As a flavor snack in China's guangxi province, liuzhou snail noodle is so deep in my heart that I eat it almost every week, and I feel very addicted to it every time.
作为中国广西省的一道风味小吃，柳州螺蛳粉深得我心，我差不多每一周都要吃一次，每次吃都觉得很过瘾。
To this end, I went to the Internet to learn about it, and it is said that there are four theories.
为此我还特意去网上了解一番，说起它的发展，据说有四个说法。
Claim one: in the 1980 s, the liberation of south road one engaged in dry cutting powder at the grocery store clerk at about nine o 'clock in the morning after the study, often take a cut of dry powder and to the woman next door spiral lions stand, then bought some vegetables cooked together. The king, who sells snails, also found the powder very tasty and sold the snail noodle.
说法一：1980年代中，解放南路有一家兼营干切粉的杂货店里的店员在早上九点左右学习完后，常会拿上一把干切粉，到隔壁的阿婆螺蛳摊，后来又有人买来青菜一起煮。卖螺蛳的王记阿婆也觉得此粉的味道甚佳，就卖起了螺蛳粉。
Idea 2: the cultural revolution ended, trade began to recover, the valley of port street markets become the biggest distribution center, liuzhou endogenous screw wholesale workers near the cinema audience over, and then will go around and form a valley port street night market. Liuzhou people have always been addicted to snails and rice noodles, and some night market owners have been running the business of boiling snail and rice noodle. People like to add a lot of oil and water to enjoy with rice noodles, forming a prototype of snail noodle.
说法二：文革结束后，商贸开始复苏，谷埠街菜市成为柳州市内生螺批发的最大集散地，附近工人电影院的观众散场后又会在附近逛，形成谷埠街夜市。柳州人素来嗜吃螺蛳和米粉，有些夜市老板就同时经营煮螺和米粉的生意。人们又喜欢加入油水甚多的螺蛳汤与米粉一同享用，形成了螺蛳粉的雏形。
Statement 3: late one night in the early 1980 s, few outsiders to liuzhou to a rice noodle stall was close, but is used as the bone soup with rice to eat, and only one-pot screw the rest of the snails soup, vendor to cook the rice noodles in soup of snails, and green vegetables and peanut dishes, few outsiders after eating, cried delicious. Later, the owner gradually perfected the ingredients and production, forming the rudiment of snail noodle.
说法三：1980年代初期的一天深夜，几位外地人赶到柳州到了一家快要打烊的米粉摊点，但用作配米粉吃的骨头汤已经没有了，只剩一锅煮螺剩下的螺蛳汤，摊主就把米粉放到螺蛳汤里煮，加上青菜以及花生等配菜，几个外地人吃后，大呼好吃。摊主后来再逐步完善其配料和制作，形成了螺蛳粉的雏形。
Statement 4: liuzhou people always like to eat the snails, in the sixties and seventies of the 20th century, the ingredients of liuzhou stalls of snails was stone screw, Shang Shuixian sweet delicious, don't smell like snails soup, so the snails soup is one of the important sales varieties, the stalls of snails RMB 5 points for each bowl. As a result of the economic constraints of the time, the snail noodle soup was more popular than the snail. Liuzhou people often cook spiral lions, rice noodles are also the important food in liuzhou People's Daily life, the two mix, is the snail noodle. Thus, before 1983, the rice flour variety had already appeared in liuzhou people's homes. After that, the main snack market in liuzhou at the time of liberation south road, qingyuncai city and valley street gradually raised the snail noodle, among which, the largest stall in the south of liberation road.
