Never "crash"! In 2022, "powder" was the powder of Guangxi.

It is a year of "breaking the defense" and "collapsing the house"

The onlookers were forced to "eat melons" until they were tired ...

The past year has been very difficult!

cry out

Being a man, the most important thing is to be happy ~

Are you tired or hungry?

Wen Lv Jun cooks a bowl of powder for you to eat ~

In 2022,

"Powder" is the powder of Guangxi ~

Let Guangxi cure you!

If Beijing is the imperial capital, Shanghai is the magic capital, and Chongqing is the foggy capital, then Guangxi is a veritable "powder capital".

The mountains and rivers in Guangxi are the best in the world, and rice noodles are the best in the world.

Guangxi people's day begins with a bowl of steaming rice noodles! Guilin people eat Guilin rice noodles, Liuzhou people eat snail powder, Nanning people eat Laoyou powder, Pumiao people eat raw powder, Yulin people eat raw powder, Baise people eat curly powder, Quanzhou people eat red oil rice noodles, Rongan people eat filtered powder, Guigang people eat duck powder, Qinzhou people eat pig's trotters powder, and Beihai people eat seafood powder. ...

If you say powder, you have to say locals. That's enough. In 2022, make a bowl of delicious food and look forward to walking with you in both directions.

# directory Guangxi powder raiders

0 1 Why do Guangxi people love worrying about powder?

What's the difference between rice noodles in different areas of Guangxi?

Guangxi, the future of rice noodle museum

0 1 Lai Guangxi Suofen

If you don't understand, ask, why do Guangxi people love to talk about powder?

One side of soil and water, one side of rice flour, one side of rice flour to support one side.

DNA welding of rice noodles in Guangxi. It can be said that as long as the earth is still turning, Guangxi people will not be broken.

"The water is full of rice leaves, and the sun shines through the trees and the smoke is low." Thousands of years of farming history has drawn a staple food map for China people, that is, "the north eats grain flour and the south eats rice".

In the history of ethnic rice and rice food in Guangxi, there are countless ways to eat rice, and Guangxi rice noodles have been given unlimited possibilities.

"In the morning, the fairy can't stand still. Come to the bowl of powder at night, and the gods will roll. " It is a true portrayal of the daily life of Guangxi people.

From morning till night, people from Guangxi can always be seen in the streets and alleys.

According to incomplete statistics, nearly 30% of Guangxi people eat at least one bowl of powder every day. Take Nanning, the capital, as an example. It consumes more than 600 million bowls of rice noodles every year, and a "bowl" team can circle the earth more than three times.

In today's fast-paced life, a bowl of simple rice noodles is very suitable for "migrant workers" who have finished eating.

In addition to the "three giants of rice noodles", namely, Guilin rice noodles, snail powder, sour and delicious old friend powder, every county, city and township in Guangxi also has its own representative rice noodles.

If there is a "rice noodle paradise", it should be like Guangxi.

02 Lai Guangxi Suofen

What's the difference between rice noodles in different areas of Guangxi?

From northern Guangxi to southern Guangxi, western Guangxi to eastern Guangxi, different regions, different national cultures, and differences in seasoning configuration and production technology, even with the same name, the practices and tastes of rice noodles in different regions are different.

Dry, wet, round, flat, thin, thick, boiled, fried, dried and fished ... all kinds of arrangements and combinations, 365 days a year, every day, the powder is not repeated.

A bowl of rice noodles and various patterns are all soothing taste experiences.

A bowl of fresh and sour is refreshing, covering spring, summer, autumn and winter.

Liuzhou snail powder, Nanning Pumiao raw pressed powder, Nanning Laoyou powder, Guilin Quanzhou red oil rice flour and Nanning Binyang acid powder, covering spring, summer, autumn and winter, a bowl of fresh, sour, spicy and refreshing is eye-catching.

Liuzhou spiral lions powder

Snail powder, which came from behind and had the strongest momentum, spread all over the streets of Guangxi because of its "smelly" fire. How many people love to the extreme, and how many people avoid it.

