Today, Tuantuan takes everyone to punch in the same "hardcore" breakfast in "Flavor Origin • Guiyang" - Guiyang Intestinal Wang Noodles
"Intestine" is the large intestine of the pig, "Wang" is the blood of the pig, plus noodles, the three add up to complement each other. "Intestinal Wang" is also a harmonic sound of "Chang Wang", which means auspicious. They are sold at various snack streets in the area.
△ "Flavor Origin · Guiyang"
Intestinal noodles can also be said to be the epitome of Guizhou's characteristic food culture. It began at the end of the Qing Dynasty and has a history of nearly 100 years, and is famous for its bright red color, refreshing noodles, and delicious soup. Among the many snacks in Guizhou, it is known for its "three absolutes" of color, aroma and taste, with the characteristics of blood tenderness, crispy noodles, spicy aroma, fresh soup flavor and texture, as well as red but not spicy, oily but not greasy, crisp and not raw.
Inside a bowl are articles, and some people are mainly attacking noodles!
The reason why the noodles of the intestines are tough is because it is different from the production method of ordinary noodles, from the very beginning and the noodles are not the same, the flour is mixed with buckwheat, the water is replaced by fresh eggs and duck eggs, many times rolled, the noodles made will not be selected immediately, need to be left for one night, and the natural curl of the noodles is also formed in this night due to the loss of water on the surface of the noodles.
Someone is good at fat intestines!
The treatment method of fat intestines, basically all shops are similar, remove the white fat in the intestinal wall, cut the treated intestinal wall into small sections and boil it, cook out thick intestinal oil, fat intestines, even if the preparation is completed, intestinal oil can also be used to refine the important seasoning material in the intestinal noodles - red oil.
There are also people who focus on blood!
Cut the freshly coagulated pig's blood into small square slices and use a spoon to pass the blood through a boiling water before loading it into the noodle bowl.
According to the different needs of diners, Blood Wang can also be divided into "Lao Wang", "Tender Wang" and "Skin Wang". "Lao Wang" needs to be thoroughly soaked when passing through the water, so that the density of the blood wang inside and outside is consistent, and the elasticity is refreshing. And "tender Wang" only takes 4-5 seconds to pass the water, and the blood Wang is quickly fished up just after it is broken, and the skin is thin and soft inside, like cream. "Crust Wang" needs to control the time of water immersion, so that the blood is tender and smooth inside, the outer skin is just tightened, and the two tastes should be combined inside and out, which is the most popular among diners.
Although Intestinal Wangmian has a history of nearly 100 years in Guizhou, it is a pity that there is no century-old Intestinal Wangmian brand. But fortunately, there are still many decades-old signs in Guiyang.
Tuantuan is going to punch the card today, which can be regarded as the golden sign of the local intestinal noodles - "Gold Medal Luo Ji Intestinal Wang noodles". In Guiyang, don't say that the ranking is not the first, the top three are definitely on the list!
△ Helping farmers - Ling Ling / Photo
In the distance, you can see a long queue at the door, the store is not large, the store is almost always full, so many people directly eat outside with a stool hand noodle bowl, and even do not have a stool to eat noodles directly in a squatting/standing position. This is also a special scenery!
Add some mung bean sprouts to the pot under the noodles, add soup, chili oil, fat sausage, pork blood, crisp whistle in the bowl, and sprinkle a little chives and you're done.
Noodles are elastic, the taste is authentic, the portions are real, and there are many options such as soft whistle intestines and chicken intestines! There are also two special kimchi and tea dishes that can be picked up.
Each bowl of noodles is freshly cooked, the soup is also hot, the taste is very fresh, the red oil is fragrant but not spicy, the fat intestines have no peculiar smell, and the crisp whistle is also large, which is the kind of texture with lean meat.
Take a bite, and you'll understand why so many people are queuing up and eating without stools!
—— —— food recommendations—— ——
●Shop name: Gold Medal Luo Ji Sausage Noodles
●Food address: Caijia Street, Yunyan District, Guiyang City
●Per capita consumption: about 13 yuan / person
Editor: Li Pingping
Coordinator: Wang Dongwei
Editor: Gan Jianghuan