Xiajiang Rice Noodles

Last updated 2026-11-10 — The production of Xiajiang rice noodles began during the Jiajing era of the Ming Dynasty, boasting a history of over 450 years. According to the *Cihai* (an authoritative Chinese encyclopedia), "Xiajiang was established as Baoqiu County during the Wu Kingdom of the Three Kingdoms period and renamed Xiajiang in the Ming Dynasty... Its local specialties include rice noodles." It also states, "Rice noodles from Xiajiang are the finest—tender, resilient, and suitable for frying, stir-frying, steaming, or boiling..." These noodles were once honored by Emperor Jiajing of the Ming Dynasty as "Imperial Noodles" and praised with the title "Loyal and Faithful Rice Noodles." The main production areas are Longxia and Wuxi villages in Shuibian Township, as well as Luotian and Zhangjia villages in Luotian Township, Xiajiang County. Made from high-quality local rice, the noodles undergo over ten meticulous processes including soaking, grinding, filtering, steaming, kneading, pressing, shredding, drying, rinsing, and baking. Each step demands precision. The resulting noodles are snow-white, tender, resistant to overcooking or disintegration, and boast a deliciously fragrant taste—making them a beloved delicacy popular both domestically and internationally. Currently, annual production reaches around 250,000 kilograms, which still falls far short of market demand. To expand production, meet needs, leverage advantages, and maintain its renowned reputation, the county has pioneered a new approach combining state-run and private efforts, as well as traditional craftsmanship with modern scientific processing—ensuring this traditional specialty remains unrivaled.