Laoxiguan (Wenming Road)

Beef noodle generally refers to beef rice noodle. This is a kind of delicacy that is available in all parts of Guizhou and is well-known to everyone. In Guiyang, most of them are branded as Huaxi beef noodle, and in Liupanshui, they are branded as Lanjia beef noodle. In fact, it is a kind of rice noodle with beef as sauce, but because of its unique flavor, it is loved by people. In addition to tasting it, drinking a bowl of fragrant and rich beef soup is also a delicious enjoyment. People eat it as breakfast, lunch, dinner, and snack food anytime and anywhere.

[Environment] An old-fashioned rice noodle shop, the shop is not big, clean and hygienic [Service] Traditional service, food is served by yourself [Taste] Traditional rice noodle: thick, thick noodles, shrimp and mushrooms are very flavorful, add some spicy radish, salty and fragrant, delicious!

#🔥镇店牌雳粉🔥# I want to eat the snail noodles every day. The portion is really enough. There are many combinations of green vegetables, bamboo shoots, quail eggs, etc. The taste is just spicy. The packaging is very careful and the delivery is fast. It feels good.

Lao Xiguan Rice Noodles, a delicacy that was featured on the second episode of Tongue Tip II; I didn’t know what Rice Noodles was originally, and I didn’t want to come here because it was far from where I lived. Later, I thought about it and decided to try it since it had been featured on Tongue Tip II. Fortunately, I missed it; #Traditional Rice Noodles# 12 yuan; the rice noodles are made of rice milk, which are thick and the soup is very viscous, with a strong rice soup flavor. It is added with chopped green onions and pickles, which nourishes the stomach and warms the body. The portion is large and the price-performance ratio is high. Many elderly people come to eat it; #Traditional Salty Pancakes# 8 yuan; although it is a little more expensive than other restaurants I have eaten, it tastes really better, fried crispy on the outside and tender on the inside, with more white sesame seeds and crispier, perfect with Rice Noodles; It is indeed a delicacy that cannot be missed;

The rice noodle shop on Wenming Road Food Street has always been my favorite. Whenever I pass by the library, I will definitely go there to "eat a bowl" as long as my stomach has a little capacity. The environment is certainly not too high-end, but the mahogany furniture is used to preserve the tradition of Xiguan people. Pay the bill first and then eat the noodles. Although there are many barbecued pork rice noodles and water chestnuts now, local foodies still only love traditional rice noodles. After buying the ticket, go to the window to get it yourself. You can choose to add original pickles and spicy pickles, as well as chopped green onions and coriander. Many old Cantonese like to cover the whole bowl of rice noodles with green onions and coriander and eat them as vegetables. I personally like to add spicy pickles to increase the flavor. In the past, the rice noodles in the store would be added with lard residue, which I regarded as the essence, but now there are very few places. Many restaurants find it troublesome, and fried lard is difficult to handle, and it is getting more and more expensive to sell outside, so this civilian delicacy has almost disappeared in our mouths.

Guangzhou Foodie Tour Rice vermicelli is a famous traditional snack in Guangdong Province. It is a long vermicelli made by mixing glutinous rice flour with hot water after grinding rice. This time I went to Guangzhou for fun and ate rice vermicelli for the first time. The taste was unexpected. This store was on the tip of the tongue 2, and Cai Lan also came to the store to taste it. There are also many locals. It is a well-known old brand with a good reputation. The store is not big and has two floors. The queue and the meal are together, which is a bit chaotic. The service aunt does not accept big bills, and you can't transfer payment. You can only prepare change, or you will be dumbfounded and wait for others to buy. The taste of rice vermicelli is tough, refreshing and smooth. It tastes very strong, the soup base is very sticky, and the seasoning is very light. It needs to be eaten with lard residue, mushrooms, pickles, coriander and green onions. The taste will be much richer. You can also soak the fried fish skin in the soup and eat it, which is very tasty.

One of the famous snack bars on Wenming Road. When I came to the old provincial library, I would order a bowl of fish skin dumplings here. The signature dishes here are rice noodles, water chestnuts and fish skin dumplings. Some snacks such as fried fish skin and salty pancakes are also popular with diners in the neighborhood. I came back some time ago and found that a new type of hometown rice noodles was launched, which is also worth a try, but my favorite is still the fish skin dumplings here.

In fact, I often pass by this snack shop. It is located on the bustling Wenming Road, near Wende Road. There is a bus stop at its door. Usually, this place is crowded. I often take the bus here, and then I will see this shop from time to time. Until recently, I finally couldn't help but try it when I was waiting for the bus. Because the snack shop was not in the peak dining period at that time, only the first floor was open. There were three small round tables and three or four seats against the wall. You need to pay before eating. I ordered a rice noodle and a bowl of sesame paste. This shop is famous for making stone-ground sesame paste, so of course I have to try it. Rice noodles, with fried fish skin and without fried fish skin, are the same price. The bowl is quite large and wide-mouthed. It can hold quite a lot of rice noodles. The thickness of the rice noodles is moderate, but there are not many ingredients in it. I saw a little bit of shrimp and mushrooms. The delicious rice noodles I had eaten before had quite a lot of ingredients, even fried pork skin. I feel that the taste here is a little worse, and the thickness and quantity are OK. I packed stone-ground sesame paste and mung bean paste to eat at home. They tasted delicious. The mung bean paste was not too watery, and the beans were not too mushy. The mung beans were clearly visible, but they did not feel undercooked. In this way, the taste came out and the sweetness was moderate. If you eat it after it cools down, it will be more suitable for the current weather. The sesame paste is the best one I have ever eaten. Its thickness is not because of a lot of cornstarch. The aroma and taste tell me that they have added enough ingredients and ground it finely, so it tastes tender and smooth. Of course, the sweetness is just right. I saw many people buying Niuli Su. I don’t know if it tastes good. I can try it next time.