Hunan rice noodles refer to the characteristic rice noodles in Hunan Province. It is easy to store, delicious, and easy to cook. It is one of Hunan's favorite breakfasts. It has four major mainstreams: Changde rice noodles, Changsha rice noodles, Xiangxi rice noodles and Xiangtan original stone grinding rice noodles.

Changsha rice noodles Changsha people love rice flour round powder and flat powder two kinds, flat powder will be more easy to taste than round powder, a bowl of powder in addition to powdery Q hammer and soup is the highlight. The authentic soup of Changsha rice noodles is made with large bones and is original. The cover code is also varied. The regular ones include shredded pork, pork ribs, three fresh, miso, beef, hot and sour, etc., as long as you want them. In addition, there will be 剁 pepper, radish strips, capers, mustard and garlic in the table. A bowl of cover code powder plus a sauce of 剁 pepper / oil chili seasoning, mix together, do not mention more charm! Changde rice noodles often listen to Changde friends complaining that in fact, Changde people go to eat powder bosses will not ask "odd round drops or odd flat drops", the reason why Changde rice noodles are favored by the fine production process - "three float three Cooked." There are more than ten kinds of beef, beef, steak, beef tendon, beef stew, braised beef and so on. In addition to the above main ingredients, you must also add garlic, break into the MSG, break into the sesame oil; sprinkle with chopped green onion, topped with sauce vinegar, covered with chili and other condiments. Hunan rice noodles look at Changde. Although Hunan rice noodles have different factions, the most famous ones are Changde beef powder, which emphasizes heavy oil and heavy spicy and salty. A large number of sauce-colored beef pieces are spread over the whole bowl, and the thick and tender rice noodles are placed on a tiger-boiled egg and beef soup. The scent is tangled in, and the overbearing is unstoppable. Xiangtan rice noodle Xiangtan rice noodles and rice in other parts of Hunan have little difference. The biggest difference is that the skin is thinner. And many people in Xiangtan have a small habit when eating powder. They are used to scallion cakes or fried dough sticks with rice noodles. This is a perfect match! Most people usually buy two, when they are powdered, they dry up first, then put One in the rice noodle bowl, wait for the oil cake to absorb the soup, the taste is more intense, perfect! The noodles of Xiangxi rice noodles Xiangxi rice noodles are very strong, and the nutrition and taste are unique in the rice noodle industry. The rice noodles or rice noodles circulating in some areas, the rice noodles in other parts of the south are mostly fine and the soup is more, but the Xiangxi rice noodles are the opposite. The fans are thick and the soup is few, but the taste is delicious and smooth, and the bite is very chewy. The Xiangxi rice noodles are tasted by the soups made by various "whistle" (dialects). There are many kinds of "whistle", such as: beef. , tripe, lamb, braised pork, etc.