Lianyuan Southern Rice Noodle Mixed Dish

Lianyuan Southern Rice Noodle Mixed Dish

　　Lianyuan is rich in sweet potato starch noodles, especially those from Ganxi Township, which are renowned both within and outside the province. The area’s abundant production of noodles gave rise to Lianyuan’s Southern Rice Noodle Mixed Dish. With its vibrant colors, delicious aroma, soft yet chewy texture, and harmonious blend of ingredients without being overly mixed, it has won widespread popularity and has thrived for decades without decline. During the tough “melon substitute for rice” years of the last century, the dish’s dual role as both a side and a main course left an unforgettable memory.

　　The main ingredients of Lianyuan Southern Rice Noodle Mixed Dish are: sweet potato starch noodles cut into 5 to 6-inch lengths, dried daylilies, dried bamboo shoot tips, seasonal vegetables, chicken broth, and mountain pepper. The selection of ingredients is very particular. First, the southern-style noodles must be homemade by local farmers, with no adulteration allowed. They should be light brownish-yellow, slightly translucent, uniformly thick, and free of impurities, and soaked in warm water before cooking. The oil should be lard rendered from rural free-range pork. The daylilies must be newly dried that year, and only the tips of the dried bamboo shoots should be used—otherwise the texture will suffer. The daylilies also need to be soaked in warm water during preparation. Seasonal vegetables such as shredded radish should be cut evenly, and some chicken broth should be prepared as well.