I have been eating rice noodle rolls since I was a child and I particularly like it. As far as I know, there are three types of rice noodle rolls, except for the Cantonese style rice noodle rolls, Chaoshan style rice noodle rolls and the "Qiong style" rice noodle rolls in my hometown, which are mixed with Chaoshan style and Cantonese sauce, and the essence is the method of beating an egg. I think the method of Haitian rice noodle rolls is completely independent of the above three. As it says on the store door, it is a school of its own. Add to that the unique hot sauce of Guilin, I wonder if it can be considered "Guangxi style"?
🌿 This store is very lively. Not only do people who speak the local dialect come to eat, but also accents from all over the world gather here. The queue at the peak of lunch time takes at least 20 minutes. This is a fast food restaurant. People basically leave after eating. There is no need to occupy seats at all, and occupying seats also affects the turnover of tables.
🍛 Ordered a portion of [Mushroom and Lean Meat Rice Noodle Roll], picked up a corner of the rice noodle roll and put it into my mouth to taste. The smooth lean meat filling has a hint of orange peel aroma, and the spicy sauce is rich in taste. The strong aroma of bean paste is followed by a hint of sweetness, and the bean flavor and sweetness blend perfectly. The filling and spicy sauce of the rice noodle roll are amazing, but the rice noodle has become a supporting role, not smooth enough, and even a little soft. In this restaurant, you eat fillings and sauces, not rice noodles. [Cai Xin] is wrapped in a layer of oil and steamed in a steamer. The steaming time is just right. The rice noodle has a crispy taste and the oil increases the aroma. It is also worth recommending.
If you are used to eating Cantonese-style braised intestines, you may not be used to this rough "Guangxi style", after all, the rice noodles don't taste good. However, this restaurant wins in the unique sauce, and you can try another flavor.