Those pinks from south to north

This is the "see good" column of the characters. The theme of "see good" in this issue -fans from south to north.

In different places, "powder" has a completely different appearance. In the south, its raw materials are mostly rice, and in the north are mung beans and sweet potato starch; it has many names: rice noodles, rice noodles, noodles, bait shreds ... It can be both independent and can be used as a supporting role.

Today, the authors of the "Characters" who walked south to the north brought everyone the pink from the south and north, but no matter what it appeared, the happiness of the pink was the same. First "suck and smoke", then "snoring and snoring", there is still soup hanging on the corner of the mouth, leaning on the back of the chair, holding the stomach in his hand. At that moment, it was a kind of satisfaction.

Friends, do you come to a bowl of powder?

Planning ｜ yang

Edit ｜ Yao Lu

Recommended powder: Chongqing Cisca Pot Rice Noodles

Recommender: Qiuqiu

After receiving this topic, the tip of my tongue had begun to secrete saliva, and my thoughts were instantly pulled to Chongqing in 2013.

At that time, I was just in my freshman year, and I was baptized with the taste buds. A child from Fujian grew up from the sweet and sweet food from snacks. In the face of the food in the cafeteria, he asked his roommate, why did the fried fragrant food taste numb? Why can I spit out a pile of pepper in the rice ball in the morning? Why label a slightly spicy hot pot, or is it spicy and crying?

After half a year, I finally grew a little Chongqing stomach. At the end of the semester, everyone is going to celebrate deliciously. We took a bus No. 88 and went to eat a shop called "Li Mi Line".

The sauerkraut hoof flower rice noodle is one of the signboards in the store. In the black casserole, the brilliant soup of the golden butter was soaked in the rice noodles with a soft and hard level, and the fried sauerkraut and ham slices were covered on it. go. The slightly spicy people were sweating. After eating, ordered a bowl of cold cake or cold shrimp in the stall next door. We faced the humble folding table, sitting on a plastic bench, and laughed at the sweaty face of each other.

Dinner with friends in college in college

Back to school, we went to the toilet. I still do not give up by belly pain, and I have to agree to eat the next time.

There are small flies of rice noodles in Chongqing's streets and alleys. It is not expensive. It does not add about 9 pieces and 10 bowls without meat. Students are constrained, and the dinner will also be in the casserole rice noodle shop. There are all kinds of ball ham and green vegetables. It is most suitable for the wet and cold winter in Sichuan and Chongqing.

After work, I haven't returned to Chongqing. Thinking of it, remember to watch the days of the two rivers in the dock, remember the cruise ship with neon lights, and the fog and psychedelic of the entire city. But the most unforgettable, and it is difficult to describe to others, every simple meal, every bowl of rice noodles and small noodles that have been eaten there.

When I left, I brought a pack of peppercorn bought by the local supermarket. From disgusting it, to "how can there be no peppercorns", I think it is probably the most wonderful connection between me and Chongqing. I learned the pronunciation of "两, two or two meters!", And I did not forget to keep up with the previous sentence, "Slightly spicy, remember to be slightly spicy."

Recommended powder: Jiangxi rice noodles

Recommender: Luo Ergou

Jiangxi people like to eat powder. In my hometown, the vegetable market can buy fresh rice noodles every day. It can be eaten for a minute or two. Unlike the dry powder outside, you have to cook for 10 minutes. Jiangxi people who leave their hometown, evaluating the level of a Gan cuisine restaurant, will mostly order fried powder for one or two. Our dialects are also very interesting. "Think of beauty" is called "Fan Qi (Eat)". Friends talk to each other.

Jiangxi children started to powder when they were young. When she was in elementary school, her mother had no time to make breakfast and would take me out to eat powder. A piece of two bowls of adults, the child's meal was small, only 6 cents. The aunts hot powder was fast. The seasonings in the bowl were put in the bowl, and the water was added. Powder and hollow vegetables swam freely in the pot. A bowl of powder was ready, and there was no delay in the middle. The town is all acquaintances, and the aunt is too lazy to find money. Let us get it ourselves. Every time I go out to eat powder, my happiest thing is that I can add 4 cents to pocket money.

