The main varieties of Jiangxi rice noodles are straight rice noodles, Tongxin rice noodles, wide rice noodles, Shahe rice noodles, silver silk rice noodles, shell rice noodles, seto rice noodles, bridge rice noodles, buckwheat rice noodles, black rice rice noodles and corn rice noodles. Jiangxi rice noodles are unique among the national rice noodles because of their toughness and bite strength. Compared with spaghetti, it has the same taste, so it sells well abroad.

There are three kinds of Jiangxi rice noodles: fried rice noodles, mixed rice noodles and boiled rice noodles (soup powder). Fried rice noodles are tough, cold rice noodles are spicy and refreshing, and soup noodles are smooth. The main raw material is high-quality late rice, which has the characteristics of white, tender, long-lasting bleaching and long-lasting frying.

1. Jiangxi fried rice noodles: main ingredient: 75g of Jiangxi rice noodles.

ingredients: 2g lean pork, 3 wet mushrooms, 1 celery and 1 garlic.

Production process: (1) Boil the dried Jiangxi rice noodles with boiling water for 6-8 minutes, and drain the water for later use. Cut lean pork and mushrooms into small pieces, and shred wet mushrooms. Celery and garlic are cut into sections of about 3 cm. (2) Put some lard in the pot, cook it on high fire until it is half-cooked, pour in shredded pork, turn it over a few times, then fry the shredded mushrooms together for about 1 minute, add celery, garlic, soy sauce, monosodium glutamate and fresh soup, and cook for 2 minutes, and then serve as a pouring material. (3) Wash the pot, heat it on the fire, add more lard, when it is half cooked, put it in the rice noodles and stir-fry for 3 minutes, then add the pouring material into the rice noodles and mix it for about 2 minutes, then take out the pot and stir-fry the delicious powder.

Nanchang fried noodles actually have their own "authentic" origin. The earliest Nanchang fried powder is the most famous one in Nanchang Wanhualou, and its characteristic varieties include beef fried powder, bean sprouts fried powder and so on. In order to meet the growing taste demand of diners, Nanchang fried powder has derived many varieties. Such as pork, beef, sausage, egg, bean sprouts, three fresh vegetables and day lily.

Second, the practice of mixing powder in Jiangxi: There is also a kind of food called "mixing powder" which should be unique to Nanchang. Mixing powder can be used as a snack or a staple food. In Nanchang's major universities, there are mixed powders for sale in all hutongs and lanes. Almost all Nanchang people or people who come to Nanchang will eat mixed powder. Mixing rice flour should be regarded as a kind of cold food. It is to cook rice flour in boiled water (without any seasoning), then scoop it up, rinse it with cold water, and cool it for storage. Before eating, put the rice flour in a net spoon and scald it in boiling water for half a minute, then scoop it up and pour it into a bowl. Add vinegar, soy sauce, Chili oil, chopped green onion, raw coriander, cooked peanut kernel, chopped pepper and other condiments respectively, and serve after stirring.

Nanchang cold mix powder has the characteristics of "tough, refreshing, fresh and smooth". Because the rice flour itself is stiff, and it is cooled in water immediately after cooking, it is not soft at all and full of toughness; Soak in water again before eating, in order to prevent the adhesion of rice noodles after they are placed. Draining through water can ensure that the vermicelli tastes clear and smooth. Coupled with the above auxiliary dishes and seasonings, Nanchang cold mix powder is appetizing and refreshing, even in hot summer.