There are many varieties of rice vermicelli, which can be divided into rows of rice vermicelli, square rice vermicelli, corrugated rice vermicelli, silver rice vermicelli, wet rice vermicelli, dry rice vermicelli and so on. Their production process is similar, generally: rice - washing - soaking - grinding - steaming powder -Pressing (extrusion) -Re-steaming -Cooling -Drying -Finished products. -Packaging - Finished products.
Rice noodle is the most common snack for Kunming people, the production of which requires the use of high-quality rice, made through fermentation, grinding, clarification and filtration, steaming, extrusion, cooking and other processes, the shape of a long line, white and pliable, and a variety of ways to eat. Guangdong called the rice noodles, Guangxi called the line of powder, powder dry, and especially famous for Yunnan rice noodles.
Rice for an ancient food, the ancient cookbook "food times", recorded rice for "charm". The "food" is said to be "Sui book" recorded "food food and food law", the Southern Song dynasty when the anonymous. "Charm" originally means fine rice, derived from "refined meals". Qi Min Essentials" in the production of "Charm", first take glutinous rice ground into powder, honey, water, adjusted to the right consistency, into the bottom of the drilled holes in the bamboo spoon, pulp flow for the fine line, and then into the pot, cooked in oil, that is, for the rice noodles. To fine rice ground into fine powder, and fine powder made of exquisite food, because of the honor to call the rice noodle as "charm". And because of its outflow cooked, messy as threads of hemp, tangled and entangled, also known as "chaotic accumulation".
To the Song Dynasty, rice noodles, also known as "rice cable", can be dried, white and shiny, as fine as silk thread, can be gifted to others. Chen Zao "Jianghu Changweng Poetry Notes?6?1 hotel three fit" said: "powder and wisp, a wisp of a hundred feet of reins. Uniform fine cocoon spit Xu, clean and moist goose cut animal. Wu Nong method is different, Chu production can lean on the wall. Contemplating this jade food, I have vegetables and intestines. Seven tendons are always empty, slippery and still sweet and fragrant." Xu Nanqing "rice" verse "rice cable wire as a nest", can be seen at the time of the dried rice for the bird's nest-shaped, and now Kunming made dry rice noodles, like the same.
The Ming and Qing dynasties, rice noodles are also known as "rice noodles". Song said, "Song's Department of health," said: "Rice 糷, sound rotten, Xie Dieshan cloud: 'rice line'." There are two ways to make it. One, "Japonica rice is very clean, pestle and mortar sieve cut off fine powder, soup ulcer slightly firm, in the pot to cook. Mixed with a little flour, rolled to make links, folded and cut thin strips, dry. Into the fat juice to cook, with pepper, pepper, soy sauce, onion and seasoning." The second, "powder in the rice syrup for glue, kneaded such as Suo mung bean powder, into the soup into the kettle, take up."
Today's production of Yunnan rice noodles, there are still two methods: First, take the rice fermented and ground, commonly known as "sour milk rice noodles", the process is complex, time-consuming production, but the tendons are good, smooth and sweet, with the fragrance of rice, for the traditional method. Second, take the rice powder directly after grinding in the machine extrusion, by friction heat to make it paste molding, known as "dry pulp rice noodles", after drying that is "dry rice noodles", easy to carry and storage. It is convenient to carry and store. It is then steamed and boiled when eaten. Dry pulp rice noodle tendons hard, bite, line long, but less fragrant than the sour pulp rice noodle.
Crossing the bridge rice line
Crossing the bridge rice line is a famous snack in Yunnan, and its eating method is very unique. First boil a bowl of boiling chicken soup, because of its soup to thick, covered with floating oil, can maintain a high temperature, reportedly up to 170 ℃ or more, and then raw meat, sliced fish, sliced ham, sliced waist liver, sliced yucca, etc., into the boiling broth, to be lettuce discoloration, and then add rotting skin, leeks, chili peppers, scallions, etc., and then finally put into the rice noodle mixing, or to take the rice noodle, swish through the soup and then eat it, the taste of the taste of the sweet and unusual, a distinctive flavor. "Over the bridge rice noodle" is unique in taste, elegant in character and unique in style, and it is the leading snack among all kinds of snacks. There is a folk song in Kunming that says: "A bowl of soup is carried on the table, and a layer of chicken oil does not smoke. Rice noodles and sliced meat hot cooked, over the bridge rice noodles the world."
