為什麼吃螺螄粉會上癮?

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不管走到哪個城市,想找到一家螺絲粉店都很簡單,只要你聞到一股觸及靈魂的氣味,那麼方圓幾十米的範圍內必定有一家螺螄粉店。有幾個地方的人特別愛「嗦粉」,湖南、海南、廣西都是一天三頓嗦粉不會停的地方。 但不管是長沙米粉還是海南抱羅粉,都是聞著香,吃著美,唯獨廣西的螺螄粉,自帶讓人生畏的味道,但這對廣西人來說,卻是一種信仰般的存在。對鍾愛螺螄粉的人來說,吃柳州螺螄粉的時候簡直可以放飛自我。

螺螄粉

螺螄粉的湯底自然是螺螄熬制而成的,本身也會有一種比較獨特「鮮香」的氣味,但凡讓人印象深刻的食物,都會深深的刻在味覺基因里。 酸筍的「臭味」,辣椒的「辣味」,螺螄湯的「鮮味」,都會極大的刺激人的味蕾,帶給人味覺上的洗禮,這就是吃螺獅粉欲笑不能,越吃越上癮的原因。 在桌挨桌子,人擠人的小攤位上,用筷子夾起炸的酥脆的腐竹,撥開紅油蓋碗的湯汁嚼幾塊酸筍,最後再嗦一口粉,品口湯,在酸爽鮮辣燙中,忘記一切不開心的事,順便還自帶驅逐人群的效果,落個清靜,這螺螄粉又怎能不讓人上癮? 都說吃螺絲粉只有零次和無數次,我覺得之所以會上癮主要是因為裡面的酸筍和辣椒。酸筍的味道很特別能給人留下極為深刻的印象,而裡面的辣味能夠直接刺激人的味覺和食慾。 螺螄粉的靈魂在於用柳州代代相傳的祖傳秘方發酵的酸筍。發酵食物中的氨基酸使食物變得鮮美可口,讓人慾罷不能,越吃越上癮,正是網路俗稱,吃了使人「上頭」。 也就是說當你剛開始吃螺螄粉會感受到酸筍鮮過頭的臭味,但時間長了就聞不到臭味了,而當你「嗦」一口粉之後,螺螄粉中其他食材的香氣就會重新刺激你的神經,讓你品嘗到臭味背後的「真香」,使你越吃越上癮!

相關搜索:

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