Yongzhou rice noodles
2022-05-27
Fish rice noodles
Since Yongzhou sits at the origin of the Xiangjiang River, many people are amazed by the fresh and tender taste of its fish rice noodles at the first bite. The fish rice noodles in Southern Hunan have gone local after introduced to Yongzhou, which are different from those in Chenzhou where people make them with a whole fish. Big bighead fish are usually chosen as the main ingredient for Yongzhou fish rice noodles, whose bones should be removed with fish head and meat cut into pieces. To ensure the rice noodles can be soaked with fresh fish flavor, the fish should be slightly fried in the oil pan before soup is added in.
Rice noodles with shredded meat
Rice noodles with shredded meat are derived from the diet of ordinary people. With a pot of long-simmered bone stock as the soup base, several pieces of meat and accessories are fried and poured into a large bowl filled with rice noodles. As the most common kind of meat rice noodles in Yongzhou, the rice noodles with chili fried meat offer people a larger quantity and more delicious taste than other soup noodles.
Heting rice noodles
Heting rice noodles are soaked in soup and seasoned with scallion, soy sauce, minced meat as well as pepper. But more attention should be paid to the cooking method. The raw materials of noodles are special thin noodles, and the soup is made of delicate lean meat. Without any vinegar, they are still tasty as well as sweet and sour.
Rice noodles with gravy
Compared with the above three rice noodles, people from Yongzhou favor rice noodles with gravy whose taste depends entirely on the gravy. Pork bones or beef are simmered in pots with spices and herbs for at least two hours. The fresh and crystal rice noodles soaked with thick gravy plus beef or egg braised in the soup fills the air with their flagrance after quickly mixed with salt, soy sauce, cooking wine, vinegar, oyster sauce and gravy.
