Why is there a Hunan cuisine kingdom hidden in Hunan Rim?

In each rice noodle shop,

There is a "Xiangcai Kingdom" hidden

Regardless of whether you believe it, the life of Hunan people is "嗦" by rice noodles.

The Xiaoxiang land of 21,800 square kilometers is everywhere. At the end of the streets and alleys of the big city, the ground floor of the office building is quiet from dawn to the bustling night, all of which are the steaming steam of rice noodles, and the pink people who are sweaty;

Beef, eggs, fish miscellaneous, pig intestines, vegetarian three fresh ...

The more simple the taste, the more powerful.

Photography / Aju

Hunan rice noodles are as vast as Dongting Lake. A bowl of snow -white powder can cover tens of millions of codes: the ground, drifting in the water, flying in the fields, and rivers, they can all come to the bowl; Smooth rice noodles fly together, and then a tiger -skinned egg, a spoonful of green onion or chopped pepper, you can taste the most delicate daily and delicate in the sophisticated sound of Hunan cuisine.

No Hunan people will refuse a bowl of rice noodles.

Photography / Aju

Today, Hunan rice noodles have long come out of their homeland and become the food of workers. However, its soul is only the most lively on Xiaoxiang's land. After all, one bowl of water and soil is a bowl of powder, and he does not resign as Hunan people!

But who is the king of Hunan rice noodles?

A bowl of fish powder, the fish taste is fresh and sweet

The magnificent landscape that runs through Huxiang

At the foot of Hengshan, the Xiangjiang River slowly went north in the hills. A bowl of Hengyang fish powder, comforting the diners of the south of the river at the pier of the river; the combination of fish and rice, and the freshness of the freshness, not only the landscapes sprinkle, but also to meet all your imagination of the hometown of fish and rice.

Hengyang fish head powder, delicious and magical.

Figure / Figure insect · Creative Photography / Mirants

Hengyang fish flour should use the local tough scumbag rice noodles, slightly acidic appetizers, and not rotten for a long time; fishmeal soup, be sure to live fish in the pot, stew fresh soup head; , Carp, Xiangjiang Fish is freshly arranged. The fish powder with fresh teeth will be eaten first, the soup should be drunk while the soup is hot, and the powder should be stubborn, otherwise you may be sorry for this bowl of mountains and rivers.

Qi Fengdu fish powder is fresh and spicy, and tea oil is the finishing touch.

Figure / Figure insect · Creative Photography / WDC

Qi Fengdu fish powder is not so gentle as jade -at first glance, it is definitely the most popular bowl of powder in the world. In the ponds of Qifengdu Mountain, you find the spicy oil made of early rice, catfish, and soybean oil. The spicy oil made of local pepper powder splashed in the fish soup is spicy but not dry, fresh but not fishy. This is the native secret of Luzhou fish powder.

Changsan rice noodles, conquering the appetite of the world to fight workers.

Photography / Aju

On the north of the Shunxiang River, the core of Huxiang culture is the world of Changshan rice noodles. Its soup base should be boiled overnight with pork, pork bones, and chicken bones. The soup is clear and bottomed, the oil flowers float like rain, but the taste is clear but not widow; , As crispy as the pork bone, "嗦" is full of charm.

Green free, color -free, repeat, crossing the bridge, dual code ...

A bunch of secret numbers are behind Hunan people's attachment to rice noodles.

Photography / Aju

This is just the appearance. Each Changsan rice noodle shop is hidden in a Hunan cuisine kingdom.

For rice noodles, it is called "code". The pork size is the entry standard of the rice noodle shop. The pepper fried meat is a scale of the authentic Hunan cuisine. The fat intestines, three fresh, small fried yellow beef, and even pork liver, beef, chicken miscellaneous, and belly, which can become rice noodles. Want to taste the first aquatic turtle in Huxiang? Special code, on top!

The soul of Hunan cuisine -chopped pepper.

Photo / Visual China

Of course, there are also soul -like chopped pepper, which must be a large plate, and the diners take it. In Hunan, each pursuing rice noodle shop has its own cooking table, sour beans, salty radish, mustard shredded, and Xueli Renjun chosen, but those who sit firmly are always chopped peppers; a small mouthful, the tongue tip of the tongue brings the tongue tip of the tongue. The excitement is just right, and a sip of hot soup will make the taste buds jump continuously.

