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Nutrition and Consumption Suggestions for Liuzhou Noodles

Understanding Liuzhou Noodles

Liuzhou Noodles, or snail rice noodle, is a popular food that has been increasingly mentioned on Internet platforms and in people's social circles. From being a seemingly ordinary local snack, it has become a highly sought-after internet celebrity. Of course, there is some hype about it and people following the trend, but the most important thing is that the taste of the dish is so good that people can't get enough of it. If you're looking for the most authentic Liuzhou Noodles, then you'll have to go to Liuzhou in Guangxi, just as you would go to Chongqing for hot pot, Changsha for stinky tofu, and Beijing for roast duck. But not everyone has the opportunity to go to Liuzhou, and the number of authentic Luosifen shops outside of Guangxi is small, so most people eat bagged instant Liuzhou Noodles. People often think that instant products are unhealthy and may pose a risk to their health if consumed regularly.

The Nutritional Value of Liuzhou Noodles

Liuzhou Noodles is actually nutritious! The dish's ingredients are particularly rich, including rice noodles as the main ingredient, as well as pickled bamboo shoots, oil fruit, pickled beans, dried tofu, black fungus, dried daylily, peanuts, lettuce, and dried radish. It is a "colorful" food. Liuzhou Noodles is rich in carbohydrates, gums, phospholipids, cellulose, lecithin, protein, carotene, various vitamins, iron, calcium, phosphorus, and other nutrients. It is a food that can both satisfy your appetite and nourish your body.

The Recipe and Recommendations for Eating Liuzhou Noodles

Because most people purchase luo si noodles online, we will use convenient instant Liuzhou Noodles as an example:

  1. Put cold water in the pot, do not bring it to a boil, and add the dry powder to the pot and boil for about 8 minutes. Take it out and rinse it with cold water (this will make the flour more elastic);

  2. Pour out the water used to cook river snail rice noodles, add new water to the pot, and add Luosifen sauce;

  3. After the water has boiled, add the blanched rice noodles and heat for a few minutes, then add the dried tofu, peanuts, and beans. You can also add the pickled bamboo shoots after removing the pot from the stove. Add chili oil to taste;

  4. Blanch some Chinese watercress or other leafy green vegetables in boiling water, and add a poached egg to the cooked Liuzhou Noodles (you can put it in from step 1). A bowl of delicious snail rice noodle is now ready, and the taste may be comparable to that of a physical store.

Instant Noodles


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