"It's better not to eat meat for three days than not to eat noodles for a day." This is a true portrayal of the hearts of many snail noodles lovers. With its fresh taste, Liuzhou snail noodles are loved by more and more diners. A bowl of snail noodles is served on the table. There is a sour and rotten smell mixed with the smell of snails and the burnt aroma of fried bean curd sticks.

     The soul of snail noodles is in the "soup". A bowl of delicious snail noodles is indispensable to the bowl of hot and sour soup base. Clean and stir-fry the snail meat, then add pork bone, star anise, amomum, grass fruit, fennel, perilla and other spices and cook together for several hours before the soup base is ready. The ratio and selection of ingredients are different in each store, depending on the personal preferences of diners.

     The snails used for the soup base of snail noodles are local specialty stone snails. After they are collected, they must be poured into clean water and cleaned with mud, and then cut off the dirt from the tail with scissors. Of course, they are all machine-ground now, and then poured It can be put into the pot after cleaning with clean water for the second time. The soup boiled in this way is brown and red in color and clear, delicious and refreshing, with endless aftertaste. After eating the noodles, you have to drink the snail soup completely to feel comfortable.

     When it comes to the "stinky" snail noodles, we have to mention sour bamboo shoots. The sour bamboo shoots marinated with big-headed sweet bamboo shoots and mountain spring water have been soaked in a large tile vat for more than half a month, and they can smell a sour smell when they are covered together. The sour bamboo shoots smell "stinky", but they are really crispy and refreshing, and they are delicious. It's just that Guangxi has always had the habit of eating sour bamboo shoots, so the native Guangxi people don't think the taste is "stinky", but they are used to it. It is precisely because of this ingredient that snail powder has its own unique taste.

     Different from the round/cut rice noodles in many places in Guangxi, the authentic snail noodles are made of fine round noodles made of old rice. When eating, they should be soaked in cold water and then boiled in a pot. Aged rice loses its gelatin and becomes more elastic after being processed into rice noodles, making it more chewy in the mouth, and it tastes soft and smooth.

     In addition, snail powder also has a luxurious ingredient package. In addition to common collocations such as peanuts, braised eggs, fungus shreds, capers, green onions, coriander, radish, etc., there are also bean curd sticks, red oil (chili oil) oily fruits, duck feet, trotters, chicken feet, quail eggs, etc. Unconventional set meal, pressed into the hot and sour soup to absorb the flavor and then put it in the mouth, just thinking about it will make your mouth water.

     The emphasis on snail powder is more than that. Liuzhou people also like to add water spinach and lettuce that have been blanched and softened to the snail noodles. After absorbing enough snail flavor and chili oil, it is spicy, sour and sweet in one bite. The taste is rich and distinct, which makes people appetite.

     A bowl of snail noodles, hidden merit and fame. The smelly, spicy, fresh, fragrant, sour, hot, and refreshing flavors are all assembled, and people sweat all over their bodies, and their noses and tears flow down together. Now you may have to ask, where can I eat the most authentic snail noodles?

     If you want to eat the most authentic and traditional snail noodles, you can go to the Xiaomanluo snail noodles store. Now Xiaomanluo snail noodles franchise stores have spread over more than 40 cities across the country. You don’t have to go to Liuzhou to eat authentic Liuzhou snail noodles. Xiaomanluo snail snail powder has a unique flavor, spicy, hot, fresh, refreshing, fragrant, and sour. The hot and sour peppers are very satisfying.