Some customers who come from other places to learn Guilin rice noodles technique may say, they have seen many shoulder pole rice noodles shops on the street of Guilin, what is shoulder pole rice noodles? I answer them, in the past, there were two types of operations for rice noodles. One type was shops. The other type was rice noodles stalls carried on the shoulder with a pole by the vendor who sold it on the street and alleys. The latter was called "shoulder pole rice noodles".

If say the shop was regular forces, the shoulder pole rice noodles was the guerrillas. Though called guerrillas, people in the past were very honest and stressed creditability and commercial morality in doing business, so did the vendors selling rice noodles by shoulder pole. They went from street to street. Each of them had their own fixed routes. No one would encroach other people¡¯s business. They were exact in time as to when to arrive at which household, no matter whether there was rain or wind. After liberation, the operation mode of shoulder pole rice noodles has gradually died out. After the reform and opening up, some old generation of rice noodles masters tried to resume this operational mode. But the rice noodle shop has been as plentiful as blackberries in the street, so they gave up only after several days attempt.

However, there was a kind of rice noodles in Guilin called "Guoqiao Rice Noodles", which is known by few of today¡¯s people. For the Guilin ¡°Guoqiao Rice Noodles¡± was a kind of high-grade consumption way for the high officials in the Jingjiang Seignior City of the Ming Dynasty, it was not popular among people, so few people know it. This rice noodles were very demanding about workmanship, it used old duck, chop and pig feet to stew a thick soup. The aim to use old duck was to produce a layer of oil which can be quickly concreted and used to keep warm. The aim to use chop was to make the soup fresh and sweet. The aim of pig feet was to make the soup thick and white as milk. The second step was to cut the five ingredients of lean beef, filet, pig liver, and pig kidney and pig tripe into paper-thin slices. Preserve the five kinds of slices in a casserole with a handle and lid. The third step was to boil the thick soup, and poured it into the casserole and covered it with the lid, to boil the slices with the soup in its natural temperature. The slices cooked with fire were only tender but not crisp, but those cooked by the natural temperature of the soup was tender and crisp. At the time of cooking the slices, boil the rice noodles and the lettuce together in the bone soup, and poured them into a big bowl. Then poured the soup and slices into the bowl with rice noodles and blended it to eat. 

After the downfall of the Ming Dynasty, some descendents of the Guilin Jingjiang Seignior   City fled to Yunnan and passed the Guilin Guoqiao Rice Noodles to Yunnan, which has evolved into the famous ¡°Guoqia Rice Noodles¡± of Yunnan. The birth time of Yunnan ¡°Guoqio Rice Noodles¡± accorded with the time of the downfall of the Ming Dynasty. The so-called ¡°Guoqiao¡± is the process to pour the thick soup and meat slices from the casserole into the bowl with rice noodles.

These above two are the lost varieties of Guilin rice noodles.