Guilin Sirloin Rice Noodles have been famous before liberation. After liberation, with the increasing number of Guilin rice noodle stalls, Guilin Sirloin Rice Noodles, the same as the Horsemeat Rice Noodles , soon become a tiptop in Guilin noodles, because its delicious and refreshing juice and flavor, and soft smooth crisp taste. Sirloin Noodles need fine materials selection and strict making process. Its processes are as follows.

1. Select materials. Use white sirloin, rib meat, beef back strap and oxtongue as basis, complementary materials of suitable amount.
 
2. Match spices. Every 15 kg sirloin, with peanut oil 250 grams, wine, salt, sugar 350 grams respectively, fermented bean curd 5 pieces, ginger 200 grams, onion and garlic of suitable amount.

3. Make flavors. Include sand ginger, radix angelicae sinensis, tangerine peel, cinnamon, exuvium, Chuan pepper, fennel, aniseed, licorice, Amomum tsao-ko, pepper, cloves. Of them licorice 200 grams, exuvium7, other flavors of 50 grams totally, put into a clothe bag for use.

4. Cut the sirloin into small pieces, and take out the original sauce for use; wash the sirloin pieces again, dry and cook for 20 minutes into the boiler with sauce; fry the ginger, onion, garlic into the hot pan with oil, sprinkle a little wine, then put the sirloin pieces in, and fry with spices, put the flavor bag in, put in 5 kg meat bone soup, simmer for 3 hours to 4 hours, put into the original soup, make it boiling, add monosodium glutamate of appropriate amount, and it is done.

The cooking methods of the Sirloin Rice Noodles are different from those of general rice noodles. Its thin noodles are made from top-grade white sticky rice. Put the noodles into the pot of boiling water, stirring while cooking. When they can be pulled off with light strength, pick up the noodles, wash and dry. When using, heat them in the boiling water, pick them up into the bowl, and add ingredients, sauce and sirloin, and it is done.