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Half an hour before the end of work, colleagues can't wait to eat rice noodles in the department group.
If you ask a Yunnan person, "What kind of existence does rice noodles exist for Yunnan people?"
He may answer to you, "I'm not sure what's the benefit of eating rice noodles, I'll die if I don't eat it."
In Yunnan, eating rice noodles is called throwing rice noodles, which is both vivid and free. In this dashing swoop, Kunming, the capital city of 7 million people, has to dump 600 tons and 2 million bowls of rice noodles every day.
Outsiders walked into the morning shop in Yunnan, rice noodles, bait wire, bait blocks, noodles in front of the line, do not know how to start, have to look up and think about the large menu posted in the store for a long time, may not be able to figure out the intricate types of rice noodles. When locals enter the store, they don't raise their eyelids, and they can directly point out the name of a kind of rice noodles.
In the small breakfast shops that can be seen everywhere, through the fog of the soup cauldron and steamer at the door, the store is full of the sound of sucking rice noodles. The sharp-handed cashier shouted the dishes ordered by the guests to the back kitchen, and the back kitchen responded again, and in a short while your rice noodles were brought to the table.
When it comes to rice noodles, the first thing that outsiders think of is definitely the "bridge rice noodles" that open all over the streets and alleys, in fact, in addition to the bridge rice noodles, small pot rice noodles, bean blossom rice noodles, cans and cans of rice noodles... Yunnan rice noodles can let you eat for a month without repeating the sample.
Small pot of rice noodles
Mr. Wang Zengqi, who once lived in Kunming, said that rice noodles across the bridge are a special thing in food and are very valuable. However, he also said that in Kunming, the locals pay the most attention to eating small pots of rice noodles.
Small pot rice noodles are typical kung fu snacks, the pot on the fire is not much larger than the bowl, and it must be made of red copper, and the heat is conducted quickly, which is the so-called small pot.
Scoop the broth in a small pot, add a minced meat hat, pea tips, pickled sauerkraut, oil chili peppers and soy sauce after boiling, and finally add rice noodles, bring to a boil over high heat, and a bowl of rice noodles in a small pot is counted as a result. The process seems simple, but each step has special requirements.
For example, the soup must be made of pork bones, meat with skin and legs, boiled over high heat, simmered all night, no messy ingredients, and no water in the middle. Speaking of ingredients, the meat hat must choose seven thin and three fat "clear pork", and it must be chopped with a knife, and can not use a meat grinder.
Side dishes need to have pea tips and leeks, especially leeks, because yunnan is high in altitude, so the leeks are very fragrant. Winter vegetables, sweet sauce, salty soy sauce must also be produced around Kunming... This is not possible in the field.
Bean blossom rice noodles
In order to enrich the taste of rice noodles, the old Kunming people invented a unique way to eat - scooping a spoonful of bean blossoms on the edge of rice noodles. The blanched rice noodles are placed in an earthen bowl, the boiled water tofu brain is added, and then the seasonings such as miscellaneous sauce, leeks, crushed peanuts, and winter vegetables are added in turn.
Mix the tender bean blossoms, spices, and rice noodles that are crushed at the touch, the entrance is a faint sweetness, the crispy winter vegetables are full of elastic teeth, the peanuts are crisp and crisp, the bean blossoms are pure and soft, and the spicy sauce is soft, and the softness of the rice noodles is covered with the fragrance of leeks. Eating a bowl of bean blossom rice noodles in the morning is the beginning of a good day.
Cans of rice noodles
Can can rice noodles, is a folk rice noodles originating from Kunming, Yunnan, and is served in small earthen cans without lids. A can of secret broth, a fresh platter dish meat and vegetarian collocation, a rice noodle, the broth placed in the special tableware is still boiling after not heating, first pour the platter dishes in turn, and finally pour into the rice noodles, the boiling broth just cooks the dishes and maintains a fresh and crisp feeling, and the nutrition does not flow.
The essence of the can of rice noodles is all in the soup, the taste is fresh, it is melted with the aroma of meat, vegetables, rice, only a little bit of seasoning into the taste, not greasy and not dry. Rice noodles pick up to see, clean, transparent, smooth entrance, it is said that the rice used to make rice noodles must be the new rice of the year, the variety is also very exquisite.
