The flavor of luosifens is boiled into the broth of authentic luosifens, but there is no luosi meat in real luosifens, just as cantonese people do not eat soup ingredients when cooking soup. Spring onion, ginger, garlic, red pepper and Perilla are poured into the hot oil, and fresh stone snails are stir-fried in the oil. When the flavor is swallowed up, the soup is coming. The spices are exquisitely matched, and the combination of pig bones and luosi the soup with a mellow bottom.

Hunan people eat three kinds of sour bamboo shoots, and Guangxi people can't live without sour bamboo shoots, such as Old friends’ noodles from Nanning, luozhou river luosifens from Liuzhou, rice noodles from Guilin, and dong's hot and sour soup. Among these characteristic foods, sour bamboo shoots are an important part of a bowl of noodles.

Liuzhou people love rice noodles, which are fast filling food, so rice noodles are often sold at luosifen stalls. There are different opinions as to who first made a bowl of luosifens, but liuzhou people's memory of luosifens dates back to the early 1980s, when a bowl of fragrant and spicy luosifens was paired with white rice noodles at a night market cooking snail stalls, thus forming the world's first bowl of luosifens.

Luosifen from that time were woven into the life of the liuzhou people, get the favour of many diners, in liuzhou in "authentic old", is often near the campus or in the small area deep away decades of luosifen store, diners is nearby residents more repeat customers and word of mouth, can only taste good business. "Authentic Liufang luosifen stalls sell boiled luosi along with them. Go to the stalls and fish for the soup pot to see if there are any luosi in it."

There are no luosi in the traditional luosifens. In the process of making luosifens, luosi pig bones are used to make soup to hang the flavor. After cooking, they are fished out and either eaten or thrown away.

The main side dishes of Liufang luosifen are: Fried bean curd stick, Fried peanuts, black fungus, water spinach, seasonal vegetables, sour beans, sour bamboo shoots, such as side dishes, including sour bamboo shoots is the soul of the luosi, and is it make the powder of luosi "smells rotten, eat sweet", actually say that is not quite right, a bowl of luosifen lack is one of the luosifen, soup to drink, powder should have soft tenacity, taste chewy, A good side dish will work up an appetite.

Although sour bamboo shoots have a history, luosifens were born in the 1980s, and the popular trend of luosifens has been less than ten years. In the first season, the word "luosifens are a snack in Liuzhou, Guangxi Province" was mentioned, as if it were a legend.

A qualified bowl of Liufangluo needs too much soul, the soup head should be fresh and mellow, the powder should be tough and waxy, the spicy taste of the red oil soup is steaming on the tip of the tongue, the sour smell of sour bamboo shoots is bold, and the ingredients should also be sour bamboo shoots, beancurd bamboo, peanuts and agaric. Sour, spicy, fresh, cool, a characteristic is not lost, so the first bite, cannot help but sigh "the world is worth".

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