If you want to open a Guilin rice noodle shop, please do it quickly and simply! What kinds do you usually have?

Hehe, if you want to make a secret system, you basically don't want to join it, because everyone who joins it is for convenience, so you have removed the original features and are no longer original. If you want to make secret systems, you usually have to learn from local masters, for example, to some famous shops. Of course, you can only learn well if others are willing to teach you. How to find a way is up to you! Another point is that although you want to make authentic things, if you don't open a shop locally, you should think more about the taste of your place, because after all, the taste of each place is different, so the authentic things you make may not be liked by others ... Finally, I hope you can make a delicious diet meal! It's best to get rid of what KFC hates most ... Hehe, by the way, attach an encyclopedia of Guilin rice noodles: the origin of Guilin rice noodles. The legend of Guilin rice noodles has been told for many years, and no one has asked Chu, and few people have verified it. Legend has it that Qin Shihuang sent Shi Lu to lead migrant workers to dig the Lingqu, and the Lingqu was completed. Accompanied by Prime Minister Lisi, Qin Shihuang toured Guilin's landscape incognito. His brother has a hobby. He likes to drink carp and fish belly wine. It's crisp. When I came to Lijiang River, I saw, Wow, the carp in Lijiang River can be lifted by hand. I was so happy that he patted his ass and asked the boatman to get it quickly, and a large sum of money was given. I don't know how many carp it takes to fry a sea bowl in one meal. Qin Shihuang stayed in the upper reaches of Lijiang River for half a month and killed thousands of carp. Magikarp jumped into the Lijiang River and vowed to turn Qin Shihuang's cruise ship over and let him die! Hebo knew this warning and said that the emperor's things should not be tampered with. You should find another way quickly. Magikarp used his quick wits to make fish whiskers (rice noodles) and fish bellies (powder) from rice. Qin Shihuang ate it and was amazed. Since then, Guilin rice noodles have come out. Later, Qin Shihuang "burned books to bury Confucianism" and became an eternal tyrant. The people didn't like him. He simply changed the legend of Guilin rice noodles into a young man who was ferrying on the taohuajiang and saved Magikarp from the Lijiang River. Magikarp asked him what he wanted in return. The young man is a dutiful son, saying that his old mother is ill and can't eat. Magikarp listened to him and taught him how to make rice noodles. After the old mother ate it, it was delicious and digestible, and she recovered. Because the young man is Yao, it is said that rice noodles were first made by Yao compatriots. In the past, there was always a wooden carp hanging on the embossed lattice window of the rice noodle workshop, which was based on these legends. Legend belongs to legend. What kind of Guilin rice noodles are made of? It turned out that Ying Zheng, the king of Qin, sent Tu Sui to lead 500,000 troops to South Vietnam in order to unify China, and then sent Shilu to lead migrant workers to dig lingqu to communicate with Xiangjiang River and Lijiang River to solve traffic problems. The ethnic minorities in South Vietnam were brave and tenacious and refused to obey the king of Qin. Qin Jun couldn't get rid of his armor for three years, and his weapon never left his hand, which showed the fierce fighting. Because South Vietnam is located in the mountainous area, the traffic is inconvenient, Qin Jun is not acclimatized, and the food supply is difficult. A large number of soldiers often go hungry and get sick. These northwest soldiers were born to eat wheat flour and grew up. Northwest Lamian Noodles, Daoxiao Noodles, mutton chop suey soup with steamed buns are all their delicacies. Now they are far away from their homeland, fighting in the south and fighting in the north. The mountains are high and the water is deep, so food can't be shipped out. It is impossible for people to March on an empty stomach and fight, so they have to levy grain on the spot to solve the most important problem of grain. But the south is rich in rice, but it doesn't grow wheat. This is called one side of the soil and water to support one side. How to turn rice into wheat flour for Qin Jun soldiers to accept, Shilu gave the task to the army chef to complete. According to the principle of making flour in the northwest, the chef first expands the rice, grinds it into rice slurry, drains the water and kneads it into dough. Then steam the dough until it is half cooked, then knead it in a mortar for a while, and finally squeeze out the vermicelli by manpower and throw it directly into a boiling pot for cooking. The dough does not come out of the pot, but the rice flour dough goes out of