Mianyang rice flour has a history of 1800 years. A word-of-mouth story is about the origin of rice noodles. At that time, Liu Zhang and Liu Bei, the masters of Shu, came to Fucheng. Liu Zhang told Liu Bei, "I heard that there is a woman in this mountain who is good at cooking. The rice noodle soup she made was delicious and mouth-watering, and the rice noodle was even more famous. After Liu Bei ate it, he looked radiant and thought, "Rich, happy and delicious today! " "
Later, the story spread in the streets and everyone rushed to follow suit. In Mianyang today, there are rice noodle shops all over the city. Walking down the street, the rice noodles on both sides of the street smell delicious and make people drool.
Real rice noodles are only available in the morning. After nine o'clock, we closed the shop and did other things. I like rice noodles, and I want to eat them again today. In order to eat delicious rice noodles, my mother and I came to the rice noodle shop early in the morning. I ordered a two-ounce bowl of rice noodles, wolfed it down and shook the table. My mother patted me on the head and kindly told me: "Eat rice noodles slowly, drink soup first, and then eat the powder and various ingredients inside." If you eat like this, you can't eat real delicious food at all. " I listened, nodded and savored slowly. At this time, I found for the first time that the original rice noodles were translucent; I found chicken, kelp and peas in soup for the first time ... It turns out that "eating" is also an art.
The rice noodles in my hometown not only make me full, but also let me know a lot of knowledge. This is the rice noodle in my hometown. If you go to Mianyang, you must try the rice noodles there!
Huang Lifei in Class Three and Class Four.
Grade 3: Huang Lifei.