"Powder steaming" is a cooking method in which rough food (after seasoning) is covered with a layer of powder and heated according to fire and long-term cooking, so that the seasoning can fully soak the food and make it brittle and rotten. Our usual cooking methods will increase the juice and weaken the taste of food. After being coated with powder, the powder will digest and absorb the juice to fill the defect. At the same time, the food is crisp and rotten, and its own umami flavor and seasoning are integrated to produce a more mellow taste. So steamed pork with rice flour is a very effective, scientific and reasonable cooking method. The purpose of steamed rice noodles in Henan cuisine is to make cold dishes with cold and hot ingredients, while steamed rice noodles in hubei cuisine are generally dry dishes.

The seasoning of Chongqing-style steamed rice noodles is very simple, with only a basic taste and a light aroma. Be sure to mix it with other seasonings and sauces after eating. And the taste can be varied. The Hubei-style steamed rice noodles with suet are smooth and fragrant, showing the original ecology of the dishes. There are many opinions about the source of steamed rice noodles. Different regions are short stories from different regions, which also shows that steamed rice noodles have a long history and are widely spread. The most popular specialty food is Zhang Dingbian. According to legend, in order to comfort the soldiers and inspire people, Zhang Dingbian led an army to collect rocks from his hometown Mianyang on the eve of the battle, and asked the chef to make some hometown dishes according to the word "sign", which symbolizes the success of the battle.

The clever chef steamed fish, meat and jiaozi according to the idea of "signing" and "steaming". Zhang Dingbian's wife Roche took the initiative to cook the rice paste with seasoning and served it on the table. The steamed rice noodles that soldiers love and admire have been passed down to this day. Steamed powder is a specialty of Guangdong, and it is a special snack in Chaoshan area of Guangdong. Common in southern China, it is a well-known food often eaten by local people. The taste is sweet/salty, and the difference depends on the filling. The purpose of sweet powder is for fruits and vegetables or sugar, and the key to salty taste is dumpling stuffing. Whether it is sweet or salty, it is as big as a five-star hotel in many places, especially in Guangdong Province.

As small as street stalls, you can see the shadow of steamed powder, delicious and meticulous taste, which is liked by men, women and children. Speaking of steaming, it has become more and more popular in recent years, and cooking techniques are different all over the country. Cantonese cuisine steaming, Hunan Hunan Hunan steaming, Hubei Hubei steaming and Henan Henan steaming are more symbolic. Steamed pork with rice flour has become a means of steaming in Hubei Province. Whether steamed rice noodles can be cooked well depends largely on the quality of rice noodles. At present, there are many finished rice paste products on the market, but most of them are not ideal in quality, and it is not easy to highlight the characteristics of dishes. It is not recommended to smear them. Self-fried rice noodles are the first choice because of their high quality and economy.