ASIAdocument.write(“” + m[today.getMonth()+1]+ ” “+ today.getDate()+”, ” + theYear + ” “);HOMECHINAWORLDBUSINESSLIFESTYLECULTURETRAVELSPORTSOPINIONREGIONALFORUMNEWSPAPERChina Daily PDFChina Daily E-paperChina Daily Global PDFChina Daily Global E-paperOpinion / Raymond ZhouEditorialsOp-EdColumnistsContributorsCartoonsSpecialsFrom the PressForum TrendsTalk from streetDebateEditors Pick:Syrian refugeescyberspaceV-Day paradeshrimp scandalTPPOodles of noodles that show why rice is niceBy Raymond Zhou Raymond Zhou (China Daily) Updated:2012-01-12 14:36Comments Print Mail Large Medium SmallSitting down to a hotpot dinner at Xingan is to eat like an ethnic Yao, which is nothing like what youll experience in a big-city restaurant. First of all, the table is set very low, with wooden stools fit for kids. Second, the charcoal is not contained in a bronze utensil (and forget about the electric stove).
The biggest surprise: They use a wok, the kind found in most traditional Chinese kitchens. This way, diners can enjoy the heat that is sorely needed in the unheated homes of southern China, and they can take turns adding charcoal or rearranging it.
Kids should be barred from taking part in this activity, though. They could be burned.
Whole chickens are boiled in the wok, with water frequently added. So, chicken soup forms the base flavor. Of course, you can have other options.
Now, the truly unique part: Inside the wok is placed a metal rack upon which one of the dishes is placed, engulfed by steam drifting out of the wok. Granted, this could impede diners reach, but somehow this works as a partition because people will pick only the portion of the wok closest to them.
With a regular bowl, the steam is not effective in keeping the dish warm. But the pyramid does give attention to at least one dish the host wants to highlight. Besides, you can switch dishes for the spotlight.
I was wondering why nobody had thought of the acrobatic structure wherein a rack can support four or more dishes and perhaps in tiered layers. That would save a lot of table real estate by going vertical, akin to the high-rise living of the modern era.
Unlike the Yao hotpot, Xingans vermicelli is available all over the country. Known as Guilin rice noodle, it is endlessly affordable and endlessly scrumptious.
“No, what you eat in Beijing is no longer authentic,” locals insist. “Xingan is where Guilin rice noodles came into being.”
Rice is ground into paste and dried. Then its turned into dough, half-cooked and pressed into perfectly round or flat noodle strips. What differentiates the Xingan offerings from similar ones elsewhere is a slight chewiness that takes on a faint resemblance to Italian spaghetti.
The hardest part is the sauce. It uses lots of fresh spices, which are first boiled and then simmered for long hours. There are variations to yield degrees of richness.
The rice noodles are served either in soup, but meticulously prepared, or dry, with side dishes and condiments added and stirred with the noodles after they are re-heated in boiling water for a few seconds.
If you think the Guilin-branded rice noodle in coastal metropolises is good, just wait until you try it in its birthplace.0Most Viewed Todays Top NewsTurning a new page: Writers of online fiction taste fame and fortuneKorean Peninsula ball still in the US courtLimits on car-hailing not the best way outTrumps gathering trade war bodes ill for allYear-ender: Buzzwords, trends and clicksForum TrendsShould college education be more career-oriented?Mastering English still an uphill struggleAre glass bridges a good idea?Are Chinese donations to US college unpatriotic?Do men face a stigma of being domestic violence victims?Are parents oversharing on social media?Does Victorias Secret fashion show objectify women?ColumnistsResolutions the West should have made for the New YearAbes no-apology Pearl Harbor visit serves no purposeFeatured ContributorsChina ushers in new FTAAP eraWuzhen sees how internet could breach the gap of time and spaceStar BloggersA reflection: My life in 2016 By Judy ZhuThe year 2016 marks my second time saying farewell to full-time motherhood and back to “normal”.Why Europe should work with China By François de la ChevalerieIn this period of ever-growing protectionism, will Europe grant Market Economy Status to China? In 2001, the signatory countries of the Doha Development Round agreed that in 2016, at the latest, China would be granted the status.How I spend my birthday in China By Shark MinnowAnother year gone, another year to reflect!Special2017 Outlook-Lead economists take on the economy of China and the world2016 Story roundup from expats who know China best2016 Mastering China  …| About China Daily | Advertise on Site | Contact Us | Job Offer | Expat Employment |Copyright 1995 -var oTime = new Date();
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