说法四：柳州人一直喜欢吃螺蛳，在二十世纪六七十年代，当时的柳州螺蛳摊档的食材是石螺，汤水鲜甜可口，不像田螺汤有腥味，所以螺蛳汤是螺蛳摊档的重要销售品种，售价为每碗人民币5分。由于当时的经济条件限制，当时的螺蛳汤比螺蛳更加畅销。柳州人在家经常煮螺蛳，米粉也是柳州人日常生活中的重要食物，两者混合，就是螺蛳粉。因此，在1983年以前，螺蛳粉这个米粉的品种已经出现在柳州人的家里。之后，在解放南路、青云菜市、谷埠街三处柳州当时的重要小吃市场慢慢兴起螺蛳粉，其中以解放南路的螺蛳摊档最多。
Here's how it's made:
接下来就讲一讲它的制作方法：
To prepare rice noodles first, it is not the kind of river powder in the northern market. (generally has two kinds, one is powder, and cut a round bar of freshly squeezed "line powder") and features dishes spiral lions eat meat and rice (rice noodle), dry powder cutting section at about 3 mm in diameter, blisters after more than an hour to use (usually with dry cutting powder after soaking in clean water softening cooked).
首先要准备米粉，不是北方市场上的那种河粉，得用干切粉，柳州特有的圆米粉。（一般有两种，一为切粉，一为现榨的圆条“线粉”）而特点在于其配菜螺蛳肉和吃的米粉(米线)不同，干切粉断面直径在3毫米左右，用水泡一个小时以上后待用（通常是用干切粉在清水中浸泡软化之后再煮）。
Snail noodle is called snail noodle because its soup is made from snails. Outsiders are not used to the flavor of snail noodle soup, which is the biggest feature of snail noodle. The boss said that in liuzhou, a bowl of soup and tasteless snail noodle would not be eaten.
螺蛳粉之所以叫做螺蛳粉，是因为它的汤是用螺蛳熬成的缘故。外地人不习惯螺蛳粉汤辣和腥的味道，恰恰是螺蛳粉最大的特色。老板说，在柳州，一碗汤淡而无味的螺蛳粉是不会有人吃的。
Snail rice noodle is aged rice, "the more Chen, the better", the long rice lost the oil, no gelatin, after processing into rice noodles, the elasticity of eating is very good. Cook it, in contrast to the guilin rice noodles, guilin rice noodles cooked it with hot water bubble, before but spiral lions powder with cold water, otherwise, the powder will be broken after boiled, without flexibility, so this is important. Some diners will complain when they eat snail noodles."How come there are no snails?" In fact, the real snail noodle is not a snail, because the flavor of the snail is already in the soup.
螺蛳粉用的是陈年米，“越陈越好”，放久的米失去了油性，没有了胶质，加工成米粉后，吃起来弹性却很好。煮的时候与桂林米粉相反，桂林米粉煮之前要用热水先泡，而螺蛳粉用的却是冷水泡，否则，粉煮熟后会断，没有弹性，所以掌握这一点很重要。有些食客吃螺蛳粉的时候会抱怨：“怎么没有螺蛳肉？”事实上正宗的螺蛳粉是不放螺蛳肉的，因为螺蛳的味道已经融入汤中了。
Second, prepare the soup stock, which is the snail noodle soup. The real snail noodle is not snails. The flavor of rice noodles comes from the snail soup. Use snail meat or the small snail meat in the river, the taste is similar. First bought the snails, want to live, with clear blister 2 days, the water of bubble of snails in a piece of iron, used to promote the snails vomit mud, at the same time can inhibit the northerners fear the parasitic in the spiral lions schistosomiasis, such sweet meat of snails. The snail washes clean, takes out, USES the iron to cut off the spiral snail tail, generally in that easy to gather the mud, also easy to use when the snail is ripe.
其次准备汤料，也就是螺蛳汤，真正的螺蛳粉是没有螺蛳的，米粉的味道基础来源于螺蛳汤。用田螺肉或江河中的小螺蛳肉均可，味道都差不多。先把买来的螺蛳，要活的，用清水泡2天，泡螺蛳的水中投入一块铁，用来促进螺蛳吐泥，同时可以抑制北方人害怕的寄生在螺蛳体内的血吸虫，这样螺蛳肉才清甜。田螺洗干净，取出，用铁嵌剪掉掉螺蛳尾部，一般在那容易聚集淤泥，同时也方便螺蛳熟的时候吸食。
The soup is characterized by oil, hot pepper and red chili oil on top of the soup. Spiral lions powder taste because it has a unique soup, this soup is made from meat of snails, three nai, star anise, clove and other 13 kinds of natural spices and principle, made from sucrose, as to how many have 13 kinds of spices put strict proportion. With all this fine soup, can it be fresh?
