Its production process is very particular, and it needs to go through many processes such as soaking, grinding, grouting and filtering, cooking rice balls, repeatedly rolling rice balls, squeezing out vermicelli, cooling with supercooled water, covering powder to dry, and repeatedly kneading noodles.
The taste and mouthfeel of Hutou rice noodles vary according to regional and personal tastes, but in general, its rice noodles are delicate and flexible, non-sticky, fragrant and delicious, and the fried and boiled tastes are good. In Anxi area, Hutou rice noodle is a very popular traditional food and a local specialty. Besides being sold locally, it is also sold all over the country, which is a treasure in China's food culture.
Anxi Hutou rice noodles have the following characteristics:
High-quality raw materials: high-quality rice from Anxi Hutou is selected, which is rich in nutrition and delicate in taste.
Traditional technology: refined by traditional technology, without using any additives.
Bright and white color: the finished rice flour is naturally white with uniform color.
Soft and tough vermicelli: Hutou rice noodles are soft and tough, not easy to break, and taste Q-elastic after cooking.
Easy to cook and quick to cook: rice noodles are easy to cook in hot water, and the cooking time is short.
Clear and acid-free: Hutou rice noodles have a light taste and no sour taste, which is suitable for various cooking methods.
Portable: Dry rice noodles are easy to store, carry and cook at any time.
Hygiene and reliability: the hygienic conditions are strictly controlled in the production process, and the finished rice noodles are safe and reliable.
Delicate taste: the cooked rice noodles are delicate and smooth, and melt in the mouth.
High nutritional value: rich in carbohydrates, protein, dietary fiber and other nutrients, with the effect of supplementing energy and regulating the stomach.
You must try cucurbit rice noodles when you have the chance.