Rice noodles refer to strip-shaped and silk-shaped rice products made from rice as raw material through soaking, cooking, pressing and other processes, rather than the powder made from grinding rice as raw material as understood in the word. shape material. The texture of rice noodles is soft and elastic. It does not become mushy when boiled and does not break easily when stir-fried. It can be cooked or stir-fried with various vegetables or soups. Its smooth and delicious taste is deeply loved by consumers (especially those in the South). .

There are many varieties of rice noodles, which can be divided into row rice noodles, square rice noodles, corrugated rice noodles, silver rice noodles, wet rice noodles, dry rice noodles, etc. Their production processes are similar, generally: rice - washing - soaking - refining - steaming powder - tableting (extrusion) - re-steaming - cooling - drying - packaging - finished product.

Rice noodles are the most common snack among Kunming people. They must be made from high-quality rice and go through processes such as fermentation, grinding, filtration, steaming, extrusion, and cooking. They look like long threads. , white and flexible, and can be eaten in various ways. Guangdong calls it rice noodles, while Guangxi calls it thread noodles and dried noodles. Yunnan rice noodles are especially famous.

Rice noodles are an ancient food. In the ancient cookbook "Shici", rice noodles are recorded as "Charm". "Shi Ci" is said to be "The Method of Food Sequence" recorded in "Sui Shu", which was lost in the Southern Song Dynasty. "Can" originally means polished rice, and its extended meaning is "refined meal". "Qimin Yaoshu" states that to make "charm", first grind the glutinous rice into powder, add honey and water, adjust it to a moderate consistency, pour it into a bamboo spoon with holes drilled in the bottom, the powder slurry will flow out into a thin line, and then put it into the pot In the middle, cooked with ointment oil, it becomes rice noodles. The rice is ground into fine powder, and the fine powder is used to make exquisite food, so rice noodles are respectfully called "Charm". And because it flows out and is cooked, it becomes messy like thread and hemp, and it is tangled and entangled, which is also called "chaotic accumulation".

By the Song Dynasty, rice noodles, also known as "rice cables", could be dried, white and bright, as thin as silk threads, and could be given as gifts to others. Chen Zao's "Jiang Hu Chang Weng Shi Chao? 6? 1 Hotel San Shi" said: "Powder it and thread it, a strand of a hundred-foot rein. Even and thin cocoons spit threads, clean and moist goose fat. Wu Nong's method is special, Chu origin You can lean against the wall. Sigh on this jade food, and the vegetables will be cooked in your intestines. The seven tendons will be empty, and they will still be smooth and fragrant. "At that time, there was also a poem by Xu Nanqing in "Inviting Rice", which shows that the dried rice noodles at that time were. The bird's nest shape is exactly the same as the dry rice noodles made in Kunming today.

In the Ming and Qing Dynasties, rice noodles were also called "rice glutinous rice noodles". Song Xu's "Song Family Health Preservation Department" said: "Rice glutinous rice has a bad sound, and Xie Dieshan said: 'rice noodles'." There are two ways to make it. First, "The japonica rice is very clean, sieve it into fine powder, make the soup slightly firm, and cook it in a pot. A little cornstarch, roll it into links, fold it into thin strips, and dry it. Add it to the fat sauce and cook it with pepper, Mix with pepper, soy sauce and green onion. "Second," add rice milk to the flour to make glutinous rice, knead it like mung bean flour, put it into the soup and take it out. "

Yunnan rice noodles are still made today. There are two methods: one is made from fermented rice and then ground, commonly known as "physalis rice noodles". The process is complicated and the production is time-consuming. However, it has good bones and smooth texture, with a sweet aftertaste and the fragrance of rice. It is a traditional preparation method. Secondly, the rice is ground into powder and directly squeezed in a machine. The heat of friction causes it to gelatinize and form, which is called "dry slurry rice noodles". After it is dried in the sun, it becomes "dry rice noodles", which is convenient for portability and storage. Steam and let rise when eating. Dry slurry rice noodles have hard bones, bite, and long threads, but are not as fragrant as physalis rice noodles.

