History of Luosifen
Luosifen is a Chinese noodle dish and a
specialty of the city of Liuzhou, in Guangxi,
southern China. The dish consists of rice noo-
dles boiled and served in a soup made from a
stock made from river snails and pork bones
which are stewed for hours with an assort-
ment of herbs. The soup does not usually
contain any snail meat but will con-
tain pickled bamboo shoots, pickled green
beans, shredded wood ear (otherwise known
as black fungus), fu zhu (or tofu
skin), cilantro. Peanuts and chili oil are also
usually added, but optional.
Let's take a look.
Spicy! Like it should be.
Traditionally, this dish is meant to be spicy. An addictive flavor that combines sweet-sour with a spicy hook. But don't fret! You may ask for it without spice if that's preferred, although having just the slightest amount of spice in there enhances the flavor fourfold.
To pair with the hot and spicy Luosifen, we have milk tea. As the name suggests, it is a combination of milk and tea, originating in Taiwan. To keep it traditional, our milk tea uses freshly brewed tea leaves to give that authentic tea flavor, paired with the milky flavor, this will soothe your tongue, though unfortunately, have you no less than addicted.
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