If the dispute between Sichuan and Chongqing is due to hot pot, then the dispute between Mianyang and Nanchong is absolutely indispensable.
The famous snacks in a place represent the culture of a place and the precipitation of a culture, which has been passed down for thousands of years!
No.1 debater Nanchong Braid: Nanchong is located in the north of Sichuan, on the bank of Jialing River, which contains the uninhibited culture of the people in the north of Sichuan. Rice noodles are thick, mutton offal is mainly mutton tripe, and soup is sheep bone soup. It is mellow and simple, full of blood. It's like an army reclamation pot helmet, which makes people eat.
Nanchong rice noodles without oil drying have no soul, just like instant noodles without seasoning packets! Nanchong rice noodle is a little thicker, but thinner than crossing the bridge rice noodle, and it tastes crisp. When eating, the noodle chef grabs a handful of rice noodles, puts them in a bamboo basket, drinks two mouthfuls of hot soup, and then pours them into a bowl. For Nanchong people, this bowl of flour without crispy fried oil always tastes wrong. Good dry oil must be fried on the same day to have a crisp and smooth taste. Then pour in the bone to cook the broth, finally spoon in the salt, then spoon in the red soup, and add the sauerkraut, coriander and pepper made from winter vegetables to adjust the taste. Nanchong rice noodles have many choices, but Nanchong people love beef powder and Sam sun powder best, and beef is the choice that the public can't make mistakes!
No.2 debater Mianyang Braid: Our Mianyang rice noodles have a history of 1800 years. It is said that Liu Bei was conquered by rice noodles when he went to Shu in the Three Kingdoms. To say that Mianyang rice noodles are carried forward, ginger, one of the "four phases of Shu and Han" in the Three Kingdoms period, is absolutely indispensable. It is said that he is the oldest resident in Mianyang history. After he accidentally ate Mianyang rice noodles, he suggested that the raw materials should be changed from coarse to fine, which is the most important place to distinguish Mianyang rice noodles from Nanchong rice noodles. We always think that the best flour in the world is in Mianyang, and the flour in other places is slag. It's no use coming to Mianyang without eating rice noodles.
Mianyang rice noodles are very fine, even finer than vermicelli. Wrap a handful of flour and pour it into a bamboo basket. Boil the soup twice and put it in a bowl, then scoop in the whistle soup. The essence of Mianyang rice flour is in minced meat soup, which basically needs no seasoning. Finally, peas and kelp taste different. Mianyang rice flour is very fine, which absorbs the soup well and tastes delicious. Spicy and delicious are all in the flour.
Let me summarize the braids of debaters: Nanchong rice noodles and Mianyang rice noodles, both made of qualified rice. Boil rice into rice slurry, then steam it and dry it. You only need to take two ounces when you eat it.
Although the raw materials are the same, the taste is very different because of the different thickness of the powder and the different seasonings. Nanchong rice noodles are crispy and delicious, and Mianyang rice noodles are smooth and delicious, depending on which flavor you prefer! If you like crispy flour that is not too greasy, Nanchong rice flour is definitely suitable for you. But if you like soft noodles and heavy mouth, Mianyang rice noodles won't let you down.
So Nanchong people and Mianyang people love to argue about which powder is better. I think both sides are delicious! One-to-one draw! Everyone is just fighting for the honor of their hometown. What we strive for is the feeling of eating powder, but the difference is homesickness! What kind of rice noodles do you like? Welcome to tell me in the comments section!