Xue Changli has many branches, which is a regular choice for locals, and the rice noodles here rarely go wrong. Xue Changli is the founder of the brand, and the operation of the rice peel business began with his ancestors, and the actual operation of the store has transitioned to the descendants of Xue Changli, when it comes to the authentic flavor of Qinzhen rice peel, Xue Changli is one of the representatives.
The premise of chain operation is to standardize the details of meal preparation, Xue Changli has achieved it, and even opened a special training school, which enjoys a reputation in the industry. The raw rice skin is soaked for more than 3 hours, and the process of scalding and steaming the dough is skillfully operated, and the spicy oil is the most critical, Xue Changli improved the ancestral plan, and used a total of 20 spices.
Xue Changli follows the traditional plating plan, first put half of the rice noodles into the bottom of the plate, lay a layer of bean sprouts, and then add garlic water and vinegar water, the ratio is about 1:1. The final step is to fill the remaining rice skin with chili oil and spread it on the top of the plate. Since no spoon is used when adding chili peppers, there are fewer crumbs in chili seeds and dried peppers, and the spicy flavor is mainly presented by rapeseed oil.
The width and thickness of the rice skin in the store are not uniform, but it does not affect the taste, and the rice aroma is not obvious. The flavor of rapeseed oil is more distinct than that of Shi Yulin and Lao Xiao's family, and the sour taste is not too obvious. It's hard to say that Xue Changli's production is amazing, but this flavor is very orthodox.
Qinzhen rice peel is the signature of the store, but Xue Changli has evolved into a Shaanxi-style fast food restaurant, which also produces various noodle soups, fried noodles, casseroles, porridge and so on. Its decoration also has the style of a fast food restaurant, but it is much simpler than Wei's Liangpi. This style buries the fun of street restaurants, but it also brings hygiene advantages, and Xue Changli's staff wear kitchen gloves when serving food.
