Last summer, all the agents of our bureau went out to write this "Shanghai Powder Map".
This year, we switched the offline powder to online, without going out to find a store in the sun, nor having to drool through the mobile phone screen to regret that you are not in Shanghai - no matter where you are, this article will allow you to grow grass delicious rice noodles and easily buy it.
To say that the fanaticism of the fans, I think in my bureau, no one is more persistent than me. As long as I don't know what to eat, am in a bad mood, and am too happy, I will come to the bowl of powder to release it. If it wasn't for my "wild fitness instructor" sophomore classmate holding me, I would have been able to go down day after day, five days a week.
After 3 days of continuous fandom, Xiao Er stopped my indulgence plan
Whether you are a fan of long-winded powder, or a passerby who was not very cold to rice noodles before this, you may have watched this issue in Jiangxi, Yunnan, Sichuan, Chongqing, Hainan, Guangxi, Xinjiang... After the rice noodles, they will unconsciously swallow the saliva and open a treasure by the way to brush it. Without further ado, let's take a look at the masters selected in this issue.
- Fairy rice noodles! Repo Alert -
- 01 -
- The Legend of Hot Sichuan-Chongqing -
Chongqing Liberation Monument Bayi delicious street, the eternal queue "king" to count the popular Chongqing good and sour chili powder. For Chongqing people, good and good is a childhood memory; for outsiders, it is a window to know the food of the mountain city. Too many tourists come to Chongqing, it is inevitable that when the street is a bowl of good and sour and spicy powder, to integrate into the atmosphere of the mountain city.
Even if A chutney like me goes from snack to big, plus last year's chutney in Shanghai, I have to give this bowl of online shopping powder a thumbs up. ”
The miscellaneous sauce in the chutney powder, good to pinch in place, the use of solid minced meat, full of meat, full of meat aroma, completely have a bowl of miscellaneous sauce chutney consciousness. The seasoning is really quite bashi, the sour and spicy is in place, the aroma of the oily spicy seeds comes strongly, eat a few bites and start to numb the mouth, and then there is a sour smell of old vinegar, suppressing the spicy fire that is about to jump up, stirring up a sweat, comfortable and miserable old!
Sweet potato flour has nothing to say, soaked in a meaty sour and spicy soup base, wrapped in essence and then into your mouth, so that you can't count it half a word. Anyway, you chew a big mouthful, it will make you feel comfortable, eat the taste of old Chongqing. Again, whether you have been to Chongqing or not, the chutney powder is first rectified (Chongqing dialect: eat), and one day you will not be able to help but fly over and crouch on the side of the street to come to a bowl of good and come.
Surprisingly, a vegetarian sour and spicy powder has emerged in a large number of toppings rich in powders. Wait, let me confirm the unit price, I go, only 4 yuan a bag, the price is too conscientious, ten years ago the selling price of the roadside stall, buy it buy it buy it.
The texture of sweet potato powder is perfect, smooth and chewy, but it will not be chewed in the mouth. After cooking, the powder is crystal clear and very tough, and this batch of sweet potatoes to make sour and spicy powder is really the right way out.
Another amazing feature is its spicy and sour seasoning. The sour taste is very full, but it will not be choking, and the spiciness is not fierce, but it is also a little. The combination of sour and spicy flavors makes it impossible for the agents of the bureau who do not like to eat sour and spicy powder to refuse, and this taste is really unforgettable. A circle of bean skin rolls is added with a little bit of ingredients, and the thin and tough ones add points to the sour and spicy powder. Authentic seasoning, excellent sweet potato powder base, diligent students add vegetables, meat rolls, 4 yuan can eat 30 yuan of satisfaction, worth it.
Everyone knows that Chongqing's small noodles are perfect, but they ignore the style of sauerkraut rice noodles. A child who did not eat noodles and loved sauerkraut rice noodles in Chongqing wanted to be strongly Amway you "give sauerkraut rice noodles a chance!" ”
If you can't eat local sauerkraut rice noodles, let's start with a bowl of online rice noodles from Chongqing.
The gold medal dry slip captured the soul of Chongqing sauerkraut rice noodles - sour enough, fresh enough! The taste of sauerkraut is very positive, and it is enough to stay in the old altar for several days, and it is sour to drool. The sauerkraut is finely chopped, and the rice noodles are trodden into the mouth, and the crisp and soft glutinous are intertwined, and they are quite dramatic.
