What are the characteristics of Guilin rice noodles

Guilin Rice Vermicelli is characterized by its whiteness, tenderness, softness and smoothness.

It is eaten in a variety of ways. The production of the most important to pay attention to the production of brine, the process varies from family to family, roughly to the pig, cow bone, Luo Han Guo and all kinds of condiments 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 vermicelli, beef brisket vermicelli, sanshen vermicelli, original soup vermicelli, brine vermicelli, hot and sour vermicelli, horsemeat vermicelli, tandem vermicelli and so on.

Guilin rice noodles, later derived from cold noodles, hot and sour noodles, three fresh noodles, beef brisket noodles and so on, injected infinite vitality into the rice noodles. 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 noodles, there will be three days and six nights can not finish talking about.

Expanded

Guilin rice noodles produced in the Qin Dynasty, there are many phenomena in the culture of Guilin rice noodles to support: I saw the most primitive rice noodle press in Guilin rice noodle culture and art museum, above the "clutch" is the Qin Dynasty agricultural tools! "Lei" image; rumor has it that in the past, vendors selling "tandan rice noodles" were wearing wooden shoes on the street, wooden shoes on the stone road to make the sound.

The sound of the wooden shoes on the stone road is like an audible advertisement of the vendors calling out "rice noodles, rice noodles". The wooden shoes were a kind of footwear during the Qin Dynasty; the Yao workers who participated in the excavation of the Spirit Canal in the Xing'an area in those years recorded in their own oral tradition that the rice noodles were made by their Yao compatriots, which was intrinsically related to the historical fact that they were made by the cooks of the Qin Army.

Source:Baidu Encyclopedia - Guilin Rice Vermicelli