Chapter 40 eat yangshuo

When Wang Bo wrote "The Preface to the Pavilion of King Teng", he said that "the people are outstanding and the land is brilliant", as if in a place with green mountains and green waters, people should be naturally beautiful, lively and beautiful.Food is the most important thing for the people. According to materialism, if people eat bran and swallowed vegetables for a long time, the people in an area will not be beautiful and handsome.I walked in Yangshuo, Guilin for more than half a month. After all, it was too late to see all the local people. However, the time was enough for me to review the food there.In terms of food alone, Guilin's food is worthy of the world's best mountains and rivers.

Walking in Shanghai, there are Guilin rice noodle shops all over the place. It can be seen that the word Guilin rice noodle is deeply rooted in the hearts of Guilin people.In the recipes of Guilin people, rice noodles can be listed almost all the time. Like the squid rolls in Qingdao, flowers are everywhere, so that a bowl of rice noodles can satisfy your hunger in the morning.In Yangshuo, I saw a "Skinny Guilin Rice Noodle Shop", which is a typical Guilin rice noodle shop.Entering the store, there is a table and a bucket at the door. In the bucket is the thick soup of rice noodles. You can pour it on the rice noodles by yourself. Any combination.Rice noodles are made by grinding rice into powder and kneading them into strips, which are as white as melamine, and spread in a bowl with a tender and clean surface.Bring a bowl of hot and tender rice noodles by yourself, first add pepper, capers, meat slices, coriander, etc., and the bowl of rice noodles is immediately colorful and vivid.Walking to the bucket, there is bone soup in the bucket, which is fresh and fresh, and squeezes out the poor pork bone fat.After scooping up a spoonful, the rich-flavored soup hit the rice noodles, and the rice noodles almost screamed happily after being scalded, and the aroma overflowed immediately.Those listless Zanthoxylum bungeanum were immediately aroused, and voluntarily clung to the rice noodles in an infinitely enchanting manner, as if flower petals were falling on the arms of a beauty.Take it up and taste it, the tender and flexible rice noodles are lined with spicy, sour, fresh, fragrant and other overlapping and plump aromas, sliding and lingering on the taste buds, ups and downs.He sucked the rice noodles into his mouth in one breath, and let out a satisfied breath.Until then, the spicy taste that had been surrendered for a long time stood up vigorously.

I used to hear from my friends that people in Xiangchuan love to eat spicy food because of the humid weather.There are many mountains in Guangxi, lush mountains and rivers, shrouded in clouds and mists, so eating spicy food is very active.In addition to being spicy, it is supplemented by sour.Guangxi's sour beans, sour radish, etc., the sourness can go straight to the itching of the heart.Just this sour taste, compared with the strong taste in the north, and the soft and light taste in the south of the Yangtze River, it is completely different. You can see everywhere in Yangshuo, the most popular brand is the so-called "beer fish".Each store has high-ranking recruits, posting photos of their own chefs winning awards, all of which advertise their authenticity.After walking carefully for two days, I went to a restaurant cruelly, and I didn't want any other dishes, but a beer fish.The pots and pans over there were in a hurry, and a large flat plate was brought up.The waiter pointed at the side and roughly summed it up: this unfortunate brother who is a beer fish was originally a law-abiding fish in the Lijiang River. A lot of beer, soy sauce, chili, and all kinds of condiments that are not humane, covered with yellow stew, will see the light of day.

Hearing this, he hesitated to pick up a piece with chopsticks, feeling that the fish juice was thick and delicious, and the fishy smell was completely washed away.The smell of beer after frying is faint, the meat is delicious and soft, and it is not as rotten and sagging as ordinary fish, which seems to be lack of exercise, but it is still crispy, smooth and tough, and the taste is not bad. Another Guangxi-style delicacy in Yangshuo is rice snail stuffing.The so-called "stuffing" seems to be an exclusive practice in Guangxi.Mix chopped lean meat and snail meat, add mint leaves and a little Guilin specialty Sanhua wine, stuff them into the washed snail shells with the tails cut off, and finally fry them in the pot.The snail meat, supported by the aroma of meat and mint, and the mellow aroma of Sanhua wine, is a hundred times more fragrant than ordinary steamed snails.In Shanghai dialect, there is a so-called "Dojo in the shell of a snail", which refers to making great efforts in a very small area.This snail brew is just the best interpretation of this word.

After staying in Guangxi for a while, the general impression is the skillful dishes here.Originally in the south of the Yangtze River, I was used to exquisite dim sum and a variety of dishes, thinking that this was the only one in the world.Unexpectedly, the land of Lingnan was really exhausted.In particular, Guangxi cuisine is exquisite and complicated, and the complexity of taste and seasoning has reached an unimaginable level.The fineness of rice noodles, the ingenuity of brewing snails, the seasoning of beer fish, the crispness of Lipu taro meat, the tenderness of white-cut chicken, and the signature paper made by McDull's mother in "The Story of McDull" Baojizhiyi... Probably the delicacies in Yangshuo area, all the raw materials are trimmed until there is no trace of raw materials, but there are countless strange and unstoppable flavors.