汤的特点是，油要足，辣椒要够辣，要在汤上面看见红红的辣椒油。螺蛳粉的味美是因为它有着独特的汤料，这汤料是由螺蛳肉、三奈、八角、丁香等13种天然香料和味素、蔗糖配制而成的，至于13种香料放多少又有着严格的比例。有了这么多精细的汤料，它能不鲜吗？
A bowl of good snail noodle, good ingredients are also indispensable. Sour bamboo shoots can't be too sour. Dried turnip can't be too sweet. Below are the side dishes, 1, Fried bean curd 2, sour beans 3, Fried fungus and famous sour bamboo 4, deep-fried peanuts 5, cut small radish dry ding 6, pickled cabbage, north is called snow vegetables. Once you've got these things ready, you can start cooking the snail noodle.
一碗好的螺蛳粉，好的配料也是不可缺少的。酸笋不能太酸，萝卜干不能太甜，腐竹和花生要炸得恰到好处。下面说说配菜，1、油炸腐竹2、酸豆角3、炒木耳和大名鼎鼎的酸笋4、油炸花生米5、切得小小的萝卜干丁6、酸菜，北方叫雪菜。准备好了这些东西以后就可以开始做螺蛳粉了。
Drain water snails, bring to heat oil, garlic, ginger, garlic, red pepper, basil, churned out after taste (try to add these ingredients) in a spiral lions, add salt, chicken essence, oyster sauce, cooking wine, to 4 medium, add enough water to a simmer for 2 hours. The key to the soup is to add water to add the ingredients, each has a secret recipe, a good soup recipe is to buy, the soup is cooked in the oven slowly.
沥干螺蛳水，开锅烧热油，拍蒜，姜，大蒜，红辣椒干，紫苏，爆炒出味后（尽量多加这些配料）倒入螺蛳翻炒，加盐，鸡精，蚝油，料酒，至4分熟，加水小火炖2小时以上。汤的关键在于加水的时候加的配料，各家都有秘方，好的汤料配方是要花钱买的，汤做好以后就放在炉子上慢慢炖。
First boil water in a pot, vegetables, green color, cabbage, lettuce, rape flowers (no planting north of the Yangtze river) can be, vegetables 8 minutes cooked, a little oil. Cook the rice noodles until they are cooked, then add the side dishes, and then pour into the snail soup.
先在锅里烧开水，下蔬菜，要绿颜色的，空心菜，生菜，油菜花（长江以北没有种植）都可以，菜8分熟后捞出，淋少许油。再下泡好的米粉煮熟捞出压在菜上，然后加上配菜，最后淋入螺蛳汤即可。
The noodles are Fried until golden brown, and they are neatly spread on the snail noodle. They are served with a very tender vegetable, with sesame oil and chili oil. Pick up the chopsticks and start! Taste, sour, hot, fresh, hot immediately in the mouth blend. After eating, the whole body is hot, the aftertaste is endless. Remember, the essence of snail noodle is in the soup. You must taste it.
爽口肉螺蛳粉，是把五花肉酥炸至金黄色，整齐地平铺在螺蛳粉上，配以极嫩的时蔬，淋上香麻油和辣椒油，赶快拿起筷子，开动吧！尝一口，酸、辣、鲜、烫顿时在口里交融。吃过之后，全身发热，回味无穷。记住,螺蛳粉的精华在于汤中，你一定要细品其中的滋味。
Of course, it's a hassle to do it myself. I usually go to a special restaurant. If there is a chance, I will introduce other Chinese delicacies. Please look forward to it!
当然，自己做的话很麻烦，我通常去专门开的店里面吃。有机会的话，我还会介绍其它的中国美食，敬请期待吧！