Who knows how to make Guilin rice noodles and Liuzhou snail noodles!

Liuzhou snail noodles are rice noodles with snail meat as a flavorful food. There can be two kinds of rice noodles, one for the cut noodles, one for the freshly squeezed round strips of "line noodles", and is characterized by its side dish of snail meat. It can be made with snail meat or small snail meat from the river, and the flavors are similar. It is best to mince the snail meat with some pork and mix it with spices, dark soy sauce, monosodium glutamate (MSG), a little soup, sugar, vinegar, and cornstarch. Before eating, put the rice noodle in boiling water for a while, fish up, add the above dishes, beautiful soup, sprinkle a pinch of turnip. This screw powder is both fresh and fragrant screw flavor, love spicy people or add some hot sauce, it is refreshing and refreshing. Now Liuzhou has a similar instant noodle-style screw dry powder for sale, very suitable for journey eating

Put on the special sour chili and onion, ginger, three flowers wine and other seasonings stir-fried, then put on the chili pork bone and perilla leaf stew, taste sour and spicy and delicious, especially appetizing. There are also sauerkraut. In the Liuzhou dialect, it is called "sour". There is a saying that says "it's hard for pedestrians to get to the sour wild stalls". "Sour wild" is made from locally produced seasonal fruits and vegetables such as papaya, radish, cucumber, lotus root, cabbage (sauerkraut), pineapple, etc., pickled with sour vinegar, chili pepper, sugar and other pickles. Eat sour, sweet, tangy, spicy taste, crisp and delicious, appetizing. You can also add some vegetables, vegetables commonly used in the hollow cabbage, cabbage, and black fungus. [edit paragraph] Production method First of all, to prepare rice noodles, not the kind of river noodles in the northern market, you have to use dry cut powder, Liuzhou unique round rice noodles - rice noodles can be two kinds, one for the cut powder, a round strip of freshly squeezed "line powder", and is characterized by its side dishes snail meat. Meat. Unlike the rice noodles (rice noodles), dry cut noodles are about 3 millimeters in diameter, soaked in water for more than an hour and then used (usually the dry cut noodles are soaked in water to soften them before cooking).

Snail noodles with aged rice, "the more aged the better", the rice has lost its oil, no gelatinous, processed into rice noodles, eaten elasticity but very good. Cooked with Guilin rice noodles and the opposite, Guilin rice noodles before cooking with hot water first soak, while snail noodles with cold water soak, otherwise, the powder will break after cooking, no elasticity, so it is very important to master this point. Some diners will complain when eating snail noodles, "How come there is no snail meat?" In fact authentic snail noodles are made without snail meat.

The reason why snail noodle is called snail noodle is because its soup is made from snails. Overseas people are not accustomed to the spicy and fishy flavor of snail soup, which happens to be the biggest feature of snail noodles. The boss said that in Liuzhou, a bowl of snail flour with bland and tasteless soup will not be eaten.

Secondly, prepare the soup, that is, snail soup, the real snail noodle is no snail, rice noodle flavor base comes from the snail soup. Use field snail meat or small snail meat in the river can be, the flavor is similar. First of all, buy the snail, to live, soak in water for 2 days, soak the snail water into a piece of iron, used to promote the snail spit mud, and at the same time can inhibit the northern people are afraid of parasitic schistosomiasis in the body of the snail, so that the snail meat is sweet. Snail suck clean, take out, with an iron embedded cut off the tail of the snail, usually in that easy to gather silt, but also easy to snail cooked when sucking.

Drain the snail water, open the pot of hot oil, shoot garlic, ginger, garlic, dried red chili peppers, perilla, stir-fry flavor (as much as possible to add these ingredients) poured into the snail stir-fry, add salt, chicken essence, oyster sauce, cooking wine, to 4 minutes cooked, add water and stewed over low heat for more than 2 hours. The key to the soup is to add water when adding ingredients, each family has a secret recipe, a good soup recipe is to spend money to buy, after the soup is ready to put on the stove and slowly stew.

The soup is characterized by enough oil and hot enough chili peppers to see reddish chili oil on top of the soup. The flavor of the snail noodles is beautiful because it has a unique soup, which is made of snail meat, Sannai, star anise, cloves and other 13 kinds of natural spices and flavoring, cane sugar formulated, as for the 13 kinds of spices put how much and has a strict ratio. With so many fine soup ingredients, can it not be fresh?

