Many people who have been to Yichun have tasted it. The rich land of fish and rice in the south has a tradition of making rice noodles from the surplus rice since ancient times. Compared with Yunnan's Guoqiao rice noodles, Guangxi's Guilin rice noodles, Guangdong's Lianghu and Guangdong's wide noodles, and Fujian's fine noodles, Jiangxi's rice noodles have their own unique world.

After the late rice is harvested, it goes through processes such as soaking, grinding, filtering, and collecting pulp to make piles of dried rice noodles. The dried rice noodles are bundled into bundles, so it is called Pinning it with powder makes it easier to carry. After the dry rice noodles are boiled and drained, they become wet rice noodles, and then the second round of processing can begin. Fried rice noodles are the most popular.

Before frying the noodles, soak the dry noodles in warm water until it is not easy to break when pinched by hand, and it is not easy to fall when you hold it upright. Then, wash and drain. The ingredients include lean pork shreds, fresh cabbage, and young garlic sprouts, all cut into inch-long sections. The heat should be moderate. When the lard is 60% hot, add the shredded pork and stir-fry. Add the shredded pork, garlic sprouts, and Chinese cabbage in turn, then add a little soup, soy sauce, and minced red pepper. When it turns golden brown, add in Stir in flour and stir-fry. Finally add shredded ginger, pepper, MSG, pour a little sesame oil, mix well and serve. The fried rice noodles from my hometown may seem simple, but the unique toughness and aroma bred by the soil and water are something that other rice noodles cannot have. Zhafen has become a part of Yichun snacks. People in my hometown eat it, like it, and get used to it. The aroma coming out of the sizzling pot has made countless wanderers in foreign lands dream about it when they return to their hometown thousands of times. , think about it, yearn for it in your heart.