The first thing to do when you come to Guilin,

You must try the famous authentic rice noodles!

Even if you haven't eaten it, you must have heard of Guilin rice noodles. Compared with the rising snail noodles, they have long been popular all over the country. Johnson once ate it twice in the capital and found that it was filled with various side dishes, including vegetables, peanuts, fungus, meat foam...

If the locals saw it, they would definitely laugh and say what the hell is this!

I asked about a time-honored brand, with an inherent impression, and carefully ordered a bowl of classic braised vegetable noodles. I was surprised to find that it was actually mixed with dry and no soup?

The shop’s guy said that Guilin rice noodles do not actually refer to a specific type of rice noodles, but a general term for a type of rice noodles, including braised vegetable noodles and soup noodles.

The classic braised vegetable noodles are dried flour seasoned with brine, served with a few slices of braised meat and sour side dishes. The success or failure of a rice noodle shop depends largely on how much time and effort the store spends to boil the brine.

Brine is usually placed in a small pot and placed in the seasoning area with the side dishes. It looks casual and inconspicuous, but every Guilin person understands that brine is the soul of Guilin rice noodles.

The ingredients are nothing more than star anise, cinnamon, licorice, rosaria, etc., and the addition of beef bones and pork bones is also very common, but because of the combination and heat, the brine produced in each store is different.

Johnson finally understood that the so-called brine is hard to bear, and it is no wonder that Guilin rice noodles are not suitable for Guilin when they are released. They all become more lazy soup noodles when they are well-dried.

People who eat braised vegetable noodles for the first time may be confused after getting the rice noodles. This thing has nothing but rice noodles and a few slices of braised pork?

The essence is that many side dishes need to be added by themselves, chopped green onions, pickled radish, sour beans, terrible chili peppers, dried chili peppers, and the buffet bone soup. The key is that if someone sees someone put bone soup before eating noodles, they are probably not locals.

The authentic way to eat is to whip the noodles first and then drink the soup. It is best not to confuse them.

Before coming to Guilin, I didn’t know that Guilin people are addicted to acidic acid. Not only do they need to add sour side dishes to braised vegetable powder, but there is also a special sour restaurant on the street.

The food sold is essentially kimchi. Guilin people call it sour sour. I believe many families also have sour sour jars. Thinking of the smelly jars in the homes of people in Jiangsu and Zhejiang, everything can smell.

Anything that is old and not delicious. If you want to keep it for a long time, you can throw it into the jar and smell it. The smelly amaranth stems, thousands of stinky sheets, and smelly winter melons all come from this. When you arrive in Guangxi, everything will become sour.

In other places, kimchi is used to serve rice or as an appetizer, but the sour restaurant here insists that kimchi plays the protagonist. Various sour side dishes are popular snacks on the street. When you enter the store, you will first choose large and small bowls, then choose sour, weigh, and pay. Use a bamboo stick to scoop and eat while walking.

The reason why it attracts Johnson is not that this method is strange, but that it has a rich variety of ingredients. It is not that the root vegetables such as radish and cucumber are used to make them sour, but fruits such as papaya, mango, and watermelon peel arouse their curiosity.

Cucumber, white radish, papaya, garlic, especially garlic, sweet and sour, crispy and slightly spicy. I regret only buying one. Cucumber is also very delicious. However, white radish and papaya have no more surprises. Vegetables with sufficient moisture and crispy taste are more delicious after being sour.

There is also a very distinctive oil tea. If you trace the roots, it is the daily snacks of the Yao people in Gongcheng, 100 kilometers away from Guilin. The Yao people first invented oil tea because they live in humid mountains and forests with heavy fog. Oil tea made with tea leaves and ginger and oil and salt can help them dispel moisture and cold.

The tea soup was cooked in advance, with crispy fried rice and peanuts inside, and the overall taste was salty. The meaning of Gongcheng oil tea is similar, but there are too many ginger and crispy fruits inside, which is a bit like puffed food, so it tastes spicy.

In terms of the taste of a foreigner, the taste is not pleasing. One is because it is salty, and the other is because it has a strong ginger and spicy taste.

To be honest, the taste of Guangxi cuisine is quite complicated, which may have a lot to do with its geographical location. The east is close to Guangdong, the west is a bit like Yunnan cuisine, and the border area is bordered by Vietnam, so the overall taste is very inconsistent.

On the contrary, the biggest surprise was hidden in a roast goose shop, Tsukiji roast goose, a decades-old brand.

The craftsmanship is very particular, with crisp skin and tender flesh, and there is no fishy smell of poultry. The dipping sauce is sweet and sour. I muttered to myself that this restaurant is better than the Ganji roast goose on Hong Kong Island, but I heard a table next door inspire the waiter to encourage your waiter to have a better house than the Guangdong roast goose on your house. Go to our place to open a branch.

There is also a snail and duck feet. Originally, this kind of food must be eaten more authentically in Liuzhou, but in recent years, snail noodles have become too strong. Guilin, not far from Liuzhou, has also been swept by this trend.

There are 6 duck feet, bean soaked, bean curd, taro, potatoes... In fact, the key problem is not what is in the pot, but they are all snail noodles. Looking at the pot bubbles, snail noodles enthusiasts have nothing to put down except chopsticks.

When you walk into the vegetable market, young people shouting hard, sleepy elderly people beside the stalls, and middle-aged vegetable farmers who stare at their mobile phones or are bored when there are no guests, this seems to be a microcosm of the entire society.

Of course, besides these, this is definitely the best place to know the stomachs of the locals. Purple-patterned taro from Lipu, unique pastries in the oil tea shop, golden and attractive star fruit that exudes fragrance, and unique square rice dumplings...

Johnson has always stubbornly believed that the story of a city will only begin after nightfall. The night market is the protagonist in the story, interpreting the most urban fireworks to the fullest.

East and West Lane has become a commercial district with fashionable products and various catering products. Although it has been repaired as much as possible to the original appearance, it always has a lack of flavor.

I have been to many places and seen many scenery. I like everything that comes to my face with the breath of history. On the bluestone road, the combination of antiques and modernity on both sides is close and lost. Only the narrow corner of the city wall is still the same as it was. The mottled bricks and tiles and sparse weeds sway in the wind.

Suddenly I found that the snails here are as fat as Hulk, because they all grow in rice fields and have a pure natural taste. When cooking snails, you must match them with Guilin's special sour and sour peppers, and then there are three indispensable ingredients, such as onion, ginger, and three flower wine, and cook together.

It is said that it is stir-frying, but it is actually stewed for a while after it is finished. The soup and water are soaking and delicious. When you eat it, it tastes sour, spicy and delicious. When you suck it, the snail meat is in the mouth, tender and spicy. Then slowly suck it. The snail soup is soaked into the tongue, flows through the throat, and fills the stomach. The whole process is refreshing.

Then there is the beer Lijiang fish, which is known as the fresh big carp caught on the Lijiang River. You should know that carp all have a fishy smell, but the carp on the Lijiang River has a fresh and slight fishy smell, which is also the unique feature of this dish.

First, fry it with raw tea oil produced in the mountainous areas of northern Guilin, and then stew it in high-quality beer produced in Guilin. It tastes fresh and sweet, with a unique crispy and tender flavor, which will make you enjoy your appetite.

Especially the fish scales were fried into a crispy shell and covered with sauce. The fish meat was delicious and rich, which was truly a brand new tip of the tongue experience.
Chapter completed!