When the guests come, it is too slow to cook rice; Rice noodles are cooked and easy to cook and carry. Rice noodles used to be considered as "high-grade food", and only festive banquets and special festivals will use "fried rice noodles" to entertain guests.
According to records, the origin of the food "rice noodle" is that when the "Five Chaos" broke out, China people were still eating rice strips when they moved south to Fujian, Zhejiang and Jiangxi, which is today's rice noodle. Therefore, according to historical records, people in the north used to eat noodles and people in the south used rice to make noodles, which is the origin of rice noodles today. Today, the mainland is famous for Jiangxi, Fujian, Guangdong and Guangxi in the south of the Yangtze River. Taiwan Province Province is famous for its Hsinchu rice noodles.
Among them, Jiangxi rice noodles are famous at home and abroad for their unique flavor, Guilin in Guangxi is famous for its traditional cultural color "crossing the bridge rice noodles", and rice noodles in Fujian and Guangdong have a long history. Today's rice noodles have also evolved into rich varieties, diverse tastes and complete styles.
As thin as silver thread; There are even hollow rice noodles, such as Italian concentric rice noodles (flour products) and concentric rice noodles (rice products) of XXXXXX Co., Ltd.; There are instant noodles-style instant rice noodles, which can be eaten with boiling water, which is convenient and fast; There are also nutritious rice noodles; Today, rice noodles are more and more popular with people, and more and more people regard it as the staple food for breakfast and supper.
2. The Historical Story of Hutou Rice Noodles In the 21st year of Emperor Kangxi of Qing Dynasty (1682), Emperor Michelle Ye of Qing Dynasty decided to celebrate Christmas early on his 29th birthday because he put down the "San Francisco Rebellion".
The trotters sent the news to Anxi, and Li Guangdi and his cousin and uncle Li discussed how to add luster to "Shengping". At that time, the mountains and rivers in Hutou Mountain were high and the forests were dangerous, and there were also many cottage kings. The life of the people is extremely difficult, and there is nothing to congratulate. When Li Guangdi was a child, he was captured by Lin Risheng, king of Yongchun Mao ding cun, and saved by Dehui monk of Dongyue Temple in Anxi County. Before returning home, Li Guangdi studied gouache at Dongyue Temple. At this time, it suddenly occurred to Li Guangdi that the rice noodles made by Tiger Head Spring have a flexible and delicate taste. It is better to make gouache into thick strips, then dry them and take them to North Korea, and then perform them in public. Cousins and uncles all say it's so good, but northerners like to eat dry food, so it's difficult for the court to make watertight soup. It is suggested to bring shredded bamboo shoots and mushrooms to the lake head for frying, which will have a more distinctive taste.
In this way, Li Guangdi turned tiger-headed rice noodles into tributes. He fried shredded pork, shrimps and mushrooms, fried a proper amount of meat and bone soup with rice flour, quickly lifted the pot and poured it into a porcelain plate. It turned out to be a Quanzhou local specialty food for ministers, academicians and heroes in Emperor Kangxi's "Shengping Yan Jia".
3. How long the history of rice noodles has influenced the origin of rice noodles, for the convenience of eating.
When the guests come, it is too slow to cook rice; Rice noodles are cooked and easy to cook and carry. Rice noodles used to be considered as "high-grade food", and only festive banquets and special festivals will use "fried rice noodles" to entertain guests.
According to records, the origin of the food "rice noodle" is that when the "Five Chaos" broke out, China people were still eating rice strips when they moved south to Fujian, Zhejiang and Jiangxi, which is today's rice noodle. Therefore, according to historical records, people in the north used to eat noodles and people in the south used rice to make noodles, which is the origin of rice noodles today. Today, the mainland is famous for Jiangxi, Fujian, Guangdong and Guangxi in the south of the Yangtze River. Taiwan Province Province is famous for its Hsinchu rice noodles.
Among them, Jiangxi rice noodles are famous at home and abroad for their unique flavor, Guilin in Guangxi is famous for its traditional cultural color "crossing the bridge rice noodles", and rice noodles in Fujian and Guangdong have a long history. Today's rice noodles have also evolved into rich varieties, diverse tastes and complete styles.
As thin as silver thread; There are even hollow rice noodles, such as Italian concentric rice noodles (flour products) and concentric rice noodles (rice products) of XXXXXX Co., Ltd.; There are instant noodles-style instant rice noodles, which can be eaten with boiling water, which is convenient and fast; There are also nutritious rice noodles; Today, rice noodles are more and more popular with people, and more and more people regard it as the staple food for breakfast and supper.
4. The history of Guangchang rice noodles is said to be the food produced by northerners who fled to the south during the Five Chaos in ancient China. There is also a saying that when Qin Shihuang occupied Guilin, soldiers from the north fought in Guilin and couldn't get used to rice from the south, so people at that time ground rice into flour and made noodles to ease the soldiers' homesickness.
Guilin rice noodles reached its peak in the Qing Dynasty and the Republic of China. In the Qing Dynasty, the fried powder in Xuanrongzhai, Guilin, the halogen powder in Huixianzhai and the soup powder in Yirongzhai all had their own unique skills, which attracted countless repeat customers. Miyake did not tear each other apart, but encouraged each other and went their own way. You sell soup powder and I sell marinated powder. You sell marinated powder and I sell fried powder. This is fair competition. Let's use our brains to innovate. Therefore, the allusion of "Sanzhai Da" still brought it into Tianjin.