Not as coarse and elastic as Jiangxi rice noodles, Chongqing rice noodles are thinner and softer, and the taste is softer to eat, which can absorb the flavor of soup in a short period of time. The taste of this red oil sauerkraut rice noodle is relatively strong, suitable for the heavy taste of Chongqing people, and friends who like light taste in other places can add more soup water to dilute the thick taste. Friends who like to eat sour, please be sure to give it a chance~
Hotpot powder is a snack rookie that has developed in recent years after the chutney powder, and you can use it as a simple version of hot pot hot pot hot powder. Hahaha, to put it bluntly, it is a group of cubs who love to eat wide powder in the hot pot, and make it a "hot pot dish" that can be eaten without entering the hot pot restaurant.
The soul of hot pot powder is the hot pot base containing pure butter and the sweet potato wide flour that has not been cooked for a long time. The noodle cook's hot pot powder is very fast, pre-cooked wide powder boiling water for 30 seconds, while using boiling water to open the butter hot pot base, mixing within 2 minutes can be eaten, it is very convenient.
Although it is a simple combination of wide powder and hot pot base, the wide powder quickly gets the taste of the hot pot base, wrapped in the aroma of butter at the same time super flavorful, the hot pot spicy fresh flavor grasped through, completely comparable to the taste of hot pot hot wide powder.
The crispy little soybeans are the old CP of Chongqing small noodles and rice noodles, and it is not contrary to the hot pot powder. Eat a soft glutinous wide flour, and then chew the crunchy soy beans at halftime.
This one seems to be unremarkable, but in fact it has a lot of beginnings. Up to the five-star hotel banquet, down to the rural dam banquet, in Sichuan and Chongqing it is a cold dish head plate on the large and small banquets, sour and spicy appetizers, specially designed for the big meal to expand the territory hahaha.
My mom also loves to cook a plate of cold dishes of current porridge at home in the summer, and to be honest, although I say "not bad", the noodle cook's seasoning is better than my mother's ("beaten" warning... ）。
Fern root powder is a starch extracted from the rhizomes of wild bracken, and fern roots are mostly distributed in the mountains of Hunan, Sichuan, Chongqing, Guizhou and other places, so fern root powder has gradually evolved into a home-cooked dish for locals.
This noodle chef is perfect for both powder and seasoning. Fern root powder is soft and smooth, the seasoning of the sour and spicy mouth is very compatible with summer, and the sour and cool appetizer goes to the heat. Even in the small shop, a plate of cold mixed fern root powder also sells for more than ten or twenty, and it is only 5 pieces to mix it yourself, which can be accompanied by a pot of porridge, please play "save money" on the public screen.
- 02 -
- Spicy Yunnan is good to enjoy -
The acidity of this bowl of sauerkraut rice noodles in Yunnan is softer than that of Chongqing, which is salty, spicy, and also a proper heavy taste powder.
Sauerkraut tastes very sophisticated, pickled quite flavorfully, and the portions are very large, and there is an illusion of looking for rice noodles in the sauerkraut pile.
The texture of rice noodles is smooth and strong, sucking in the oily spicy taste of the soup base, with a full Yunnan style spicy, very poking me this Sichuan Yu stomach. If you boil the greens, boil the meat and balls or something, add more soup, it can completely evolve into a sauerkraut spicy hot, one person eats seconds to become a family set menu, cool and crooked.
Heavy flavor, spicy party hurry up and try this provocative spicy chicken rice noodles! Super exciting~
Kang Kang's chicken wrapped in peppers, does the mouth start to feel like it is on fire? To tell the truth, when I opened the package and saw the spicy chicken like cold chicken, I was excited to swallow the saliva, Oh my God, it was the taste of temptation, and I felt its aura through the air, and I was very compatible with my appetite.
After the rice noodles are soaked in the soup, the coat of the rice chili peppers is left in the soup, and the chicken reveals its true face, leaving a less fiery taste. Chicken is not so tender and juicy, but has a tight and fragrant flavor of air-dried dried meat, and when chewed, it will be chewed out of feelings.
The rice noodles are not as spicy as they seem, and the stimulation is acceptable, and even the spicy students say that they are not spicy, which is also very annoying. Overall, this rice noodle shows the spicy and authentic yunnan people like to the people of other provinces, I think it is ok.
