Every time I eat Guilin rice noodles in Shanghai, bring a bowl full of soup noodles, I will have an inexplicable sadness, soup powder is probably the deepest misunderstanding of Guilin rice noodles by outsiders, you know, dry mix - dry mixing of brine powder is the real Guilin rice noodles!
Fresh and moist rice noodles, blanched in unopened water, drained into a small bowl, first laid a layer of brine as thin as paper, then put a few pieces of golden crisp pan to cook, scoop a scoop of unfathomable brine, draw a circle in mid-air, evenly sprinkled on the rice noodles.
Rice noodles get in hand, take to the small table, every rice noodle shop in Guilin provides free small ingredients: sour shoots capers, diced chili radish, fried soybeans with green onions... Free combination and matching, to suit the mood or taste of the time, make a bowl of your own rice noodles.
When eating, first mix the warm rice noodles, get close to smell the brine, Guilin's rice noodle shops, every household has its own secret brine, the taste is different throughout the year.
Quietly finished, there was still a small sip left, left the seat to hit half a bowl of bone soup, poured rice noodles, side dishes and brine, as if ushering in a new realm, look up to drink, is comfortable.
The above, can only be more, can not be less, is the true meaning of Guilin rice noodles.
In order to explore the true meaning of Guilin rice noodles, we once went around the two rivers and four lakes, ate rice noodles for a day, each family has a unique style, and today we share it with you.
The Tonglai rice noodles in Renmin Road Tongquan Lane are the nostalgia of many Guilin people, and when we came to eat, the customers in the shop were also eager to help direct parking.
In the humid kitchen, the aunt was always gentle, ordered two or two brines, and cut a few thin slices of beef.
In addition to the regular configuration, the ingredients in the shop are also fried peanuts and kelp shreds, each with a spoonful, with crispy and salty fresh hanging out the strong taste of brine.
Sour shoots I also like, after fermentation slightly smelly, very sober taste, pot roast is pork with skin, fried can afford a big bubble, skin scorched crisp, meat tender.
Probably because the water of the hot rice noodles in the store is kept at about 85 degrees, the rice noodles that come out are particularly smooth, hanging with bright marinades, and they bounce up to eat, in order to taste the taste of the old brine in the store, I let my aunt add a spoonful, more elegant.
Tonglai rice noodles are the homely taste of Rongcheng Lane.
Laodongjiang, near Seven Star Rock, is the most popular rice noodle shop in the city, with a bright hall and hot business, and a meandering line in the middle, from the vegetable outlet to the cash register.
Local diners do not compete with tourists for seats, carrying rice noodles to finish the ingredients, while mixing and walking outside the door, a row at the door, all standing to eat rice noodles.
The pot for boiling rice noodles is heated with honeycomb coal, slow heated, and the rice noodles are soft and cottony, especially able to absorb the taste of brine.
The pot in the shop is fattened, a layer of golden shell, the aunt cut it with a knife, and the crispy skin clicks crisply.
The green and red peppers here are spicy than the average person, the brine is also strong, the bottom of the pocket is mixed, and the oil is boiled and boiled...
Old Dongjiang rice noodles are the gorgeous and changeable taste of seven star rocks.
Minggui rice noodles in Dongxi Lane are a century-old brand, and it is just right to taste after visiting Jingjiang Wangcheng and Zhengyang Pedestrian Street.
The old shop is most proud of its ancestral brine making process, which has become a municipal "intangible cultural heritage".
The brine of Ming Gui is said to use eleven herbs, fifteen spices, star anise, fennel, nutmeg, cinnamon, etc. with beef and beef bones, simmer for nine hours, and then ferment naturally all day.
Probably because of the proximity to tourist attractions, the production is slightly disappointing, the rice noodles are soft and rotten, the marinated beef is slightly dry and chai, but the brine is indeed high, the aroma is thick with a hint of medicinal taste, slightly sweet, and the memory is still fresh.
Minggui rice noodles are a taste that retains ancestral skills and is slightly touristy.
Tangjia rice noodle shop opened in the peach blossom river, not far from the elephant trunk mountain, the sign is hung is a century-old shop, walking in is the appearance of a husband and wife shop, children are still doing homework in the store.
The rice noodles here are complete, in addition to the basic brine powder, there are also char siu, horse meat and shiitake mushroom fresh meat, "Tang Li Family Portrait" is to come to two pieces of each meat.
Tang Li is the name of the hostess, she is really beautiful, cooking rice noodles in the kitchen, it is also popular.
The guests threw money into the basket themselves, and a young man was obviously a regular customer, and after throwing the money and muttering a word, the lady boss took out a piece of dark and heavy meat from under the board and cut two pieces for him.
I found that in addition to the old brine and sesame oil, it seems to have added an extra spoonful of brine, curious to ask what it is? Tang Li smiled and said nothing.
White and shiny rice noodles, lined with colorful meat, beef is very brine, crispy char siu is also fragrant, I especially like the turnips and beans in the side dishes, sweet and sour, refreshing and greasy.
Tangjia rice noodles are a smart and amiable taste of the mountains and rivers.
Guilin rice noodle shop, always simple and unpretentious, a bowl of brine rice noodles, no more than ten yuan.
If you were to ask me, what does real Guilin rice noodles taste like?
I would say that it is the taste of spices boiled over the years, it is the luxuriant of banyan trees in the city, it is the hard work of aunts in the kitchen all day, it is the beauty of Guilin's landscapes and rivers...