Luosifen (螺蛳粉)

中文简介

螺蛳粉是广西柳州的现象级美食——一碗酸笋味冲鼻的米粉汤，这几年火遍全国甚至登上国际餐桌。核心是汤底：用石螺（田螺）加猪骨、酸笋、八角、辣椒等熬制数小时，鲜美浓郁还带螺蛳特有的鲜味；酸笋是灵魂配料，发酵出的"臭"味让人两极分化——爱的人神魂颠倒，怕的人掩鼻而逃。配腐竹、木耳、花生、青菜、酸豆角，辣油红亮，米粉滑爽有嚼劲。北京、上海的柳州螺蛳粉店门口永远排队，袋装版更是火到脱销。

English

Luosifen (螺蛳粉, luósīfěn) is the phenomenon that broke the internet: a bowl of Liuzhou rice noodles in a thunderously pungent snail broth that smell-divided the nation and conquered Chinese social media. The heart is the stock — river snails simmered for hours with pork bones, pickled bamboo shoots, star anise and chili into a deep, meaty, lightly funky broth. The pickled bamboo shoots (suān sǔn, 酸笋) are the scent bomb: aggressively fermented, they either seduce or repel within one sniff. Around the edges: fried tofu skin, wood-ear fungus, peanuts, greens, pickled beans, and a slick of chilli oil over chewy rice noodles.

Where to eat: In Liuzhou, catch it from street stalls at any hour; outside Guangxi, look for shops with the telltale aroma and a queue. The packaged version (available in every supermarket, even abroad) is surprisingly close to the real thing. ¥12–28 ($2–4).

Pro tips: The smell lingers on clothes — and on everything. Eat it outdoors or accept the consequences. Choose your spice: "微辣" (mild) still bites. The acid bamboo is the conscience of the dish; nobody picks around it for long.