The bridge rice noodles originated in Mengzi, south Yunnan, has a history of 200 years. Mengzi has a south lake, there is an island in the center of the lake, the island is lush with forests and bamboos, and there are curved bridges connecting the banks. Legend has it that there is a local scholar, determined to take the top spot in the autumn exam, then to the island, reading hard. In order to make him concentrate on his studies, the wife of the man every day on time to send food. But the road is far and the bridge is long, the meal to the cold, the man has eaten very little. The wife was anxious, that is, killed a hen stewed, sent to the island. The man was buried in his study, just not eat, after hours, but the chicken soup is still hot. Mrs. rejoice, observe carefully, the original layer of thick chicken oil cover the soup surface, so the heat is not lost. This matter was rumored to be a beautiful story, and since then there is a rolling oil soup hot rice noodles of eating methods, many imitators. Because of the lift man's wife to send rice noodles on the island to pass through a stone bridge, this food, named "bridge rice noodles".
Mengzi bridge rice noodles boutique, when the number of "chrysanthemum bridge rice noodles". Mengzi people love chrysanthemum, and have the custom of eating chrysanthemum. Every autumn, take the fresh white chrysanthemum petals into the "bridge soup", beautiful color and delicious soup, but also add a lot of poetry. In winter and spring, but the food over the bridge rice noodles, but also with a plate of fried lotus root slices, called "seventeen holes bridge over the bridge rice noodles". There is also a vegetarian broth over the bridge rice noodles, vegetable oil and tofu, bean curd skin, soybean sprouts, winter melon, etc. as a side dish, called "white head". Qing Guangxu years, over the bridge rice noodles to the old and other places. 1920, the old city of Sun law to Kunming, opened Renhe Garden, specializing in the sale of over the bridge rice noodles, will be brought to Kunming this food. In the past decade, the reputation of "over the bridge" has risen, and there are one to two hundred restaurants specializing in it in Kunming City alone.
Small pot of rice noodles
Small pot of rice noodles, also known as small pot blanch meat rice noodles, the best snacks for Kunming people. Its cooking, shall be a special small copper pot, placed on a special stove eye, injection of soup to boil, put the minced meat, and then into the rice noodles, the order of condiments, leeks, pea tips, etc., dripping into the chili oil, a pot of a bowl, soup hot and fresh taste refreshing.
As for the small pot of fried rice noodles, it is a small pot to stir-fry to be, tender and spicy, it is a different flavor. Its flavor is spicy, there is a ballad that says: "rice noodle stall to eat rice noodle, hot soup cool plus garlic, a sister to oil hot pepper, mouth to eat a red circle."
Cool rice noodles
Rice noodles can also be cold and eaten, called cold rice noodles, very popular in Kunming. Take fresh rice noodles, mixed with sesame sauce, sesame paste, toon water, salt water, garlic juice, chili oil, etc., and then put leeks, cilantro, chopped pickles, etc., can be eaten. Its flavor is cool, sour and spicy, fragrant and delicious, for the summer and fall food. It also has a special method, or with eel, called "eel cold rice noodles"; or with a special sour soup, called "sour soup cold rice noodles" and so on. There is a folk song that says: "The rice noodle stall is the most lively, spicy sour vinegar with peppercorns. A bunch of girls ate the rice noodles, and their mouths were so spicy that they blew whistles."
Traditional Dianmei seat, but also to cold rice noodles as a cold plate, put red and white radish, chives, fungus, jellyfish, mint, shredded chicken, crispy, marinated chicken eggs, etc., the configuration of the circumference, sour, spicy, spicy, sweet, sweet, fragrant five flavors, red, green, yellow, purple, black colorful, to add a festive atmosphere.