For Shaoyang locals, it seems that eating a bowl of Shaoyang rice noodles at any time has become a way of life, including morning, noon and evening, and many people enjoy it. Round and thick, the meat is full of soup, and it is poured with special red pepper oil. Eat a bowl of Shaoyang rice noodles, and your lips are red and your mouth is fragrant. That feeling can only be described in one word: cool!
The powder is thick enough and the soup is red enough, which is the first impression of Shaoyang rice noodles. I couldn't wait to take a few bites. The entrance of rice noodles is rough but smooth and tough, and it is particularly chewy when eaten in the mouth! Although the soup is red, it doesn't taste greasy. With a big piece of delicious beef and sweet but not greasy sugar Baba, it feels a bit unexpected.
With a large number of Shaoyang guests leaving their hometown, Shaoyang rice noodle shops have been established in many places. There are "Baoqing Powder Shop" in Changsha, "Baoqing Powder House" in Shenzhen and "Lucky Bird Hunan Restaurant" in Beijing. Shaoyang rice noodles are becoming more and more famous.
The richness of Hunan rice noodles cannot be explained clearly in one or two articles. The dazzling taste and practice are also one of the reasons why rice noodles are deeply loved by people.
When it comes to eating, China people are always uncompromising. If I say that rice noodles in one place are the best, people in other places will definitely be dissatisfied. "What you eat has no definite taste, but what is palatable is precious", and the bowl that makes you eat the most happily is the best.
Changsha rice noodle
Sujing shredded pork powder
▲ Shredded pork powder is naturally indispensable for the last spoonful of shredded pork.
Contrary to people's impression of Hunan people's tastes, everything about Changsha rice noodles starts with a bowl of clear soup and shredded pork powder.
A bowl of typical Changsha shredded pork powder is not spicy before serving. Every noodle shop owner gives the decision to the diners with a tolerant attitude. Pots of chopped pepper, pickled mustard tuber and sour beans are quietly placed on the counter, waiting for anyone to pick them up.
Inside the fly restaurant, men, women and children are immersed in the bowl of powder in front of them. It is a world that has nothing to do with me. At this time, everyone is equal, perhaps only in the light pick, heavy pick (powder number) and light cover, heavy cover (toppings number) are different.
Changde rice noodle is half of Hunan rice noodle.
Changde Rice Noodle can be said to be Wang Feng's teacher in Hunan Rice Noodle Session. Today's Changde rice noodles are not patents of Changde people, but "half of Hunan rice noodles".
In Changde rice noodle pie, Tianjin beef powder is even the strongest. Changde people don't like Changsha people who only like flat powder. There are flat circles here. However, Changde people default that powder should be round, and flat powder can only be called rice noodles.
The noodle shop owner has no family opinion at all. When I carefully asked for the noodles, they would generously say that the noodles were delicious.
If one word is used to describe the taste of Changde rice noodles, I think it should be "fierce". The tricks are all killing tricks, and there is no carelessness. Beef is soft and chewy, and the spices don't cover the meat, but make it faintly sweet. Thick rice noodles, the mellow point of soup is being sent to your mouth. The occasional chopped green onion adds a layer to the rich taste. This is the deep communication between lips and teeth, and every bite can get positive feedback. In the meantime, chopsticks will never stop. It was not until a bowl of rice noodles bottomed out that I came to my senses, and the diners around me had already changed.
Xiangxi rice noodle stew is king.
When it comes to Xiangxi, I always feel that place is remote and mysterious. Xiangxi, which is multi-ethnic and multi-cultural, is naturally full of flavor. It's just that the toppings of rice noodles are much more than those of Changde in Changsha.
▲ Cover of Xiangxi rice noodle shop in various colors
Sour and sour is the soul of Xiangxi diet. Xiangxi people claim that "Chili is salt, sauerkraut is rice". Hot and sour belly slices, pickled cabbage slices, shredded pork with fungus, pig's trotters, braised beef and fat sausage, all these toppings are slowly stewed in a large pot, and the fragrance of all the ingredients instantly blends together.