A bowl of good snail noodles, good ingredients are also indispensable. Sour bamboo shoots can't be too sour, dried radish can't be too sweet, and bean curd and peanuts should be fried just right. Here are the side dishes, 1, fried bean curd 2, pickled bean curd 3, fried fungus and the famous sour bamboo shoots 4, fried peanut rice 5, cut tiny diced dried radish 4, pickled cabbage, the north is called snow cabbage. After preparing these things you can start making snail powder.

First boil water in the pot, under the vegetables, to green color, cabbage, lettuce, rapeseed (north of the Yangtze River is not planted) can be, the vegetables 8 minutes after the cooked fish, dripping a little oil. And then under the soaked rice noodles cooked fish out of the pressure on the vegetables, and then add the side dishes, and finally dripped into the snail soup can be.

The meat is deep-fried until golden brown, neatly spread on the snail noodles, with very tender seasonal vegetables, drizzled with sesame oil and chili oil, quickly pick up chopsticks, start it! Taste it, the meat is sweet and crunchy, the snail rice flour is thick, soft and smooth, sour, spicy, fresh and hot all at once in the mouth mingled. Remember, the essence of snail noodles is in the soup, you must savor the flavor. [edit this paragraph] ingredients snail soup ingredients (food market), sour bamboo shoots, bamboo, chili powder, chicken essence, seasoning, ginger, dry dates, goji berries, mushrooms, pork bones, pickled bean curd, cilantro, green onions [edit this paragraph] method 1. pork bones, seasoning, ginger, dry dates, goji berries, mushrooms and water to simmer the soup to be used;

2. bamboo after frying and cut into pieces to be used;

3. after frying the oil bamboo Pour the oil while hot to win the bowl of chili pepper made of chili oil to be used;

4. dry pot (no oil) frying dry sour bamboo shoots, add chili oil, salt frying, add bone broth, bamboo, snail soup boiled;

5. water boiling into the rice noodles boiled and fished out of the bowl, add the right amount of oil and water, dripping bone broth sprinkled with chopped pickled string bean curd, cilantro, green onions, spicy and delicious snail noodles on the ready.

Origin of rice noodles The legend of Guilin rice noodles has been told for many years, no one please Chu, and not many people to test it. Legend has it that Emperor Qin Shi Huang sent Shilu rate of civilian workers to excavate the spiritual canal, the spiritual canal was repaired, the Qin Shi Huang accompanied by the Prime Minister Li Si, micro-suited to tour the landscape of Guilin. His old brother has a hobby, love with carp whiskers, fish maw to wine, crisp ah. Came to the Li River to see, wow, Li River in the carp with the hand on the hold up, happy to slap his ass, told the boatman quickly get, silver more to give. A meal is not known to use a lot of carp to fry a sea bowl, Qin Shi Huang in the Li River upstream for half a month, killed thousands of carp to go. Anxious to the Li River in the king of the carp jumping, vowed to Qin Shi Huang's boat arch over to let him buried in the belly of the fish! The River Bo knew and warned that the emperor's affairs should not be messed up, you quickly think of another way. Carp king in a hurry, with rice grinding made of fish whiskers (rice flour), fish belly (cut powder). Qin Shihuang ate, patted, and from then on Guilin rice noodles have been introduced.

Later, Qin Shi Huang "burned books and pitted scholars" into a thousand tyrants, the people do not like him, simply change the content of the legend of Guilin rice noodles, change the content of the legend of the Peach Blossom River ferry young man, saved the Li River Carp King, the King of the Carp asked him what he wanted to repay, the young man is a filial son, said that his old mother was sick, appetite, the King heard, and taught him to learn how to eat, and then the King, and then the King, and then he taught him to learn how to eat, and then he taught him to learn how to eat. When the king heard that, he taught him to learn the craft of making rice flour, and when the old mother ate it, it was tasty and digestible, and she was also well. Because the young man is Yao people, so the legend says that the rice flour is the first Yao compatriots do out. Once upon a time, the rice flour workshop embossed lattice window. Always love to hang a wooden carp, is based on these legends.

