Introducing the Luo Ba Wang Brand Luo Si Fen & Instant Rich Spicy Rice Noodle &Instant River Snail Noodles-Luo Si Rice Noodles famous for being spicy and sour.
Snail rice noodles, also known as Luosifen, are famous for dubbed the "durian of soup" having a much more stinky smell than durian but spicy and delicious renowned noodle dish in China and a specialty of Liuzhou, a city in the southern Guangxi region. In Chinese cuisine, the soup is considered the essence of noodles.
Similar to other snail noodle dishes, Snail rice noodle does not actually contain snails. Instead, it is made with a snail powder sauce that is stir-fried with spices and boiled with pig bones, star anise, cloves, tangerine peel, bay leaves, chili, and other ingredients for over 30 hours. It is called snail noodles due to the inclusion of snails during the cooking process.
Specifications:
Product Name: Luo Ba Wang Luo Si Fen Snail
Noodles Type: Spicy Rice Noodle
Weight: 330g (rice noodles 100g, seasoning 230g)
Shelf Life: 180 days at room temperature
Ingredients: Rice noddles, Snail soup pack, Chili oil ingredients pack, Sour bamboo shoots pack, Yuba ingredients pack(containing nitrogen to keep fresh), Peanut ingredients pack, Sour beans&Sried radish,&Black fungus ingredients pack, Sour Vinegar Ingredients pack,Quail Eggs.
Origin: Liuzhou City, Guangxi
How to eat:
To prepare Snail rice noodles, place the dry rice noodles in boiling water, using an amount of water that depends on the size of the container holding the snail powder. Ensure that there is still some water left after the snail powder is submerged. It is recommended to add two drops of vinegar to soften the noodles faster, but take care not to let the water boil dry and burn the noodles. Keep cooking the snail noodles until they are easy to pinch with chopsticks or fingers, which typically takes around 8 to 12 minutes, depending on the size of the firepower and the air pressure of the location.
After cooking, pour out the hot water and refill with cold water that just submerged the snail noodles, then continue cooking. Once the water boils, add the ingredients, including the snail powder sauce, which must be added immediately to prevent the water from boiling dry. Depending on personal preference, you can add pickles, sour bamboo shoots, chili oil, peanut bean curd stick, or chili oil, and vegetables, cooked meat, or other foods. Stir well and enjoy the delicious dish.
Questions and Answers about Purchasing
Q: Why are there no snails in the powder?
A: Like other snail noodles, this one does not contain snails. This is because the soup base of snail noodles is made by stir-frying spices and boiling snails and pig bones, which is what gives the dish its distinct snail flavor.
Q: Why are there small black spots on the powder?
A: Our noodles are made from rice flour which, when processed into strips, can produce small black spots due to gelatinization. Rest assured that these spots are normal and safe to eat.
Q: Why do the sour bamboo shoots smell "smelly"?
A: The strong and pungent aroma of sour bamboo shoots is an essential ingredient in authentic snail noodles. However, if you are not accustomed to the smell, you may find it unpleasant. The smell is a natural result of the fermentation process, and if you are trying it for the first time, you can use less or even leave it out.
Q: What is the sediment in chili oil?
A: Our chili oil is made by boiling chili peppers and other ingredients. The sediment is a normal part of the process, but if you are sensitive to spicy foods or have a sensitive stomach, it is recommended to use less or avoid it altogether.
Q: What is the sediment in the soup bag?
A: Our snail powder sauce is made with snails, chicken bones, and spices. Sediment in the soup bag is normal and safe to consume.
What the package box includes:
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