Rice noodles, also known as rice noodles, rice noodles refers to rice as raw material, by soaking, steaming, pressing and other processes made of strips, filaments of rice products, rather than the lexical understanding of rice as raw material to grind made of powdered materials. Rice flour texture flexible, elastic, boiled soup is not paste, dry fried is not easy to break, with a variety of dishes or soup code or soup ingredients for soup or dry fried, smooth and flavorful, by the majority of consumers (especially southern consumers) favorite. There are many varieties of rice vermicelli, which can be divided into rows of rice vermicelli, square rice vermicelli, corrugated rice vermicelli, silver wire rice vermicelli, wet rice vermicelli, dry rice vermicelli and so on. Their production process is similar, generally: rice - washing - soaking - grinding - steaming - pressing (extrusion) - re-steaming - cooling - Drying - Packaging - Finished product.

In the south of China due to the abundance of rice, more popular, southerners are accustomed to eating rice, it is difficult to swallow the more dry food, so the rice noodles are usually made into soup noodles.

Rice noodles are eaten and prepared with different ingredients throughout the south, with Guizhou's rice noodles being quite spicy, with a bowl of soup that is almost always red.

Guilin rice noodles and those produced in Hsinchu, Taiwan, are both famous.

Rice noodles are a favorite food in Jiangxi. Almost no banquet is without rice noodles.

There are three specific methods of cooking.

Fried; soup noodles; cold;

In the Nanchang area, Anyi's rice noodles have the longest history and are the most famous.

Nanchang area in the first of the Zongshan ridge in Huangzhou Town, Anyi County, the best quality of rice noodles. According to the Tongzhi ten years of the Qing Dynasty "Anyi County" cloud: "rice flour out of a lot, Zongshan best", its reputation in Jiangxi has endured. Zongshan rice flour handmade, a long history, a long history. According to the Zongshan ridge Yang genealogy records: "the early years of the Northern Song Dynasty, the Northern Song Dynasty, one of the four sages of the Ministry of Public Works, Yang Jing Gong, abandoned his post to go back to his hometown, began to create a rice flour for the industry, and the family lineage inherited." Passed down from generation to generation, it has gradually formed a unique local flavor specialty "Zongshan Rice Vermicelli". The rice noodles are made from local natural high-quality rice and underground spring water through a series of handmade crafts, such as soaking, grinding, filtering, boiling, balling, squeezing, and drying. Craft meticulous, does not contain antiseptic additives, its distinctive features are: white color, soft and smooth, burned with something (good water), good at absorbing the flavor of the spices, pleasant taste, unique flavor, can be boiled can be fried, for the feast on the first course of the delicacies and gifts for friends and relatives of the best

Rice noodles to Anxi County, the head of the lake for the best. Hutou rice noodle workshops are scattered, only Fushou, Tangtou two villages have 80% of farmers to make rice noodles for a living. The production of Hutou Rice Vermicelli is unique. The first is the water, using Langxi sweet spring; second, selecting high-quality white rice; third is the sun field, in the long sunshine, strong radiation on the beach by the stream, the sun on the bottom of the baking, two sides of the frying and steaming.

The "Fushou Rice Vermicelli" made from the well water of Fushou Village is the authentic one. It is as white as crystal ice, as smooth as green silk, as tough as rubber spring, powder like floss, a hundred boiled not rotten; can be boiled or fried, can be stewed or distilled, more oil is not greasy, less oil is not astringent.

Qing Dynasty - Kangxi twenty-one years (1682), Qing Dynasty - the Holy Father Xuan Ye because of the settlement of the "three feuds of the rebellion", and the 29th birthday, Kangxi decided to do Christmas in advance. When the news reached Anxi, Li Guangdi, his cousin Li Guangdou, and his uncle Li Riyu discussed how to add color to the "Shengping Jia Banquet". At that time, Hutou high water and forests, dense tiger, cottage king also many, the people's life is very difficult, there is really nothing on the congratulations. Li Guangdi childhood was Yongchun cap top fortress king Lin Risheng caught on the mountain fortress, is the Anxi County East Temple monk Dehui Zen master saved. Before returning home, Li Guangdi learned to do watercolor in Dongyue Temple. At this time, Li Guangdi suddenly thought, Hutou spring water made of rice flour, soft and delicate taste, why not make the flour into a thick strip and then sun-drying good to take to the court, when they can also be a public performance to eat. Cousin and uncle said very good, but the northern people like to eat dry food, the Royal Palace is also difficult to soup drenched in water, it is recommended to bring the Hutou bamboo shoots and mushrooms with fried, the flavor can be more distinctive.

In this way, Li Guangdi turned Hutou rice noodles into tribute. He used shredded meat, shrimp, mushrooms fried, meat and bone broth in the right amount and rice noodles into the pot of oil frying and stirring, quickly lifting the pot and pouring into the porcelain plate of fried rice noodles, became the Kangxi Emperor, "Shengping Jia Banquet" in the banquet invited ministers, ministers and ministers of merit of the local characteristics of Quanzhou's delicacies.

Raw materials: rice noodles, shredded mustard greens, shredded meat, salt, monosodium glutamate, soy sauce, bone broth, dried pepper, scallions, cooked lard.

Method: ① shredded meat, squash stir-fried, seasoning, plus bone broth, stewed, to be used. ② take the bowl into the salt, monosodium glutamate, soy sauce, dry pepper powder

, bone broth, cooked lard, scallions to be used. ③ pot of boiling water, into the rice noodles, cooked, fish out into a bowl, pouring shredded meat that is ready.