the pot, which makes the squeezed vermicelli more powerful. It is said that Guilin rice noodles will not break when hung from the second floor in the old days, and its strength can be imagined. Langzhong, Qin Jun, used local Chinese herbal medicines to make an epidemic prevention medicine soup for soldiers to take, thus solving the problem of acclimatization. For health care and because of the tension of war, soldiers often eat rice noodles and medicine soup together in three bites. Over time, the prototype of Guilin rice noodle brine was gradually formed. After the improvement and processing of rice noodle master, it became Guilin rice noodle brine with unique flavor. Why can salt water treat "acclimatized" diseases? It turns out that Guilin rice noodle brine is made of many herbs and spices, such as tsaoko, fennel, pepper, dried tangerine peel, betel nut, cinnamon, clove, cassia twig, pepper, fragrant leaves, licorice, galangal and star anise. All these herbs are specially used to treat wrist and abdominal pain, indigestion, vomiting and diarrhea. No wonder the elderly and longevity people in Guilin have a hobby of eating rice noodles. After Qin Shihuang unified the south, in Jian 'an County (the predecessor of Guilin) in the sixth year of Han Dynasty, a large number of northern immigrants stayed in Guilin, including descendants of historical celebrities such as Zhuge Liang, Han Xin, Tao Yuanming, Zhou Dunyi, Li Shimin and Zhao Kuangyin. These northern immigrants came to Guilin and called rice noodles "rice noodles" until Guilin was evacuated during the Anti-Japanese War. So Guilin rice noodles have been produced since the Qin Dynasty. That is to say, Guilin people have been eating rice noodles for 2300 years. The development of Guilin rice noodles originated in Qin Dynasty, and there are many phenomena in Guilin rice noodle culture: the most primitive rice noodle press I saw in Guilin Rice Noodle Culture and Art Museum, the "clutch" on it is completely the image of the agricultural tool "Lei" in Qin Dynasty; According to legend, in the past, vendors selling "rice noodles" all wore wooden shoes to the streets, and the noise made by wooden shoes on the slate road was like an audio advertisement of vendors shouting "rice noodles, rice noodles". And wooden shoes are just one kind of shoes in Qin dynasty; Yao migrant workers who participated in the excavation of Xing 'an Lingqu recorded their own biographical habits, saying that rice noodles were made by Yao compatriots, which was intrinsically related to the historical facts made by chefs in that year. Moreover, the Matou hot pot cooked by Yao compatriots with horse meat rice noodles was similar to the Terracotta Warriors unearthed in Qin today! Guilin rice noodles reached its peak in the Qing Dynasty and the Republic of China. In the Qing Dynasty, the fried powder in Xuanrongzhai, Guilin, the halogen powder in Huixianzhai and the soup powder in Yirongzhai all had their own unique skills, which attracted countless repeat customers. Miyake did not tear each other apart, but encouraged each other and went their own way. You sell soup powder and I sell marinated powder. You sell marinated powder and I sell fried powder, which is fair competition. Both of them are full of innovative designs. Therefore, the allusion of "Sanzhai Da" still brought it into Tianjin. During the Republic of China, especially during the Anti-Japanese War, Guilin rice noodles became famous, and the most impressive ones were "horse meat rice noodles" and "bear rice noodles". Speaking of Guilin horse meat rice noodles, in the words of Mr. Lan Kui, a famous performing artist of Guangxi Opera, it is "Don't talk in a hurry, your mouth will water as soon as you talk." Indeed, eating rice noodles with horse meat, the bowl is only as big as a teacup, and there is only one rice noodle in each bowl (so there is a saying in Guilin that "eating rice noodles can't find the head"). The fragrant horse bone soup is served with crispy breast slices of horse meat, plus leeks, peanuts and sesame oil. The fragrance goes straight into the heart, so why doesn't the saliva flow? The most interesting thing is that you have to eat twenty or thirty bowls of horse meat rice noodles to get full. You ask the boss to pay the bill. There are many empty bowls on the table. Fortunately, not many people could afford horse meat rice noodles at that time. If it were now, it would be strange if you didn't invite ten people to wash the dishes. The reason why horse meat rice noodles use small bowls and rice noodles is not unrelated to the influence of "Sanzhaida". Each has its own unique skills, which is the specialty of Guilin rice noodle boss. Horse meat rice noodles are in a small bowl. If you want to eat it, you can't stop. If you eat the first bowl, you want to eat two bowls. I emptied my wallet, but I still have to talk about it. Guilin rice