It's also a round powder of q-bomb. Xiangxi people will eat it with sour peppers, sour beans and sour radishes. All kinds of flavors are intertwined, and there is a kind of kindness and kindness of "staying in the good year".
Zhuzhou rice noodles are all fried powder in a wok.
Zhuzhou people can excel in the fried powder circle, relying on Liling fried powder.
Want to do a good job of Liling fried powder, the key is the word "fast". Different from other places in Hunan, Liling fried powder uses dry powder. When frying powder, the fine rice flour must be soaked in advance so as not to worry.
The first one is an egg. Hot oil is cold, and the eggs are shaking in the pot, making a crackling sound. Scrambled eggs with bean sprouts, followed by a noise in the pot.
Bean sprouts should be fried until half cooked before rice noodles can be served. Season with Chili powder, salt and soy sauce, stir fry with a spoon, and sprinkle a handful of chopped green onion before serving. This fried powder is both physical and mental.
Chenzhou fish meal, a bowl of fish meal that makes people dizzy.
There is no doubt that in Chenzhou Fish Meal Festival, Du Qifeng fish meal ranks first. According to legend, Pang Tong, Feng Chu in the Three Kingdoms period, was appointed as Leiyang county magistrate by Liu Bei, and lived here on the way to his post. The shopkeeper treated him to a bowl of fish meal.
Pang Tong, who was unhappy because Liu Bei looked down on himself, ate fish meal and was unhappy. This is a story praised by another celebrity after eating. No matter whether this story is true or not, Du Qifeng fish meal can really sweep away all the unpleasantness.
▲ Du Qifeng fish meal is characterized by red and bright soup.
Get a bowl of fish powder, the red soup has made people sweat. The present soup for killing silver carp, together with Chili oil fried with local five-claw red Chili powder, and two spoonfuls of tea oil, is the soup base of fish meal.
People who are afraid of spicy food have been discouraged from seeing it here, but Chenzhou people want to eat more and more. The hot fish meal forcibly opens the pores of the whole body, making people gasp and eat. This refreshing feeling can resist some disappointments in the residence.
Hengyang fishmeal is fresh and delicious.
If Chenzhou people are obsessed with using fish soup to set off the hot spicy oil, then Hengyang people are obsessed with the delicious soup head.
Hengyang fish meal soup should be cooked with broken pig bones all night. With this bone soup as the base, the soup head will not be thin. Fish pieces must be fried before stewing soup, not only to be shaped, but also to make the soup whiter.
Hengyang people can't eat fish meal without peppers. However, instead of using a spoonful of chopped pepper, they used sliced millet spicy, which enhanced the taste and added a touch of bright color.
Eating fish meal means eating meat first, then eating powder, and finally drinking soup. When the fish is ready, the essence of pig bones and fish is concentrated, and the soup full of collagen has soaked every rice noodle.
Yongzhou braised rice noodles are full of flavor.
Compared with soup powder and fried powder, Yongzhou people prefer to mix the marinated powder.
Halogen powder, as the name implies, should have brine. Rice flour itself has no other taste except rice flavor. So the taste of halogen powder is all on the brine.
In the soup pot where pork bones or beef are stewed, packets of various seasonings and Chinese herbal medicines are mixed together, and it takes at least two hours to cook to be qualified brine.
Fresh and translucent rice noodles, full of brine, beef or eggs marinated in the original soup, full of rich fragrance, no wonder Yongzhou people can't stop.
Shaoyang rice noodles, Hunan's "udon noodles"
If you meet Shaoyang rice noodles for the first time, you will probably say, "Isn't this udon noodles?"? ! "
It is said that because rice noodles are made of early rice with low viscosity, Shaoyang people make rice noodles thicker than ordinary rice noodles, so that they can maintain the same toughness as rice noodles elsewhere.
Shaoyang people like to use beef or tofu and fungus to match this fat rice flour, then scoop up a spoonful of red oil and stir it skillfully with chopsticks. And eyes, always swimming around with chopsticks, for fear of spilling a little. The day didn't really begin until I took the first bite of powder.