A bowl of rice noodles, beef dominating

The delicious rivers and lakes around Dongting

Through the Wuling Mountains, the mountains of Dongting, Xiangbei, a peach blossom source was suddenly revealed. In Changdezin, a small pier on the edge of the water, the rice noodles here are popular, and the limelight is even stamped with the provincial capital of Changsha.

Changde beef stewed powder, just ask you not fierce?

Figure / Figure insect · Creative Photography / Changan

In the last century, relying on the developed waters, the small fishing villages in Jinshi, a small fishing village, leaped into the Xiangbei Water Transport Hub. It is also one of the six major commercial ports in Hunan, and it is the largest farming distribution center in northwestern Hunan, which has attracted many Hui and Uyghur compatriots to take root. Since then, Hexian has lost its home position, and the buffalo is the highlight.

The head, neck, and back, the back of the pier, the chest and abdomen belly belly, the belly tibial tibia, the tibial,

Three -bone bone, three water, beef tongue, beef, liver and lung, heart and lung,

A cow can become dozens of codons in Jinshi.

The picture shows the store is proficient in beef.

Photo / Visual China

Two ethnic compatriots brought about the method of solving the cow, and also brought the eating habits of eating beef. From the perspective of Jinshi people, a cow is not a "whole head", but a collection of dozens of codons:

The beef tendon is elastic, which is suitable for sauce beef; the cow neck is thin and thin, it is best to use it to stew; the buttocks are flexible and used as spicy beef; burdock is soft and waxy, and the braised burn is the praise of the world. In addition, the beef bone is used to boil the soup, and the beef belly can be made into a beef tendon, which can be picked out separately, becoming a chewy code.

Without a bull, he can walk out of Dongting Lake completely. Photo/ Visual China

Of course, the Han nationality's food culture also integrates in Changde Mi Fan's yard. Pork, hoof flower, bacterial oil, chicken diced, catfish, cuttlefish, from mountain treasures to river fresh, to a trace of distant seafood, can add a fresh space to Changdemi Fan under the same time. In addition, a lot of spices such as star anise, cinnamon, Huoxiang, and Baiji are always boiling in the broth, making Changdemi powder more mellow.

Soybean can also be used as a code, the picture shows Zhangjiajie Cili Rim.

Figure / Figure Worm · Creative Photography / Wu Hugo

That bowl of powder, Shao Tang is the key. From the boiling water, remove the rice noodles with water and gas, and quickly fold in the porcelain bowl; the hot powder is crispy enough, the snow is decorated with some salt and green onion, covered with bright colors, and a spoonful of red The spicy oil, from a piece of white paper to the undulating hills, is strong and good, the main and guests are clear, and the soup is light. If you can't help but get some vinegar, add a spoonful of oil and spicy, and lift the "powder", and you can also bring a little thousand miles away.

Either rice noodles or noodles, all of them are the taste of life.

Photography / Lao Zhang

If the beef powder is still too delicate, the selected dish by that dish is enough to make the mountains and the wild taste more rich. The chili pepper is sour, the sour radish is crisp and refreshing, the tofu tofu, the pepper eggplant diced, the hot and sour potato shreds, the cold soybeans, the spring vegetables that have been passed, the seasonal vegetable garden is available.

A bowl of rice noodles, all the way west

There is a fierce taste in the mountains

People from Hunan always have wisdom in limited ingredients and look for inspiration in the vast mountains.

Shaoyang rice noodles are proud to use stainless steel bowl.

Photography / Xiaoyan

In Shaoyang, rice noodles are not soft -looking, and there are no water gel. It is more like white dragon, and the whole body is rough. Cooked lard, meat, spicy sauce, soy sauce, milk, MSG, onion, coriander, this "rice noodle eight views" fried into zongzi soup, and tofu fungus code adds a bit of coarse. The ordinary chicken, duck, and fish are more like guests.

Shaoyang rice noodles are very hot with spicy taste.

Photo / Visual China

Yongzhou in southwestern Hunan, in the arms of the mountains, the river streams. The legend of the snake catcher has spread to this day, and Yongzhou rice noodles are as strong as the legend. Lingling kills pig powder. From a distance, you can see fresh pork on the fanboard board; compared with the appearance of Buliu, it is fresh, fragrant, and smooth. The most original flavor.

