Lao Noodles was selected as a famous snack in the 2004 Foshan Gaoming Food Festival, and October 13th every year will be designated as the "Gaoming Lao Noodles Festival".

Every day, many canteens come to wholesale rice noodles, just because the rice noodles here are delicious.

It’s also cheap here, 3 yuan per bowl, and there are a variety of combinations.

During festivals or festive days, sesame powder is indispensable on the dining table of wise people.

The varieties are mainly traditional, using hand-made rice flour, adding pork bone soup, goose soup, ginger, mustard, peanuts, etc.

Over the years, Gaoming rice noodles, as a traditional food, have become an integral part of Gaoming people’s eating habits.

There are many rice noodle shops in Hecheng Street, Gaoming District, most of which are small shops and mainly serve breakfast.

The varieties are mainly made by hand, with pork bone soup added. The ingredients are generally onions, ginger, garlic, peanuts, shredded cabbage, and shredded eggs, and are paired with shredded pork or fried fish cakes.

The appearance is ordinary, but it is simple and has connotation.

Recently, Zhongshan rice noodle is one of the top five rice noodles exported from Guangdong. It has received the "Certificate of Honor for Excellent Quality" issued by the Ministry of Foreign Trade and is extremely popular with diners and Chinese and foreign merchants.

Noodles are a traditional food for birthday banquets, which means longevity, good fortune and longevity.

A bowl of good rice noodles will be unforgettable after eating it.

In the 1980s, rice flour was regarded as a treasure among grains.

After a good harvest, many farmers will grind part of the grain into powder and then dry it in the sun for seven days before storing it.

On the festive day, take it out and make "Sefen".

It is said that in Magang Town, Kaiping, when villagers visited each other to say goodbye in the past, they would always say: "I will come back when there are rice noodles to eat." This naturally reminds people of the Tang Dynasty poet Meng Haoran's "I will wait until the Double Ninth Festival to eat chrysanthemums."

" famous sentence.

Magangase powder has a very long shape and has become a food that represents happiness, which means long and lasting.

Local people will eat rice noodles when they get married or celebrate their birthdays.

As time goes by, what remains unchanged is people’s constant pursuit of a better life.

In Kaiping today, shops selling Magangse powder can be seen everywhere.

From the selection of materials to the production of Magangase powder, the process is quite complex.

First, we select October rice with better quality, grind it into powder and dry it in the sun for later use.

When making it, boil the water, put in rice flour and cook (the ratio of rice flour to water varies depending on the flour quality, generally it is better to make the rice flour soaked), mix with cornstarch, beat the flour several times, and stir it several times.

Then twist the dough into a giant column shape, and press the dough with your fingers. If the pressed area sinks without cracks around it, it will bounce back immediately after letting go, which means it is qualified.

After the water boils, place the flour trough on the pot with benches at both ends.

Place the kneaded dough ball in the slot, plug it with a wooden plug, and then insert one end of the wooden pole into the pressing hole of the flour trough. Several people at the other end squeeze it down, and the vermicelli will "seize" from the small hole at the bottom of the noodle trough.

"Come out and get down into the pot."

Remove after cooking, rinse with cold water and set aside.

When eating, scald it with boiling water and add it to the soup to become a unique flavor of rice noodle.

Laser powder is a rice product and must be paired with a good soup.

When people in Kaiping eat rice noodles, their first choice is goose soup rice noodles, followed by chicken soup rice noodles.

Among goose soups, the famous Magang goose soup is the best. It is made by slow-cooking Magang goose with old chicken, ribs, etc. for more than ten hours. After being mixed, the powder is soft and not easy to break.

, reaching the "realm" of being transparent, refreshing, smooth and continuous, with an excellent taste.

Its delicious taste is difficult to describe in words.

In the eyes of Shenzhen people, the authentic Sefen is Gongming Sefen from Guangming New District.

In terms of production, ingredients and taste, Gongmingse Noodles are comparable to similar famous snacks such as Guilin Rice Noodles and Yunnan Rice Noodles.

In the past, Gongming people had the custom of eating rice flour as their staple food.

As soon as evening comes, the housewives put the dried rice powder in a bucket to soak until soft, then scoop it up and set it aside.

Early the next morning, every household kills chickens and geese, plus various nourishing medicinal materials such as tangerine peel, wolfberry, Luo Han Guo, etc. to make a delicious medicinal soup. When you want to eat mango powder, just scoop up a bowl of it.

Boil hot herbal soup, and then put the rice flour into the soup.

Where did this custom of Gongming come from?

According to Chen Guanhua, a 74-year-old man from Lou Village, it is said that a long time ago, a mother and her son were cultivating land in the mountains. Due to the long distance and the hot weather, the rice had already gone bad by the time the mother delivered it to her son.

Once, the mother made rice into powder and then made it into thin vermicelli for her son. The rice noodles no longer tasted good. This was the original rice noodle.

The mother and son also distributed the rice noodles to the poor people who opened up wasteland together. The practice of rice noodles spread like this, and the eating of rice noodles was also passed down from generation to generation in the Gongming Dynasty.

From the selection of materials to the production of Gongming Sefen, the process is quite complicated.

In the past, in rural areas, it was necessary to combine the efforts of several households to make it.

In the past, the tools for making rice flour were very "outdated". The tools used to make rice powder included reefs, sieves (commonly known as baskets) and rice flour tubes.

The traditional powder tube is made of wood. There are dozens of small round holes in the bottom of the tube. The bottom of the tube is sealed with thin cloth cut through the small holes and tied tightly.

First, select October rice with better quality and soak it in clean water. After the rice is soaked, take it out and dry it. Add a small amount of rice and cold rice into the soaked rice. Use a rock to grind the rice into very fine powder and put it into a sieve.

Sifting, one person steps on the reef, and the other sifts the powder.

Then use a large basin or pot to put the powder into the basin, then pour an appropriate amount of hot water into the powder, mix with cornstarch, knead evenly, and knead into a ball (should not be too hard or too soft), and then knead into a ball.

Put the dough or strip-shaped powder ball into the powder tube (the traditional method is to use a thin cloth to make a cloth bag, put the powder ball into the bag with the mouth of the bag facing down), twist and squeeze it with your hands,

If it sinks regularly without showing any cracks around it, and bounces back up immediately after being let go, it is considered qualified.

Vermicelli made from qualified dough has no powder breakage and is soft, tough, smooth and smooth in the mouth.