News on August 12 (Reporters You Yanzi and Wu Zhenfeng Text/Picture/Video) At the foot of Dajianshan Mountain, Fushou Village, Hutou, Anxi, Quanzhou, is built on the mountain. It is full of greenery and fresh air.

The clear Fushou Creek flows through the village. The villagers of Fushou Village have lived by the Fushou Creek for generations and make a living by hand-making rice noodles, a delicacy.

? Speaking of Hutou rice noodles, it can be said that it is a household name, and Fushou Village is well-deserved to be called the No. 1 rice noodle village in Hutou.

Because of its unique geographical advantages, the rice noodles made by the villagers using mountain spring water are as white as crystal ice, as tough as glue springs, as slippery as jade, and as loose as catkins.

After more than 600 years of inheritance, Hutou rice noodles have become a national geographical indication product. The Hutou Ring Road project currently under construction and passing through Fushou Village will open up the transportation hub around Fushou Village, allowing Fushou Village to welcome guests from all over the world.

Come and try Fu Shou Rice Noodles.

Aerial photo of Fushou Village. Fushou Village was named after Li’s grandfather. Fushou Village is located in the south-eastern part of Hutou Town, Anxi County. Its original name was Huxiu.

According to legend, the ancestor of the Li family, Li Erhua (named Fuhai), settled here from Nanzhuang, Hutou, and gave birth to a son named Shoushan. In order to commemorate the merits of his ancestors, later generations named his father and son with one character each, and the village was transformed into Fushou Village.

Li Youren, secretary of the Party branch of Fushou Village, said that there are 8 natural villages in Fushou Village, with a population of more than 3,800, and more than 300 households in the village producing Fushou rice noodles.

He remembered that when he was a child, he could often see rice noodles drying neatly on the river bed by the Fushou River.

The villagers bring in spring water from the mountains to make rice noodles. The prepared rice noodles are spread on bamboo plaques and dried on the river bed by the stream. The sun shines directly on the top and the heat emitted by the rocks on the river bed below allows the rice noodles to fully absorb the sun and dry.

The rice noodles produced are of excellent quality, well-known far and wide, and sold well in southern Fujian and Southeast Asia.

The clear Fushou River passes through the village. Li Youren, secretary of the party branch of Fushou Village Primary School in Fushou Village, has a beautiful legend about Hutou rice noodles. There is also a beautiful legend about Hutou rice noodles. He introduced that it is said that when Kangxi pacified the San Francisco Rebellion,

It's my birthday and I decided to hold a party to celebrate.

When the news reached Anxi, Li Guangdi and his family discussed what gifts to give for the "Shengping Banquet".

At that time, the people in Hutou were living a difficult life and could not bring anything good to celebrate, so Li Guangdi turned the Hutou rice noodles made from the spring water of Hutou Mountain into tributes and brought them to the court.

In this way, Hutou rice noodles became a local specialty delicacy in Quanzhou that was used to entertain ministers, Hanlin officials and meritorious officials during Emperor Kangxi's Shengping Banquet.

Villagers are making rice noodles (Photo courtesy of Fushou Village) Villagers are drying rice noodles (Photo courtesy of Fushou Village) Rice noodles drying on the roof? King of Rice Noodles? Once featured in "A Bite of China" Hutou rice noodles have become Anxi's specialty and have been sold for 600 years

Years of history.

In Fushou Village, 75-year-old Li Tianci has been interviewed and reported by many domestic media and participated in the recording of the "A Bite of China" column. Everyone respectfully calls him the "rice noodle king". After hearing this, he repeatedly waved his hands and said, "Don't take it seriously. Don't take it seriously."

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When it comes to making rice noodles, Li Tianci has been influenced by it since he was a child. The reason why he can make rice noodles that everyone recognizes is that he has adhered to his own principles for decades. The first is to ensure good raw materials, the second is to have a good climate, and the third is to rely on personal skills.

, he insists on traditional hand-made production, does not cut corners, does not seek quantity but only maintains quality.

?The rice noodles he made will not break even if dropped on the ground. It has very good toughness.

?Li Qiubing, the women's director and clerk of Fushou Village, praised her repeatedly.

While demonstrating, Li Tianci said that you can tell whether the rice noodles are good or not by listening to the sound. A stack of rice noodles stacked together can only pass if there is no sound when pressed.

Get up at 1 a.m. every day and soak the rice. After 6 to 8 hours in summer and 10 to 12 hours in winter, the rice is ground into pulp.

Choosing good raw materials is the first step to making rice noodles. For decades, he has strictly controlled this primary factor. Through more than a dozen steps of drying, boiling, stirring, rolling, and milling, he has to catch up with the sun before it comes out.

At this time, the rice noodles are made and dried on the bamboo plaque.

Often, 80 pounds of rice can only produce 60 pounds of rice noodles.

?When making rice noodles, morning time is the most precious, so you have to get up early and work in the dark, which is very hard.