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讲起桂林米粉,不管你是吃卤菜粉还是鲜肉粉,也不管你是吃螺蛳粉还是牛腩粉,只要在米粉里放了那么一点点卤水,那味道便妙不可言。那么,卤水里到底放了什么,使其味如此鲜美呢?欲知它的奥妙所在,先要把米粉和卤水的来历弄清楚。公元前221年,秦始皇派五十万大军南征百越,遭到百越族人的强烈抵抗,同时又因为岭南山高路险,交通不便,严重拖了战局的后腿。于是,始皇帝又派史禄去领导开凿一条沟通湘江
Speaking of Guilin rice noodles, whether you are eating ricotta or fresh meat powder, no matter whether you eat snail powder or sirloin powder, as long as put in a little bit of brine in the rice, it tastes wonderful. So, what put the brine in the end, so that its taste so delicious? To understand its mystery, we must first clarify the origins of rice noodles and brine. In 221 BC, the Qin Shi Huang sent 500,000 troops to the south to strike at Baiyue and was strongly resisted by the Baiyue ethnic group. At the same time, due to the high cost of insurance in the mountains of Lingnan, traffic inconvenience severely delayed the leg of the war. As a result, the beginning of the emperor also sent Shi Lu to lead the development of a Xiangjiang River