Yongzhou kills pig powder, you know well after eating.

Photography / Xiaoyan

Yongzhou's round powder is most suitable for mixing. In the soup pot with stewed pork bones and beef, first is octagonal, cinnamon, cumin, and then add Sanhua wine and Luo Han Guo. This pot of brine is the essence of Yongzhou brine powder. One pot of marinated brine, can be made of all things, beef, eggs, tofu, add some pot of boil (crispy pig neck), and the neighbors in the west, Guilin, also like this.

A pot of high broth is the key to Hunan rice noodles.

Photo / Visual China

Xiangxi people are longer than fumigation, waxy, and pickles, and they are also regarded as treasures for the mountains.

Along the way, the ducks living by the small streams of Hongjiang River are destined to become the first dish in western Hunan. Hongjiang's ducks must be stir -fry in a small pot, and use dried chili to squeeze out the blood of wild ducks; under the blessing of the fire, Hongjiang sweet sauce with a slightly wine fragrance, let the heavy oil of Hongjiang duck powder face it; The meat code is removed by rice noodles, each of which is wrapped in oil and spicy, dotted with heavy soup, cool!

Xiangxi cuisine is the heaviest among Hunan cuisine,

There is a lack of hot and sour sparse incense. The picture shows Hongjiang Duck.

Photography / Yin Zhong

They are all ducks, the fate of Yijiang Jieya is a bit different. After the wild duck was fried by honey, he added wild grass and hanged the broth with the spices, red pepper, and green peppers. The duck meat was crispy and tight, and it was gorgeous to cover the rosy Yijiang duck meat powder.

This is only part of Hunan rice noodles.

Why is rice noodles, why is the belief of Hunan people?

The rice noodles of Hunan people have more faces than the tributary of the Xiangjiang River.

Hunan province eats powder and has its own "watch powder" in various places.

Photography / Yin Zhong

First, its form is ever -changing. Hunan rice noodles not only have the two major sectors of wet and wet, but also the trials of round powder and flat powder; they are just round powder, but also have different connotations. It can be white and white like bright snow.

Rice noodles are the in -depth creation of the local people for rice culture.

Photo / Visual China

Secondly, its regional distribution is obvious. Different rice and different waters will make rice noodles have a completely different taste:

Local Chenmi and Qiyu Shui will have a wonderful response to make Changde Mi Fan extremely smooth; Early Mi and Zijiangshui have repeatedly collided, making Shaoyang rice noodles slightly vigorous; The wings of Xiangxiang rice noodles became extremely flexible. In Xiangxi's trickle, rice and wild Artemisia annua are together. After the tea oil is fried and grilled, it is squeezed into a new shaking pot powder.

The name of "Hometown of Fish and Rice" is not a virtual name.

The picture shows the rice noodles in drying.

Photo / Visual China

The so -called belief is nothing more than the true taste of life.

Yes, it is difficult for Hunan to find a bowl of iron. Even if it is a delicious snail powder, bowel powder, Guizhou mutton powder ... I have seen all kinds of wonderful food in the world, there is always a place in Hunan rice noodles in the hearts of Youzi. If it is more accurate, it should belong to the bowl of powder in the hometown That kind of lively fireworks. The fireworks in the hometown, the memories that can never be let go.

Photography / Aju

Wearing the characteristics of Hunan -go out of pajamas, pink powder on the downstairs powder shop or the side of the road, thickened a spoonful of peppers, and then some rich side dishes. Until the night, after the work or just finished the table, rolled up the sleeve and chose a heart -minded code, coupled with two or two braised dishes, filled the stomach and awakened the spirit, and the nightlife had just begun.

Every wandering of Hunan people,

They all miss the deep nostalgia for rice noodles.

Photography / Aju

A bowl of powder under the belly, life is full of hotness. Mi Fan wrapped the longing for a better life. It is ideal to move forward, and turning around is also fireworks; early up is hard work, and there is life after sunset.

So, do you let Hunan people reject rice noodles? It's really not good!

Text | Chen Yu

Text Edit | Water

Picture Editor | Wu Xuewen

First picture, blockage | Aju

This article is the original content of authentic style

Reprinting at randomly without account authorization

Click on Hunan rice noodles, "Look!"

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