On the family dining table, in addition to eating the common rice noodles, we also eat a flat powder exactly like river powder, called "rice noodles". This is a soft -taste and rice fragrant powder. The method of making is similar to that of intestinal powder. It is grinded into pulp with rice water and swayed into a thin layer of steaming shaped, cut into silk before cooking. The noodles of the noodles at home are the best. My family often uses pork liver lean broth, or the remaining chicken soup is cooked. This is also my most missing breakfast when I go out. Unfortunately, you can't taste the noodles for everyone who sees here. It has a short shelf life. I can only eat it when I go home. The last time I eat it is the Spring Festival (crying).

Noodles cooked at home

After growing up, I have eaten a lot of fans. Rice noodles are really a very inclusive food. It can be fry, or cooked. Whether it is Hunan's coding powder, snail powder in Guangxi, sour soup powder in Guizhou, or the Rongjiao rice noodles in Vietnam, each has its own taste. Fan position, take turns to spoil. Every time I do n’t know what to eat, I always find a handful of rice noodles into the pot. Do not need any skills to do powder. Dry the powder and cooked it. If you have anything to put in the refrigerator, add whatever you want to eat, according to your favorite, it is a bowl of good rice noodles. There is a very good way to eat powder in summer, that is, throwing into the watermelon peel to eat, clear and refreshing with watermelon flavor, without having to wash dishes.

The rice noodles are thrown into the watermelon skin, the taste is refreshing, and there is no need to wash the dishes.

Recommended powder: Gansu mutton powder Recommended person: Dwarf wood

In terms of eating powder, I have always believed that friends in the south can definitely walk sideways. However, he passed by Gansu, and he rushed for a day on the vast Gobi. In a small town near Dunhuang, he ate a bowl of authentic lamb powder soup. The taste is still unforgettable. Compared to Lanzhou beef noodles, which is well -known, lamb powder is only a small branch in Gansu. What I remember is that I had a meal at that time, and a car guy gobbled, unlike Lanzhou beef noodles, I couldn't wait to put the beef in the beef noodles. Cut into a shaved stingy, the bowl of powder is about half a bowl of meat.

I have n’t traveled for a long time to recall that taste is cruel. The lamb is soft and rotten in the memory, the soup is delicious, and it is matched with the biscuits sent by the store to suck a few mouthfuls of powder, which has the effect of returning the soul. The finishing touch is the pepper oil in Gansu. Even the unknown shop on the roadside of the road is one person and one plate. Most of the diets in the northern region are scribbled and rough. Whenever they are in detail, there must be unknown roads behind them. Later, in many cities in the south and north, several stores on Taobao wanted to collect the same pepper oil, all of which ended in failure.

In the later journey, we watched the dark blue night sky that Gobi, Desert, Yadan landforms, and the north that was only dry and baked in the north. Where to go. Because of the randomness, we left a lot of regrets. After many times, we said that, let's go again, but after dragging and dragging, it has never been done.

In the past two years, it is even more impossible. Therefore, at this time, I recalled the bowl of mutton powder. After my mouth, there was always a deep stun, so I added a fiercely on the list of "what to do after the epidemic ended". , Be sure to go back to eat bowl powder. I just hope that the small shop on the side of the town on the side of the town relying on to wash the wind and the dust of the tourists can spend this difficult day, so that the day of reunion can be reunited.

Gansu's vast Gobi

Recommended powder: Fuzhou fishing

Recommender: Xiaochan

I am a heavy enthusiast of rice noodles, members of Douban rice noodle enthusiast group. "Fans to the north and north", it is best to see this magic group. People in the country are here.

After living in the north, I heard many people say that powder is the kind of thing that can't be enough to eat. Noodles are real. After eating a bowl of powder, I feel that I don't eat. When I hear this, it is really impossible to bear it as a fan. It is very particular about eating powder. None of the soup, side dishes, seasonings, and powder.

If there is any fans, I am from snacks to big, that is -fishing. Laohua is a kind of soup rice noodles. Xinghua powder can be stir -fried and eaten, but fishing is the most wonderful way to open.

Xinghua powder looks thin and crispy, which is the best look I think of rice noodles. Xinghua powder is easy to be cooked, so you have to use "fish", not cooking, not 焯, nor is it hot, it's fishing, fishing, 30 seconds, the deliciousness occurs.

