Empty Bowl Lab Recommendations | Long-Sold-Out Sliced Rice Noodles Finally Available! This Bowl with Large Snail Meat and Stinky Rice Noodles Makes Everyone Cry…

After the Spring Festival, the durian-flavored rice noodles that were out of stock for a long time finally arrived. Let's feel the devastating blow of rice noodles! You guys must be craving it… I! Just! Let!

I've been cooking for myself almost every day recently, and I almost cried. Only rice noodles can make my appetite soar. It's just the weekend, I'll watch some shows at home and slurp a bowl of sour and spicy rice noodles. Just thinking about it makes me feel satisfied.

Rice noodles, as a local snack from Liuzhou, Guangxi, are incredibly smelly because they contain fermented bamboo shoots…

However, rice noodles are really smelly.

Last year weThe Hangzhou Food Lab of Han Zhi Ke Xing Zhan ShiDid a rice noodle evaluation, and bought 12 models in total for a comprehensive assessment of reputation and sales, and slurped for a whole afternoon. The entry-level models recommended are: Hao Shuibo, Baoyanwang, Hi Shuiai and Ma Zhongcai.

Rice noodles are really a strange thing, smelly but delicious!

I consulted locals on the judging standards for a genuine bowl of rice noodles, and conducted a review:First, check the noodles, second check the soup, and third check the ingredients.

Whether rice noodles are delicious depends on whether the noodles are sticky enough to hold the soup; only when the noodles are wrapped in chili oil can they be really chewy and flavorful.

The soup is made by simmering snails, bones, eight spices, and flowers for a long time. The fermented bamboo shoots are the soul, and their pungent smell is a major contributor.

The noodles are cooked and then poured with chili oil. They are mixed with fermented bamboo shoots, bean curd sticks, and peanuts.

Recommend this'Ma Zhongcai Rice Noodle Master'! The original price is 85 yuan/5 packs, and each pack is 350g. Limited-time promotional price 60 yuan/5 packs, free shipping!

In fact, it's not easy to eat authentic rice noodles outside of Guangxi; the founder of 'Rice Noodles Master' is Guangxi native Ma Zhongcai. Growing up in Guangxi, he loved eating a bowl of sour, spicy, fresh, and fragrant rice noodles, so his rice noodles have 8 ingredients, which can let you eat authentic rice noodles even without going to Guangxi.

CCTV9's 'New Old Craftsmen' introduces Ma Zhongcai and his rice noodles.

Because it's so delicious, since its opening in 2010, the business has been very hot, selling more than 500 bowls a day on average. After opening an online store, it broke the record of selling 10,000 packs in 3 days.

Dry rice noodles are semi-transparent and slightly yellowish, which shows that they are not bleached. When the noodles are put in boiling water for about 2 minutes, the water turns white and the aroma of rice comes out. It's just as fragrant as the rice we steamed at home.

Noodles are made using high-quality late rice from Guangxi, and through soaking, milling, drying, harvesting, squeezing, and steaming, it takes N steps to make them.

The noodles should have consistent thickness and a crystalline appearance when cut, and they should be well-infused with the broth when cooked together. The noodles should also be chewy after cooking.

Besides the noodles, it's important to have enough ingredients!

Some online rice noodle packs have only a small amount of soup, and the water will be slightly short when boiled, without any spiciness.

Rice Noodles Master has done a good job with ingredients: chili oil packets have fried scallion segments, vinegar bean curd packets and snail meat packets, and the chili oil is very fragrant when combined with scallion oil.The snail meat packets contain about 10 snails (I counted them one by one, there are definitely more than 10!), which is very flavorful.Rice Noodles Master selected high-quality ingredients, such as fermented bamboo shoots and bean curd sticks, which are stir-fried in small pots, crispy and delicious, and difficult to stop.

The snail meat packets contain high-quality bean curd sticks, which are deep-fried until golden and chewy, and they won't disperse when cooked in the broth.

Rice Noodles Master selects dried bean curd sticks from Guiping Shaopo, which are not soft and fluffy like bean curd sticks, oh!

Good ingredients are important, let's also share the method I've summed up over ten years of eating rice noodles!

① First boil water and cook the noodles for about 7-8 minutes; then take out the noodles and soak them in cold water (this can make the noodles more chewy);

② After draining the noodles, drain the water and refill it with 400ML of water, boil it, and then pour the noodles back into it. At the same time, put the ingredient packets, chili oil packets, vinegar packets, and fermented bamboo shoot packets into the water and cook them.

Finally, add fermented bamboo shoots and bean curd sticks, and cook them for a while, until the noodles are broken;

You can see snails floating in the noodles!

③ Finally sprinkle peanuts on top, ensuring that the peanuts are fragrant and crispy.

If you love fermented bamboo shoots and bean curd sticks, you can choose extra bean curd stick/extra fermented bamboo shoot packs. These two packs have increased ingredients, and it's not in one ingredient package, but directly provides 2 packs of bean curd sticks/fermented bamboo shoots!

It's amazing to see it being cooked...

Let's order it if you want to eat it~

Foodie Selection Mall

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