- 03 -
- Jiangxi Pride -
It's a bowl of powder that I can buy back indefinitely, and I love its sour and spicy pepper. This shredded meat soup uses NFC non-concentrated reduction technology, without concentration, without adding preservatives, through the sterilization process to preserve freshness, to ensure the original taste of the soup bag, pressing the level of fresh soup.
Rice noodles are made of Jiangxi early rice indica rice, with an amylose content of about 25% (generally cooked rice is about 18%, and rice noodles lack toughness), and the rice noodles made are both elastic and not hard. Smooth and elastic, sticky is very kissy.
The soup base is salty and fragrant, and the addition of sauerkraut and minced pepper makes the rice noodles more sour and spicy, which adds color to the soup. The sour and spicy is very refreshing, and at the same time a little proud of the stimulation, compared to the spicy of other soup powders, more distinctive, people can not forget. What is slightly lacking is the small amount of shredded meat and the average meat quality, and it cannot be used as meat powder to overcome meat addiction. Only another poached egg and thick slices of lunch meat can be relieved.
I am an absolute lover of Jiangxi rice noodles, so that on my birthday last year, a friend from Jiangxi gave me a bundle of dried rice noodles from his hometown (gifts between acquaintances are so simple and unpretentious). In this rice noodle evaluation, Jiangxi rice noodles have been shortlisted a lot, and the quality of rice noodles is quite good, whether it is delicious or not mainly depends on whether the seasoning is brilliant. Among the several Nanchang mixed powders we chose, we prefer green dishes with a little surprise in seasoning.
Although the small side dishes such as grandma's dish, dried radish and peanut rice are not colorful, it is good that the taste is positive and the amount is large, which makes the vegetarian mixed powder look less dull. The surprise is in the rich layers of oil bags and sauces, and the green flavoring is rich in obvious sesame sauce taste, not only smells fragrant, but also adds a lot of color in the texture, which is more impressive than other mixed powders.
The oil packs alone include chili oil, lard, vegetable oil, sesame oil and sunflower oil, and the overall flavor of the mixture is really wonderful. Salty balance, spicy at first taste feel mild, in fact, the stamina is not small, not very spicy agent after a bite to feel the mouth is burning, and then began to sweat, but can not help but take one bite after another, spicy addictive. For students who are accustomed to eating spicy, the spiciness just plays a role in degreasing and reconciling in seasoning, and only brings a little naughty stimulation to the mouth, which is quite comfortable.
Mixing powder is recommended that you boil the powder thoroughly after a cold water, wash off the powder feeling, and then add spices to mix up will be more refreshing and tough, it is not easy to stick together, the taste will be upgraded Oh ~ ~
- 04 -
- Rarely heard Hainan Classics -
The origin of Hainan powder is a story about filial piety, and the son who moved to Hainan in minnan at the end of the Ming Dynasty developed a fine pickled powder in order to allow his mother who did not think about eating to eat. Because of the good taste, fine pickle powder began to circulate in Hainan provinces, and finally got the name Hainan flour. In 2009, Hainan powder and Wenchang chicken were included in the list of Hainan Intangible Cultural Heritage.
The richness of Hainan flour side dishes is comparable to snail powder, and there is also a secret marinade, these two characteristics have made Hainan powder famous in the national powder industry. A bowl of Hainanese flour can combine sour, sweet, salty, spicy, fresh, fragrant and flavorful, and you will not stop missing it once you eat it.
The secret marinade is fresh and fragrant, slightly sweet, not only Hainan people like, but also Shanghainese in the postal area to eat it appetizingly.
Rice noodles are thinner than Jiangxi flour, thicker than Chongqing rice noodles, and the elasticity is fine and soft and good hanging sauce. The ratio of salty and sweet in the seasoning is high, good to enter, and the spicy taste with a little sour pepper after adding the yellow lantern pepper slowly precipitates, so that the rich sauce has more of a taste that stimulates the taste buds, which is very special. However, it should be reminded that due to the addition of sour shoots, Hainan powder and snail powder have a slightly "smelly" taste, but not as heavy as snail powder. If you are a friend who rejects snail powder every day, you may not be related to Hainan powder.
Uncle Fan's Hainanese noodles are also very good, and the side dishes are similar to the Yi Xiaoman handmade powder we often order, and the marinade is slightly fresher than that.
