Guilin rice noodles, mifen, is the most renowned and well known neighborhood nibble in Guilin. It is flexible however solid, fragrant and smooth, and modest.

Neighborhood individuals consume it as breakfast, lunch, or supper. Guilin rice noodles can presumably be seen as inside 100m of any town or city region in Guilin.

Rice Noodle Ingredients

Plain rice noodles are white, and taste delicate and smooth. They are produced using rice flour starch, and come in basically two shapes, round (米粉 mifen/mee-fnn/’rice noodles’) and level (切粉 qiefen/chyair-fnn/’cut noodles’).

Rice noodles, sauce, seared peanuts or soybeans, cleaved scallions, slight cuts of various types of meat are added at the food counter by the mifen culinary expert for different adaptations of this famous and delectable dish. You can likewise add marinated eggs at additional expense (1.5 yuan each).

Anything the adaptation of rice noodles, the sauce is its cream. The sauce is slow-bubbled for a few hours with different (up to 20) fixings and flavors, like dried tangerine strip, cinnamon, and ginger. There is no standard recipe for making the sauce, so every noodle shop might have their own mysterious recipe that ideally stands them out from different shops.

Very much hacked fixings are typically placed on a different table for clients to add without help from anyone else, including spring onions, stew, cured beans, and salted white radish in stew sauce.

Rice Noodle Types and Alternatives

Rice noodle shops are normally the least expensive restaurants around, with standard mifen going for 3.5 yuan for 100g (2 liang, er liang/urr lyang/) or 4 yuan for 150g (3 liang, san liang/san lyang/).

Other modest choices are broiled noodles (炒粉 chaofen/chaoww-fnn/) and egg seared rice (蛋炒饭 danchaofan/dan-chaoww-fan/) for around 5 yuan. In air-con noodle bars and Yangshuo hope to pay a smidgen more.

Gravy Noodles (卤菜粉 lucaifen /loo-tsigh-fnn/)

This is the most well-known variant of Guilin rice noodles. While setting up the rice noodles, the cook places them in a sifter spoon to warm them up in bubbling water, prior to placing them in a bowl.

Sauce, oil, seared peanuts, salted beans, cleaved scallion and slender cuts of marinated meat are added on top. Assuming you like it fiery, add some pepper oil yourself. Investigate the blend of varieties and smell the aroma, before you mix them equitably. There is normally a free pork bone stock in a huge self-administration pot.

The most standard approach to eating sauce noodles, is that you initially eat (the greater part of) the noodles, then add some stock and scallions and gulp up the rest. Obviously you can add the free pork bone stock to the noodles to eat directly first and foremost, yet you should arrange a bowl of stock noodles, and perceive how different it is.

Broth Noodles (汤菜粉 tangcaifen /tung-tseye-fnn/)

Different noodle shops have their own recipe for making the stock, yet the most well-known fixings are pork, pig skin, and insides. The gourmet specialist adds the stock to the noodles a long for certain cleaved scallions, seared beans and vegetables. Stock noodles taste hot and new, particularly reasonable for individuals who like light flavors and need to get warm in winter.

Boiled Noodles (煮粉 zhufen /joo-fnn/)

Contrasted with the over two sorts of noodles, which are ready by adding fixings to pre-bubbled noodles, bubbled noodles are newly bubbled after you request and pay. There are two sorts: ‘three new’ bubbled noodles, and harsh and fiery bubbled noodles.

The gourmet expert first places the fixings in an iron wok. For ‘three new’ noodles, they use pork, pig liver, and digestive organs; for harsh and hot noodles, they utilize cured acrid bamboo shoots and salted chilies. Then the culinary specialist adds fixings like salt and chicken powder, vegetables, lastly places the plain rice noodles into the thick soup to bubble for some time to retain the flavor.

Where to Eat Guilin Mifen

Guilin rice noodles is notable all through China, and it is additionally accessible in a few different urban communities, obviously you need to taste it in its old neighborhood to get the most true flavor. In Guilin, assuming you spot a noodle shop where bunches of individuals are eating rice noodles (with swarms pouring out onto the road at breakfast time), eat there since that is likely a decent one. Beneath we suggest two old brands.

Chongshan Rice Noodles 崇善米粉

Begun in 1986, this brand is viewed as the agent of customary Guilin rice noodles. It has many branches in the Guilin city region, and is extremely well known with neighborhood individuals. Its current circumstance is moderately spotless and it is cooled in summer, which sure is an or more. A portion of its branches likewise serve Chinese broiled dishes, bites, and rice.

• Head Branch: 5 Yiren Road, next to the Clock Tower KFC on Zhengyang Pedestrian Street 秀峰区依仁路5号，正阳步行街钟楼附近肯德基旁边
• East Jiefang Street Branch: 1 East Jiefang Road, near Hotel Universal, on the west end of Jiefang Bridge 解放东路1号，解放桥西头，环球酒店旁
• Zhongshan Street Branch: Zhongshan Middle Road, opposite Guilin Post Office 中山中路，邮政局对面
• Rongyin Street Branch: 19-1 Rongyin Road, near Ancient South Gate 榕荫路19-1号，古南门附近

Youyixuan Horse Meat Rice Noodles 又益轩米粉

This old brand was begun in 1896. Other than serving customary Guilin rice noodles, its specialty is horse meat rice noodles. The stock is thick and fragrant, bubbled from horse bones.

• Address: Lequn Road, near Lequn Food Market, Zhongshan Middle Road (中山中路乐群路乐群菜市旁)