Hainan rice noodles, Baoluo rice noodles, Hou'an rice noodles, Lingshui sour rice noodles and Tayang cake stir-fried rice noodles. However, Hainan rice noodles are ever-changing and different places have different methods, resulting in different tastes. These articles are far from covering the various changes of Hainan rice noodles.

Therefore, we have specially collected some information about rice noodles from various places in Hainan and made a brief introduction for the benefit of readers.

Lingshan coarse flour: Originated from Lingshan Town, Qiongshan District, the flour is slightly thicker than Hainan flour, and its production process is slightly different from Hainan flour.

Its eating method is also "marinated noodles", which are characterized by smooth powdery texture. In addition to the same marinade as Hainan noodles, it also pays attention to seafood ingredients.

Chengmai Noodles: Chengmai's "Ruixi Beef Jerky" is famous far and wide. Chengmai Noodles have a unique reputation because of the addition of "Ruixi Beef Jerky" as a marinade.

Jiaji Beef Brisket Noodles: The noodles are coarse powder (similar in shape to Guilin rice noodles). The local chef absorbed the advantages of Southeast Asian cuisine and used the original "five-spice beef brisket" marinated powder as the main marinade. It has a rich flavor and leaves a lingering fragrance after eating.

Changpo Rice Noodles: Also called Rice Noodles, its preparation method is complex and meticulous, similar to the method of Hainan Rice Noodles.

When eating, put the rice into a bowl and add garlic oil, beef jerky shreds, peanut powder, pork belly, chopped green onion, pepper, chili, soy sauce, ginger and other ingredients. Danzhou Changpo is famous for the best flavor of rice.

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Mannings acid powder: Lingshui acid powder is very famous, but Mannings acid powder is also very unique.

Main ingredients: fine rice noodles. The ingredients include beef jerky, fish fillets, shredded squid, peanuts, cooked leeks, coriander, and a sauce boiled with rice vinegar and starch. It is sour and crispy, delicious, and has a unique flavor.

Yacheng Sour Noodle Soup: This is a kind of fine rice noodles made by natural fermentation to produce a certain amount of lactic acid.

The production method is: soak high-quality fresh rice with water, filter out the water, grind it into rice flour, add flour, mix well with water to make it semi-wet; leave it for a day and let it ferment. The fermentation is complete when you smell a sour smell;

At this time, add a little water and knead it into a moon cake shape, boil it in boiling water, remove it, pound it into a sticky paste, and then make it into sour vermicelli.

I once had sour rice soup made with brown sugar and ice water in Yacheng, Sanya. It tasted sour and sweet, sweet and sour, cold and refreshing. It is very suitable for quenching thirst and relieving heat in summer.

Wanning Hou'an noodle soup can be made with seafood soup or pork bone soup. Now there is a new "four-vegetarian noodle" with only green onions, seaweed, enoki mushrooms, fungus and other vegetarian ingredients to satisfy diners with light tastes.

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Hou'an Noodles: The meaning is all in the thick soup. It is said that Hou'an is rich in products. There was a gangster who traveled around the world and committed crimes in Hou'an, which caused great harm to the people.

Later, a young man with excellent martial arts skills in Hou'an Town stepped forward and led everyone to drive away the villain.

A 16-year-old girl fell in love with this young man, so she carefully selected specialty seafood and cooked vermicelli soup to thank the young man and show her love.

Because of its delicious and unique taste, it has been passed down to this day.

In my impression, Hou'an rice noodles seem to be a rising star in Hainanese rice noodles. It has only become famous and popular throughout the island in recent years.

However, according to "Wanning Zhi" records, Hou'an powder has a history of hundreds of years, and it first originated in the Song Dynasty.