Hot soup is divided into two types: meat sauce and vegetarian sauce. In fact, there is no right or wrong way to eat glutinous rice. It is best to choose according to personal preference and season. Bu

Hot soup is divided into two types: meat sauce and vegetarian sauce. In fact, there is no right or wrong way to eat glutinous rice. It is best to choose according to personal preference and season. But judging from the author’s long-term experience of the glutinous rice noodles in my hometown, the more authentic way to eat them is the cold version. You see, the master takes the cooked food out of the glutinous rice pot with a filter, puts it in cold boiled water (it’s better to use fresh cold water from the well), puts it on ice, and then lifts the filter and shakes it a few times. Let the water filter out, put the glutinous rice into a large porcelain bowl, stir it with cooked rapeseed oil, add spicy pepper, garlic juice, salt, balsamic vinegar, soy sauce, add leek tofu sautee or stir-fry chopped green onion. Wait, put it in front of you, just looking at it will make you salivate and impatient. After you have eaten one bowl, you will still want to have a second bowl! At this time, you can truly appreciate the spiciness of the spicy pepper, the choking of the mustard, the fragrance of the squid, and the gluten of the glutinous rice. I summarized the five characteristics of Nan Qi Zhe including the ingredients, good shape, gluten, fragrant taste and bright color.