The sauce flavor has a little sweet noodle sauce flavor and a little bit of sour and spicy aftertaste, which is delicious as a pickle powder. Two kinds of Hainan powder in my heart are not different, are recommended to you, buy who you yourself tangled up to go ~
- 05 -
- Nanjing Light -
Went to Nanjing, duck blood vermicelli soup is a farewell snack that I must eat at the moment before catching the train, only by filling the stomach can I say goodbye to Nanjing without regrets. Although there are large and small duck blood vermicelli soup shops in Shanghai, most of them step on the thunder, and when they sit at home and want to eat a bowl, they are still more reliable than the unstable takeaways.
Look at this surface of the material Oh, more conscientious than many takeaways of more than twenty yuan in Shanghai. Duck blood and duck offal each with a bag, large and rich, the key is that the taste is not bad. The aroma of duck blood is very sufficient, it will not be fishy, it is still a little crisp to eat, and the salty taste will not suppress the freshness, which is very good. Duck liver and duck esophagus are also quite rich, the liver powder is tender, the esophagus is crisp, the taste of the brine is appropriate, and it has a freshly cooked flavor.
Sweet potato flour is thin and elastic, neither soft nor hard, and the fresh flavor of chewing is full. After absorbing the taste of duck oil, it blends with duck mix, which is more flexible than the duck blood vermicelli soup cooked in some small shops.
The soup tastes quite positive, this has to praise the duck oil, it is what makes the soup full of the taste of old duck soup. Salty and fresh with a slightly spicy flavor, more aura than the original taste. Drink a bowl in the summer, warm to the forehead sweating, refreshing.
- 06 -
- Heroic Xinjiang fan who loves and fears -
There is also this Xinjiang rice noodle that came from afar and made the bureau look forward to it. Its operation is slightly more complicated than the previous rice noodles, requiring 12 hours of foaming in advance, then boiling water for 15 minutes to cook the powder thoroughly, and finally stir-frying with the sauce side dishes, and it takes about the time to cook a large dish after a meal.
Some agents disliked "why do you have to stir up your own time, trouble." "That's not the case, after all, order a portion of Xinjiang fried rice noodles takeaway, small 50 will go out, not necessarily how good the taste, how much meat." Stir-fry yourself, meat dishes are added casually, the taste is stable and the cost performance is high. When you are fried rice noodles in Xinjiang, it is still worth spending a little time to please your picky mouth, and your stomach will also improve your happiness in life
The spicy Xinjiang rice noodles placed on the order are more spicy than other rice noodles in this evaluation, and it is really spicy that people are eager to ask for ice water at the same time. I especially like Xinjiang's coarse and elastic powder, which is more atmospheric than other powders, and although it is a little troublesome to soak and cook, it maintains its smooth and sticky taste, which makes people shout satisfaction. The seasoning of this one flattered the appetite of the spicy detectives, and they all competed to sweep the bottom. If you are a lover of rice noodles in Xinjiang, try it.
- Haven't eaten yet? -
- Give these specialty powders another chance -
Hainan has three famous powders, in addition to the Hainan powder that Amway gave to everyone before, there are also Baoluo powder and sour powder that are about to be introduced. Baoluo powder is a traditional snack in Wenchang City, Hainan Province, named after the town of Baoluo that arose in Wenchang City. Its powder is slightly coarser than Hainan flour, although it is also salty and sweet, but it is more salty, and the ingredients are as rich as Hainan flour. Salty, sweet and spicy are harmoniously integrated, bamboo shoots and squeezed vegetables are crisp, rice noodles Q bomb, the overall is still delicious
Sour powder is a bit like the acid consistency of peppery soup, and for agents who like refreshing taste, there is a certain threshold for it to accept it, but after getting used to it, it will still be impressed by its unique taste. The sour taste is particularly full, and then it is spicy in the throat, because the rice noodles are super fine and can hang juice, so each bite is full of sour and spicy energy, which makes people feel good. Not disgusted with sour friends, I think it will be your dish.
The ingredients are very rich, and the large portion of shiitake beef toppings belong to the proper "big households" in a group of rice noodles, and the taste is still very good, like the Zhongjing shiitake mushroom sauce that won the first place in my bureau bibimbap sauce evaluation, the meat is more shiitake mushrooms, and it is also very chewy. The rice flour that had just come out of the pan had just the same toughness and softness, but I forgot to rinse off the powder with cold water, so that after a few minutes, the powder began to sticky and lowered the score. Buy it to save the emergency when the supper is still very good, the price is there, good value for money.
