How Did This Most Addictive Food City Create the Ultimate Noodle Sensation?

Luosifen, arguably the most addictive bowl of noodles, announces its presence with a pungent aroma long before it's seen. Those who can't stand it keep their distance, while lovers are utterly captivated by its savory, spicy kick. Today, Luosifen has become a top contender in the instant food industry, second only to instant noodles (ranking second in China's instant food market share in Q2 2024). As foodies slurp away, their imaginations run wild about Liuzhou, the "hometown of Luosifen."

While Luosifen has put Liuzhou on the map, it has also spawned the biggest misconceptions about this small city. For instance—"Do locals get pickled from eating Luosifen every day?" Liuzhou natives find this both amusing and exasperating: First, our local Luosifen isn't stinky! Not stinky at all! And second, with so many delicious options, who would eat Luosifen three times a day?

This underrated culinary hub, overshadowed by Luosifen, boasts countless lesser-known vibrant flavors. Unlike the light freshness typical of Guangdong and Guangxi, Liuzhou's taste profile is intensely bold and addictive. Beyond Luosifen, the city's rice noodle repertoire includes烫粉 (blanched noodles), 煮粉 (boiled noodles), 卷粉 (rolled noodles), and 凉拌粉 (cold mixed noodles)—all iconic Liuzhou specialties. Local dishes carry Hunanese influences but are infused with Liuzhou's signature flair: wok-seared beef offal, stir-fried snails, fried noodles, duck foot hotpot, or beef offal stew, all bursting with fiery intensity. Hidden here is also a vast kingdom of sweet soups, perfect for cutting through the richness post-meal...

Visiting Liuzhou reveals a city where rice noodles flow in its veins—every bowl shatters stereotypes. First, Liuzhou's Luosifen defies popular expectations. Netizens often joke that Luosifen "tastes better the stinkier it is," yet local versions here never rely on odor for appeal. Instead of stench, shops emit an appetite-stirring aroma.

The key difference lies in Liuzhou's fermented bamboo shoots. These aren’t the industrially fermented "biohazards" from instant packets that assault your nose upon opening. Instead, they’re hand-pickled with mountain spring water using prime local sweet bamboo shoots, yielding a clean, tangy freshness. Quality shoots crunch with tenderness, balancing acidity with natural sweetness.

Liuzhou’s local fermented bamboo shoots are the soul of the dish.

The rich fragrance wafting from noodle shops comes from simmering broth pots. To Liuzhou chefs, using premade broth is sacrilege—they rise early to boil river snails, pork bones, or chicken frames into deep umami. Though actual snail meat may be scarce in the bowl, its essence dissolves wholly into the savory depths. Remember to sip the broth after each noodle slurp—pure bliss!

Beyond steaming broth cauldrons, stainless steel trays hold toppings that elevate each bowl: minced perilla, crispy fried shallots, and extra-large tofu skin (far superior to instant versions at soaking up flavors). Showstoppers are the braised meats—gelatinous duck feet (the ultimate noodle companion) and虎皮 (tiger-skin) pork knuckles with crispy exteriors and melt-in collagen. Countless other additions—duck intestines, gizzards, pork lungs, kidneys—await to gild the bowl. Beyond soup noodles, Luosifen has many forms: dry-tossed for boldness, wok-fried for smokiness. Rotate styles to never tire of it.

Luosifen (Pork Knuckle Plus Edition).

In Liuzhou, don’t fixate solely on Luosifen—every local rice noodle variety is a revelation. On mornings when students and office workers hunt breakfast, 烫粉 (blanched noodles) reigns supreme. Unlike Luosifen’s round noodles, these use tender, silky flat rice noodles, steeped in bone broth for delicate sweetness. Loaded with house-made meats like爽口肉 (crispy pork) or烧肠 (roasted sausages), a hearty bowl costs barely 6-7 yuan—unbeatable value. 煮粉 (boiled noodles) pack more wok hei (breath of the wok), with fresh pork offal and noodles cooked together, steaming and comforting in winter. Locals also adore滤粉 (filtered noodles)—rice batter poured through a funnel into broth—chewy with intense grain flavor and playful texture.

