When I first came to Guangdong, this side of a lot of affordable food I am not too easy to accept, and the difference between the eating habits of the hometown is too big, the first meal stopped in Shenzhen, in a village inside a bowl of noodle soup, I was feeling is a handful of rice noodles on the white water, with a few slices of meat floating on top of the white flowers, a few pieces of lettuce at the bottom of the bowl, eating is also bland and tasteless, and finally stirred up a bit of Hunan Chili sauce to finish eating, may be from the heavy taste of the province to come here for the first time is mostly this feeling.

So like intestinal noodles, soup noodles, and so on I have eaten for a period of time to slowly accept, but there is an exception is the “fried fine rice noodles”, this I eat from the first time I think it is very tasty very like, although belongs to the street side of the basic section of the cattle and horses, but the food is very good.

炒

Generally on the way home from work, there is a stall on the side of the road in the middle of the village, sometimes it may be a tricycle, with a large tank of liquefied petroleum gas hanging on the car, a simple cooker on top of a deformed and dented black and brown iron pot, on the countertop are scattered around the rice noodle and the burnt side dishes, a thick arm constantly up and down the flip upside down the pot, the upside down the pot will be used to do the process of pulsating the bottle of seasoning squeezed some homemade shengjiao into it, and then two hand spoons with some chicken MSG and other seasonings, as soon as you get close to the feeling as if the Great Sage into the alchemy of a roasted person. The second hand spoon with some chicken monosodium glutamate and other seasonings, a close to have as if the Great Sage into the alchemy furnace like the feeling of roasted people, to the second as a unit of time to get a rice noodle, basically this will not be difficult to eat, it must be this coarse and fierce feeling to fry to this feeling.

细

In fact, my hometown also has a similar fried noodles, but basically are fried wide noodles, here is a wide noodles rather than the kind of Guangdong river noodles, wider than the river noodles, thinner, the texture is also considered soft which one, the overall more thick oil and red sauce some. This rice noodle is very thin but very tough, side dishes of bean sprouts and a little bit of greens are very crispy and refreshing, but also add some shredded carrots to add a bit of color, the egg is also loose to absorb the flavor, the most important thing is that there is a very pot of gas, you have to be the street side of the fire stove stir-fried only to be regarded as a caramelized flavor.

米粉

The main ingredient of the rice noodles is rice, usually do not make their own rice noodles, are directly sent to the finished rice noodles to the store. Inside the store are generally soaked in a bucket of rice noodles, fried directly grab a handful of water control, if the business is better directly on a share of a good in a disposable lunch box. It is also because of this very fine but tough characteristics, burst fire fry a few times almost finished, and will not break, of course, there are also soft and rotten kind, fried out of the easy thin paste.

A fried rice noodles must be dry and fragrant, loose, flavorful, the concentration of the Merad reaction, if fried out of the bottom of the bowl with oil and water outflow, then this rice noodles is considered a failure, eating will be very greasy, from a few dollars a bowl to eat to more than a dozen dollars a bowl, from the egg scrambled to the addition of shredded pork, sausage, beef brisket, the price has been on the rise, that is, roadside stalls are also eaten more and more less.