noodles, later derived from cold salad, hot and sour powder, three fresh powder, beef brisket powder and so on, injected infinite vitality into rice noodles. Tolerance of Guilin rice noodles to Liuzhou snail powder and Guangdong rice rolls. Enriched the thick cornerstone of Guilin rice noodles. The topic of Guilin rice noodles for three days and six nights is endless. The same name as horse meat rice noodle is "Dandan rice noodle". The so-called burden of rice noodles is to carry the burden, get up early and be greedy for the dark, and walk the streets to sell rice noodles. A barrel in front contains rice flour, ingredients and peas, a pair of chopsticks is inserted in a bamboo tube, and a barrel in the back contains rice. The stall owner brought several small benches and the diners took their seats-"a bowl of rice noodles". No wonder some people still think that "Guilin rice noodles have food on the ground and in the street". He can't understand how fresh Guilin rice noodles are. Not to mention the contemporary president of Li Zongren, he sent a special plane to Guilin to ask for rice noodles to be sent to Nanjing for relief. You can see that the old drunkard in Guilin asked for a bowl of rice noodles to send Huasan wine at eight o'clock in the morning and drank it until noon. There is an old saying: "I want to be an immortal when I am an emperor." With rice noodles and Huasan wine, I don't want to be a fairy. Once upon a time, there was an old drunkard in Guilin Watch Company who went to Guilin to live with a Japanese ghost. When he goes to eat rice noodles every morning, he always says "don't eat meat, eat more beans". Over time, the old drunkard became famous all over the street. While drinking three flowers, he ate rice noodles and drank it with a "zi"; There is another sound of "zi", a rice noodle entrance. Eat a bowl of rice noodles and drink four or two or three flowers. After one month, the salary will be spent. His wife and daughter hate him to death. When he died, Guilin had just started cremation. Before people's thoughts came around, his family burned him without saying anything, leaving a message from the intersection of Guilin Banlu. Rice noodle shops are everywhere in Guilin. Many people came to Guilin from other places to sell snacks. Only when they came did they know Guilin people's attachment to rice noodles, so they had no choice but to switch to selling rice noodles. Some people don't know the secret of cooking brine, thinking that brine is soy sauce and monosodium glutamate. People in Guilin eat this kind of rice noodles and vomit at every bite. In fact, it is not easy to be a real rice noodle chef. There are hundreds of cooking methods of Chinese food, and the ingredients of Guilin rice noodles use almost all the techniques of Chinese food, which is very interesting. If Guilin rice noodles are classics of cooking art, it is not fame at all. The unique flavor of Guilin rice noodles Guilin rice noodles are famous for their unique flavor. Its workmanship is exquisite. Firstly, milled rice is ground into slurry, bagged and drained, stuffed into powder balls, cooked and pressed into round roots or sheets. The garden is called rice flour, and the flaky rice flour is called rice flour, which is characterized by white, tender, soft and refreshing. It can be eaten in many ways. The production of brine is the most exquisite, and the process of each family is different. It is made of pig, beef bone, Siraitia grosvenorii and various seasonings, and has a strong taste. Different materials and practices of brine have different flavors of rice noodles. Roughly, there are lettuce powder, beef brisket powder, three fresh powder, original soup powder, marinated vegetable powder, hot and sour powder, horse meat rice powder and shoulder rice powder. The stewed rice noodles are filtered and dried, and then served with stewed pork and beef slices, stewed beef ribs and beef liver. Stir with salt water, peanut oil, crisp soybeans or peppers and garlic to taste. This kind of rice noodles tastes like a breeze and tastes good. Soup powder: Cook chopped and seasoned beef offal in a small iron pot, pour it into a bowl filled with rice flour, and add chopped green onion, monosodium glutamate, pepper and sesame oil. This kind of rice noodle tastes good. Vinegar rice noodles This is a meat-free powder, which is only mixed with sour vinegar, sour beans and sour peppers. It is economical and refreshing, especially suitable for women, and it is the most popular in summer. There are many kinds of horse meat rice noodles in Guilin, and the most famous one is horse meat rice noodles. It uses special braised horse meat as the ingredient, which is tender and delicious, strengthening yang and tonifying kidney. In the past, horse meat rice noodles were mostly put in special sauces. There is only one basket of rice noodles, with a few thin pieces of