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Liuzhou “Luosifen”: Slurpy, Spicy, and Absolutely Satisfying | Liziqi Channel
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夏天正是打麻竹笋的时候，做了些酸笋。
螺蛳、猪筒骨…熬够时辰当作底汤！
一把粉几根菜，酸笋酸豆角 木耳萝卜干
出锅撒几颗炒花生炸腐竹，一勺辣椒油
“酸辣鲜香烫”一碗非遗柳州螺蛳粉就有了
(Liuzhou “Luosifen” is also known as Liuzhou rice noodles with river snails.) Summer is the on-season for processing sweet bamboo shoots. I made some pickled bamboo shoots. River snails and pork bones are stewed for hours to make a delicious stock. A handful of rice noodles, a few slices of vegetables, pickled bamboo shoots and green beans, chunks of “wood ear” fungus and dried daikon radish. Just before serving, sprinkle it up with pan-fried peanuts and tofu skin, and add a spoonful of chili oil. Sour, pungent, savory, mouthwatering, and steaming – this is how a bowl of Liuzhou “Luosifen”, the legendary cuisine that has been listed as one of the
intangible cultural heritages of China, is made.
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