Filamentous rice products, not powdered materials made of rice. The texture of rice flour is flexible and elastic, and it does not paste soup when cooked, and it is not easy to break when fried. They are cooked or fried with various dishes or soups, which are smooth and delicious, and are deeply loved by consumers (especially those in the south).
The production technology of rice noodles is mostly machine-made and dry powder soaking. Has lost the traditional craft.
In the south of China, because rice is rich and popular, southerners are used to eating rice, and dry food is hard to swallow, so rice noodles are generally made into noodle soup.
Rice noodles are Jiangxi people's favorite food, and there are almost no banquets without rice noodles.
Guilin rice noodles and rice noodles produced in Hsinchu, Taiwan Province are both famous. Hutou rice noodle is very famous in the southeast, and Mianyang rice noodle is very famous in Sichuan.
Rice skin, which originated in the Qin Dynasty in China, has spread for thousands of years and is deeply loved by people for its unique color, juice and taste.
Flavor characteristics: rice skin is white, spicy and refreshing, appetizing and promoting fluid production. This is a vegetarian snack. Because it was originally made in temples, it is still popular in Zunyi area, so it is also called monk rice skin, also known as Zunyi rice skin.
Qin Zhen cold rice noodles have a history of more than 200 years. They are made of rice flour, mainly produced in Qin Zhen, Huxian County, also called Qin Zhen rice skin. When making, the rice flour is mixed into paste, spread in a multi-layer steamer and steamed. The prepared cold rice noodles are tender, thin and soft, and have a unique flavor. When eating, use a large straw cutter nearly one meter long and more than 20 centimeters wide to shred, and add auxiliary vegetables, small bean sprouts and so on. , and add seasoning. The good taste is all in Chili oil, and the prepared cold noodles are all red, spicy and fragrant.