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Liuzhou "Luosifen": Slurpy, Spicy, and Absolutely Satisfying | Liziqi Channel

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Aug 11, 2019

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Liuzhou "Luosifen": Slurpy, Spicy, and Absolutely Satisfying | Liziqi Channel
Liuzhou "Luosifen": Slurpy, Spicy, and Absolutely Satisfying | Liziqi Channel thumb Liuzhou "Luosifen": Slurpy, Spicy, and Absolutely Satisfying | Liziqi Channel thumb Liuzhou "Luosifen": Slurpy, Spicy, and Absolutely Satisfying | Liziqi Channel thumb

Transcription

  • Sweet bamboo shoot
  • Sun-dry bamboo shoot skin and black fungus
  • Ferment with mountain spring water to make sour bamboo shoot
  • Ferment with aged jar to make sour long beans
  • Sun-dry cowpeas
  • Boil bamboo shoot to remove astringent flavor then cool
  • Home made Chinese bacon stir fried with bamboo shoots
  • Broiled chili cowpeas
  • Rehydrate bamboo shoot skin and black fungus
  • Simmer river snail rice noodle broth
  • Casually braising foods from different corners of the kitchen
  • Chicken broth
  • Careful when replicating this at home. We don't want fermented finger tips and nails
  • River snail rice noodle

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Description

(Liuzhou "Luosifen" is also known as Liuzhou rice noodles with river snails.) Summer is the on-season for processing sweet bamboo shoots. I made some pickled bamboo shoots. River snails and pork bones are stewed for hours to make a delicious stock. A handful of rice noodles, a few slices of vegetables, pickled bamboo shoots and green beans, chunks of "wood ear" fungus and dried daikon radish. Just before serving, sprinkle it up with pan-fried peanuts and tofu skin, and add a spoonful of chili oil. Sour, pungent, savory, mouthwatering, and steaming - this is how a bowl of Liuzhou "Luosifen", the legendary cuisine that has been listed as one of the intangible cultural heritages of China, is made.

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