The fish's soup is very critical. The soup is fresh. This bowl of powder is established.老店都是用猪骨和海鲜做底，熬煮几个小时，走进店里，配菜至少20种以上：虾、蛏子、花蛤、海蛎、鱿鱼、牛肉、猪血、罗汉肉、 Waist flowers, large intestine ... What to choose to choose, fully realize the first powder of the rice noodle industry. The ingredients are fresh and a bowl of powder is delicious. Therefore, many old shops also call fishing as fresh fishing, freshly eaten, and freshly fish.

It is not expensive to fish, and it is a bland food there. Every family in Fuzhou has Xinghua powder. When I was a kid, I didn't want to eat. My mother mixed powder and mixed with shrimp oil. I could eat a large bowl.

There is also a kind of powder in Fuzhou. The tea mouth is dried. It is thicker than Xinghua powder. In Fuzhou, a bowl of dried fish is dried with dried fish for 4 or 5 yuan. Of course, you can also spend tens of yuan to buy lofli. At the same time, it can be mixed with shrimp oil (yes, Fuzhou people love shrimp oil so much) and lard. When I was in high school, my friend had no money at the end of the month.

Sometimes I think that people in Fuzhou really understand and live. A small bowl of powder can be extravagant and simple. It can be dazzling and dazzling. , Copy a bland meal.

Dry the tea mouth of the q and Q

Recommended powder: northern powder fish

Recommender: Qingzai

On the table of our northerners, the kind of rice noodles eaten by southerners are rare. It seems that we all think that the rice should be rice, and the rice with clear grains cannot be rubbed and flattened, and it is made into strips. In fact, what we eat with "powder" or approximation of powder is made of flour or starch, such as Liangpi, potato flour, and "powder fish".

Pink fish is one of the foods that can immediately wake up my childhood memory. It is made of bean starch, buckwheat noodles, or corn noodles. It is a special kind of pulp and a paste. After the holes of the colander, the hot boiling water is fixed. Smoked little white fish.

Pink Fish Map Source Visual China

In terms of cooking, our family has a clear division of labor. Dad is responsible for stir -fry. Mom is responsible for staple food and cold dishes. I am responsible for washing the dishes. My dad's stir -frying is stewed, stewed eggplant, stewed potatoes, stewed chicken, stewed fish, stewed, stewed everything. My mother's meaning of making cold dishes is mixing, and the mixing is always those: a few spoons of raw soy sauce, a spoonful of cooking wine, a spoonful of vinegar, and the garlic into the end. ， Leaves, tear, and finally drizzle a few drops of sesame oil. It won't be too unpalatable to mix with this ingredients. My brother's favorite is my brother. When he was seven or eight years old, he was bad. He was always sick and hospitalized. My mother is like the shape of the child's stool as a piglet with a small pig, and she eats the pink fish. Children may prefer interesting foods. During that time, the younger brother ate a lot of pink fish, and our family also ate a lot of pink fish.

The pink fish is delicious, tender and slippery. It's just that my mother feeds my brother to eat pink and fish. It brings me a great shock, and it is a little surprised now -it turns out that the mother can be so gentle.

Recommended powder: Guangxi snail noodles that eat in Beijing

Recommender: Fang Xing

As soon as the snail powder is raised, many people may have pinched their noses.

My first feeling for snail powder is also a sense of smell. Ten years ago, I graduated from college. I found a media internship at Chaoyangmen in Beijing. One day in the office overnight, the next morning, I walked out of the office building with a heavy head and a empty stomach, and smelled the smell after the ingredients were fermented across the street. I followed the taste and found that the source was a snail powder shop.

The shop is not large, the kitchen is semi -open, and the menu is very simple -a variety of screwdrings. The chef removes the white rice noodles from the large basin edge of the pot, put it into a large pot filled with boiling water. The wooden chopsticks spread the powder and stir from time to time. Then put the tender green vents into the cooking pot, and cooked seven points. Boil the soft powder clip into the bowl. The chef was holding a bowl, and he did not raise the sour bamboo shoots, sour beans, fungus, peanuts, and large spoons in the bowl with a large spoon, and then scooped a layer of red oil soup into it. Bamboo and spinning vegetables are filled with fresh, spicy and sour snail soup. After a bite, the sour taste rushed to the nasal cavity, and refreshing the brain. The uncomfortable staying up late, and the future of the future seemed to be cured by this bowl of powder instantly.

