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[Lazy Welfare] Guilin Rice Noodles New Product - Authentic "Dry Mixed Braised Noodles" Take a Heart Evaluation Look Here

There are many styles of rice noodles in China, and the comparison between the south and the north is the inheritance of history. As a big coffee in the fan industry, the fans in Guangxi are the most famous and the most widely spread. I believe that those who have been with Yami for a long time must know that after Laoganma entered the mainstream market in the United States, the second product that was "brought out" by Yami was the legendary snail powder.  

This photo is from the Internet

But in fact, in addition to snail noodles, there is also Guilin rice noodles in Guangxi, but you need to know a little knowledge, that is, the most representative of Guilin rice noodles is not the "soup noodles" you have seen in the streets and alleys. " , but braised cabbage powder.  

This powder, which is full of the taste of the Li River, is light and rich in content. It can be solved by sucking it. It is convenient and affordable. Traditional Braised Vegetable Noodles

It is to heat the fresh noodles in boiling water and put them in a bowl, and then the store supplements the noodles with "braised vegetables" such as pot roast and braised beef, drizzled with brine and sesame oil, and diners add sour bamboo shoots, fried soybeans, Fried peanuts, sour beans, chopped green onions, coriander, chopped peppers and other ingredients (of course, you can also choose not to put sour bamboo shoots and sour beans). It is said that dating back to the most traditional braised vegetable powder, sour bamboo shoots and sour beans all appear when the taste of the brine is not enough, because "sour to make up" can solve this problem.  

Ingredients : fresh wet rice noodles, brine, sour beans, sour bamboo shoots, chili oil, fried peas. Food allergens : Wheat, soybeans, seafood, eggs, peanuts, dairy products.

The production is actually very simple. After the rice noodles are brewed with water, filter out the water, add various seasonings, and stir them with chopsticks. The whole process does not exceed 5 minutes.

                             A real review without any moisture! ! !


Rice flour is indeed very good in texture, soft and smooth in taste, I believe it should be selected rice (maybe the most authentic early indica rice)pure puree Now milled;

The red oilchili, which has no spicy taste when stirring, is full of spicy taste after stirring, and tastes a little spicy. For those who love spicy food, then Call a very good very good!

Sour beans marinated according to the traditional method is definitely a highlight, which makes us children who grew up eating "soaked beans" feel a little authentic;

Dehydrated chives and crispy beans are crunchy; but if possible, suggest + a peanut? (raise your hand in agreement o(*^▽^*)┛)

And the sour and sour bamboo shoots that were marinated in the old altar and "scented" for miles after opening the bag. Although I personally "smelt it intimidatingly", the aroma seems to be constantly telling the authentic flavor. .

Here, I make a quiet suggestion: friends who are afraid of the smell of sour bamboo shoots can choose another version: Shuangyuanyuan Guilin Rice Noodles Classic Braised Vegetable Fresh Wet Rice Noodles (Fried peas without sour bamboo shoots) https://www.yamibuy.com/cn/goods.php?id=251984

But the biggest highlight of this bag of powder is that people really have meat! ! There is meat! There is meat! Although the braised pork tastes a little dry (maybe some people just like this kind of chewiness), they really have meat!

 And no need to boil, just brew with boiling water (twice in winter); perfect for those of us who are dead and too lazy to go to the kitchen! Definitely a must-have for home travel.



For Guilin dry mixed noodles, brine is definitely the soul of a bowl of noodles, and the slow fire is responsible for the "umami taste" of the entire mixed noodles. Regarding the amount of brine in this bag, I think the proportion controlled by the merchant is quite good, because "the brine hanging on the wall" is the best proportion. The slightly fragrant and sweet spice taste produced after slow fire.

