In a recent trend, Italians are embracing a flavorful Chinese dish known as Luosifen, or river snail rice noodles, which hails from Liuzhou, China. This dish, characterized by its sour and spicy notes, has gained popularity among the Chinese community, and it appears that some Italians are also now taking a liking to it. One such Italian took the initiative to bring this unique dish back home to share with his family, receiving unexpected praise in the process.
A user known as “Guangdong Godfather,” who currently resides in China, recently shared his experience on social media platform Xiaohongshu. During a trip back to Italy, he packed several bags of instant Luosifen and decided to cook them on a rainy day at his sister’s house. The preparation was handled by a Michelin three-star chef who first boiled the noodles and then gradually added vinegar, chili oil, and other ingredient packs. The noodles were plated in a style reminiscent of Italian pasta, transforming the dish into a uniquely Italian version of Luosifen.
During the tasting session, Guangdong Godfather expressed his fondness for spicy food, noting that he really enjoyed the flavor of Luosifen. As he savored the dish, he asked his sister, “Is it good?” to which she happily replied, “It’s delicious!” The Michelin chef couldn’t get enough, even savoring the broth. He remarked, “Chinese noodles are quite similar to Italian pasta; it brings back the flavors I miss from China!”
In response to the video, viewers offered cooking tips for preparing Luosifen. One suggested boiling the noodles twice: first, to soften them until they can be easily broken, then draining the water; and second, to add fresh water and the other ingredient packs, bringing it back to a boil. Other advice included using cold water to start, waiting to add the vinegar and tofu until after cooking, and ensuring the proportions of water are just right.
Some comments added a humorous twist, with one user sharing a “terrifying story” about the difficulty of finding Luosifen abroad, mentioning they sometimes had to use spaghetti as a substitute. Another warned against using too much chili oil, labeling it as extremely spicy. Yet another commenter, a native of Guangxi, offered to recommend an even better version of Luosifen, noting their expertise in preparing this delicacy.
