Rice flour is a traditional snack in China. Rice flour is made of rice. Their cross section is long and round. They are white and tough. After cooking in boiling water, take it out and put it in the broth. Generally, chopped green onion, soy sauce, salt, monosodium glutamate, spicy oil and meat sauce are mixed and eaten while it is hot. The vermicelli is similar to it, but it tastes different.
In the ancient cooking book "Food Times", the record of rice noodles is "charm". People used to call rice noodles "sour rice noodles", "sour rice noodles" and "dried rice noodles". Rich in carbohydrates, vitamins, minerals and enzymes, it has the characteristics of rapid and uniform ripening, non-rotten cooking, refreshing and smooth taste, non-turbid soup after cooking and easy digestion, and is especially suitable for leisure fast food.
History of rice noodles
Rice noodles in the Song Dynasty, also known as "rice noodles", can be dried, white and bright, as thin as silk thread, and can be given to others. Chen Zao's "Hotel Sanfu" says: "A wisp of powder is a hundred feet rein. Evenly cocoon and spin silk, moisten goose and remove fat. The method of Wu Nong is different, and Chu can stand against the wall. This jade food, take my vegetable intestines. The seven tendons are smooth and sweet. "
At that time, Xu Nanqing wrote a poem "Make a nest with rice noodles" in Zhao Fan, which showed that the dried rice noodles at that time were bird's nest-shaped, just like the dried rice noodles made in Kunming today. During the Ming and Qing Dynasties, rice noodles were also called "rice cakes".