Soo-yang powdered rice

Pulp rice is one of our "three treasures" in Anyang. It can be seen anywhere, either in a big hotel or in a snack stand at the end of the street. The powder tastes sour and fragrances, both appetizing and burning. There's a unique taste of acid, perfume, sweetness, sweetness. It's a very popular traditional meal in the Old City of Anyang. Owing to the economic benefits of the powdered rice, the sweetness of the drink, the fragrance of the perfumes, and the effectiveness of the heat to defusing the fire, it has become a local taste snack and has been hailed as one of the “three treasures” of Anyang. It has been said that a long time ago, in Guddu Anyang, there was a year of drought in which people had no water to eat, when there was a small well in a powder shop in Grand West Gate in the city, which was shallow enough to sustain production. The people had no choice but to bring home the waste from the powder house, which had been brought home to cook with thirst, and because of its sour condition, people were fed with small rice, salt and wild vegetables. After the dry years, after some time, the smell of past powdered rice was reminisced with peanuts, soybeans, soy oil and soy oil. Following the cook's fine preparation, a world-renowned tradition of powdered rice has been left behind by the changing times。