Tuyuan Vision China

I also tried to cook the snail powder. The cats at home always held my chopsticks and protested at the same time. Considering his feelings, I had to cook again. Later, where I often came out, it became the East Fourth Fourth Art Museum. The hutong there is a delicious civilian snack. The snail powder that belongs to the market is also an essential part of it.

The small door next to the corner toilet at the intersection is called Qin Ji snail powder, and every meal is crowded with people. I often slip out with my boss and order a bowl with my friends in advance. In the summer, I will be equipped with iced mung bean paste, and the hungry and rushing person is sitting next to it. Just 20 yuan, you can get the courage to face the remaining work. If it goes late, the snail soup is fading, but it will affect the mood of the day.

There is also a Dangui family behind the art museum, and friends have seen the back of the old wolf at the door. As soon as the restaurant entered the door, there were four big characters -Dangui Fragrant. However, the sour bamboo shoots of fried sausage, sour beef are crispy fish and snail powder, each dish basically smells a little smell. There is always a layer of oil floating on the table, and every step on the floor is stuck. Although the sanitary conditions are average, the taste of Dangui has nothing to say. His noodle soup is more clear, like ordinary Guilin rice noodles, which is suitable for the first odor.

After governing the "through the wall", Qin Ji was the first to relocate and moved from the city to the nearby Beiyuan outside the fifth ring. The Dangui people first went to SOHO of Galaxy, and later moved to Shenlu Street near the vice altar. The restaurant's location is much better than in the deep hutong, and the area of ​​the food food is also doubled.

Earlier this year, a few of our snail powder fans went to the Dangui family of the Kyoto. After pushing the door, the taste was still strong. We ordered snail powder, sour bamboo shoots, and crispy fish. At noon dinner, the restaurant was still quiet, and only two tables came. I do n’t know if it is to save costs or the property is not good. The heating and air conditioners are not turned on. The powder and vegetables are cold just two minutes. The oil stains are solidified on the plate that people cannot move the chopsticks. Those time when I pulled my legs, it was gone.

Recommended powder: Jiangsu fried pink powder

Recommender: West

Seeing this topic, I immediately thought of the taste of frying powder in my hometown. Put a circle of oil in the pan and put onion and garlic, and then fry the cut pinks cut into small pieces with leek or green peppers. But it is enjoyable, especially the starch and oil under the action of high temperature. It is very fragrant.

The powder is not ready, and the production process is quite complicated. The raw materials are not ordinary corn or sweet potato starch, but not common peas or broad bean starch, white flowers. Take out a few pieces of bubbles, we can get water starch. Boil a pot of water, pour the water starch and continue to stir until it becomes a thick porridge -like state. After cooling, the state of the powder appeared, like jelly, poke, duang duang ~

duang duang's pink powder

In my memory, this is a dish that is bound to sacrifice. There are only three days a year. I can see fried powder on the table -Qingming Festival, Zhongyuan Festival, and sacrifice ancestors in the 30th year. when. Before stir -fry the pink, we must first respect the ancestors and wait for them to "finish" the meal before it is our turn to enjoy the deliciousness. When I wrote this period, I asked my father, when did the last time I ate fried powder? I took the thigh on the phone. It was coincident. I just ate it yesterday. The reason for eating it was that a relative of our family died, and this dish appeared in the fasting meal. I sighed, and my father said with emotion that everyone was taboo to eat this dish on weekdays.

In Anfeng Town, Dongtai, Jiangsu, the more daily way is to make the pink powder into powder soup, unveiled them in the fish soup one by one, and the side dishes include fish balls, bamboo shoots and tender greens. Eat it with a spoonful of ，, and you are delicious. In our local people, this is a must -have "head dish" for every family when entertaining guests, and it has never been built.

Stir -fried powder

Recommended powder: Henan sweet potato noodles

Recommender: Liu Liu

When the editorial department proposed to recommend "the powder from the south to the north", I premoned, this issue is good, and the north will lose again. As an authentic northerner, it is still a Henan. This time I recommend the powder. Although there is no sense of presence, it can almost represent the entire north -sweet potato noodles.

