After taking a sip of the stewed soup, Li Xiao picked up a handful of rice noodles.
Rice noodles are much better than braised soup.
Smooth, refreshing, and rich in rice flavor.
You can tell at a glance that the rice milk is made from very good rice.
Moreover, the rice milk has not been left overnight, and the fresh rice fragrance comes to your face.
The rice noodles are very dry and don't feel sticky when you bite them.
However, after biting into the mouth, the rice noodles have a glutinous feeling and are very chewy.
The more you chew the rice noodles in your mouth, the stronger the flavor becomes.
The stewed soup that I thought was a little salty just now was served with rice noodles.
The taste seems just right.
The sour bamboo shoots in the soup have a very light taste, but are very crispy.
Pickled radish and pickled beans are the opposite, with a spicy and sour taste.
“Overall, it’s pretty good. If you haven’t tried Guilin rice noodles before and are on your way, you can definitely come and try it.”
"But if you are a local in Guilin or want to travel to Guilin, and then make a special detour to try this Guilin rice noodle, I don't think it is necessary."
“The rice noodles here do not taste bad, but the price/performance ratio is really low.”
"But let's taste another bowl of dry mixed rice noodles and braised meat first before we make a conclusion."
As he spoke, he quickly mixed the dry Guilin rice noodles with his chopsticks.
The dry-mixed Guilin rice noodles have no soup, but two tablespoons of marinade are poured on it before serving.
So the overall taste is not sticky, but rather slippery, as if a layer of lubricant is added to the rice noodles.
Dry-mixed Guilin rice noodles have a richer flavor, and there is no soup base to dilute the marinade on top.
It is not diluted by the soup, and the taste of dried radish and pickled beans is more intense.
"The taste of dry Guilin rice noodles is slightly better than the soup Guilin rice noodles."
"And the more you eat this dry-mixed Guilin rice noodles, the more juice there will be."
“The better it tastes, the richer and more delicious it tastes.”
"If Tang Guilin Rice Noodles only scores 70 points, then dry-mixed Guilin Rice Noodles can get 80 points."
In the live broadcast room.
"No, the better dry-mixed Guilin rice noodles are only 80 points?"
"Be content, it's pretty good."
“That’s right, many of the less well-done dishes with 2 Michelin stars only have 75 points.”
"We locals in Guilin rarely eat soup, we always eat dry soup."
"The anchor should pour the braised food into the bowl, it will taste much better."
·····
Li Xiao dropped a sour bean into his mouth with chopsticks, nodded and said:
"What this [Xiao Ming calls Da Ming] brother said makes sense, so I specially saved most of the soup Guilin rice noodles to accompany the braised rice noodles."
As he spoke, Li Xiao began to put the braised meat in the stainless steel plate into the soup bowl.
While doing this, Li Xiao introduced to the audience:
"Pork roast, pork head, pork belly, pig ears, and sausage..."
“A special introduction to this pot roast, some people also like to call it crispy skin.”
“Super fragrant and the crust is crispy.”
"Guoshao can sometimes even be said to be the essence of a bowl of Guilin rice noodles."
"His method of cooking is very simple. Throw the best pork neck with skin into boiling water and cook until it forms foam."
"Stew dried chili peppers, yellowtail seeds, lemongrass, ginger, milk root and other spices with the cooked pork neck with skin."
"Until chopsticks can be easily inserted into the skin-on pork neck, you can take it out and dry it."
"While it's drying, apply baking soda and white vinegar to the skin."
"Finally, put the dried pork neck with skin into low-temperature hot oil and fry it slowly at low temperature."
“Because the pig skin is coated with baking soda and white vinegar, a crispy crust will form on the surface.”
Wait until all the braised food is put into the soup bowl.
Li Xiao mixes the braised meat and rice noodles in sequence.
This time it tasted much better than before.
At least the taste is no longer as bland as before.
One bite of meat and one bite of rice noodles, it tastes very good.
The sense of satisfaction is very strong, which is very suitable for carnivorous animals like Li Xiao.
"Indeed, as the elder brother said just now, it tastes much better with braised food."
There were many varieties of braised food, but I ordered one of each.
So it tastes very fast, only half an hour.
Li Xiao cleaned up two bowls of rice noodles and a small bowl of stewed rice noodles.
In order to continue fighting, when placing an order.
He only had one tael of rice noodles of each kind so that he could eat other things later.
Without stopping, Li Xiao took the camera and headed towards the next store.
After twisting and turning, Li Xiao finally stopped at an alley.
A signboard written with an ordinary black oil-based pen was hung at the entrance of the alley.
【Authentic 18-year-old brew】
There is only a simple sign.
There is no introduction, there is neither menu nor price.
If you don’t know it beforehand, you may not know what is being sold inside.
A long queue stretched out from the alley.
Seeing the long queue, Li Xiao glanced in disbelief. The time displayed on his phone had now reached 11:30.
Isn't this too exaggerated?
Fortunately, the team moved very quickly, and within a few minutes he had arrived at the center of the alley from the entrance.
While lining up, Li Xiao introduced the sign of this small shop to the audience.
"The full name of Shiba Niang is Pingle Shiba Niang, which is one of Guilin's specialties."
"Eighteen different raw materials are used as the stuffing shell, and meat, eggs, tofu, etc. are used as fillings."
"It is cooked using techniques such as wrapping, stuffing, stuffing, and stuffing, and then steaming, boiling, frying, blanching, and deep-frying."
"The snail brew that I just reported and took away is the most famous among the 18 brews, and it is also the most widely spread."