This Nanchang mixed powder is very similar to the green food on the praise list, and the texture of rice noodles is almost exactly the same, so good that there is no word. Seasoning on the Yangji Mountain This is ordinary delicious, lack of highlights, unlike green dishes added a little sesame sauce, the taste is impressive, its taste is more refreshing. The difference in the unit price of the two powders is about one dollar, both are cost-effective choices, and everyone buys according to their preferences.
Hunan's brine powder is also not bad, in the end the powder is nothing to say, soft and slippery, excellent! Small dishes take the Hunan style, sour cowpea, chopped pepper added, immediately let the mediocre brine powder with Hunan temperament, refreshing and spicy taste I like. Beef is given quite a lot, and it is still a large piece of meat, although the place where the beef tendon is hung is a bit of a test, but the seasoning is quite homely, and it feels intimate to eat. Besides, the whole brine egg is also solid enough, good seasoning and rich ingredients, which has made me forgive its small flaws.
The overall seasoning is salty and moderate, and the sour and fresh seasoning is quite refreshing, which is quite delicious. The sauerkraut is sour enough and crisp enough, and the juice is full and very added. The char siu pork slices have chewy heads, and the bait shreds soaked in the sour soup after cooking are also refreshing, suitable for summer relief.
The powder is just chewy and smooth enough to slip into your stomach almost without chewing. Seasoning is the hemp of heavy peppercorns and the spicy spicy of the simmering oil that I like very much. Unfortunately, although the texture of beef is good, the aroma is not prominent enough, especially in the spicy soup, there is no sense of presence, occasionally you can relieve hunger, but it is almost the same level from "satisfaction".
Dao Fuxiang's mutton powder was a surprise, Ben did not expect too much from it, did not expect that after eating, let me, who did not love mutton, have to say a good word for it. The lamb is very fresh, the meat is quite soft and tender, with a little sheep smell and a little goat milk aroma, I think it is just right. That is, the pre-cooked rice noodles are not as strong as the dry powder after cooking, and they lack a little sticky taste, which is slightly regrettable.
This bowl of Guilin cut powder and my local friend took me to eat local powder, the taste is similar, the degree of reduction is very good. It is a little faint sour shoot "smelly" gas, people who do not love do not touch it, and people who like it are cute and die of this smell. The flat rice noodles are thin and soft, slipping into the mouth like intestinal powder, and are very soft. Pot roast pot roast pot roast, although the online shopping is not as crispy as the store, but the meat quality is very good, thin and chewy, but also very fragrant, powerful.
The seasoning of Sichuan-style braised beef may be more intimate to me, so it suits my appetite. Beef silk to meat, chewing head and feet, may make the small friends who like crispy beef a little disappointed, but believe me, the more it is chewed, the more flavorful ~ the presence of pepper in the soup is strong, hahahahaha is also too much for me to like. I really recommend that you try Sichuan-style spicy beef fine rice noodles, as long as you don't feel that it is heavy, it will poke your delicious hole.
It is more like steamed baby chicken than chicken soup, which is quite delicious. Bamboo shoots, really very fresh, there are agents feedback in order to eat its bamboo shoots are also willing to buy back this bowl of flour. There is no sour shoots that old altar breath, crisp and juicy, light saltiness makes people addicted. The powder is the texture of rice noodles and even vermicelli, very fine and fine, and it is easy to absorb the taste, and the amount of water in the soup is not well controlled, and it is easy to be salty.
In the past, I wanted to eat a bowl of good powder to do a good job, fly to the local area, look for the street, and now just sit at home and look at the evaluation (tired of passing by the small lord forwarding, collecting, praising and looking up), slippery mobile phone purchase, you can sit and wait for the courier brother to deliver to the door - my "powder head" is really happy. In recent years, online shopping, whether it is the type of rice noodles or the richness of the ingredients in the powder, has become more and more abundant, and foodies are blessed.
This issue of the national online shopping fast food rice noodle guide has been sent to your hands, speed collection ah——
Scattered folk noodles, come to the message area to communicate with me, what other praises have you eaten? I need your help in my career.