Chinese culture is broad and profound,

The word "wow" vividly shows the essence of this way of eating——

Slippery rice noodles, hanging soup, sucking mouthfuls.

Speaking of jealousy, the salivary glands reacted immediately...

"The autumnal equinox is golden, the wind is clear and dew and the cold autumn is half."

The weather is getting colder, and the good day for the windy fans has come again.

Wide and thin, flat and thin, boiled and fried

——Show the ever-changing rice.

To the north of the South Fen, several of China's famous sacred places are gathered at the south-central end.

Hunan rice noodles, Changsha rice noodles, Guizhou noodles, Liuzhou snail noodles, Guilin rice noodles, Yunnan bridge rice noodles, Guangdong sirloin noodles, Xinjiang fried noodles...

Today, let’s have a chatToronto's "Worry Fan Map".

(Before watching, remember to prepare paper towels)

Don’t get me wrong, except for the famous snail powder,

There are also many treasures in Guangxi: Guilin rice noodles, old friend noodles...

All of them don’t lose the top-level snail powder,

You can eat it in Toronto too👇

🍜 People from Guangxi🍜

In the past few years, the snail noodles that have been eaten and spread all the way to the fire have almost become the endorsement of gluttonous noodles.

The experience of eating snail noodles for the first time is very unforgettable, the unique smell makes people can’t help but create the illusion of "cooking and eating"...

Guangxi people this bowlSnail powder'S soul is all toppings,Domestic air freightThe snail noodle soup base with fresh bamboo shootsHomemade Sour Bamboo Shoots, The taste will not be too strong;

The fried tofu skin in the side dishes is especially juice-absorbing,Half crisp and half softThe taste-really fragrant!

In addition to snail noodles, there are other snacks that are as famous as Shaxian snacksGuilin Rice Noodle;

One powder for two:Dry mix first, Taste the marinade bottom;After pouring soup, Try the soup flavor.

Braised vegetables toppings are ever-changing, our favoriteCrispy outside and glutinous insideOfPork in a pot.

The last is a bowlNanning Rice Noodle——The Treasure Boy of Guangxi Fanli!

The rice noodles are wide and soft, the soup base is fresh and mellow, and the beef and side dishes will not overwhelm the guests-it is a taste that is loved by all ages and can be eaten from the north to the south.

Team evaluations in the past👇

Boss, have a bowl of abnormal spicy snail noodles!

Give me a bowl of flour,

I can do it all over the world.

🍜 Jin·Mi Noodle House 🍜

The most famous Hunan rice noodles are Changde rice noodles and Changsha rice noodles; Jin rice noodles are made authentic.Changdejin Beef Noodle.

Changde rice noodles multi-purposeRound powder——Q bombs are full and round lubrication.

Compared with ordinary noodles, this bowl of Tsui Beef Noodles has a lot more toppings.

Signature Spicy Spicy Double Mix Noodles: Spicy beef, beef with sauce, capers, fried eggs, vegetables, mustard, chopped pepper...

A bowl of noodles ate the Man Han Banquet.

(Picture/wendy li)

Mix well while it's hot-fresh, fragrant, sour and spicy, the flavors penetrate each other, scrambling to come out, it's heavy!

Spicy beef is hard and chewy, it tastes like"Dried Beef", Spicy and enjoyable; the beef in the sauce is much softer, the sauce is thick, and the sauce is delicious.

(Photo/BINGJIE LONG)

The fried eggs in the nest are not simple,Thick, golden brown and crispYes, it's full of taste, and a bite of the egg yolk will make biu juice!

(Photo/Joy Lee)

Another bowlOrganic Mushroom Soup PowderIt needs to be lighter, the fungus is delicious, the broth is sweet, and the bowl is comfortable. 

In addition to Guangxi and Hunan, Guizhou is also a big fan-eater:

Beef powder, mutton powder, vegetarian powder...

From morning to night, I don’t even eat for a week.

🍜 Guiyang Renhuaxi Beef Noodle 🍜

(Picture Little Red Book@Toronto Golf Sisters）

Huaxi beef powderIt's a signature, beef & kimchi as the main code, the beef is mellow, and the kimchi is sour and refreshing; then splash with Guiyang characteristicsPaste chili, Is the essence of an inch of authentic Guizhou powder.

(Picture Xiaohongshu@夏夏夏欣)

Spicy Chicken Rice Skin; The fried chicken is made with Guizhou characteristicsZaba ChiliUnlike Jiangxi’s spicy and Sichuan spicy, Guizhou’s spicy has a complex aroma of spices-spicy but not dry, fresh and fragrant, with layers.

(Picture Xiaohongshu@夏夏夏欣)

Spicy and red-oiled chicken dipped in snow-white rice noodles, sucking and snorting!

Coordinate northwest, spicy and stimulating delicious,

Remember to prepare paper towels before talking.

🍜 Spicy parsley🍜

As a domestic chain of fried rice noodles, Spicy Fengqin finally opened to Toronto! Can nowOrder takeaway.

(Picture Xiaohongshu@Jennifer)

Wide oil, strong fire, toss the pot——Stir fry, All in one go; carrying the pot gas on the table, the fat and meaty aroma quickly rushed into the tip of the nose.

(Picture Xiaohongshu@ 嘎嘎么么)

Xinjiang Fried NoodleIrritating, The sauce is fascinating; taking advantage of this hotness, whistles and whistles, the violent wind swept away a plate.

A bowl of sirloin powder,

Warm and moisturize the spleen and stomach of every Lao Guang.

🍜 Taiping Sha Cai Ji 🍜

Taipingsha is in GuangzhouOver seventy yearsOld brand.

A bowl of homeBeef Brisket, Beef brisket has been stewed for a long time to fully release amino acids,Semi-crispy and semi-soft and waxyTaste

CantoneseZhuhou sauce, Suppressed the stench of the beef, leaving only the mellow aroma.

Back to rice noodles, Taipingsha's homemade rice noodles are the taste that can be enjoyed locally in Guangzhou!It is as thin as paper, with crystal clear teeth.

Although strictly speaking,

Rice noodles and rice noodles are not the same category.

But also as the bulk of rice products,

It's over if you wanna!

There are many large and small rice noodle shops in Toronto,

This time recommend a few niche treasures 👇

🍜 Luyuan Fish Soup Rice Noodles🍜

Driving all the way from Vancouver, Deer Park can be called the originator of Toronto's rice noodles.

(Picture/Docun Huangjiao cook)

The most characteristic of ta’s is the only fish soup base.Ginkgo pepper fish soup, coriander preserved egg fish soup——The soup base is so fresh that people sigh, and the one without MSG can easily drink a whole bowl.

(Picture/Docun Huangjiao cook)

Rice noodleHanging soup slide, Every bite is extremely delicious.

Come chat,

Are there any other treasures in Toronto that are so delicious?

Welcome friends to leave a message and tell us~

Written | Rebecca

Picture | From online public resources, copyright belongs to the original author

Cover image | NetEase

Edit | Beckham

Crispy and oily, this Yunnan-style cloud-leg mooncake in Toronto,

We eat for five years.

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The skewers are coming,

Every bite is authentic Smecta flavor👇

(Click on the picture to reach）

$30 to eat the Man Han full table?

Toronto's first AsianiciousTO is here 👇

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