Crossing the Bridge Rice Noodles

Crossing the Bridge Rice Noodles is a famous snack in Yunnan, and its eating method is very unique. First, cook a bowl of boiling chicken soup. Because the soup is thick and covered with floating oil, it can maintain a high temperature. It is said that it can reach over 170°C. Then add slices of raw meat, mullet, ham, and kidney liver. , magnolia slices, etc., put them into the boiling soup, wait until the lettuce changes color, then add bean curd skin, leeks, peppers, onions, etc., and finally add rice noodles to mix with food, or take rice noodles and rinse them in the soup before eating, the taste will be unusually sweet , unique flavor. "Crossing the Bridge Rice Noodles" has a unique taste, elegant character and unique style. It ranks first among all kinds of snacks. There is a folk song in Kunming that says: "A bowl of soup is brought to the table, and a layer of chicken fat prevents it from smoking. The rice noodles and meat slices are cooked until they are cooked, and the Cross-Bridge Rice Noodles are popular all over the world."

The Cross-Bridge Rice Noodles originated from Mongolia in southern Yunnan. Since then, it has a history of 200 years. There is South Lake in Mengzi. There is an island in the middle of the lake. The island has lush forests and bamboos, and a curved bridge connects it to the shore. Legend has it that there was a local scholar who was determined to come out on top in the autumn examination, so he went to the island and studied hard. In order for him to concentrate on his studies, Juren's wife delivers meals on time every day. But the road is long and the bridge is long, the food is already cold when it arrives, and there is very little food for everyone. The lady was worried, so she killed a hen, stewed it, and sent it to the island. Juren was immersed in reading, but he didn't eat. After an hour, the chicken soup was still hot. The lady was overjoyed and upon closer inspection, she discovered that a thick layer of chicken fat covered the soup noodles, thus retaining the heat. This incident became a good talk for a while, and from then on, the eating method of scalding rice noodles in boiling oil soup was followed by many imitators. Because the wife has to cross a stone bridge to deliver rice noodles to the island, this eating method is named "crossing the bridge rice noodles".

The best Mengzi Crossing Bridge Rice Noodles is "Chrysanthemum Crossing Bridge Rice Noodles". Mengzi people love chrysanthemums and have the custom of eating chrysanthemums. Every autumn, fresh white chrysanthemum petals are put into "Guoqiao Soup". The beautiful soup is delicious and adds a lot of poetic feeling. In winter and spring, people only eat rice noodles crossing the bridge, and they also have a plate of fried lotus root slices, which is called "Seventeen-hole Bridge Rice Noodles". There are also vegetarian rice noodles with clear soup across the bridge, which are served with vegetable oil, tofu, tofu skin, soybean sprouts, winter melon, etc., called "Pulsatilla". During the Guangxu period of the Qing Dynasty, Cross Bridge Rice Noodles spread to Gejiu and other places. In 1920, Sun Fa, a native of Gejiu City, came to Kunming and opened Renheyuan, specializing in selling cross-bridge rice noodles, bringing this cooking method to Kunming. In the past decade or so, the reputation of "Guoqiao" has skyrocketed, and there are between 100 and 200 specialty restaurants in Kunming alone.

Small pot rice noodles

Small pot rice noodles, also known as small pot steamed pork rice noodles, are the best snacks for Kunming people. To cook it, you must use a special small copper pot, place it on a special burner, add soup and bring to a boil, add minced meat, then add rice noodles, add condiments, leeks, pea tips, etc. in sequence, and pour in chili pepper when the pot is cooked. Oil, one pot and one bowl, the soup is hot and delicious.

As for the fried rice noodles in a small pot, stir-frying in a small pot is the main method. It is fresh, tender and spicy, especially the flavor. It tastes very spicy. There is a folk saying: "Eat rice noodles in front of the rice noodle stall. If it is hot, add soup and cool it with garlic. If my sister wants oily spicy rice noodles, my mouth will be red."

Cold rice noodles

Rice noodles can also be eaten cold, which is called cold rice noodles and is very popular in Kunming. Take fresh rice noodles, mix with sesame paste, sesame puree, toon water, salt water, garlic juice, chili oil, etc., then add leeks, coriander, chopped pickles, etc., and it is ready to eat. It tastes cool, sour and spicy, and is fragrant and delicious. It is a delicacy in summer and autumn. There are also special ways of making it, either with eel, which is called "eel cold rice noodles"; or with special sour soup, which is called "sour soup cold rice noodles", etc. There is a folk song that says: "The most lively rice noodle stall is spicy sour vinegar and Sichuan peppercorns. A bunch of girls eat rice noodles, and their mouths are so spicy that they whistle."

Cold rice noodles are also served at traditional Yunnan feasts. Cold dishes include shredded red and white radish, sliced ??leeks, water-cured fungus, shredded jellyfish, mint, shredded chicken, crispy cakes, braised eggs, etc., arranged in a circle, with sour, spicy, numbing, sweet and fragrant flavors, red, green, Yellow, purple and black are colorful to add to the festive atmosphere.