Different from the southern pink, you can just use it as a staple food, but the sweet potato powder in the north appears as a side dish. Henan's stewed vegetables, stew noodles, and steamedons are inseparable from it. If it is placed in the north, the fried dishes in Beijing, and the northeast iron pot stewed goose, you can also find its figure. A high -quality sweet potato noodles need to be extracted with fresh potato, and then repeatedly beaten with a leak, leaking out the noodles, and then dried after the cold water. I have never seen this procedure, but I often listen to the fellow fellows. Whenever the sweet potato in the village matures, it is season to make noodles. The family will make a noodle, and the whole village will come to help. Drying the noodles can let everyone spend the whole winter.

Food in Henan, paying the word "stew", must be all -encompassing, everything can be matched with any dishes. The noodles in the stewed vegetables are filled with soup, soft and glutinous, and the belly smokes the belly. The noodle bars flow into the stomach along the throat. Steamed buns or cakes, paddling one piece, thrown into the bowl and dipped in the soup of "stew", this meal was full. Even in a bowl of standard Henan stew, the sweet potato noodles were missing, and the soul lost. Hand -made noodles, you can eat the fragrance of sweet potatoes.

In the winter of the previous year, my body hugged. My mother came from his hometown in Henan, opened the suitcase, opened the pink sacks wrapped in layers of layers, and lay down in a strong tied up. My mother's baby looked like a noodle, and said, "Your dad's comrades made by himself." Only this sentence, I know that this winter came again.

The noodles in the stewed vegetables are souls

Recommended powder: Guangzhou dry fried Niuhe

Recommender: Lu Beika

In the impression, I like to eat dry fried Niuhe. That was the same food that my dad liked to eat very much. When I was a kid, I ate it for the first time, and he told me the story of his previous internship in Guangzhou. It was 1990. He stayed in Guangzhou for a whole year. He said that the most favorite at that time was the dry fried cow river in a small shop on the street. It was delicious to eat all day. But every time he asked him how delicious, he could not describe that taste for so many years. He said he couldn't remember it. Later, even if he went to Guangzhou, he had not encountered a dry fried Niuhe.

After that, I remembered that the dried fried Niuhe was "delicious." Although I can't say whether it is really delicious, the concept of "dry fried Niuhe = delicious" deeply implanted in my subconscious. Especially after university, I left home and came to Beijing, and I even felt that I liked to eat dry and fried Niuhe.

Because as a northerner, my hometown has no special food, so the dry fried Niuhe has replaced the taste of home to a certain extent. Every time I eat Cantonese cuisine, I see a dry fried Niuhe on the menu, and I will think of the green face in my dad's student photos. In the wet Guangzhou, he once left home like me, entered the society into society Living alone. I can't help but order a copy. In fact, I can't objectively evaluate whether the dry fried Niu River is delicious. I only know that every time I order it, I can't finish it, but next time I see it, I will still order it.

Tuyuan Vision China

Recommended powder: Chengdu hot pot powder

Recommender: Moonlight

As a Chongqing native, although I have always firmly believed that Chongqing Hot Pot is the first, and even repeatedly "dry shelves" with friends in Chengdu for this matter, but the hot pot powder on Chengdu Construction Road still has a supreme position in my heart -in my heart -in my heart In the development of snacks, Chengdu people, real cattle.

The powder is wide powder, and it is cooked in a hot pot base to be transparent, but it retains a kind of glue texture. Cook it and remove it, add garlic, coriander, millet spicy, and add fragrance again. The double -layer BUFF of "Hot" and "Spicy" is superimposed. I ca n’t eat it in one bite, and I ca n’t bite immediately. I can only chew the cheeks. The root continues to "break the air" to eat powder.

In Chengdu, foods are combined with combination.If a bowl of powder is not full, you can buy various snacks nearby, brain flowers, lap cakes, and Leshan bowl chicken.Here, hot pot is a bit lost, and I am more willing to share my stomach to Wanjia.Of course, the most memorable is this bowl of hot pot powder.In the last meal of Chengdu, it must be it. After eating, leave the boss call, and make up to return to my hometown to open a franchise store.Far in Beijing, I read with a boyfriend who followed Chengdu more every day. Until one time, he told me that he had already thought about the epitaph -come and give the bowl of hot pot powder next to him.

Hot pot powder on Jiandu Jiandu Road

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