Legend to legend. Guilin rice noodles in the end which is made out of it? Originally, in order to unify China, the king of Qin sent Tu Suo to lead a 500,000-strong army to conquer South Vietnam, and then sent Shi Lu to lead the civilian workers to excavate the Lingqu River, communicating with the Xiangjiang River and the Li River to solve the transportation problem. The South Vietnamese minority was brave and tough, and defied the Qin king. The Qin army did not remove their armor for three years, and their weapons did not leave their hands, which showed the ferocity of the battle. As South Vietnam was located in the mountainous region, transportation was inconvenient, the Qin army was not accustomed to the soil and water, coupled with the difficulties in food supply, a large number of soldiers were often hungry and sick. These northwestern generals, born to eat wheat flour grew up, northwestern lassi noodles, knife-shaved noodles, mutton and minced meat soup steamed buns, are their delicious food. Now they are far from their homeland, conquering the south, the mountains are high and the water is deep, the food can not be transported, people can not march and fight on an empty stomach, only the local food collection, to solve the food for the day of the big event.

But the south is rich in rice, but not long wheat, which is called one side of the water and soil to raise a person.

How to make rice as acceptable to the Qin army as wheat noodles, Shilu gave the task to the army cooks. According to the principle of making noodles in the Northwest, the cooks first soaked the rice, ground it into rice paste, filtered the water and kneaded it into flour dough. Then steam the dough half cooked, and then get the mortar and pestle pounded for a while, and then finally use manpower to squeeze out the noodles, directly into the pot of boiling water to cook and eat. Hopping dough is not pounded, and the rice flour dough by pounding, so that the extracted vermicelli more sinewy, legend has it that in the old days, Guilin rice flour from the second floor hanging a drag ground will not break, its sinewy force can be imagined. The Qin army groom used local herbs, decocted into anti-epidemic medicinal soup for the soldiers to take, to solve the problem of water and soil discomfort. In order to health care, but also because of the war tension, the soldiers are often rice flour, medicinal soup combined with three mouths two mouths to pick up the end. Over time, it gradually formed the prototype of Guilin rice noodle brine. After generations of rice noodle masters to improve, processing, and become a unique flavor of Guilin rice noodle brine.

Why can the brine cure the disease of "incompatibility"? Originally, Guilin rice noodle brine with fennel, fennel, pepper, Chenpi, betel nut, cinnamon, cloves, cinnamon sticks, pepper, leaves, licorice, ginger, anise and other herbs and spices boiled, these herbs are special treatment of pain in the wrist and abdomen, indigestion, vomiting and diarrhea. It's no wonder that Guilin's elderly and long-lived people have a penchant for eating rice noodles.

After the Qin Shi Huang unified the south, to the Han Yuan Ding six years to build the first Ann County (Guilin City predecessor), a large number of northern immigrants moved steeply to Guilin, including many of them like Zhu Geliang, Han Xin, Tao Yuanming, Zhou Dunyi, Li Shimin, Zhao Kuangyin and so on the descendants of the historical celebrities, these northern immigrants came to Guilin, the rice noodle called "rice noodle", the title, has continued until the war. Appellation, has continued until the war Guilin evacuation.

So, Guilin rice noodles, from the Qin Dynasty began to produce and production, that is to say, Guilin people eat rice noodles, has eaten two thousand three hundred years. [Edit Paragraph] The development of Guilin rice noodles Guilin rice noodles produced in Qin, in Guilin rice noodle culture, there are many phenomena to support: I saw in the Guilin rice noodle culture and art museum of the most primitive rice noodle press, above the "clutch" is the Qin agricultural tools "Lei" image; rumor has it that the Qin agricultural tools "Lei" image; Legend has it that the Guilin people eat rice noodles, has been eating for two thousand three hundred years. The image of "Lei"; according to legend, in the past, the vendors selling "Tan Tan Rice Vermicelli" were wearing wooden shoes on the street, and the sound of the wooden shoes on the stone road was like the vendors calling out "Rice Vermicelli, Rice Vermicelli" audible advertisements. And the wooden shoes is a kind of Qin time crawler; when Xing'an area participated in the excavation of the Lingqu Miao, to the habit of oral records of the nation, said that the rice noodles are Yao compatriots produced, which is made with the year the Qin army cooks the historical facts of the intrinsic link, and when the Yao compatriots cooking horse meat rice noodles horse head hot pot, and now excavated Terracotta Warriors of the Qin Dynasty how similar to the modeling! Guilin rice noodle to the Qing Dynasty and the Republic of China years, can be said to have developed to its heyday.

