Pig-killing powder is a specialty of Chenzhou, Hunan.

As early as the 1990s, the grandmother of the Yang family set up a small noodle stall at the road market in Bailutang Town. The pig-killed noodle was also called three fresh noodle. Every day In the morning at the intersection of Bailutang Town, there are always many diners sipping noodles in front of the stall. Over time, the small noodle stall became famous.

During the conversation with Granny Yang, regular customers mentioned that the ingredients and taste of this bowl of three-fresh rice noodle are similar to those of pig-killing dishes from other places. They suggested changing the name to "pig-killing rice noodles". Granny Yang felt that this The name sounded loud and clear, so the name was officially changed. In the generation of Grandma Yang's son, the trademark "Bailutang Pig Killed Noodles" was created, and Bailutang Pig Killed Noodles became famous.

Introduction to Pig Killing Noodles

The code of Bailutang Pig Killing Noodles is not stir-fried, but boiled in boiling soup. Pepper is used to remove the fishy smell in the soup, and no salt is added. Other condiments. Unlike Changsha rice noodles, which have a wide variety of noodles, Bailutang Pig Rice Noodles has no choice, only pork, kidneys, blood, liver and other "pig offal", plus a soft-boiled egg as standard.

The selection of pork is also very particular. It must use fresh lean meat from the front legs delivered from the slaughterhouse every day. No trace of fat is allowed. Every day before dawn, the fresh local pork arrives on the chopping board at dawn. At 5:40 in the morning, the shop started to open, and the front of the shop started to be busy.