NAN MEN KOU

The entrance of the store is being renovated, but it does not affect the business at all. There are many people, but the queue is still relatively fast. The seat in the store is tight and hot. The temperature is much higher than outside. It is recommended to buy it directly to the ice powder store next door to eat (buy a dessert at the ice powder store, It's also delicious) Basically, it's a bowl of noodles for 17 18 because it's not a local. It doesn't feel like it's delicious.

I'm sorry I didn't see the noodle girl this time. Fortunately, the taste of noodles hasn't changed. It seems to taste better, and pig's trotters are also good.

The noodle restaurant at the south gate is said to be the ceiling of Guiyang's intestines and Wangs. Every tourist who goes to Jiaxiu Building must check in by the way. Of course, I can't miss it! The door face is very big, the seats are full, the voice is full, and it is really lively! All kinds of dialects interspersed with it, they should be all diners who come here! As for whether the locals eat noodles, it is unknown, because the front and back are tourists [naughty] noodles are still glutinous, similar to the taste of bamboo noodles, the toppings are different as a distinction, as a taste, choose the most popular intestines, as the name implies, is the large intestine and blood, How to say the taste, acceptable, it is delicious, but amazing can not be said, after all, from Chongqing, which is famous for small noodles, the condiments of noodles are not outstanding! Tasting, there is no sense of lingering, maybe caused by the difference in local food culture, so it only represents personal opinions!

Changwang noodles are to Guiyang as hot-dried noodles are to Wuhan and snail rice noodle soup is to Liuzhou. If you ask why people in Guiyang get up early in the morning to queue up, it is because they love Changwang noodles so much. Today, some friends from Beijing came to visit me, and I decided to take them to Nanmenkou Changwang Noodles for breakfast. My Beijing friends were shocked by the length of the line. Oh my, if there is no queue for the Changwang noodles, it must not be delicious. I think the guy cooking noodles on the left is a dramatic actor, as he performed a noodle-cooking dance in an awkward posture. Emmmm okay, it still makes me happy. What I ordered today is Chicken Intestines Noodles, a combination of Intestines Noodles + Spicy Chicken, 14 yuan a bowl. You see there are so many ingredients, it is very cost-effective. The four key elements of Changwang noodles are clear soup, red oil, crispy noodles and tender blood. Whether a bowl of Changwang noodles is good or not can be judged based on these four criteria. First, let’s talk about the soup. The soup is usually made with pork bones and chicken bones as well as each restaurant’s special spices. The noodle soup at Nanmenkou tastes a bit stronger than chicken soup and has a sweet and fragrant aftertaste. Then look at the oil. You won’t see any chili peppers in authentic Changwang noodles. Only red oil is used. The red oil is usually made by boiling rapeseed oil, lard, pig intestine oil, and glutinous rice peppers. The red oil at Nanmenkou does not feel very greasy. Compared with Jinpai Luo Ji, the red oil here is lighter, and there may be some chicken oil in it, which enhances the aroma of the soup. The noodles are alkaline egg noodles, which are used in Guiyang's Changwang noodles. The noodles are crispy and tough, chewy but will not stick together in the bowl. In order to prevent them from sticking together, they need to be divided into small lumps and placed aside to ferment for a while. The noodle chef shakes out the dough, throws it into a colander, and scalds it with boiling water. The noodles then shrink together, and then a few slices of blood sausage are thrown in, drained, and poured into the bowl together with the noodles. The whole action is smooth and flowing. The tender blood refers to the pig blood. The blood is sliced ​​as thin as a cicada's wing and is only splashed in boiling water and immediately taken out. The blood is coagulated but not old, tender but not raw, and has a tender, smooth and fresh taste. One of the most important ingredients in Changwang noodles is the pig intestine, which must be handled very cleanly. It is rare to find pig intestine without any fishy smell. In addition to washing it clean, it must be placed in a casserole and cooked with several spices until it is soft and melts in your mouth with the fresh fragrance of the pig intestine. It is worth mentioning that the Nanmenkou Changwang Noodles is not very greasy, and has so many ingredients. Even the crispy whistle, which is not the main ingredient, is added as if it were free. Theirs is probably the restaurant with the most ingredients in the Changwang Noodles I have ever eaten. The spicy chicken is also very good, small pieces but not broken, fried very tasty, adding a lot of points to the Changwang noodles. A deluxe meal like a bowl of chicken intestines and dried tofu costs only 16 yuan. My Beijing friends said it was delicious and the ingredients at Nanmenkou were very generous. After finishing a bowl of noodles, you can only pat your stomach and wait for the food to come. Finally, I would give it a score of 85, which means it is definitely worth eating! Finally, I want to complain about why there is no Changwang noodles among the top ten noodles in the country. I don’t accept it. I don’t accept it! I won’t accept it!

Traveling in Guiyang, I was hungry after visiting Jiaxiu Tower at night. I wanted to find a local specialty food nearby. I searched for a long time, but there were only some shops without any characteristics. I accidentally saw a night market street. I was very disappointed with the mess of things inside. I walked out of the night market street and turned left to see this Nanmen Noodle Shop. I walked in hungry. There was no need to queue at that time, and there were not many people. I ordered a bowl of Changwang noodles and crispy noodles, each for ten yuan, without chili. I watched the chef make noodles next to the window. After adding the vegetables, he added a full spoonful of oil to each bowl. I didn’t want to add the same cost. It was too late to stop the oil. I was amazed. I thought it tasted good when I ate it, but it was too greasy. I had to scrape the oil off the edge of the bowl before eating it. I was really curious whether the locals were prone to high blood pressure and coronary heart disease if they ate like this for a long time? While eating, there was already a long line outside. After observation, I found that many people added a lot of red oil and chili peppers, and added large spoonfuls of pig intestines and greasy soft and crispy whistles. When they were served on the table, they ate them in big mouthfuls, and the fresh and hot food went into their stomachs. I was really impressed. I felt that the taste was okay, but this way of eating is not healthy. Just try it.

Guiyang Changwang Noodles, also known as Guizhou Changwang Noodles, is a traditional delicious snack in Guizhou. It originated in Guiyang, Guizhou. The Nanmenkou Changwang Noodles business is the most prosperous, with a lot of people and fast queues, and it has a strong local flavor.

A time-honored noodle shop in old Guiyang. Very down-to-earth. So it is always crowded with people. The price of noodles is more than ten yuan. Pay first and then pick up the noodles. The noodles are cooked directly on the spot. It is necessary to check in when you come to Guiyang. It is quite delicious.