With a unique production method and the cream of great taste, the Instant Boiled Spiced Rice Noodles can be said to be the best rice noodles among all the rice noodles in the world. Out of Guilin, it is difficult to find this rice noodles and it makes you dream of it even you are in a foreign country. It is said that in 1949 during his period as acting president of KMT government, to entertain his friends, Li Zongren specially sent an aircraft to Guilin to transport Guilin rice noodles to Nanjing. It can be seen from it, how Guilin rice noodles enjoys a great reputation and how strong a complex Guilin people have for the rice noodles.

The Instant Boiled Spiced Rice Noodles not only are unique in preparing approach, but also demanding about process. And there is a lot of learning in the preparing methods of its main ingredients Saozi (meat and entrails) and brine. Saozi mainly includes spiced beef (pork), spiced schweinemagen, spiced honeycomp tripe, spiced liver, spiced spleen, Guoshao (deep-fired fat pork). The material of spiced beef is the shank of the leg of the ox. The Guoshao uses the part of pig from jaw to throat and neck; after it is fired by oil, the color is golden bright and glistening, and it tastes crisp and refreshing, fat while not greasy. It is not like those fried and sent by some people to the rice noodle shops nowadays which is dark yellow in color, and tastes old and hard, with greasy smell. This kind of Guoshao mostly are of dubious origin, many of them use the meat of ill or dead pigs or " breast-feeding pig"; Besides, the oil used is also doubtable!

The brine is made from more than a dozen or 20 kinds of spices herbs as raw materials, mainly including: aniseed, sand ginger, fennel, cloves, tsaoko amomum fruit, Mangosteen... stewed with pig ndokdoengz, Saozi (meat and entrails). When  the Saozi is done, put it into the hot oil boiler ¡°to go oil¡± and eventually original Saozi is done. The brine becomes sweeter and tastier for the adding of Saozi in the stewed process. It is said in the old times in order to keep the brine fresh, some stores added legless skink. Now, with refrigerator, the problem of brine becoming rancid is easily solved.

Other ingredients of Instant Boiled Spiced Rice Noodles are: boiled oil, sesame oil, shallot, coriander (in the spring in March toon also used), garlic, fried peanuts or soybeans, green (red) fresh pepper. In winter when there is no fresh pepper, dry chili powder is used. Now many shops like to offer soy sauce or brine blended with a bowl of chili powder for diners to add, this is not good. Because the brine is just right in taste, neither too salty nor too light, when people who like to eat hot peppers add the pepper, it is bound to make the noodles too salty and lose its original flavor. Talking about this problem, I would like to tell about another phenomenon: now many operators of noodle shops, to improve services and attract customers, specifically offer customers the complements like sour beans, sour rice pepper, salty vegetable, etc. Some people who prefer acid food also don¡¯t know that the noodles will lose the original Guilin flavor due to those extra complements which make the noodles sour and salty. I never add sour complement when eating instant boiled noodles, not because I dislike sour food, but it is a psychological taboo. As the rice noodles have the characteristics of being fragile and sour after it spoils, therefore, upon smelling a sour odor, I would have a psychological response and thought the rice noodles deteriorates, and this spoils my appetite. On the contrary, when I eat cold rice noodles, I will add some vinegar, as cold rice noodles have three indispensable elements of being sour, cold, and spicy. These two ways of eating rice noodles seem a bit like those between the milk and yogurt.

By the way, in the past the Saozi for the Instant Boiled Rice Noodles were cut when eating, so it was fresh and clean, and comfortable to be seen and eaten. But now, some rice noodles shop, to save trouble, firstly cut the Saozi and set aside for use, just like the dish matching master, and take the ready pieces cleanly at the time. This is contrary to the traditional practice, and not as it should be ! You know, the Saozi cut will be easily dehydrated after long time, will taste dry and astringent, having a lot of difference compared with the original flavor.  

After the Saozi was laid well, the next step is to pour brine and cooked oil, sprinkle a few fired beans (or fried peanuts), put a pinch of chopped green shallot and coriander, and smash garlic and red peppers and put on them the top of rice noodles and Saozi, and finally give a few drops of sesame oil. A bowl of tasty Instant Boiled Spiced Rice Noodles with red, green, yellow, white and brown colors is ready. The whole process of "preparation of rice noodles" operation made the diners and onlookers standing beside not only with gleaming and penetrating eyes, but also with watering mouths. Their throats seemed to stretch out a hand!

In eating the Instant Boiled Rice Noodles, you must use chopsticks to blend the noodles and the ingredients evenly and make every piece of noodles absorb the taste of the brine. It would be better that after you eat up the rice noodles, there are still a little brine left. Some elderly Guilin people like to drink some wine for one cup or two. At three or four o'clock in the afternoon, they would bring 2 liang(100g) of "Three Dimple Spirit "in their waists, and strolled to rice noodle shop and asked for a bowl of boiled rice noodles, and pay a little more for some more Saozi as the snacks for drinking. They enjoyed themselves so much and said: ¡°Drink wine with rice noodles, enjoy more and gain more.