During the Qing Dynasty, Guilin Xuan Rong Zhai's fried noodles, Huixian Zhai's marinated noodles, Yi Rong Zhai's soup noodles, each with its own specialty, attracting countless repeat customers. Between the three fast is not to demolish each other's stage and then fast, but to encourage each other, each out of the box, you sell soup powder, I sell brine powder; you sell brine powder, I sell fried powder, both fair competition, but also to use all the brain water, renovation pattern. Therefore, the allusion of "three fast fights" is still a delightful story to this day. In the Republic of China, especially during the war period, Guilin rice noodle is even more famous, the most impressive, no better than the "horse meat rice noodle" and "tandan rice noodle". When it comes to Guilin Horse Meat Rice Vermicelli, in the words of Mr. Lan Kui, a famous Guilin Opera artist, "Don't talk about it in a hurry, but your mouth will water when you do." Indeed, eating horse meat rice noodles, the bowl is only as big as a teacup, each bowl only a rice noodle inside (so Guilin has "eat rice noodles can not find the head" said), delicious horse bone soup with crispy slices of preserved horse meat, plus coriander, peanuts, sesame oil, the flavor, straight to the bottom of the lungs, how can the mouth does not flow it? The most interesting thing is to eat horse meat rice noodles, a meal to eat on two, thirty bowls to eat, because horse meat rice noodles are generally extremely small, delicate bowl multiplied by the package, shouting boss checkout, the desktop set up a large pile of empty bowls. Good at that time can afford to eat horse meat rice noodles is not a lot of people, if it is now, you do not invite ten people to wash the bowl is strange. The reason why the horse meat rice noodles to use a small bowl, under a rice noodle, and "three fast fight" influence is not unrelated. Each strange tricks, each masterpiece, this is both Guilin rice noodle boss's masterpiece. Horse meat rice noodles with a small bowl, to eat when you can not brake the car, eat the first bowl want two bowls, emptied your wallet you still tight speak well.

Guilin rice noodles, later derived from cold strife, hot and sour noodles, three fresh noodles, beef brisket noodles, etc., to the rice noodles injected unlimited vitality. And Guilin rice noodles to Liuzhou snail noodles, Guangdong roll intestinal noodles and other tolerance, and enrich the Guilin rice noodles thick cornerstone. Guilin Rice Vermicelli, then there are three days and six nights can not finish talking about the topic. The famous "Tan Tan Rice Vermicelli" is the same as the Horse Meat Rice Vermicelli. The so-called Tan Tan Rice Vermicelli, is to pick up a stretcher, get up early in the morning and work late at night, walking down the street to sell rice vermicelli. In front of a wooden bucket containing rice noodles, ingredients, peas, bamboo tube inserted a chopstick, behind a wooden bucket containing pot head of rice noodles. Vendor with a few small stools with the quartet, diners quartet side of a seat - "to bowl of rice noodles". It is no wonder that to this day there are still people who think "Guilin rice noodles have what, is not squatting on the ground, the street to eat". He could not know, Guilin rice noodles board road has a few fresh. Not to mention that Li Zongren became the acting president, sent a special plane to Guilin to rice noodles sent to Nanjing to solve the slander, you look at Guilin's old drunkard early in the morning eight early to a bowl of rice noodles to send the three flowers of wine, has been drinking until noon that taste, the old saying that "do the emperor still want to be the gods," with the rice noodles and the three flowers of wine, to be the gods, he still does not want to do it. In the past, there was an old drunkard in the Guilin clock line who ran away from the Japanese ghosts and settled down in Guilin. Every morning, when he went to eat rice noodles, he would always say "no meat, put more beans". Over time, the old drunkard became famous in the whole street. He was drinking three flowers, while eating rice noodles, "Zi" sound, a mouthful of wine down; and "Zi" sound, a rice noodle into the mouth. Eat a bowl of rice noodles, drink four or two three flowers, a month down, the salary is so spent. Wife children hate him to death, he died in Guilin just started to rise cremation, people's concepts have not yet turned, his family did not say anything to take him to burn, leaving a section of Guilin board road oral tradition. Guilin's rice noodle store, full of streets everywhere. Many come to Guilin to sell snacks from abroad, came to know Guilin people's attachment to rice noodles, no alternative but to change the line to sell rice noodles. Some people do not know the wonders of boiling brine, thinking that brine is soy sauce with monosodium glutamate (MSG), Guilin people eat this rice noodles, eat a mouthful of spit a mouthful. In fact, to be a real rice noodle master, not an easy task. Chinese cuisine cooking method of a hundred models of a hundred techniques, and Guilin rice noodle ingredients, almost all the techniques of Chinese cuisine used, well done. It would be no exaggeration to say that Guilin rice noodles are a classic of culinary art. [edit paragraph] Guilin Rice Vermicelli Unique Flavor Guilin rice vermicelli is known far and wide for its unique flavor. The workmanship is exquisite, first will be good rice grinding into pulp, bagged filter dry, into the powder into the speculation of the dough cooked and pressed into a round root or slice that is made. Garden called rice flour, sliced called cut powder, commonly known as rice flour, which is characterized by white, tender, soft and smooth, crisp. Its eating methods are diverse. The most concerned about the production of brine, the process varies from family to family, roughly pig, cow bone, Luo Han Guo and various spices boiled and become, rich flavor. The flavor of the rice vermicelli varies according to the ingredients and practices of the marinade. Roughly, there are lettuce noodles, beef brisket noodles, three fresh noodles, original soup noodles, brine noodles, hot and sour noodles, horse meat rice noodles, tandem rice noodles and so on.

