When it comes to Guilin Food, of course Rice noodles first Guilin. Guilin Rice noodles flavor is unique, it is round and slender, smooth, flexible, has a unique flavor. There are many kinds of Rice noodles in Guilin, the most famous horse is Rice noodles.

Rice noodles with meat Rice noodles, is special. Guilin Rice noodles to the already good quality charm, and used to Rice noodles for horsemeat Rice noodles, wheel force should be particularly good, color Bai Liang, a bowl of Rice noodles can have only one strip, length in more than one meter, and artificial wound into a group. To do this Rice noodles cost 4~8 times higher than the general Rice noodles. Under Rice noodles soup, Department horse bones, continuous boiling 4 hours together, taste very delicious.

Method for making:

Horse horse in Rice noodles, preparation method is divided into cured, in the traditional wax, halogen, sauce etc.. At present, Chang Caiyan, La two methods. Preserved meat taste sweet, waxy horse meat flavor. Usually the Ma slaughtered, the meat into strips, mix the sauce and other ingredients, placed in the cylinder for 3~~5 days, remove the boiled in boiling water pot, add the day clothes 10 days. When use warm water to wash away the dust, and then go to the oil, remove and cut into thin slices, and serve immediately. That is a horse, agate color, delicate taste, entrance competition ham, eat less greasy. Ma Yuefei, meat more sweet.

Method of eating horse meat Rice noodles is: will circle into small groups of Rice noodles on the strainer, into the boiling horse bone soup to take, then Decoction Together in a bowl, Qiao on horse meat, sprinkle chopped green onion, parsley, pour peanut oil, put a little chili sauce and garlic can be eaten. Rice noodles to hot, eat only the taste.

According to the old rules, Sheng horse Rice noodles bowl is special, very small, a bowl of Rice noodles 15 grams only, usually to eat ten or twenty bowl, only know how to eat.

Smart material horse Rice noodles not only horse meat, horse and horse liver, lung, intestine, launching on the horse. Of these, the water taste better than horseflesh okay, so the price is also expensive than horseflesh. The old horse Rice noodles to eat, only eat two or three bowl, is to eat less, on the water. The store in to see you eat a few bowls, began to give you some, water.说到桂林美食,当然首选桂林米粉.桂林米粉风味独特,它圆细、爽滑、柔韧，具有独特的风味。桂林米粉有许多种，最有名的是马肉米粉。
马肉米粉所用的米粉，是特制的。桂林米粉本来就以质佳味美著称，而用来制马肉米粉的米粉，盘力要格外好，色泽白亮，一碗米粉只能有一个条，长度在一米以上，并用人工绕成团。做这种米粉的成本较一般米粉高4~8倍。下米粉的汤，系用马骨等连续煮4个小时而成，味极鲜美。
    制作方法：
    马肉米粉的马肉，制法在传统上分腌、腊、卤、酱等多种。目前，常彩腌、腊两种方法。腌制的马肉味偏甜，腊制的马肉偏香。通常把马宰杀后，多将马肉切成条 状，拌好调料等配料，放在缸里腌3~~5天，取出在沸水锅里涮一下，再放北风天里晾10天左右。用时再用温水洗去灰尘，然后去油，捞起切成薄片，就可以食 用了。这样制成的马肉，色泽似玛瑙，入口细嫩、味赛火腿，多吃不腻。马越肥、肉越香。     
    马肉米粉的食用方法是：将绕成小团的米粉放在笊篱内，入滚沸的马骨汤内冒一冒，然后连汤一起盛在碗内，俏上马肉，撒上葱花、芫荽，淋上花生油，放少许辣椒酱和蒜末就可食用了。米粉要烫热，吃起来才有味道。
    按老规矩，盛马肉米粉的碗是特制的，很小，一碗米粉只有15克，一般要吃一二十碗，才算懂得吃。
    马肉米粉的俏料不仅有马肉，还有马肝、马肺、马肠等上、下水。这些上、下水的味道比马肉还好，因而其价格比马肉还贵。旧时吃马肉米粉，只吃二三碗，是吃不到上、下水的。店家在看到你吃下几碗以后，才渐渐给你加点上、下水进去。]