In Nanning, Guangxi, if you really want to find a Guangxi specialty snack that can be compared with "Old Friend Fans" in terms of history, popularity, and fan loyalty, then it must be "Fan Dumplings" Nothing else. Rice noodle dumplings are what the old Nanning people call “rice noodle dumplings”. Just looking at the photos, do you think of dumplings from the north? Yes, as a northerner, when you first arrive in Guangxi, of course you always try to find something to relieve your homesickness. When you see rice noodle dumplings, you will definitely feel a little closer. But for northerners, the unique taste and texture of rice noodle dumplings will give them an extraordinary taste.

Of course rice flour dumplings taste like dumplings, except for the similarity in appearance. However, from the perspective of processing methods and materials, there are indeed too many differences between the two. First, let’s talk about the dumpling wrappers of rice flour dumplings. Dumplings in the north are made from mixed flour. As long as the ratio of water to flour is well controlled, it will be successful. In contrast, making the dumpling wrappers of rice flour dumplings requires a lot of effort. . To obtain the raw materials for making rice flour dumpling skins, you must first select high-quality rice (a certain proportion of glutinous rice and japonica rice), then grind the soaked rice into slurry, drain it into wet rice flour, then knead it into a ball shape and steam it for five seconds. When six is ??done, knead thoroughly and shape into strips, and finally roll into dumpling wrappers. During the production process, in order to obtain thick, elastic, and chewy rice flour dumpling skins, no additives must be added, and the craftsmanship must not be slacked off at all.

In Nanning Water Street, there are many famous snacks, and pink dumplings are one of them. In Nanning, Water Street Rice Noodle Dumplings are as famous as Laoyou Noodles. However, because the skills of many old shops have been lost, many people only hear their names but cannot see their appearance or taste their taste. It’s for this reason that the Water Street Rice Noodle Dumplings are the most memorable. Today, Laogan Rice Noodle Dumplings has been registered as a trademark and has become a brand.

In the past, there were three or four rice noodle dumplings on Water Street that were equally famous, but the one that is still recognized today is Lao Gan’s.

At No. 109, Building 6, Datong Street, the daughters were making rice dumplings in the shop, while Granny Gan Xianying was sitting at the door of the shop selling water chestnut cakes. Apo Gan's father is the founder of Ganjia rice noodle dumplings. Apo Gan is the second generation descendant of Ganjia rice noodle dumplings. The history of Ganjia rice noodle dumplings can be traced back to the Guangxu period of the Qing Dynasty. Grandma said that as long as she could remember, her father would carry a load and hawk along the street, and she would follow behind her. Later, she would inherit her father's skills. In the blink of an eye, Grandma Gan has turned gray-haired. Over the years, the surrounding environment has continued to change, but the taste of rice noodle dumplings remains unchanged.

In Grandma Gan’s authentic Nanning vernacular, there is a picture like this: Every morning, a man selling rice noodle dumplings walks alone through the morning fog. A pair of green-blue jackets, a pair of rolled-up trouser legs, black cloth shoes, and crystal clear rice dumplings and mealworms in the basket, steaming and exuding a strong fragrance. From the street to the end of the alley, the long sound of hawking floats faintly. In the long alley, people open the door and come out to buy rice noodle dumplings and mealworms from time to time.

Year after year, little flowers fall on the moss-covered stone slabs, withering and blooming again; as spring passes and autumn comes, the mirrors on the alleyside facades blur in the sun and moon. In the rotation and vicissitudes of life, time has easily allowed rice noodle dumplings to condense hundreds of years of history. When entertaining guests from out of town, Nanning people like to come to Shui Street to eat rice noodle dumplings. In addition to the aroma of rice noodle dumplings, what you are tasting is a century-old culture. No matter whether he is wearing a suit or wearing slippers, no one cares. He sits on a small stool with a square inch, and puts rice dumplings and mealworms on a small table as big as a stool... The leisurely feeling of the small bourgeoisie, the strong feeling Walk through the charm of the ancient streets of Yongcheng with a strong sense of urban life.

The biggest feature of rice flour dumplings is that they use steamed glutinous rice flour to make the skin. Because southerners are not used to eating pasta, they have a special liking for rice. Rice noodle dumplings are the localization of northern dumplings in the south.

A plate of rice noodle dumplings was placed on the table, and the diners couldn't wait to pick up their chopsticks to taste it. The rice noodle dumplings in front of me have smooth and translucent noodles, firm and chewy texture, and the ingredients are particularly thick. It is said that this kind of rice noodle dumplings will not rot even if they are tossed many times. I tried tossing several rice noodle dumplings with chopsticks, and the ones that fell off were intact. It was really different from many other rice noodle dumplings - those rice noodle dumplings, the lower half rotted on the plate as soon as I picked it up, let alone tossed it. .

In fact, the filling of traditional northern dumplings is not complicated. Common vegetables and meats in life can be used as raw materials for dumpling fillings. However, the filling of Nanning’s pink dumplings is more particular. Usually pork, water chestnuts, mushrooms, shrimps, chicken, duck, taro, corn, etc. are used as raw materials. After being washed and chopped, they are mixed with salt and finely ground sesame oil to make the filling. In terms of taste, it is far more delicious and delicious than the dumplings in the north, and its nutritional value is also slightly higher.

Garlic, vinegar and soy sauce are indispensable for eating dumplings in the north. Nanning's rice noodle dumplings completely subvert the original seasoning concept. After the steaming hot rice dumplings are plated, they are topped with golden and fragrant Wuming hand-pressed peanut oil, and the sweet and sour yellow skin jam. The taste of the rice noodle dumplings is immediately improved! It not only removes the greasiness of the meat, but also retains the original fragrance of corn and water chestnuts.

Compared with the rich meat flavor of northern dumplings and the refreshing taste of Cantonese dumplings, the taste of Shuijie rice noodle dumplings has a strong "southwest style" - sweet and sour with meaty flavor, and the filling is Cantonese style The shiitake mushrooms are minced with meat, and the skin is similar to Teochew pink fruit.