Changsha rice noodles belong to one of the four main streams of Hunan rice noodles. In addition to Changsha rice noodles, Hunan rice noodles also include: Changde rice noodles, Xiangxi rice noodles and Xiangtan original stone-ground rice noodles. The elements that make up a bowl of Changsha rice noodles include flat flour, broth, and lid code. For Changsha people, breakfast is inseparable from rice noodles, and supper can also be solved with a bowl of rice noodles. There are thousands of Changsha rice noodle shops in the streets and alleys of Changsha, and it is no exaggeration to say that Changsha is a river and lake of rice noodles.
Bus Xincun noodle shop can be called the first noodle shop in Changsha, and it sits firmly in the position of the leading leader of Changsha rice noodle rivers and lakes all year round. The bus Xincun noodle shop is named after the bus village where it is located, and has been stationed in this area for more than 20 years. Regardless of spring, summer, autumn and winter, the diners who come to eat noodles never stop.
The noodles are all available in the bus Xincun noodle shop, and the rice noodles are traditional flat noodles by default, which is an authentic Changsha noodle shop. Changsha rice noodles are long, wide and flat, with a soft taste, and there is almost no need to chew them. Some local diners are obsessed with handmade noodles, but they don't know that almost all of Changsha's noodles are now mass-produced by factories, and they are sent from rice flour factories to large and small flour shops every morning. For first-time diners, Changsha rice noodles may be too soft and loose to be strong, but because of this, Changsha rice noodles can easily absorb the soup and absorb the flavor. The people of Changsha describe this kind of action of bringing soup with noodles and smoothly sucking in the mouth as "suffocating powder", which is vivid and vivid.
Changsha rice noodles themselves do not have any taste, so the broth and cover are the key to the taste of a bowl of Changsha rice noodles. Bus Xincun noodle shop uses pork bones to boil soup, the soup is rich and full of fresh fragrance. "Cover code" can also be called "yard", which is the name of Changsha people for toppings. As the name suggests, the simmering code refers to the code that has been steamed or stewed in advance, and the simmering code is highly efficient, convenient and fast; Fried noodles are fried to order, the food is served slowly, and the price is generally higher than that of simmering yards. The bus Xincun noodle shop is basically simmered yards, which are sold at 5 o'clock in the morning and close at 1 p.m. to start preparing the ingredients for the next day.
There are about 10 types of cover codes in the bus Xincun noodle shop all year round, and snow mushroom pork puree, steamed bean carob, and steamed pork ribs are the three most popular cover codes in the store. The sherry mushroom is made with fresh sherry mushrooms, which are often eaten by locals, and are chopped and cooked with the meat puree. As one of the classic dishes of Liuyang steamed dishes under the Hunan cuisine faction, it is a non-spicy classic cover. The steamed pork ribs are also steamed in small clay bowls, accompanied by tempeh to enhance the flavor, the pork ribs are enough to absorb the flavor, and the chili pepper is only used as a garnish, so there is almost no spicy taste.
Half of the traditional cover code of Changsha rice noodles is not spicy, and whether it is spicy or not, the nommy shop gives the choice to the diners. Chili peppers are usually used as a condiment and are often placed in one place with vinegar and other side dishes for diners to add freely. The homemade free side dishes of the bus Xincun noodle shop include capers, shredded mustard, minced garlic, chopped peppers, and dried chilies, which are diverse and sincere.
The bus Xincun noodle shop is not facing the street, and the shop is located in the community, and the stall is set up outside the house on the first floor. The ladies who ordered, scalded, and put the material (the honorific title for the old woman in the Hunan dialect) had a clear division of labor and tacit cooperation. Diners need to serve their own noodles, put side dishes, and then find a seat. Although the small nodgel shop has no environment to speak of, it is extremely popular.