Blanched or boiled, each noodle style shines.

Guangxi’s sweltering summers drive locals to cool eats. One street snack resembling肠粉 (rice rolls) is Liuzhou’s卷粉—thick, chewy rice sheets paired with special sauce.凉拌粉 (cold mixed noodles) tosses rice noodles with tomato-based dressing, blending sweet, salty, tart, and aromatic notes to banish heat in one bite.

A summer essential for Liuzhou locals: rolled rice noodles.

Photo/Ke, Image/图虫·创意

Liuzhou’s bold flavors aren’t limited to noodle shops—street-side stir-fry stalls zest up the city’s air. Unlike most Guangdong-Guangxi cuisine’s lightness, Liuzhou embraces intensity. Bordering Hunan, its culinary culture bears deep Hunanese influence. Like their Hunan neighbors, Liuzhou folks love fiery wok tosses but with local twists. Take stir-fried beef offal: first, fermented bamboo shoots, pickled ginger, and chilies create a sour-spicy base; then, high heat coats each slice in rich sauce—a Liuzhou comfort-food staple.

Wok-fried beef offal, bursting with sour-spicy aroma.

As night falls,宵夜 (supper) stalls light up the streets.炒螺 (stir-fried snails) steal the show—plump morsels, sucked free with a slurp, explode with perilla and bamboo shoot notes, perfect with beer.炒粉 (fried noodles), the ultimate carb bomb, sees glossy rice noodles dance with chilies and fermented shoots in a searing wok, arriving at the table with irresistible fragrance.

Liuzhou nights also simmer with hotpot aromas.牛杂火锅 (beef offal hotpot) shops guarantee freshness—20+ offal types chosen and sliced to order. Crispy tripe, tender marrow, and plump stomachs tumble in sour broth, paired with local spicy dips to awaken taste buds. In bubbling clay pots,鸭脚 (duck feet) transcend their sidekick role in田螺鸭脚煲 (snail-duck foot hotpot). Fried golden then stewed, they deliver numbing-spicy bursts alongside giant snails—best enjoyed with friends, sweating yet satisfied.

Snail-duck foot hotpot: fall-off-the-bone tender duck feet.

Like Guangdong and Fujian, sugar-water-loving Guangxi residents crave sweetness to counter heat. For spice-obsessed Liuzhou foodies, post-meal糖水 (sweet soups) are non-negotiable. A bowl after noodles? Priceless.

Photo/Tuchong Creative, Photographer/Bonnie_bo

Like the unpretentious city of Liuzhou itself, the desserts here are not overly adorned, using just one or two types of fruits or vegetables as the main ingredients, yet their flavors are anything but bland. For example, cassava syrup and corn syrup are made with local yellow-heart cassava and Xincheng sticky corn, simmered with rock sugar. The natural aromas of corn and cassava are utterly intoxicating. During the hottest seasons, the brown sugar iced tofu pudding at night markets always draws long queues. The brown sugar shaved ice neutralizes the beany taste of the tofu, and a single spoonful brings a refreshing, cooling sensation.

If you come across a fried dough stick stall at the night market, don’t think you’ve lost track of time—this is a Liuzhou midnight favorite. Sweet iced soy milk paired with crispy fried dough sticks is exceptionally comforting. There are also stalls brightly displaying all kinds of fruits—this is the famous "suan ye" (pickled fruits). Here, plums, papayas, guavas, star fruits—everything can be "pickled." Unlike the sour-spicy taste many might expect, "Liuzhou-style pickles" are sweet and tangy, incredibly refreshing.

Crisp, tender, and refreshing suan ye—each bite is delicious!

In this small northern Guangxi city, there are no trendy网红 shops and few预制菜. The noodle shops hidden in the alleys are the味蕾 memories of generations of neighbors. Bowls of vibrant, affordable delicacies are the flavors that nourish the people of Liuzhou.