Hunan people call eating rice noodles "asking for rice noodles", and every day's life begins with a bowl of rice noodles in the morning. Rice noodles are flexible and elastic in texture, not boiled in water, not easily broken in dry frying, smooth and delicious, convenient and affordable, and are deeply loved by diners. The word "Suofen" is very vivid, which shows the diners' desire for food and the characteristics of convenient and fast eating of rice noodles. There are usually two ways to eat rice noodles: soup powder and fried powder. I have lived in Hunan and Jiangxi for a long time. Jiangxi people like to eat fried powder. Fried powder with shredded pork with green garlic and pepper is my cousin's favorite. Hunan people prefer to eat soup powder, and the bottom and size of soup have become the key to whether rice noodles are delicious or not.

Common rice noodle soup bases include pig bone soup, beef bone soup, local chicken soup, turtle soup ... Bone soup is usually stewed slowly with slow fire. The boiled soup is milky white and fragrant, and it is said that the umami taste in the bone marrow has melted into the soup. Passwords can be divided into frying passwords and simmering passwords. The fried code is fried now, and the simmered code is made in advance. The cooked rice noodles are fished into a bowl filled with soup, and then covered with the size you like, and a bowl of rice noodles is ready. Friends are very knowledgeable. Hot and sour powder, shredded pork fried powder, assorted soup powder and spicy fried noodles are the signature rice noodles of this store. Sugar and oil Baba, scallion cake, goose with sauce and fried chicken offal with garlic are also our favorite Changsha snacks (side dishes).