The status of Bijie Sushao burning noodles is comparable to that of Guiyang's Wang Chang noodles. This kind of noodles is thinner, harder and more chewy than ordinary noodles. Crispy whistle is the most important seasoning for burning noodles, which has more flavor than small grains in Guiyang. Chili powder again. Finally, leeks and vinegar. Onions and flour are fragrant together, and occasionally I chew two crispy whistles, which is really fragrant. Eat crispy fried noodles with fried eggs, which complement each other.
The streets of Guiyang are full of Konka crispy noodles, but there are few authentic ones. But according to local friends in Bijie, the best food is actually Liu Ji, not Konka. It seems that to eat authentic crispy fried noodles, you have to go to Bijie!
Sam sun noodles
Sanxian noodles in Bijie area are also quite famous. What is sanxian? Lean meat, fungus and pork liver are also available. After the noodles are cooked, pour in the wide soup (chicken soup), and then blanch the chopped fresh meat, fresh fungus and fresh liver slices in a spoon. After eating, my mouth is full of saliva, delicious and fragrant, not dry or hot. People who like to eat light food always take Sanxian noodles as their first choice for breakfast.
Tofu pudding noodle
Bean flower noodles are wide noodles, suitable for noodle soup, not for dry mixing. But tofu pudding noodle combines the moisture of noodle soup with the spicy taste of dry mixing very well. Soymilk is used to make soup, and beef oil or chicken oil, pepper, diced beef (shredded), fried peanuts, diced tofu, minced ginger and garlic, and chopped green onion are used to dip vegetables. Of course, the most important mint should not be forgotten.
In Zunyi, ask any local people which tofu pudding noodle is delicious, and nine times out of ten they will answer Yangjia tofu pudding noodle in Liu Yang Street, a pedestrian street in the old city.