Take a handful of dried rice noodles, blanch them with boiling water, and then fold a handful of seasonal vegetables and cook them together. After three or two minutes, take out the powder, spread the dishes at the bottom of the bowl, then code the seasonings such as yuba, peanut rice, fungus, sour bamboo shoots, and pour a gourd soup with sour and spicy flavor. Within five minutes, a bowl of "smelly" and delicious snail powder was ready.

Gouhun original soup, delicious dried fish, three delicacies of taste bud killer ... a bowl of powder and half a bowl of ingredients are not ordinary top food, and every bite makes people want to stop.

Fried eggs, the ace partner of snail powder, are soaked in snail powder soup, and the pulp is even more fragrant than powder. If you are greedy, add two braised duck feet and half a pig's trotters, which is a luxurious feast of snail powder.

If you haven't tasted snail powder, you must try it. This authentic Liuzhou flavor will definitely give you a brand-new experience.

Nanning pu Miao sheng Zha fen

Similar to snail powder, the unique "sour taste" of raw rice noodles also has the ability to directly hit the top of the diners. The difference is that the acidity of raw rice flour is the taste of rice flour itself.

"Boiled rice noodles" is a kind summary of raw rice noodles of Zhuang nationality. Whether there is a "bad" taste is an entry-level method to identify whether a bowl of raw rice noodles is authentic.

Raw pressed powder is characterized by "squeezing and eating now". The shopkeeper pressed a large piece of fermented rice balls into round powder by hand through a press, and fell into the pot, boiling soup. In less than 3 minutes, shiny rice noodles can be cooked.

A bowl of hot raw flour, sprinkled with minced meat, shredded lettuce, bean skin and peanuts, bought a fried dough stick, shredded it and soaked it in soup, which really made people want to stop.

Nanning laoyoufen

Without friend powder, there would be no Nanning.

Nanning people said: "colds are always made with a bowl of spicy old friends powder." If not, then eat two bowls. "

Laoyou powder tastes spicy and tangy. Appetite in summer, cold in winter. This kind of powder can skillfully combine sour and spicy in its own unique way and become one of the unique snacks in Nanning.

Nanning Youfen has a profound cultural heritage. It is not only the representative of Nanning's food culture, but also the historical witness and carrier of China's culture, cultural exchange and ethnic integration in South China. It is also a famous food business card in Guangxi.

Different from other boiled powder, Laoyou powder is fried first, and then cooked in stock. After the water boils, add the river powder, and after three or two efforts, a bowl of mouth-watering food will be ready. Although there are many steps in Friends Powder, it only takes 5 minutes from ordering food to enjoying food!

The smooth flat powder is bathed in the delicious old friend soup, and the powder is full of oil flowers. The "old friend taste" between the lips and teeth is the existence of eating once and wanting to eat twice.

Quietly tell you, not only the sour bamboo shoots in snail powder make people "want to stop", but also the sour bamboo shoots in Laoyou powder are not inferior!

Guilin Quanzhou spicy sauce rice noodle

Quanzhou is close to Hunan, and the lifestyles of residents in the two places are also very similar: both can eat spicy food.

Therefore, among the types of rice noodles in Guangxi, Quanzhou red oil rice noodles can be compared with Liuzhou snail powder. Quanzhou red oil rice noodles can be compared with soup powder all over the country.

Living in Quanzhou, the fragrant red oil rice noodle soup that broke through the window is the original motivation to wake up the hungry migrant workers.

Stewed soybeans, half-fat and half-thin broth, a mixture of chopped green onion and coriander, and a spoonful of red oil ... are traditional red oil rice noodles in Quanzhou.

If you try to have a word or two with your boss, you will find that almost every boss of the red oil rice noodle shop has a kind of confidence that "once you have been there, you will have a second time".

Nanning Binyang acid powder

"Eating sour powder in summer makes sick cats energetic." Binyang acid powder is the first choice of Guangxi people's staple food in summer, autumn and summer.