Brisket Vermicelli Strain the hot rice vermicelli and mix it with sliced pork and beef, brined beef bladder, beef liver, etc., add brine, pickles, sesame seeds, peanut oil, crispy soybeans, or chili peppers and garlic, and stir it to taste. This kind of rice noodles eat up whisking, sound, color and taste.

Soup Powder Cutting the seasoned pork and beef, put it into a small iron pot and cook it, pour it into a bowl with rice noodles, add chopped green onion, monosodium glutamate (MSG), pepper and sesame oil. This rice noodle has a very fresh flavor.

Vinegar Rice Vermicelli This is a kind of meatless vegetarian vermicelli, which is eaten only with sour vinegar, sour beans, and sour chili peppers, which is economical and refreshing, and is especially loved by women, and is most popular in summer.

Horse Meat Rice Vermicelli There are many kinds of Guilin rice vermicelli, and the most famous one is horse meat rice vermicelli. The most famous is the horse meat rice noodle, which is made of specially braised horse meat as ingredients, which is tender and flavorful, and strengthens the kidney. In the past, horsemeat rice noodles were served on small plates, with only one chopstick, a few thin slices of horsemeat on top, a few fried peanuts, and a Guilin spicy sauce, making the dish very tasty. One person can eat 20 or 30 plates of noodles with one bite of one plate. Now it has been changed to a big bowl, the flavor remains the same. Horse meat rice noodles to the city's old store "and benefit Xuan" rice noodle store is the most famous, it is said to have opened in the Qing Dynasty during the Daoguang period, the original equipment is not enough, the store is not big, but the business is very prosperous, the owner of the store to limit the amount of sales per day, so that later diners, had to wait for tomorrow morning. Now it is different, customers day and night. In addition, Guilin's streets and alleys are rice noodles, rice noodle stalls, visitors to the beautiful landscape, and then eat a bowl of Guilin rice noodles, enjoy the blessing of the eyes and mouth, is really a great pleasure. In fact, in Guilin, you can eat all kinds of rice noodles in the streets and alleys, find a store opened by the locals. [Edit Paragraph] Production Method of Rice Vermicelli The production of Guilin rice vermicelli is not simple, the finished product is white and shiny in appearance, fine and smooth, pliable, high quality rice vermicelli is often a ball of only one. The specific production method is: with pure Li River water, Guilin high-quality rice soaking up, grinding into pulp and filtered dry, put into the powder dough boiled hot, and then squeezed out of the roots of the rice flour, and then in the water into a ball, because of repeated speculation and kneading, and therefore the tendon is very good.

The rice noodles themselves are bland and tasteless, and the key to making delicious Guilin rice noodles is the brine. Stores boiling brine have their own tricks, generally each store is different, and generally do not spread the recipe, as a trade secret. Although different, but the production method is similar, generally with black beans, star anise, cinnamon, licorice, grass jelly, cumin and other spices in the pot, into the pork, pork bones, beef, water, and then add three flowers wine, Luo Han Guo and other ingredients, first boil with the fire, and then carefully simmered with the fire, before you can make the aroma of flavor, pure and beautiful, rich in Yingmei marinade, mixed with rice noodles, accompanied by deep-fried peanuts or minced garlic, Onion, coriander, chili pepper, the flavor can be said to be very good, and eat a time can not forget. There are two types of rice noodles, round ones and flat ones.

