Unique flavor and history of Guilin rice noodles

Guilin rice noodles are famous for their unique flavor.

Its workmanship is exquisite. First, 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.

Guilin rice noodle was produced in Qin Dynasty, and there are many phenomena in Guilin rice noodle culture: the most primitive rice noodle press that the author 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.