horse meat on it, and a few fried peanuts mixed with Guilin Chili sauce, which tastes particularly good. A person can eat twenty or thirty plates of powder in one bite. Now in a big bowl, the taste is still the same. Horse meat rice noodle is the most famous one in Youyixuan, an old shop in the city. It is said that it was opened in Daoguang period of Qing Dynasty. The original equipment is insufficient, the store is not big, but the business is booming. The shopkeeper limited the daily sales, so that later diners had to wait until early tomorrow morning. It's different now. Customers are crowded day and night. In addition, there are rice noodles and rice noodle stalls in the streets and alleys of Guilin. It is a great pleasure for tourists to visit the beautiful scenery, eat a bowl of Guilin rice noodles and enjoy their eyes and mouths. In fact, you can eat all kinds of rice noodles in the streets and alleys of Guilin. Find a local shop, especially those small shops that look shabby, where you can often eat authentic Guilin rice noodles. The practice of rice noodles The production of Guilin rice noodles is not simple. The finished product is white, bright, smooth and elastic, and there is often only one high-quality rice noodle. The specific production method is: swell Guilin high-quality rice with pure Lijiang River, grind it into pulp, filter it, knead it into powder balls and boil it, then squeeze out root rice noodles and knead it into balls in water. Gluten is excellent because of repeated kneading. Rice noodles themselves are tasteless, and the key to making delicious Guilin rice noodles is brine. The brine cooked by the store has its own unique skills. Generally, each store is different, and the formula is generally not circulated as a trade secret. Although each family is different, the production methods are similar. Generally, lobster sauce, star anise, cinnamon, licorice, tsaoko, fennel and other seasonings are used to sit in a pot, pork, pork bones, beef and water are added, and then ingredients such as Sanhua wine and Siraitia grosvenorii are added. Boil it with strong fire first, and then simmer it carefully, so that it can be made into brine with fragrant smell, pure taste and rich nutrition, and mixed with rice flour. Rice flour is divided into rice flour (round) and cut powder (flat). The essence of Guilin rice noodles is brine, which must be made from pork, beef, herbs and spices. When preparing brine, ordinary people often can't grasp the proportion of various raw materials, which greatly reduces the taste of brine. There is no uniform ingredient secret recipe for Guilin rice noodles, and the rice noodles made by different Guilin rice noodle shops have different tastes. Even the two rice noodle shops close to each other taste completely different. Therefore, only approximate formulas can be introduced below. Every rice noodle shop has its own flavor, which is also the embodiment and magic of the unique charm of Guilin rice noodles. ) Rice noodles Guilin people taste raw materials: special ingredients (one water snake and one yellow frog each), 4,000 grams of pig's head bone and cow's bone each, 20 grams of Amomum tsaoko, cinnamon and licorice each, star anise, citronella and Amomum villosum each 15 grams, and 25 grams of fennel. Yangjiang douchi 400g, dried Chili 50g, ginger 500g, dried onion 200g, Guilin tofu 150g, salt 100g, Meiji chicken powder 250g, monosodium glutamate 100g, rock sugar 200g, soy sauce 100g, salad. Soak in boiling water for 10 minute, take it out and put it in a stainless steel barrel, add 15 kg of clean water to boil, simmer for 5 hours, and filter to keep soup. 2. Add salad oil into the pot, add Tsaoko, cinnamon, licorice, star anise, citronella, Amomum villosum, fennel, clove, fragrant leaves, pepper, dried tangerine peel, Yangjiang lobster sauce and dried pepper, stir-fry for15min, take out spices, wrap them with gauze and 70% spices, and cook them in soup for 2min. 3. Leave 30 grams of oil in the pot. When it is 50% hot, add tofu and stir-fry for 2 minutes. Add salt, monosodium glutamate, chicken powder, crystal sugar and soy sauce and bring to a boil. Pour into a stainless steel bucket and stir well. Flavoring spices from Guangzhou and Nanning: star anise 60g, cinnamon 50g, hay 45g, dried tangerine peel 50g, fresh ginger 200g, citronella 75g, gecko 1 pair, clove 10g, tsaoko 30g, fennel 35g, pepper 25g and American ginseng 30g. Raw materials: 2 old hens, 0 old crows 1 one, 3,000g pig bones, 300g longan [with shell], 500g melted lard, 300g celery, 50g coriander and 75g green pepper. Seasoning: salt 250g, light soy sauce1500g, light soy sauce 500g, sugar color150g, cooking wine 200g, fish sauce 50g, rock sugar100g, monosodium glutamate 75g and chicken essence 25g. Method: 1, clean the old hen and crow [miscellaneous chicken and duck are used for other purposes], break the bonzi bone, put it into the soup pot together, then add the broken longan and add about 20kg of water: boil it with strong fire, skim the floating foam, cook it into a pot of original soup with medium fire, and take out the old hen, duck and bonzi bone for later use. 2. Pour the original soup into a pot of brine, and then pack it with star anise, cinnamon, hay, dried tangerine peel, scorpion, clove, tsaoko, fennel, pepper, American ginseng, codonopsis pilosula, shell of yin and yang, medlar, etc. Wrap it in gauze, put it in a pot, and add fresh Nanjiang, citronella, broken Siraitia grosvenorii, red dates, dried shallots and Lycium barbarum. 