Bridge meter line
Unlike the fast-food rice noodle shops that blossom everywhere in other provinces, in Yunnan, the bridge rice noodles have a very exquisite way of eating.
The soup should be stewed with large bones and old hens for 8 hours, and the side dishes are even more delicate and complex: a plate of bright green leeks, a dish of white boiled chicken breast torn into thin wires, a few pieces of bamboo sprouts, a few pieces of red and translucent Xuanwei ham, a thin and translucent raw tenderloin meat sandwiched into the quail egg liquid, rolling a coat, boiling a few tofu skins with boiling water, as well as crisp and tender bean sprouts and magnolia slices, a few traces of fresh mushrooms, and a few petals of edible chrysanthemums.
Pour the meat into the soup in the order of first and then cook, and finally add a smooth and powerful sour pulp rice noodle to this bowl of fresh soup, and the smell will overflow.
You can see with the naked eye, the tip of your nose, the tip of your tongue, and the umami of the mountains is gathered in this bowl of rice noodles: crisp bamboo, tender tender tenderloin wrapped in egg liquid, flexible chicken shreds and fragrant tofu skin. Drinking a mouthful of soup is a "fresh", eating a bite of rice noodles is also a "fresh", this bowl of complex layers of "fresh" under the belly, you will feel that looking at the blue sky, roasting the warm baking sun, overflowing from every pore is satisfied.
Overhand rice noodles
The first season of "Flavor of the World" directed by Chen Xiaoqing is filmed by Dehong's "over-the-hand rice noodles", a snack that the Achang people grab by hand. This way of eating is rare even among the many ethnic minorities in Yunnan.
The production of over-hand rice noodles is quite time-consuming, and the rice noodles should be made of dehong's unique red rice, which is fragrant and sticky, smooth and soft, not clumps and does not stick to the hands. There are many varieties of ingredients, and they need to be processed in advance, roast meat is absolutely indispensable, pork with skin is placed on a stone slab and grilled, constantly turned over to seven ripe, chopped and then put in "bean flour" and "sour water" stirring, made into meat filling. Peanuts, peppers, garlic, coriander and other ingredients are minced and mixed with pork liver to make the final mixture - "hat".
After eating hand rice noodles, it is often accompanied by two side dishes, one is boiled dried radish slices, and the dried radish slices are cooked and served with soup, soft and mellow. The other is white tofu, slightly fermented with a sour taste. First grab a small ball of rice noodles in the palm of your hand, and then put the mixture on the rice noodles, directly into the mouth, this is the rice noodles, in other places really can not eat ah.
Hand rice noodles are the first dish of the Achan people's hospitality, and they are indispensable for weddings, funerals, and festivals. In the filming of the family, the hostess Inch Zuhua was responsible for making rice noodles and mixing, and the husband and nephew laid the work. At the table, the host, Lao Yang, put five fingers together, put a lump of cool rice noodles in the palm of his hand, and then skillfully covered the "hat".
Chen Xiaoqing said: When his hand covered his mouth, I saw him in the picture closing his eyes happily... I think that this is probably the best food in my opinion, it has roots.
Rice noodles with mixed sauce
Miscellaneous sauce rice noodles in Yunnan rice noodles look the most inconspicuous, neither as fine as the material used in the bridge rice noodles, and not as special as the raw materials of red rice noodles, it does not have the softness of bean blossom rice noodles, nor the stimulation of canned rice noodles.
But for Yunnan people, a simple spoonful of miscellaneous sauce, accompanied by leeks, green onions and simplely cooked sour pulp rice noodles, is probably the most simple and everyday taste of Yunnan.
The essence of the rice noodles in the miscellaneous sauce lies in the spoonful of miscellaneous sauce. Miscellaneous sauce can be said to be every household, with fat pork minced stuffing, into the pot sautéed oil, into the favorite sauce, some people even sauce is also homemade. When the meat filling and sauce are fully wrapped, the pot of meat sauce can be scooped into the enamel jar, soaked in red oil, and stored at room temperature.
Every time you cook rice noodles, scoop a spoonful of meat sauce into the soup base, and pour out the aroma of the hot soup with green onions and leeks, which is the simplest and most convenient bowl of mixed sauce rice noodles.