Recipe for Guilin Rice Vermicelli Marinade

The essence of Guilin Rice Vermicelli lies in the marinade, which must be made from pork, beef, herbs and spices. When people prepare the marinade, they often fail to grasp the proportion of various ingredients, making the flavor of the marinade greatly reduced. Guilin rice noodles do not have a unified recipe for ingredients, different Guilin rice noodle store to make the flavor of the rice noodles are also different. Even two rice noodle stores close to each other have completely different flavors. Therefore, the following can only introduce the approximate recipe. (Each rice noodle store's rice noodle has its own flavor is also the unique flavor of Guilin rice noodle show and magical place) [Edit paragraph] rice noodle local taste Guilin people taste

Raw materials:

Special ingredients (water snake, yellow frogs, each one), pig skull, cow bone 2000 grams each, grass nuts, cinnamon, licorice 10 grams each, star anise, lemongrass, cloves 6 grams, 100 grams of small peppers, 25 grams of sand nuts, cumin, and so on. 25g each of sand nuts, 25g each of cumin, 5g each of cloves, 10g each of allspice, 10g each of peppercorns, 6g each of chenpi, 400g each of yangjiang tempeh, 50g each of dried chili peppers, 500g each of ginger, 200g each of dried scallions, 250g each of guilin tofu milk, 80g each of salt, 250g each of meiji chicken powder, 100g each of monosodium glutamate, 200g each of rock sugar, 200g each of soya sauce, and 500g each of salad oil

For more detailed recipes and production technology can consult Chongqing Huafei Food Technology Promotion Service Co.

Method:

1, the water snake, yellow frog cut open to remove impurities, the pig skull, cow bone clean, into the boiling water blanch for 10 minutes over high heat, fish out into a stainless steel bucket, add 15 kg of water boiled over high heat, cook over low heat for 5 hours, filtered to retain the soup.

2, the pot into the salad oil, burned to fifty percent of the heat into the strawberry, cinnamon, licorice, star anise, lemongrass, sand nuts, cumin, cloves, sesame leaves, peppercorns, tangerine peel, black beans in Yangjiang, dried chili pepper stir-fry for 15 minutes on a small fire, fishing out the spices, wrapped in gauze into a spice packet, into the soup simmering on low heat for 2 hours.

3, 30 grams of oil left in the pot, burned to 50 percent of the heat into the tofu milk stir-fried over low heat for 2 minutes, put salt, monosodium glutamate, chicken powder, rock sugar, soy sauce simmering, out of the pot into the stainless steel bucket can be adjusted.

Guangzhou people, Nanning people taste

Spices:

Anise 60 grams, 50 grams of cinnamon, 45 grams of dried herbs, 50 grams of Chenpi, 200 grams of fresh ginger, 75 grams of lemongrass, 1 pair of mealybugs, 10 grams of cloves, 30 grams of grasshoppers, 35 grams of fennel, 25 grams of peppercorns, 30 grams of American ginseng, 15 grams of ginseng, yin and yang shells [available in Chinese herbal medicine stores] 25 grams, luohan fruit 4, 20g of wolfberry, 50g of red dates, 100g of dried onion, 30g of ginger.

Raw materials:

2 old hens, 1 old crow, 3000 grams of pork bones, 300 grams of cinnamon [shelled], 500 grams of lard, 300 grams of celery, 50 grams of parsley, 75 grams of green and red pepper.

Seasoning:

250g of refined salt, 1,500g of soy sauce, 500g of dark soy sauce, 150g of sugar color, 200g of cooking wine, 50g of fish sauce, 100g of rock sugar, 75g of monosodium glutamate (MSG), and 25g of chicken essence.

Method:

1, the old hen, the old crow clean [chicken, duck miscellaneous for other purposes], stick bone cracked, together into the soup pot, and then put into the cracked cinnamon mixed with about 20 kilograms of water: boiled over high heat, skimming foam, and transferred to a pot of broth over medium heat, fish out of the old hen, ducks, stick bone to be used.

2, the original soup poured into the brine pot, the other anise, cinnamon, dried herbs, Chenpi, mealybugs, cloves, grass nuts, fennel, peppercorns, American ginseng, ginseng, yin and yang bei, goji berries and so on with gauze wrapped into a spice packet into the brine pot, and then into the fresh ginger, lemongrass grass, knocked out of the monkshood, jujubes, dried onions, patting the broken ginger, mixing salt, soy sauce, soya sauce, sugar color, wine, fish sauce, crystal sugar, and so on. Then simmer on the fire for about 1 hour, to be fully flavored, add monosodium glutamate (MSG), chicken essence, that is, into the brine.