3. First, clean the raw materials that need to be pickled, after preliminary treatment, put them into a halogen pot, cut celery into sections, cut parsley into sections, remove seeds from green peppers and cut into pieces, stir-fry them with melted lard in a wok, then pour them into the halogen pot, light the halogen pot, and directly pickle the raw materials in the pot. Yunnan, Guizhou, Hunan and other flavor raw materials: old hen, soup bone, longan, light soy sauce, dark soy sauce, crystal sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander seed, fennel, Amomum tsao-ko, licorice and sliced ginger. Practice: 1, make thick soup with old hen, soup bone and longan. 2. Pour the cooked soup into a bucket, add a little soy sauce, soy sauce, rock sugar and brown sugar, and drop a little fish sauce to make the soup light brown. Adding salt to make it slightly salty, and adding South Xinjiang, Illicium verum, Cinnamomum cassia, Flos Caryophylli, Pericarpium Citri Tangerinae, Fructus Zanthoxyli, Fructus Coriandri, Fructus Foeniculi, Fructus Tsaoko, Glycyrrhrizae Radix and Rhizoma Zingiberis Recens. 3. Boil the soup and pour in the sesame oil. Local rice noodles are said to be loved by the whole city and seem to be the most economical food for local people. Among them, Ronghu Hotel in Guilin is the most authentic. Other well-known rice noodle shops include Youweixiang Restaurant and Red Nose Rice Noodles, as well as Shiji Rice Noodles at the intersection of Jiefang West Road and Lequn Road Youyixuan. In addition, the victory rice noodles in Wayaokou and the burden rice noodles in Zhengyang Road Pedestrian Street are also good. Guilin Rice Noodle Song Jiangtaifu Xing 'an Rice Noodle, a household name, has a thousand-year craft and has been passed down to this day. Lingqu children, ingenuity, Xing 'an water beauty, sweetness; Xing 'an rice is good, as white as silver. Rice noodles are delicious, soft and thin, sweet and fragrant. Moderately salty, not greasy or fishy. When you are hungry, you can eat as a meal and play with snacks. Hot and sour optional, seasoning evenly, driving cold and reducing fever, boiling powder to reduce temperature; Soup powder moistens throat, and halogen powder is mellow; Screw pig's trotters, stewed chicken; Bone soup, fried peanuts; Delicious in color and flavor, the boss is enthusiastic. Xian Yi, young and old, men and women, once eaten well, will eat it and add to the gods; Eat it three times and then turn back. After eating it, you will become addicted. Guests come to Xing 'an, enjoy a view, eat a bowl of rice noodles and be glad that they are still alive. Rice noodle shops are in the streets of Guilin, and there are rice noodle shops everywhere. Unlike rice noodle shops in other places, some rice noodle shops in Guilin have to buy tickets to get powder, and some have to pay for it. There are two price tags, generally one or two rice noodles in 2 yuan, two or two in 2.5 yuan, three or two in 3 yuan, and so on. If it's plain flour, reduce it by fifty cents. When taking the powder, tell the coolie whether to buy marinated powder or soup powder. Most people buy these two kinds, and occasionally some people buy beef brisket powder, lettuce powder and horse meat rice noodles. When buying flour, small trade unions put the dough into a colander, then immerse it in hot water and stir it with chopsticks. After the rice noodles are cooked, they are immediately put into an enamel bowl printed with "Guilin Tableware Disinfection Center", and another person is responsible for putting salt water, beef and other materials. After the next process is completed, guests can take the rice noodles, put the ingredients and soup (usually made of pork bones) on the table with chopped green onion, pepper and other ingredients, and take chopsticks to find a seat to eat in the store. Pot-stewed vegetables are the most commonly eaten by Guilin people, but the most distinctive one is horse meat rice noodles. Horse meat rice noodles can only be eaten in winter, and hot Tianma meat is delicious. Usually, one or two rice noodles are served in five special tiny bowls with horse meat soup and fresh horse meat, or more than a dozen bowls have been finished and the small bowls are piled up, which is really interesting.