Braised rice noodles
Braised meat rice noodles are the most common snacks in Yunnan, the reason why it is a snack, is because it can be found everywhere in the local area, and such a bowl of rice noodles can be used as both breakfast and dinner and as a food to relieve hunger, and the locals can eat it every day, as if how to eat it will not be tired.
The cooked meat is diced, fried in a pan with noodle sauce until golden brown, then garlic and water are added, the water is steamed, and the braised meat sauce is marinated "hat". Rice noodles are topped with bone broth, sprinkled with leeks, sprouts and bean skins, and drizzled with braised meat marinade "hats", the day begins with a bowl of delicious and filling braised rice noodles.
Wrapped in roasted rice noodles
Because of the popularity of tin foil wrapped in burnt flower nails, and the birth of a new way to eat rice noodles, rice noodles, ingredients, peppers, sauces, etc. wrapped in tin foil, put on the fire to burn, wait for the rice noodles to cook, the tin foil as a vessel at the same time on the table, piping hot rice noodles, very delicious, stimulating, if it is winter, there is a good insulation effect.
Rice noodles wrapped in tin foil emit a burst of fragrance, wrapped in roasted rice noodles are rich in content and taste, and the sour and spicy soup is full of happiness as soon as it enters the mouth.
Old warehouse vinegar rice noodles
Laocang vinegar rice noodles are a traditional snack unique to Yunnan, as long as you order a bowl of rice noodles in the store, drink the laocang vinegar in the store for free, the vinegar here refers to fruit vinegar.
Fresh minced meat is cooked in a small copper pot, with fragrant broth, emerald green leeks, and the small pot of rice noodles cooked has a white slightly thick soup, which may be felt by people with a particularly light taste. Therefore, it is necessary to add secret fruit vinegar to look perfect.
Fruit vinegar, acidity is just right and a little bit back to sweet, you can drink it directly or add it to the rice noodles. Long-term drinking can also eliminate fatigue, regulate blood acid-base balance, soften blood vessels, prevent cardiovascular diseases, and promote digestion, beauty and beauty. A mouthful of appetizers before meals, a bite of health after meals, and just to solve the greasy in the rice noodles, absolutely refresh our understanding of vinegar.
Cold rice noodles
In the summer, a bowl of hot rice noodles will definitely be eaten with sweaty faces, although it is enjoyable, but it has lost some comfort. At this time, there are more diners of cold rice noodles.
The rice noodles themselves are smooth and smooth, and when they are cool, they are more refreshing than noodles. Drain, add shredded chicken, leeks, bean sprouts, pour vinegar, sweet soy sauce, chili oil is an indispensable essence. In short, a bowl is presented, sour, spicy, and fragrant.
After a while, I ate my mouth full of bright red chili oil, and began to feel the spicy taste on my head, inhaling rice noodles while inhaling. In the folk song, the picture of eating cold rice noodles is sung, "The rice noodle stall is the most lively, spicy sour vinegar and peppercorns." A bunch of sisters eat rice noodles, and their mouths are so hot that they whistle", which can be described as sound and colorful.
The popularity of the cold rice noodle makes it an indispensable cold dish for Yunnan people to hold banquets. There will never be such a big plate at the wedding banquet, the rice noodles are laid out like flowers, the lunch meat, cucumbers, carrots, coriander are spread, and a bowl of soy sauce, vinegar and chili oil is poured down, and the pure white rice noodles immediately become bright, and a few chopsticks are snatched up.
Fried rice noodles
Rice noodles are fried with fresh meat, eggs, tomatoes, leeks, peppers, cabbage, etc., although it looks messy, but it is very enjoyable to eat, and this traditional way of eating rice noodles can often be seen on barbecue stalls.
The practice of stir-frying rice noodles is similar to that of fried rice, first stir-frying the ingredients, then adding the rice noodles to continue stir-frying. When you eat supper in the evening, you can say that it is very pleasant to order fried rice noodles and then some skewers.
In fact, there are many ways to eat rice noodles in Yunnan, so I will not list them all, how delicious it is, you still need to taste it yourself.
Rice noodles are a business card of Yunnan. Yunnan people have been away for a long time, and the first thing to do when they go home must be to first pass the rice noodle addiction. No matter where you go, how many years apart, you will always remember the taste of your hometown.
Which Yunnan rice noodles have you ever eaten the best?
Rice noodles not mentioned in the article are also welcome to be added in the message area
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