Everyone says that the scenery in Guilin is the best in the world, butGuilin rice noodlesare also very good.Many tourists who come to Guilin to visit will try these famous Guilin rice noodles at local authentic restaurants. Some friends even bring back a few packs of Guilin rice noodles to give to family and friends. After receiving the rice noodles, we need to learn how to make Guilin rice noodles, so that we can enjoy them.

How to make Guilin rice noodles

IngredientsPreparation

Guilin rice noodles,stock, brothduck legs,pork,peanuts,，rice, boiled eggs,ham,green onions,coriander,salt to taste.Method

1. Soak the rice noodles in warm water for one night, then cook them in boiling water for 10 minutes and drain;

2. After draining, rinse them with cold water several times until they are clear, then set aside;

3. Boil the stock, then add

riceand heat it up, then put it in a bowl with the boiled eggs;4. Then add ham, duck, cooked pork, peanuts, ham, green onions, coriander, salt, and broth;

Tips

The ingredients are all cooked food, so if they are raw, you need to prepare them in advance, such as

eggs, cooked pork.How to make cold Guilin rice noodlesBesides being cooked, Guilin rice noodles can also be eaten cold, like

cold noodles,

which is very suitable for the hot weather.IngredientsFresh Guilin rice noodles,

char siu pork,

100 grams, vinegar,bean sprouts,a little, fried peanuts, coriander, green onions to taste,brothto taste,chili oil,oil, salt,vinegar,MSG,sesame oil, to taste.，Method1. Wash and drain the fresh rice noodles, slice the char siu pork and green onions and coriander;

2. Boil water in a pot, add rice noodles and cook, then drain and soak in cold water for 20 minutes;

3. After draining the rice, add it to a bowl and then add the broth, salt, vinegar, sesame oil, MSG;

chili oil, peanuts, meat, coriander, green onions;

4. Mix and eat before.How to make authentic Guilin rice noodlesIngredients

Guilin rice noodles, one water snake, one frog, 2000g of pork bone, 2000g of beef bone, 10g of star anise, 10g of cinnamon, 10g of licorice, 6g of cloves, 6g of cardamom, 100g of small green peppers, 25g of cumin, 25g of small fennel, 5g of cardamom, 10g of bay leaf, 10g of peppercorns, 6g of Chinese magnolia bark, 400g of Yangjiang

bean curd, 50g of dried chili, 500g of old ginger, 200g of dried green onions, Guilin

tofu, 250g of milk, 80g of salt, 200g of sugar,

soy sauce, 200g.Method1. Clean and deboned water snake and frog, wash the pork bone and beef bone, then boil in boiling water for 10 minutes, then put them in a stainless steel bucket, add 15 kilograms of water, boil over high heat for 5 hours, then filter and reserve the broth;2. In a pot, heat 30 grams of vegetable oil to five parts, then add star anise, cinnamon, licorice, cloves, cardamom, cumin, fennel, cardamom, bay leaf, peppercorns, Chinese magnolia bark, Yangjiang bean curd, and dried chili, stir-fry over low heat for 15 minutes, then remove the spices and pack them in a muslin bag, then add them to the broth and simmer for 2 hours;3. In a pot, heat 30 grams of oil to five parts, then add tofu milk and stir-fry for 2 minutes, add salt,MSG, chicken powder, sugar, and soy sauce, then simmer over low heat until it boils.Pour it into a stainless steel bucket and mix well.4. Add the rice noodles to boiling water and cook them, then add the prepared sauce and mix well.The origin of Guilin rice noodlesThere are several versions of the legend, most of which are related to Emperor Qin, similar to mythological stories, we will not tell you.However, this also shows that Guilin rice noodles have been around since the Qin Dynasty, and have been passed down through generations. They were developed and flourished during the Qing and Republic periods, and became famous throughout the country.Fermented soybean paste400g, dried chili peppers 50g, oldGinger500g, dried scallions 200g, Guangxi scallionsTofuMilk 250g, salt 80g, rock sugar 200gSoy sauce200g

Method

1. Wash and clean the snakefish, frog, and pig bones. Boil in boiling water for 10 minutes, then remove and place in a stainless steel bucket with 15kg of water.BoilCook over low heat for 5 hours, filtering to keep the broth.

2. Heat 30g of salad oil in a pot. Add star anise, cinnamon, licorice, cloves, lemongrass, nutmeg, cumin, cardamom, bay leaf, Sichuan peppercorns, dried tangerine peel, and fermented soybean paste. Fry over low heat for 15 minutes, then remove the spices. Wrap the spices in cheesecloth and simmer in the broth over low heat for 2 hours.

3. Heat 30g of oil in a pot. Add tofu paste over low heat and stir for 2 minutes. Add salt,MSG, chicken powder, rock sugar, and soy sauce. Simmer over low heat until it comes to a boil. Pour into the stainless steel bucket and stir to combine.4. Cook rice noodles in boiling water until cooked. Drain and place in a bowl. Add the prepared sauce and mix well.

Origin of Guangxi rice noodles

There are several versions of the legend, with the one related to Emperor Qin being the most common. We will not elaborate on the mythical stories.

However, this also indicates that Guangxi rice noodles were already available around the Qin Dynasty and have been passed down through the ages. They developed and expanded during the Qing and Republic of China periods and became famous throughout the country.However, this also indicates that Guilin rice noodles originated in the Qin Dynasty and have been passed down through generations.