liziqi#lýtửthất#ChineseCuisine #chinesefood Liuzhou "Luosifen": Slurpy, Spicy, and Absolutely Satisfying ---------------------------------------- Summer is the time to harvest bamboo shoots, so I made some sour bamboo shoots. Snails, pork tube bones... boil for enough time to make a soup base! A handful of noodles, a few root vegetables, pickled bamboo shoots, pickled beans, dried fungus and radish Take out the pan, sprinkle a few fried peanuts on the fried yuba and a spoonful of chili oil "Hot and sour, fresh and hot" is just a bowl of Liuzhou snail noodles, an intangible cultural heritage.
(Liuzhou "Luosifen" is also known as Liuzhou rice noodles with river snails.) Summer is the on-season for processing sweet bamboo shoots. I made some pickled bamboo shoots. River snails and pork bones are stewed for hours to make a delicious stock. A handful of rice noodles, a few slices of vegetables, pickled bamboo shoots and green beans, chunks of "wood ear" fungus and dried daikon radish. Just before serving, sprinkle it up with pan-fried peanuts and tofu skin, and add a spoonful of chili oil. Sour, pungent, savory, mouthwatering, and steaming - this is how a bowl of Liuzhou "Luosifen", the legendary cuisine that has been listed as one of the
intangible cultural heritages of China, is made.
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