Slightly wide rice noodles, with barbecued pork, preserved beef, pickled cucumber, peanuts, minced garlic and coriander, scooped up a spoonful of delicious sauce and stirred a few times to make a bowl of delicious sour powder.

The rice flour is tender and smooth, and the pickled cucumber is appetizing, which easily solves the problem of loss of appetite due to the sultry weather.

The lively seasoning table makes the details more eye-catching.

Not only kitchen utensils, cooking skills, soup base and brine, but also Guangxi people are very particular about condiments. Guilin rice noodles, Hechi Niubugao powder and Hezhou Huangyao Douchi powder are not sloppy at all.

Guilin rice noodle

As one of the earliest rice noodles out of Guangxi, the history of Guilin rice noodles can be traced back to the Qin Dynasty more than 2,000 years ago. However, compared with other rice noodles, the practice of Guilin rice noodles can be called "simple".

Drain the scalded rice noodles, put them in a bowl, pour the brine evenly on the noodles, and then spread the sliced crispy skin, barbecued pork and pot roast. , will also give diners a bowl of Guilin rice noodles.

Nevertheless, Guilin rice noodles are still very popular, and the secret lies in its brine. The scalded rice noodles were roasted with brine, and the smell of filar silk gradually sublimated, and an atmosphere suddenly spread.

Of course, salt water alone is not enough. Diners put stainless steel shallow-mouthed bowls on the ingredient list, and add sauerkraut, sour bamboo shoots, sour beans, chopped green peppers, chopped green onions, minced garlic, red peppers and other ingredients to make their own unique taste. This bowl of Guilin rice noodles is finished.

Rice noodles soaked in salt water are wrapped in meat slices and eaten together, enriching taste buds and soothing restless hearts.

A long table, several stools, a bowl of rice noodles, full of hometown flavor.

Hechi niubalafen

Hechi snacks are very famous in Guangxi and are sold everywhere. The most famous of them are pork strips, beef strips and diced papaya.

Niulaba is also the authentic name of Hechi. Niuba is strip-shaped, coffee-like in color, shiny, fragrant, salty and sweet, tough but not firm, and can be used as a "grinding" snack or banquet.

People in Hechi must be tired of eating daily rice noodles, so they thought of the combination of rice noodles with beef strips and pork strips. They are used to eating cooked or soft or tough meat, and then eating refreshing and chewy beef, which is a different kind of flour milling experience full of freshness.

The spicy taste completely masks the fishy smell of beef. Beef is flexible and chewy, and there is a sweet aftertaste in the mouth when chewing. The more you eat, the more addictive you become.

At this time, it is accompanied by a dish of bracken and broken ear roots unique to Hechi. Sweet, sour and spicy flavors are perfectly combined, and the taste is crisp, authentic and delicious.

Hezhou huangyao douchi powder

Douchi powder, in addition to Douchi, rice flour is also the essence. Soak the selected indica rice overnight, grind it into slurry with a stone mill, put the ground rice slurry into a plate, shake it evenly, steam it, take it out for two or three minutes, put it aside to cool, and then cut it into chopsticks-sized strips with a knife. This is the rice noodle of Huangyao Douchi powder.

The rice flour ground by stone mill is soft, smooth and chewy. A spoonful of pig's head bone and Huangyao Douchi cooked bone soup are not enough, and a spoonful of Douchi oil is definitely different from the rice noodles you have eaten before.

Everything can go with rice noodles.

Eat the mountain by the mountain, eat the sea by the sea, and anything can be accompanied by rice noodles. Chongzuo chicken powder, Beihai shredded chicken powder, Guigang Wei Qiao duck powder, Fangchenggang seafood powder, only you can't think of it, you can't do it without Guangxi rice noodles.

Chongzuo chicken fen

"If you don't eat flour for three days, your mouth is tasteless" is a folk proverb in Longzhou, Chongzuo.