Personally, I like Hengyang rice noodles very much.
Is it full of delicious soup? Yongzhou Daoxian rice noodles are also a must. Nowadays, beef, pork, pork liver, fat sausage and fish are all cut, fried first, then made into broth, and then poured on rice noodles. It's delicious. Soup with local moldy beans, unique flavor, with cold kelp silk+sour radish pepper, very delicious!
There are two kinds of Hunan rice noodles: Changsha rice noodles (flat noodles) and other rice noodles (round noodles)! Changsha rice noodles are suitable for both colors, such as shredded pork rice noodles. The fresh fragrance of shredded pork is memorable. Of course, it can also meet the requirements of people with heavy tastes. The size of spicy food is the same, but you must not experience the freshness and tenderness of Changsha rice noodles. Other rice noodles are mainly round rice noodles, which are basically rice noodles outside Changsha. It tastes like chewing a rubber band, and the round rice noodles are tasteless and have no unique flavor of rice noodles. However, they are hungry and need a heavy taste code to cover up the tasteless taste of round rice noodles. One of the reasons why there are many lithiasis in Hunan is that people outside Changsha have too strong a taste. Friendly reminder: healthy diet should be light and rich! ! !
I come from Hunan, and naturally I like rice noodles. I usually don't eat anything else as soon as I have rice noodles. Outside the province, rice noodles in Hunan, Guilin and Jiangxi also have their own characteristics. I like them all, but what I miss most is the bowl of Tianjin beef noodles.
Hunan rice noodles, like Hunan dialect, also have many local characteristics, but I am afraid that Tianjin beef powder can really be carried forward outside the province.
Tianjin beef powder can be said to be available in both the north and the south. It is coarse in the size of northwest beef and has the attractive sesame flavor of Sichuan cuisine ... you can enjoy it alone, or you can sit around a table and stew powder to entertain guests. The halogen powder represented by "Liu Deaf" and "Huang Ji" in Tianjin is the first choice for entertaining VIPs. Therefore, in terms of taste characteristics and eating methods, Tianjin beef powder is more in line with the eating habits of many people in China, while rice noodles in other parts of Hunan are loved by locals, but they still have certain geographical limitations.
Tianjin beef rice noodle is a national geographical product of our country, and it is the crystallization of the integration and development of history and Hui-Han food culture.
Tianjin beef rice noodles originated from the integration of Hui and Han in Yongzheng period of Qing Dynasty. At that time, the imperial court carried out the policy of "returning home", which made some northwest people, especially Hui people, move south to northern Hunan. Besides, they live in the army in the northwest. They invented rice noodles according to the eating habits of pasta, and various spice formulas also inherited the flavor characteristics of the northwest. At the same time, Tianjin has always been a place where merchants from Sichuan and Chongqing live together, so the flavor of spicy beef powder came into being, and it is still full of sesame flavor and has been passed down from mouth to mouth.
After eating so many kinds of rice noodles, the most promising one is Tianjin beef rice noodles.
It can be said that there is definitely room for improvement in the status of Shaoyang rice noodles in the country. The key reason is that Shaoyang rice noodles are difficult to blossom all over the country. There is one reason that restricts the development of Shaoyang rice noodles. It's this kind of rice noodles, which can't be produced from other places and can only be made in Shaoyang. I heard a friend say that Shaoyang rice flour can't be produced outside, so it can't be operated in chain. Every time I go to Shaoyang, I don't want to eat rice noodles first. The authentic Shaoyang rice noodles are downstairs in my house.
That's more. People in Hunan eat a lot of pasta for breakfast, and most of them eat Hunan powder in this way, such as the most famous beef powder on Shangdong Street in Xinhua and China on the tip of the tongue. I have eaten a lot of sweet potato powder, Sam sun powder, fish powder, beef powder, beef offal powder, egg powder and ribs powder. .......................................................................................................................................