{"id":19,"date":"2022-02-21T00:57:52","date_gmt":"2022-02-21T00:57:52","guid":{"rendered":"https:\/\/blogs.uww.edu\/food\/?p=19"},"modified":"2022-02-21T01:27:35","modified_gmt":"2022-02-21T01:27:35","slug":"chinese-food","status":"publish","type":"post","link":"https:\/\/blogs.uww.edu\/food\/2022\/02\/21\/chinese-food\/","title":{"rendered":"Luosifen"},"content":{"rendered":"\n<ul class=\"has-medium-font-size wp-block-list\"><li><strong>What is Luosifen?<\/strong><\/li><\/ul>\n\n\n\n<p>Luosifen is one of the Guangxi Zhuang Autonomous Region snacks in Liuzhou. It has a unique flavor of hot, fresh, sour, and hot. it&#8217;s one of Liuzhou&#8217;s most local delicacies. The dish is also delicious because of its unique ingredients. Soup by water snail, star anise, cinnamon, cloves, a variety of peppers, and other natural spices and flavoring prepared.<\/p>\n\n\n\n<p>Luosifen first appeared in the late 1970s. Although they have a short history, they have been used in Liuzhou for a long time. The historical and cultural development of Liuzhou is a history of collecting and eating freshwater snails.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/blogs.uww.edu\/food\/files\/2022\/02\/\u7576\u4ee3\u4e2d\u570b-\u87ba\u8784\u7c89\u805e\u81ed\u5e2b\u5e74\u85aa\u767e\u842c_x1.jpg\" alt=\"\" class=\"wp-image-23\" width=\"323\" height=\"323\" srcset=\"https:\/\/blogs.uww.edu\/food\/files\/2022\/02\/\u7576\u4ee3\u4e2d\u570b-\u87ba\u8784\u7c89\u805e\u81ed\u5e2b\u5e74\u85aa\u767e\u842c_x1.jpg 1000w, https:\/\/blogs.uww.edu\/food\/files\/2022\/02\/\u7576\u4ee3\u4e2d\u570b-\u87ba\u8784\u7c89\u805e\u81ed\u5e2b\u5e74\u85aa\u767e\u842c_x1-300x300.jpg 300w, https:\/\/blogs.uww.edu\/food\/files\/2022\/02\/\u7576\u4ee3\u4e2d\u570b-\u87ba\u8784\u7c89\u805e\u81ed\u5e2b\u5e74\u85aa\u767e\u842c_x1-150x150.jpg 150w, https:\/\/blogs.uww.edu\/food\/files\/2022\/02\/\u7576\u4ee3\u4e2d\u570b-\u87ba\u8784\u7c89\u805e\u81ed\u5e2b\u5e74\u85aa\u767e\u842c_x1-768x768.jpg 768w\" sizes=\"auto, (max-width: 323px) 100vw, 323px\" \/><\/figure>\n\n\n\n<ul class=\"has-medium-font-size wp-block-list\"><li><strong>Material<\/strong><\/li><\/ul>\n\n\n\n<p>Main materials: rice flour, water snail, Yuzhu.<br>Ingredients: sour bamboo shoots, sauerkraut, pork loin, lettuce, fried peanuts, dried radish, black fungus, grass nuts, dill, fennel leaves, scallions.<br>Seasoning: salt, monosodium glutamate, rapeseed oil, cooking wine, soy sauce wine, pickled red pepper, pickled pepper, chili powder.<\/p>\n\n\n\n<ul class=\"has-medium-font-size wp-block-list\"><li><strong>Method of preparation<\/strong><\/li><\/ul>\n\n\n\n<ol class=\"wp-block-list\"><li>Cut the lean meat off the pig bones and chop them directly into pieces.<\/li><li>Soak the water snail in water for 1 hour to remove the dirt, then wash it again.<\/li><li>Cut the material into shreds and dice, pour some oil into the deep-fried tofu strips (the oil should be hot when deep-frying, but not deep-fried, or it will burn), then pour the remaining oil into the chili powder, to make chili oil.<\/li><li>Put pork bones into a pot of boiling soup, water into a tablespoon of rice wine, saut\u00e9ed sauerkraut, tamarind, add a little oil, but do not put salt.<\/li><li>Black fungus and pork together fried in the pot and add a little salt.<\/li><li>Add oil, garlic, ginger stir-fry, and then put the snail stir-fry, then add a tablespoon of salt, half a tablespoon of spices stir-fry for 2 minutes, and then add half a bowl of water, after boiling into the bone soup together.<\/li><li>Cook the water snail in soup for 1 hour, then add the pre-cooked chili oil to the pan.<\/li><li>Add salt to the water. When the water is boiling, put the rice noodles in the water and then scoop them up. Add the prepared ingredients.<\/li><li>Finally, add the noodles to the soup.<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/blogs.uww.edu\/food\/files\/2022\/02\/20201103000044.jpg\" alt=\"\" class=\"wp-image-22\" width=\"417\" height=\"417\" srcset=\"https:\/\/blogs.uww.edu\/food\/files\/2022\/02\/20201103000044.jpg 656w, https:\/\/blogs.uww.edu\/food\/files\/2022\/02\/20201103000044-300x300.jpg 300w, https:\/\/blogs.uww.edu\/food\/files\/2022\/02\/20201103000044-150x150.jpg 150w\" sizes=\"auto, (max-width: 417px) 100vw, 417px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>What is Luosifen? Luosifen is one of the Guangxi Zhuang Autonomous Region snacks in Liuzhou. It has a unique flavor of hot, fresh, sour, and hot. it&#8217;s one of Liuzhou&#8217;s most local delicacies. The dish is also delicious because of its unique ingredients. Soup by water snail, star anise, cinnamon, cloves, a variety of peppers,&#8230; <\/p>\n<div class=\"link-more\"><a href=\"https:\/\/blogs.uww.edu\/food\/2022\/02\/21\/chinese-food\/\">Read More<\/a><\/div>\n","protected":false},"author":12499,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-19","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/blogs.uww.edu\/food\/wp-json\/wp\/v2\/posts\/19","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.uww.edu\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.uww.edu\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.uww.edu\/food\/wp-json\/wp\/v2\/users\/12499"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.uww.edu\/food\/wp-json\/wp\/v2\/comments?post=19"}],"version-history":[{"count":2,"href":"https:\/\/blogs.uww.edu\/food\/wp-json\/wp\/v2\/posts\/19\/revisions"}],"predecessor-version":[{"id":24,"href":"https:\/\/blogs.uww.edu\/food\/wp-json\/wp\/v2\/posts\/19\/revisions\/24"}],"wp:attachment":[{"href":"https:\/\/blogs.uww.edu\/food\/wp-json\/wp\/v2\/media?parent=19"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.uww.edu\/food\/wp-json\/wp\/v2\/categories?post=19"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.uww.edu\/food\/wp-json\/wp\/v2\/tags?post=19"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}