The origin of Guilin rice noodles

The legend of Guilin rice noodles has been told for many years, and no one invited Chu and few people studied it. Legend has it that Qin Shihuang sent Shi Lu to lead migrant workers to dig the Lingqu, and the Lingqu was completed. Accompanied by Prime Minister Lisi, Qin Shihuang toured Guilin's landscape incognito. His brother has a hobby. He likes to drink carp and fish belly wine. It's crisp. When I came to Lijiang River, I saw, Wow, the carp in Lijiang River can be lifted by hand. I was so happy that he patted his ass and asked the boatman to get it quickly, and a large sum of money was given. I don't know how many carp it takes to fry a sea bowl in one meal. Qin Shihuang stayed in the upper reaches of Lijiang River for half a month and killed thousands of carp. Magikarp jumped into the Lijiang River and vowed to turn Qin Shihuang's cruise ship over and let him die! Hebo knew this warning and said that the emperor's things should not be tampered with. You should find another way quickly. Magikarp used his quick wits to make fish whiskers (rice noodles) and fish bellies (powder) from rice. Qin Shihuang ate it and was amazed. Since then, Guilin rice noodles have come out.

Later, Qin Shihuang "burned books to bury Confucianism" and became an eternal tyrant. The people didn't like him. He simply changed the legend of Guilin rice noodles into a young man who was ferrying on the taohuajiang and saved Magikarp from the Lijiang River. Magikarp asked him what he wanted in return. The young man is a dutiful son, saying that his old mother is ill and can't eat. Magikarp listened to him and taught him how to make rice noodles. After the old mother ate it, it was delicious and digestible, and she recovered. Because the young man is Yao, it is said that rice noodles were first made by Yao compatriots. In the past, there was always a wooden carp hanging on the embossed lattice window of the rice noodle workshop, which was based on these legends.

Legend belongs to legend. What kind of Guilin rice noodles are made of? It turned out that Ying Zheng, the king of Qin, sent Tu Sui to lead 500,000 troops to South Vietnam in order to unify China, and then sent Shilu to lead migrant workers to dig lingqu to communicate with Xiangjiang River and Lijiang River to solve traffic problems. The ethnic minorities in South Vietnam were brave and tenacious and refused to obey the king of Qin. Qin Jun couldn't get rid of his armor for three years, and his weapon never left his hand, which showed the fierce fighting. Because South Vietnam is located in the mountainous area, the traffic is inconvenient, Qin Jun is not acclimatized, and the food supply is difficult. A large number of soldiers often go hungry and get sick. These northwest soldiers were born to eat wheat flour and grew up. Northwest Lamian Noodles, Daoxiao Noodles, mutton chop suey soup with steamed buns are all their delicacies. Now they are far away from their homeland, fighting in the south and fighting in the north. The mountains are high and the water is deep, so food can't be shipped out. It is impossible for people to March on an empty stomach and fight, so they have to levy grain on the spot to solve the most important problem of grain.

But the south is rich in rice, but it doesn't grow wheat. This is called one side of the soil and water to support one side.

How to turn rice into wheat flour for Qin Jun soldiers to accept, Shilu gave the task to the army chef to complete. According to the principle of making flour in the northwest, the chef first expands the rice, grinds it into rice slurry, drains the water and kneads it into dough. Then steam the dough until it is half cooked, then knead it in a mortar for a while, and finally squeeze out the vermicelli by manpower and throw it directly into a boiling pot for cooking. The dough does not come out of the pot, but the rice flour dough goes out of the pot, which makes the squeezed vermicelli more powerful. It is said that Guilin rice noodles will not break when hung from the second floor in the old days, and its strength can be imagined. Langzhong, Qin Jun, used local Chinese herbal medicines to make an epidemic prevention medicine soup for soldiers to take, thus solving the problem of acclimatization. For health care and because of the tension of war, soldiers often eat rice noodles and medicine soup together in three bites. Over time, the prototype of Guilin rice noodle brine was gradually formed. After the improvement and processing of rice noodle master, it became Guilin rice noodle brine with unique flavor.

Why can salt water treat "acclimatized" diseases? It turns out that Guilin rice noodle brine is made of many herbs and spices, such as tsaoko, fennel, pepper, dried tangerine peel, betel nut, cinnamon, clove, cassia twig, pepper, fragrant leaves, licorice, galangal and star anise. All these herbs are specially used to treat wrist and abdominal pain, indigestion, vomiting and diarrhea. No wonder the elderly and longevity people in Guilin have a hobby of eating rice noodles.

After Qin Shihuang unified the south, in Jian 'an County (the predecessor of Guilin) in the sixth year of Han Dynasty, a large number of northern immigrants stayed in Guilin, including descendants of historical celebrities such as Zhuge Liang, Han Xin, Tao Yuanming, Zhou Dunyi, Li Shimin and Zhao Kuangyin. These northern immigrants came to Guilin and called rice noodles "rice noodles" until Guilin was evacuated during the Anti-Japanese War.

So Guilin rice noodles have been produced since the Qin Dynasty. That is to say, Guilin people have been eating rice noodles for 2300 years.