Luosifen
Chinese rice noodle dish originated from Liuzhou, Guangxi / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Luosifen?
Summarize this article for a 10 year old
Luosifen (Chinese: 螺螄粉; pinyin: luósīfěn; lit. 'Snail rice noodle') is a Chinese noodle soup and specialty of Liuzhou, Guangxi.[1] The dish consists of rice noodles boiled and served in a soup. The stock that forms the soup is made by stewing river snails and pork bones for several hours with black cardamom, fennel seed, dried tangerine peel, cassia bark, cloves, white pepper, bay leaf, licorice root, sand ginger, and star anise. It usually does not contain snail meat, but it is instead served with pickled bamboo shoot, pickled green beans, shredded wood ear, fu zhu, fresh green vegetables, peanuts, and chili oil added to the soup.[2] Diners can also add chili, green onions, white vinegar, and green peppers to suit their taste.
This article needs additional citations for verification. (July 2020) |
Course | Main dishes |
---|---|
Place of origin | China |
Region or state | Liuzhou, Guangxi |
Main ingredients | Rice vermicelli, stock made from river snails, pickled bamboo shoots, peanuts, tofu skins, chili pepper |
Pickled bamboo shoots add to the famously strong smell of this dish, which may affect men more than women.[3] The dish is served in small "hole-in-the-wall" restaurants, as well as luxury hotel restaurants. In the late 2010s, many luosifen restaurants have opened in Beijing, Shanghai, and Hong Kong, as well as in other countries such as the US.[4] Instant noodle versions are also very popular, with 2.5 million packets produced daily in 2019.[3]