Mianyang People’s Favorite Breakfast Rice Noodles 芊子-----jerky Beef and Bamboo Shoots 芊子
by sunshinewinnie
Favorite
Difficulty
Normal
Time
15m
Serving
2
Mianyang City in Sichuan Province is the second largest city in Sichuan. Because of the disaster in 2008, the name Mianyang has become familiar all over the country. After experiencing the pain, Mianyang has already regained its former vitality, and appears more energetic and vigorous. In fact, there was basically no harm in Mianyang City. The worst hit was Beichuan County under the jurisdiction of Mianyang. Now a brand-new Beichuan has been formed. I went to see it during the 11th Spring Festival. It is a very beautiful town, everything is brand new. , It looks so beautiful.
Mianyang rice noodles are the favorite breakfast of Mianyang people. My little bear always talks about its deliciousness. In fact, I don't eat much, but I have to admit its deliciousness.
Some time ago, Xiaoxiong’s classmates sent us some dried bamboo shoots from Sichuan. When they got them, they still found it strange. They didn’t know what they were. After soaking them in water, they discovered that it was a raw material used in rice noodles, Mianyang rice noodles. Among the smoky seeds, one is made with such smoked dried bamboo shoots. It has a unique fragrance and is even more delicious when used to make smoky. In fact, in the rice noodle shops in Mianyang, it is usually called beef bamboo shoots, but if I call the title beef bamboo shoots, it seems to be a bit repetitive, so I just change it a bit.
Because Wuhan does not sell rice noodles like Mianyang, I just imagined making samzi and remembered the Xiangyang tofu noodles published last time, so I also emphasize that this is a copycat style, just to share the joy of cooking with you, don’t Regarding whether it is authentic or not, it really doesn't hurt.
Mianyang rice noodles have a history of over 1,800 years. Legend has it that during the Three Kingdoms, Liu Zhang, the lord of Shu, met Liu Bei, who had just entered Sichuan, in Dongshan, Fucheng (now Mianyang, Sichuan). Liu Bei had long heard that Sichuanese were good at cooking, so he proposed to taste local cuisine. Liu Zhang said: "I heard that there is a family in the mountain. His wife is good at cooking. The ancestors used rice to grind and make silk, supplemented by self-made materials such as chicken and fish. The soup is cooked and eaten immediately. The soup is delicious and famous." Therefore, Liu Zhang ordered his subordinates to call the housewife up to the mountain to cook this wonderful dish. Before it was on the table, Liu Bei and the generals smelled a spicy smell. After a while, it was all done. After eating, Liu Bei's spirit suddenly came, and all his generals were all in good spirits. Look at the top and bottom, the sound of water, fertilizer, rice harvest, and animal husbandry flute. Liu Bei couldn't help but rub his palm with emotion: "It's rich, today's fun, delicious!" Later, Sichuan folks rushed to imitate. In Mianyang, in the streets and alleys, the rice noodle shops on both sides of the street are fragrant and fragrant. "
Mianyang rice noodles are the favorite breakfast of Mianyang people. My little bear always talks about its deliciousness. In fact, I don't eat much, but I have to admit its deliciousness.
Some time ago, Xiaoxiong’s classmates sent us some dried bamboo shoots from Sichuan. When they got them, they still found it strange. They didn’t know what they were. After soaking them in water, they discovered that it was a raw material used in rice noodles, Mianyang rice noodles. Among the smoky seeds, one is made with such smoked dried bamboo shoots. It has a unique fragrance and is even more delicious when used to make smoky. In fact, in the rice noodle shops in Mianyang, it is usually called beef bamboo shoots, but if I call the title beef bamboo shoots, it seems to be a bit repetitive, so I just change it a bit.
Because Wuhan does not sell rice noodles like Mianyang, I just imagined making samzi and remembered the Xiangyang tofu noodles published last time, so I also emphasize that this is a copycat style, just to share the joy of cooking with you, don’t Regarding whether it is authentic or not, it really doesn't hurt.
Mianyang rice noodles have a history of over 1,800 years. Legend has it that during the Three Kingdoms, Liu Zhang, the lord of Shu, met Liu Bei, who had just entered Sichuan, in Dongshan, Fucheng (now Mianyang, Sichuan). Liu Bei had long heard that Sichuanese were good at cooking, so he proposed to taste local cuisine. Liu Zhang said: "I heard that there is a family in the mountain. His wife is good at cooking. The ancestors used rice to grind and make silk, supplemented by self-made materials such as chicken and fish. The soup is cooked and eaten immediately. The soup is delicious and famous." Therefore, Liu Zhang ordered his subordinates to call the housewife up to the mountain to cook this wonderful dish. Before it was on the table, Liu Bei and the generals smelled a spicy smell. After a while, it was all done. After eating, Liu Bei's spirit suddenly came, and all his generals were all in good spirits. Look at the top and bottom, the sound of water, fertilizer, rice harvest, and animal husbandry flute. Liu Bei couldn't help but rub his palm with emotion: "It's rich, today's fun, delicious!" Later, Sichuan folks rushed to imitate. In Mianyang, in the streets and alleys, the rice noodle shops on both sides of the street are fragrant and fragrant. "