For a bowl of rice noodles that can be "finished" at home, in the office, or even on the go, Shuangyuanyuan's brine noodles are good, convenient, fast, delicious, and a little rich (hehe) < /p>

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[懒人福利]桂林米粉新品——正宗“干拌卤粉”走心评测看这里

中国的米粉流派众多，比较南粉北面乃是历史的传承。作为嗦粉界的大咖，广西的粉算是名气最大流传最广。相信长期上亚米的小伙伴一定知道，除了让老干妈走进了美国主流市场之后，第二个被亚米“带出道”的产品就是传说中的螺蛳粉。 

此照片来自网络

但其实广西的粉除了螺蛳粉还有桂林米粉，不过小伙伴们需要知道一个小知识，那就是，桂林米粉最有代表性的其实不是你们在大街小巷曾经见过的“汤粉” ，而是卤菜粉。 

这个承载着满满漓江滋味的粉儿，轻巧又内容丰富，吸溜之下就可以解决掉，可谓是便捷又实惠。传统的卤菜粉

就是将鲜粉在沸水中冒热盛碗，然后店家在粉上辅以锅烧、卤牛肉等“卤菜”，淋上卤水、香油，食客再根据口味自行加入酸笋、炸黄豆、油炸花生、酸豆角、葱花、香菜、剁辣椒等配料（当然，你也可以选择不放酸笋和酸豆角）。据说，追溯到最传统的的卤菜粉，酸笋和酸豆角都是出现在卤水味不够的情况下，因为用“酸来凑”就可以解决这一个难题。 

原料成分 : 鲜湿米粉、卤水、酸豆角、酸笋、辣椒油、炸豌豆。食品过敏原 : 小麦、大豆、海鲜、蛋类、花生、乳制品。

制作其实很简单，米粉用水冲泡软了之后将水滤掉，加入各种调料，用筷子搅拌开即可，全程不超过5分钟。

                                                         没有任何水分的走心真实评测！！！


米粉的确质感很好，口感软糯爽滑，相信应该是精选大米（说不定就是最正宗的早籼米）原浆现磨而成；

搅拌时并没有辣味的红油辣椒却在搅拌之后辣味十足，细尝之下还有些呛辣之感，对于爱吃辣的小伙伴来说，那叫一个甚好甚好！

按照传统制法腌制的酸豆角绝对是亮点，让我们这种从小吃“泡豆角”长大的孩子都觉得有些地道；

脱水的香葱和酥脆的豆子，吃起来嘎嘣脆；但是如果可以的话，建议+一个花生米？（同意的举手o(*^▽^*)┛）

还有那用老坛腌制，开袋之后就“香”飘数里的酸爽酸笋，虽然我个人是“闻之生畏”，但是香气好像不断的在诉说着风味的正宗。

此处，我做一个悄悄的建议：害怕酸笋臭味的小伙伴可以选择另一个版本：爽圆圆桂林米粉 经典卤菜鲜湿米粉(无酸笋炸豌豆) http://www.yamibuy.com/cn/goods.php?id=251984

不过这袋粉最大的亮点就是，人家真的有肉！！有肉！有肉！虽然卤肉吃起来的确有点干（也许有些人就是喜欢这种嚼劲），但是人家是真的有肉哎！

 而且无需水煮，只需用沸水冲泡即可（冬天要冰2次）；对于我们这种死宅且懒得走去厨房的人来说，简直太完美！绝对是居家旅行必备之选。



对于桂林干拌粉来说，卤水绝对是一碗粉的灵魂，文火慢熬的负责了整个拌粉的“鲜味担当”。对于这一包卤水的量，觉得商家控制的比例还是蛮好的，因为“卤水挂壁”才是最好的配比，不多不少，不能太咸，更不能带库苦，妙的就是在文火慢熬之后出品的略有清香和回甘的香料滋味。

对于一碗可以在家，办公室、甚至是旅途中就可以“搞定”的米粉来说，爽圆圆的这款卤水粉还是不错的，方便快捷，滋味不俗，还有点小丰盛呢（呵呵）