Boil the rice noodles in a pot, put them in a big bowl, pour a spoonful of chicken soup made by peasant chicken, sprinkle a handful of chopped green onion and mix them with the cut chicken. In less than two minutes, this delicious bowl of Chongzuo chicken powder will definitely conquer your taste buds.

Among many seasonings, squeezing a lime into powder soup is the perfect combination of Guangxi flavor and Vietnamese flavor.

The scalding chicken powder gives off a mouth-watering aroma. Chicken keeps a solid taste, but it is not firewood. The soup is sweet, the rice flour tastes smooth and slightly soft, and the mouth is full of meat powder, just right.

In Beihai, I'm afraid only Guangxi can push shredded chicken powder, not seafood powder. Beihai shredded chicken powder is one of the special gourmet soup powders of Beihai people, and it is as popular as seafood powder.

White rice flour, put some vegetables, sprinkle with chopped green onion and coriander, and serve with fresh shredded chicken. Every bite is the essence.

The chicken skin is crisp, the chicken is solid, the more you chew, the more fragrant it is, and the happiness of stuffy powder can't stop ~

In Guangxi, really no duck can get out alive ~

Weiqiao Guigang duck powder, duck legs, wings, feet, kidneys and meat ... have different parts, different eating methods, similar tastes and different styles.

Duck meat is rich in flavor and penetrates into soup to form a unique taste. Rich soup wraps every rice noodle, one spoon and one chopstick. Duck soup with rice noodles and a bite of duck meat. Delicious happiness is that simple.

Fangchenggang seafood powder, a bowl of seafood powder is not only seafood, but also goes hand in hand with Beihai seafood powder.

In addition to fresh shrimp, Fangchenggang also has pork liver lean meat, white snails, scallops, seasonal vegetables and so on. Visiting diners love seafood and taste the unique flavor of Fangchenggang seafood powder. After eating the powder, you will not let go of the soup, which makes people feel addicted.

Precipitated the good taste of time.

Behind the simple operation is carefully prepared food. Soak in boiling water, take out, shake well, sprinkle into a large bowl, cover with brisket/trotters, pour a spoonful of broth, and serve a bowl of mouth-watering rice noodles.

Wuzhou beef brisket powder

Beef brisket powder originated from the folk, belonging to Guangdong cuisine and Wuzhou beef brisket powder, which continued the style of Guangdong cuisine and blended the taste of Guangxi.

Wash the brisket, put it in a pot and cook for 30 minutes, then pick it up and cut it into small pieces, and then marinate it with seasoning.

Stir-fry the onion, ginger and garlic in an oil pan, put the marinated beef brisket into a sachet filled with more than a dozen seasonings, pour the beef bone soup, stew for three to four hours, then pour the original soup into boiling, and add seasonings to make the beef brisket more delicious.

Fresh and wet rice noodles, rich and delicious soup base, and fragrant beef brisket are the C positions, which instantly fill the taste buds and spiritual emptiness of diners.

Qinzhou pork knuckle fen

Pig's foot powder is the most famous snack in Qinzhou, and there is no one.

Delicious trotters must be soft but not rotten, fat but not greasy, and Qinzhou trotters powder has done this.

Each bowl of flour comes standard with a piece of meat, which is fried to the golden trotters. After stewing with brine, it becomes very tasty, and eating white flour soaked in pig's trotters juice alone is also very enjoyable.

A bowl of raw materials can conquer the world, both north and south.

N+ possibilities of Guangxi rice noodles: pork, beef, fish, fish head, pork liver, vermicelli, beef intestines, venetian blinds, etc ... When all kinds of ingredients are put in the past, people from all over the world can always find their own taste in that bowl of raw food.

Yulin raw meal powder

Raw flour, a traditional food with unique local flavor in Yulin, is omnipotent by Yulin people.

Common raw meal powders mainly include pig offal powder, beef offal powder, and three fresh powders. Different raw flour tastes slightly different, but the soup flour is delicious, the rice flour is tender and smooth, and the raw flour is crisp and original, which is the same feature of Yulin raw flour.

