend powder, there is no egg, but I and Doudou especially like the aroma of eggs, fried powder, fried rice, fried noodles to add an egg, as long as there is an egg, how to fry is fragrant, if there is no egg, no more ingredients, always feel almost something. Therefore, when I tried to make old friend powder myself, I also added eggs, the aroma of the soup is more intense, very in line with our taste, beanie always said, I made old friend powder, second kill all the old friend powder outside the powder shop. For individuals, food is only "beautiful", not authentic.
2, do not add tomatoes
There is also controversy about whether authentic old friend powder should be added or not tomatoes. Some say that authentic old friend powder is no tomato, and adding tomatoes will take the flavor; some say that old friend powder must add tomatoes, which can be fresh. Or that sentence, food, as long as you feel beautiful, it doesn't matter if it's authentic or not. I like to add tomatoes because I also think that adding tomatoes will make the soup taste fresher. Not only do you add tomatoes to your old friend's powder, our family eats hot pot, and tomatoes are also added to the soup base, which is to feel fresh.
3, do not add vinegar
Some old friend powder will also add a little vinegar to increase the sourness, I don't like the sour taste of the soup is too strong, there are sour shoots and sour peppers taste enough, so I did not add additional vinegar. Just like some people like to add vinegar when they eat snail powder, like to add vinegar to noodles, like to add vinegar to dumplings, how to eat how they like, as long as they don't overdo it, the five flavors are good.
< h1 class="pgc-h-arrow-right" > concluding remarks</h1>
Guilin rice noodles, snail powder, old friend powder, and called "Guangxi three major powders", Guilin rice noodles and snail powder have been smoothly out of the circle, more fragrant than Guilin rice noodles, more smelly than snail powder old friend powder, how to be willing to fall behind? Even if it can't be like Guilin rice flour and snail powder, made into packaged food, blooming everywhere, I hope that more people will understand it, have the opportunity to go to Guangxi, must try it.
Friends who like to do it, you can also learn from my practice, or online tutorials, try this incense and stink coexist, the more smelly the more fragrant "magical" rice noodles, the materials can basically be purchased online.
Guangxi also has a lot of unique flavor, praiseworthy rice noodles, welcome to Guangxi as a guest, come and taste, there will be wonderful harvests.