Nanning is an ancient cultural city with a long history, but also a modern city where the Zhuang people live in harmony with multiple ethnic groups, mainly the Zhuang people, who have lived in the local area for generations. The unique natural conditions make Nanning full of green, evergreen in all seasons, and has the reputation of "green city". It is an important central city along the coast of the Beibu Gulf, and a regional international city of China facing ASEAN countries.
In the city of Nanning, it is well known that "Yongning Raw Pressed Powder" is mentioned. Over the years, although there are fewer authentic raw pressed powders made after fermentation, the machine-made raw pressed powder is still very attractive, and it still has the unique flavor of "powder is not afraid of the deep alley", which is a must-eat food for many citizens for breakfast. Taste memories are more likely to be impressive than flat and straightforward stories, so you remember nanning Pu Temple. In Nanning, Guangxi, many people come to Pumiao Temple in order to find a traditional old shop in the birthplace of raw squeezed rice noodles and eat a bowl of local traditional raw squeezed rice noodles. Compared with the canonical call it "raw squeezed rice noodles", in fact, local people prefer to call it "squeezed powder". In fact, the taste of good raw squeezed rice noodles in Nanning city is not difficult to find, mention some of the old brands, Nanning people can easily count one or two, but there are still many people willing to go to pu temple for a bowl of raw squeezed rice noodles many times, and no complaints, no regrets, it can be seen that its charm is endless. Raw squeezed rice noodles, also known as raw squeezed flour, are traditional delicacies in zhuang areas and have also been included in the list of intangible cultural heritage in Guangxi. It is most common in Nanning Wuming District, Yongning District, Mashan County, Hechi Du'an Yao Autonomous County and other areas. Among them, The Yongning raw powder, represented by Pumiao Town and Nalou Town, is the most famous. Pumiao raw squeezed rice noodles are known for their softness, smoothness, aroma and distinctive slightly sourness.
Such a stinky raw squeezed rice noodles, why do Nanning people love to eat it? It is said that the formation of this slight acid of raw pressed powder is not the addition of edible sour vinegar, but the natural formation of a yeast that can help food digestion in the process of processing rice flour, which is the taste of the rice noodles themselves. To eat raw squeezed rice noodles, you have to eat this "steamy taste", which is authentic. The traditional old three side dishes of raw squeezed rice noodles that have not changed for many years are "dried tofu, chopped head dish, minced pork", the aroma of dried tofu, the crispness of the chopped head dish, and the tenderness of minced pork, all three of which work together seamlessly. First boil a large pot of bone broth, then chop the semi-fat and lean pork, stir-fry together with the chopped head dish, then use special tools to squeeze the rice noodles, cook it in a bowl, and finally a large spoonful of minced meat, sprinkle with green onions, with various side dishes such as perilla, pour a spoonful of soup, and the fragrant aroma will come to you. Looking at a bowl full of raw squeezed powder, feeling the taste of "steamed", casually fishing a chopstick into the mouth, the entrance is smooth, with the aroma of dried tofu, the crispness of the chopped head dish, the tenderness of minced pork, instantly filled with the whole taste buds, how a "cool" word!
Nanning Pu Temple, the birthplace of raw squeezed rice noodles. In this town, there is not much urban hustle and bustle, where you can taste the most authentic "steamed" raw rice noodles, and you can also feel the simple atmosphere of life here. Raw squeezed rice noodles have a distinctive sour taste, and the more sour the taste, the more authentic it is. The raw rice noodle shop in Nanning City usually ferments the rice milk for one night, and the next day it is used, and the sour taste is weak; and the rice milk used in pumiao raw squeezed rice flour is fermented for at least two days and three nights, and the 3rd day is used before the pot is used, and the unique sour and slippery taste can be smelled from 10 meters away, which is very tempting. The traditional three things that have not changed for many years, "dried tofu, chopped head vegetables, and pork foam", are all raw ingredients. The customer ordered, and then the raw ingredients and spices were matched one by one, put into a stainless steel bowl, and floated on the boiling hot soup. Therefore, it is interesting to watch the Pumiao people boiling flour - in the kitchen, under a large pot of white steaming hot soup, there is boiling powder in the soup, and there are four or five small metal bowls floating on the noodles, one person in the store is responsible for squeezing the flour, one person is responsible for observing the ripeness of rice flour, and one person takes turns stirring the raw ingredients in the small bowl. About a minute or two, the powder is cooked, the raw ingredients are cooked, put into a large bowl, pour a spoonful of broth, and the next pinch of green onions, it looks bright and refreshing, making people hungry. On the palate, the aroma of dried tofu, the crispness of the chopped head dish, and the tenderness of the pork foam are perfectly matched, and it is endlessly evocative to eat.
Today, when the pace of life is accelerating, pumiao's raw pressed powder is the only one among many powders that still uses the old process to make flour. Most people don't like the taste of raw squeezed powder, which is the reason why Pumiao raw squeezed powder is gradually disappearing. However, in the eyes of the Pumiao people, raw squeezing powder, in addition to the unchanged taste, also represents the strong Nanning flavor of the Pumiao! Friends, Nanning Pumiao raw squeezed rice noodles, have you ever eaten?