3, first of all, to brine the raw materials to be clean, after preliminary treatment, into the brine pot, another celery cut into sections, parsley cut section, green and red peppers seeded and cut into pieces, together and the chemical lard into the frying pan frying thought, the pot was poured into the brine pot, and then end of the brine pot on the fire, the pot of raw materials directly brine can be cooked.

Yunnan, Guizhou, Sichuan, Hunan and other flavors

Raw materials:

Old chicken, soup bones, cinnamon, soy sauce, soy sauce, rock sugar, brown sugar, fish sauce, salt, ginger, star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander, cumin, fennel, grass berries, licorice, sand ginger slices.

How to make:

1. Make thick soup with old chicken, soup bones and cinnamon.

2, pour the boiled soup into a bucket, add a little light soy sauce, dark soy sauce, rock sugar, brown sugar, drop a little fish sauce, so that the soup becomes light coffee color, add salt, slightly salty, put in the southern ginger, star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander boy, cumin, grass fruit, licorice, sand ginger slices.

3. Bring the soup to a boil and pour in the sesame oil.

The local rice noodles, which are said to be the love of the city, seem to be the most affordable food for locals. The most authentic of these is from Guilin's Dissolving Lake Restaurant. Other better-known rice noodle stores are Flavor and Fragrance House and Red Beef Rice Noodle, as well as Shih Kee Rice Noodle on Cross Street by the intersection of West Jiefang Road, and Yui Xuan on Lequn Road, plus Victory Rice Noodle on Wayao Kou and Tanti Rice Noodle on Zhengyang Road Pedestrian Street, both of which are also good.

Guilin Rice Vermicelli Song

Jiang Taifu

Xing'an Rice Vermicelli, known far and wide,

A thousand years of craftsmanship, passed down to this day.

The children of the Spirit Canal, the hand and the heart,

Xing'an water is beautiful, sweet and clear;

Xing'an rice is good, white as silver.

Pressing out the rice flour, the flavor is superior,

Soft and fine, sweet and fragrant.

Salty and light, not greasy and not fishy.

Hungry as a meal, play as a snack.

Spicy and sour, with a good mix of spices,

Cooling to relieve the heat, boiled noodles to remove the cold;

Soup noodles to moisten the throat, marinated noodles mellow;

Screws of pig's feet, chicken stew;

Bones boiled in broth, deep-fried peanuts;

Colorful and fragrant, and the owner is enthusiastic.

Young and old, men and women alike,

One eat good, eat again to add God;

Three eat back, back to eat addicted.

Come to Xing'an, enjoy the scenery happy,

Eat a bowl of rice noodles, fortunate three lives.

Rice Vermicelli Shops

There are rice vermicelli stores everywhere in Guilin. Unlike rice noodle stores in other places, some of them in Guilin require you to buy a ticket before taking the noodles, or pay at the same time when you take the noodles. The price is calculated by two, generally two rice noodles 2 yuan, two 2.5 yuan, three two 3 yuan, and so on, if it is vegetarian noodles, accordingly minus 50 cents. When you get the noodles, tell the worker whether you want to buy lo mein or soup noodles, and most people buy both, with the occasional buyer buying beef brisket noodles, lettuce noodles, and horsemeat rice noodles.

When you buy the noodles, a small worker will put them into a colander, then dip them into hot water and stir them with chopsticks, and when they are hot, they will immediately be put into an enamel bowl with "Guilin Tableware Disinfection Center" printed on it, and another person will be in charge of putting in marinade, beef and other ingredients. When the process is completed, guests can take away the rice noodles, put the ingredients and soup (usually boiled from pork bones) on a table with green onions and chili peppers, and take the chopsticks, so you can find a place to sit and eat in the store.

Yangshuo Guilin Rice Vermicelli Marinated Vegetable Vermicelli

Marinated Vegetable Vermicelli is the most commonly eaten by Guilinese, but the most distinctive one is Horse Meat Rice Vermicelli. Horsemeat rice noodles are only available in winter, as the horsemeat tends to lose its flavor in hot weather. Usually one or two rice noodles with five special extremely small, refined bowl, with horse meat soup and fresh horse meat or have eaten more than a dozen bowls, small bowls have been piled up into a pile, it is really some winter fun.