A simple Taiwanese delicacy, rich in the taste of hometown, not only satisfies the taste buds, but also soothes the soul.

No matter whether I work or study abroad, I always miss my mother's fried rice noodles from time to time. The elastic and smooth rice noodles are soaked in the soup and taste. After the juice is absorbed, they are dry and non-stick to the pan. The rice noodles have a crunchy texture. The ingredients are cabbage, leeks, and other ingredients.

After shredded pork, shredded eggs, and hot rice noodles are served, a few drops of black vinegar are added to enhance the flavor. After a few bowls, the throbbing of nostalgia is slightly soothed.

Sublimation of Rice Food Known as rice noodles, of course they are rice products.

It is said that the northerners moved southward during the Five Dynasties in China. They missed the northern noodles and made noodles from rice, which were later improved and developed into rice noodles.

It was originally introduced from the Fujian region of mainland China.

Due to the strong winds in Hsinchu, Taiwan, the unique climatic environment is very suitable for making rice noodles, and it has gradually developed into a local specialty.

What is more widely known today is the fine rice noodles called chufen, which are first pressed into thin strips and then steamed in a steamer, and then air-dried for easy storage.

In the Hsinchu area, the northeast monsoon blows strongly after the autumn rice harvest season. From October to December, rainfall is low and the wind is strong, which is suitable for drying rice noodles. Therefore, it is the season when rice noodles are produced with the best quality.

In my memory, my mother's fried rice noodles was an important event in the family. Because the portions were for a family of seven, the preparation was laborious and the frying skills required top-notch skills, so my mother did not do it lightly.

Once she said on a whim that she would eat fried rice noodles on Sunday, I had been looking forward to it for days.

On Sunday morning, I always urge my mother not to forget to buy leeks, and then I happily help her pick the leeks and soak the shrimps. I watch my mother spread the eggs into thin slices and then shred them. After cutting the shredded pork and cabbage, they pop them with the shrimps.

When fragrant, stir-fry the shredded pork, then add cabbage and leeks one after another. After the ingredients are stir-fried, add rice noodles and stir-fry.

Stir-frying requires arm strength. For a large pot of rice noodles for seven people, the rice noodles must be stir-fried at just the right temperature, neither mushy nor dry, and the rice noodles are juicy and flavorful.

Watching my mother's fried rice noodles is like witnessing a cooking feast. I take part in the preparation and care of the ingredients, the control of the soup, and the manipulation of the heat.

Food culture conveys the development of national culture and can never be cut off as time goes by. A snack that is deeply rooted in Taiwanese folk has its roots in Fujian, mainland China.

The art of rice food is based on the tradition of pasta, but the source of southern food creativity is longing for the north.

I can’t tell whether I miss the process of frying rice noodles or the taste of fried rice noodles. Whenever I want to eat fried rice noodles, I know that I miss home.