According to the shape, Guangxi rice noodles have many classification methods, which can be divided into round powder, flat powder, wide powder, fine powder, dry powder, wet powder, etc. Guilin people directly call round powder rice flour, and flat powder is called cut powder. Some varieties of rice noodles are fixed with some kind of flour to be authentic. For example, Guilin brine powder traditionally uses rice noodles, now chaotic, with cutting powder is also OK, but the old Guilin eats chopped powder, is accompanied by soup dishes, pork liver lean meat powder intestines and the like boiling cauldron soup, even soup with meat scoop a large spoon into the hot cut powder, that is, soup dishes, eat more refreshing than brine powder, fill the hangover is the most appropriate. Nanning's snail powder, all use the fresh round powder that left the factory on the same day, in fact, the dry round powder has been cooked or soaked in boiling water, and it is re-blanched when eating, the taste is wonderful, there is the meaning of the northern pursuit of noodles, fresh powder is too confused, unclear.
Cold mix powder (including nanning so-called dry fishing powder) must use fresh powder, and mainly use flat, can add handmade, stone grinding and other gimmicks, non-fresh wet flat powder, can not enter the taste.
Generally speaking, the freshly made fried powder and boiled powder are basically only fresh flat powder, which is easy to cook and easy to taste. Eat Guilin rice noodles, the boss will ask for round flour or flat powder, point fried flour, boiled powder, do not ask.
However, in the southeast of Guizhou, fried flour and boiled powder are often used to dry powder with round strips. This area is popular beef brisket powder, beef brisket flour used in rice flour, is like noodles prepared to pack the factory round strip dry powder, when used with water first boiled soft drying, eat and then pull a ball of boiling water to blanch soft, add soup and beef brisket. Eating in this way, it is also refreshing in taste, and Guilin rice noodles are just the opposite, Guilin is flat soup vegetable powder is more refreshing. Nanning sells rice noodles in a general lack of morality, any powder can be made into brisket powder to sell, or any powder can be based on beef brisket as the main dish.
This kind of beef brisket flour stall to be used round dry powder, in Guidongnan has also become the protagonist of stir-fried flour, boiled powder. Yulin game soup has been very popular in Guangxi, usually with a plate of fried powder, this stir-fried powder must be fried with fine round dry powder, unless the guest specifically ordered pho. In the general rice noodle stall shop, after the guest orders fried flour and boiled flour, the boss will ask, "rice noodles" and "roll powder"? Rice flour is round dry powder, roll powder is fresh flat powder, Yulin local name. It's like eating rice noodles in Guilin, and the boss has to ask for rice noodles and cut powder.
Whether it is fried flour or boiled powder, with boiled and soaked dry round powder, the taste is more wonderful, refreshing, tendons, layers.
At noon yesterday, my master and nephew took his second son back from flying a kite, and pulled me along the way to eat Bobai raw flour opposite the Marchflower. Of course, I ordered boiled rice noodles (Picture 1), and the master and nephew are also native to Yulin, but they don't seem to be exquisite, and directly cooked the rolled flour. Father and son ate one serving together, and said tired. I basically finished eating, afraid that too much support would affect my nap, and the remaining small half bowl of soup was not finished, and I regretted it when I got home. The soup used to cook flour in our hometown is really boiled out with hard work, and the taste is fresh and sweet, unlike the soup with various rice noodles in Nanning, which is generally like dishwashing water. Nanning now has a lot of "Yulin raw material powder" shops, and almost none of them seriously prepare soup. However, Nanning diners even eat beef brisket powder made of fresh flat flour, and there is really no need to provide them with better cooking powder.
The water dog (bag) of this shop is also the treasure of the town store, and it has been on the market for many years as soon as the day turns cold. Now that it is very hot, it is estimated that it will stop. The kind cooked in the pot like dumplings is no longer available, but a small amount of lettuce leaves are still served every day (Picture 4). I packed five for dinner, and also grabbed a little winter tail. Until the winter solstice market this year, I don't know if I can still eat. The skin of this thing is made of glutinous rice flour, which is not easy to digest, and I still feel that my stomach is heavy.
I haven't been back to Yulin for a long time, and I don't know if I can go back in this life. Beef brisket powder, raw flour, beef feed, etc., unless you go to Yulin, you can't eat that taste. I haven't returned to Bobai for almost twenty years, and I will never go back in this life and this life, the authentic Bobai falling water dog, but it is often sent when it is in season. Many of the Bobai restaurants in Nanning are also quite authentic.