The soup is delicious, with a slight taste of rice and wine. The raw materials are tender and smooth, not fishy. Cut the powder into roots, it tastes delicious and melts in the mouth. Multiple taste buds are formed between the teeth, and you don't feel tired after eating once a day.

One mouthful recalls the taste of childhood.

Sitting at a small round table on the street, eating two rolls of powder; You should eat one or two jiaozi whose lid has just been opened, and then dip them in ... This is a delicious taste that time can't take away from your memory.

Bose juanfen

Guangxi vermicelli is similar to rice rolls in Guangdong. Rice pulp is evenly spread on a round cloth, covered with bamboo board and stirred when rice pulp is steamed. After the temperature passes, the crystal clear vermicelli is spread on an iron plate, and the bamboo board is rolled up and then pulled out, thus making a dish of white glutinous glossy vermicelli.

Different from rice rolls, the rolling powder is simpler and the stuffing is more authentic. Chopped beans, chopped carrots, chopped pickles, chopped head dishes ... all kinds of fillings also add a strong Guangxi flavor to the rolls.

Drizzle with Huangpi sauce, a specialty of Guangxi, which is salty and sweet. Add a spoonful of pickled pepper, pickled cucumber, pickled radish, tomato sauce and seafood sauce. Mix all kinds of dipping materials at will, sprinkle with two teaspoons of peanuts, the roll powder is thin and tough, and the entrance is fresh and smooth. That is a must!

The simplest ingredients and the purest craftsmanship carry some people's unique taste memories. There are so many delicious dishes that they can't compare with them.

Separate education for guests

Fenjiao is a kind of jiaozi made of rice flour skin wrapped with stuffing. Its shape is the same as that of jiaozi made of flour, but jiaozi is white and jiaozi made of flour is slightly yellow.

The production process of dumpling skin is very particular: firstly, glutinous rice and japonica rice are mixed in a certain proportion, soaked and ground into slurry, then the rice slurry is put into a cloth bag, filtered and dried until the wet rice flour can be kneaded into a ball, steamed in a pot until it is 50% to 60% mature, and then rolled into dumpling skin.

Jiaozi's bag is stuffed with water chestnut pork, corn pork and so on. Put it directly into a steamer and steam it. Zongzi, which has just come out of the pot, exudes a unique rice flavor, and the skin is crystal clear, and the stuffing wrapped in it can be seen at a glance.

Bite open jiaozi, the dumpling skin is elastic and chewy, the yellow skin sauce is sweet and sour with fruity flavor, the fungus is crispy, and the horseshoe is sweet ... All kinds of flavors stir at the tip of the nose and jump in the mouth.

People in Guangxi eat rice and make all kinds of delicious food with it. Ordinary alleys are fragrant. ...

03 Lai Guangxi Suofen

Guangxi, the future of rice noodle museum

It's a very casual thing to say. Whether it's breakfast, dinner or midnight snack, whether you are hungry or not, you can go to a street shop and say a bowl of rice noodles to satisfy your hunger.

A bowl of hot boiled powder and an egg for breakfast make the day full of vitality.

Lunch is a bowl of pig's foot powder and a bottle of soybean milk, and I am full of energy in the afternoon.

Make a bowl of Binyang acid powder for dinner and add perilla to appetize and relieve boredom.

Make a bag of snail powder and some vegetables for dinner. ...

One of the charms of Guangxi rice noodles is that there is no identity difference.

Even if there is no place, the gluttonous diners will still wait around with the cat's waist, and the noodle shop owner will make it clear to you.

In 2022, I came to Guangxi to make a bowl of rice noodles.

Have enough time, make an appointment with three or five friends, get together and chat, sweat profusely, and have a chat … Let Guangxi cure you.

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Comprehensive arrangement | Department of Culture and Tourism of Guangxi Zhuang Autonomous Region