Guilin rice noodles, later derived from cold salad, hot and sour powder, three fresh powder, beef brisket powder and so on, injected infinite vitality into rice noodles. Tolerance of Guilin rice noodles to Liuzhou snail powder and Guangdong rice rolls. Enriched the thick cornerstone of Guilin rice noodles. The topic of Guilin rice noodles for three days and six nights is endless.
Not to mention the contemporary president of Li Zongren, he sent a special plane to Guilin to ask for rice noodles to be sent to Nanjing for relief. You can see that the old drunkard in Guilin asked for a bowl of rice noodles to send Huasan wine at eight o'clock in the morning and drank it until noon. There is an old saying: "I want to be an immortal when I am an emperor." With rice noodles and Huasan wine, I don't want to be a fairy. Rice noodle shops are everywhere in Guilin. Many people came to Guilin from other places to sell snacks. Only when they came did they know Guilin people's attachment to rice noodles, so they had no choice but to switch to selling rice noodles. Some people don't know the secret of cooking brine, thinking that brine is soy sauce and monosodium glutamate. People in Guilin eat this kind of rice noodles and vomit at every bite. In fact, it is not easy to be a real rice noodle chef. There are hundreds of cooking methods of Chinese food, and the ingredients of Guilin rice noodles use almost all the techniques of Chinese food, which is very interesting. If Guilin rice noodles are classics of cooking art, it is not fame at all.
I saw this passage in Guilin Rice Noodle Culture and Art Museum: "Guilin Rice Noodle is the originator of the world fast food industry; Guilin rice noodles are the representative of China food culture; Guilin rice noodles are a classic of cooking art; Guilin rice noodles are a witness to national integration. "
5. The history of Xiangxi rice noodle Xiangxi rice noodle is different from southern Xiangxi rice noodle, and it is a must among all kinds of Xiangxi specialty snacks! Xiangxi rice noodles take selenium-enriched rice as raw material, and the vermicelli is very strong, and its nutrition and taste are unique in the rice noodle industry. Rice noodles or rice noodles spread in some areas, rice noodles in other parts of the south are mostly thin noodles and rich in soup, while rice noodles in Xiangxi are the opposite. The vermicelli is thick, and there is little soup, but it tastes delicious and smooth, and it is chewy. Xiangxi rice noodles are flavored with soups made of various "whistles" (dialects). There are many kinds of "whistles", such as shredded pork with fungus, ribs, beef, tripe, mutton and braised pork, which is a major feature of Xiangxi rice noodles. [ 1]
production process
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The production process of rice flour is simple. First boil a pot of boiling water, put the rice noodles in the pot for one to three minutes, scoop them up with a colander, put them in a bowl, then add oil, soy sauce, vinegar, a little salt, monosodium glutamate, pepper, pepper and other ingredients in turn, and finally pour in a spoonful of "whistle", sprinkle with chopped green onion and serve with special pepper. The sour eaters of Miao people usually pour a spoonful of special sour soup on the rice noodles, which is hot and sour and smooth, with a strong taste but not greasy, and a bowl of delicious rice noodles is ready. In addition, the store is more considerate, and there are many side dishes such as green pepper, garlic, sauerkraut, diced radish and secret hot and sour melon seeds on each table, which makes diners fondle them. It can be said that although the world is big, this rice noodle is unique. Xiangxi people have a soft spot for rice noodles. Regardless of adults and children, breakfast is usually a bowl of rice noodles every day. If they are away on business, they will always miss the rice noodles at home for a long time.
6. Historical Story of Hutou Rice Noodles In the twenty-first year of Emperor Kangxi of the Qing Dynasty (1682), Emperor Michelle Ye of the Qing Dynasty decided to make Christmas in advance on his 29th birthday because he put down the "San Francisco Rebellion".
The trotters sent the news to Anxi, and Li Guangdi and his cousin and uncle Li discussed how to add luster to "Shengping". At that time, the mountains and rivers in Hutou Mountain were high and the forests were dangerous, and there were also many cottage kings. The life of the people is extremely difficult, and there is nothing to congratulate. When Li Guangdi was a child, he was captured by Lin Risheng, king of Yongchun Mao ding cun, and saved by Dehui monk of Dongyue Temple in Anxi County.
Before returning home, Li Guangdi studied gouache at Dongyue Temple. At this time, it suddenly occurred to Li Guangdi that the rice noodles made by Tiger Head Spring have a flexible and delicate taste. It is better to make gouache into thick strips, then dry them and take them to North Korea, and then perform them in public.
Cousins and uncles all say it's so good, but northerners like to eat dry food, so it's difficult for the court to make watertight soup. It is suggested to bring shredded bamboo shoots and mushrooms to the lake head for frying, which will have a more distinctive taste. In this way, Li Guangdi turned tiger-headed rice noodles into tributes.
He fried shredded pork, shrimps and mushrooms, fried a proper amount of meat and bone soup with rice flour, quickly lifted the pot and poured it into a porcelain plate. It turned out to be a Quanzhou local specialty food for ministers, academicians and heroes in Emperor Kangxi's "Shengping Yan Jia". .