Luo Si Fen

Introduction

Liuzhou snail rice noodles are a type of staple food made with snail soup seasoning, rice noodles, and specific ingredients. In 2008, the handmade production technique of Liuzhou snail rice noodles was included in the list of Guangxi Intangible Cultural Heritage, and Ni Yongyang was established as the inheritor. "Liuzhou snail rice noodles" has been granted a national geographical indication trademark.

Chinese Name

螺蛳粉 [luó sī fěn]

Origin

The Liuzhou river snails rice noodles originated in Liuzhou City, Guangxi Province, China. It is a traditional dish that has been passed down for generations and is widely popular in the region. The dish is made with river snails, which are abundant in the rivers around Liuzhou. Over time, the locals developed a unique recipe using snail soup seasoning, rice noodles, and other ingredients to create the distinctive flavor and texture of Liuzhou river snails rice noodles. Today, Liuzhou river snails rice noodles have become one of the most famous dishes in the Guangxi region, enjoyed by locals and visitors alike.

History

Liuzhou river snails rice noodles first appeared in the late 1970s. Although it has a relatively short history, both snails and rice noodles have been passed down for generations in Liuzhou. Liu Wen, who has been engaged in cultural relic archeology work in Liuzhou for over 40 years, believes that from a small perspective, the historical and cultural development trajectory of Liuzhou is a story about collecting and consuming river snails.

Today, Liuzhou river snails rice noodles have become a symbol of Liuzhou's cultural heritage and are celebrated as one of China's most famous and beloved dishes. The dish has also been recognized as a national intangible cultural heritage, reflecting its importance to Chinese culinary culture.

Ingredients

Typical bowl components (amounts vary by vendor):

• Dried or fresh rice noodles (米粉)
• Snail-based or snail-flavored soup base (often prepared with fermented bamboo shoots and aromatics)
• Pickled bamboo shoots (酸笋)
• Dried tofu skin / bean sheets
• Peanuts
• Fresh leafy greens (e.g. lettuce or water spinach)
• Chili oil and pickled chili
• Optional: pork slices, quail eggs, fried bean curd sticks

Recipe

(Home assembly using packaged luosifen kits is common outside Liuzhou.)

1. Soak or boil rice noodles until just tender; drain.
2. Heat the soup base with water or broth according to package or house recipe; keep piping hot.
3. Assemble noodles in a bowl; add pickled bamboo, tofu skin, peanuts, greens, and chili oil.
4. Pour over the hot soup. Mix before eating. The signature profile is spicy, sour, and strongly aromatic.

See also

• Chongqing Noodles
• Dan Dan Noodles
• Guangxi Food
• Guilin Rice Noodles
• Hot Dry Noodles
• Suan La Fen