Diced Chicken with Dry Rice Noodles
The rice used for Anshun rice noodles is pressed and milled into an extremely fine and resilient powder using a wooden lever, then extruded through a sieve into thin strands—making them finer and more supple than other types of rice noodles. The cooked noodles are slanted in a bowl, topped with a generous spoonful of stir-fried diced chicken and a small spoonful of sweet sauce stir-fried in oil. The noodles are then covered with the mixture, sprinkled with chopped scallions, minced ginger, Sichuan peppercorns, and fried peanuts. This dish is a renowned delicacy of central Guizhou.
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