Changde Rice Noodles

Changde Rice Noodles

　　Changde rice noodles are a well-known local specialty across Hunan Province. The production of rice noodles in Changde boasts a long history. As early as during the Guangxu reign of the Qing Dynasty, there were already shops making rice noodles in Changde, producing noodles that were fine and long. For a long time, people in Changde, regardless of age or gender, have enjoyed eating rice noodles; visitors from other places also take great pleasure in tasting Changde rice noodles.

The reason why Changde rice noodles are so favored is twofold: firstly, the noodles are white, round, and slender, resembling dragon beard, symbolizing good fortune. During festivals and holidays, eating rice noodles signifies that the family will be as united as the noodles and that life will flow smoothly like them. Secondly, the noodles are convenient and economical to eat. Once bought, they only need to be blanched with hot water and seasoned before serving. The preparation is simple and hygienic. Rice noodles sold at food establishments come with a variety of toppings, are affordable, and taste delicious. Local eateries in Changde offer two types of rice noodles: plain ones without toppings and those with oil-based toppings. The oil toppings for the noodles are divided into Han Chinese and Hui Muslim styles. The Han Chinese toppings include more than ten varieties, such as shredded pork, sliced pork, red-cooked pork, red oil pork, three delicacies, fried sauce, mushroom sauce, spicy and sour, braised sauce, soy sauce flavor, pig’s trotter, pork ribs, diced chicken, and eel. The Hui Muslim toppings are even more diverse, including over ten types such as beef shreds, beef offal, lamb slices, boiled eggs, sheep stomach slices, shredded chicken, duck strips, braised sauce, three delicacies, stewed beef, beef steak, beef tendon, and red-braised beef. After boiling the noodles, they are placed in a bowl, seasoned with various condiments, and topped with the oil topping. The dish is not only delicious but also uniquely flavorful.

Historically, three types of beef oil toppings from Changde have been the most famous: one is the small beef noodle from the century-old Hui Muslim Huang Xianji Rice Noodle Shop at Daximen; another is the clear-braised beef noodle from the Hui Muslim Huang Zhenji Shop at Dongmen; and the third is the five-spice red-braised beef noodle from the Qingzhen Diyi Chun (First Spring of Islam) on Gaoshan Street. Among these, the red-braised beef topping from Qingzhen Diyi Chun is particularly renowned. This topping uses premium half-lean, half-fat beef, which is rinsed to remove blood, cut into small cubes, and placed in a pot along with a spice bag containing over ten kinds of spices such as male clove, female clove, sandalwood, Sichuan pepper, and cinnamon. It is then simmered over low heat. This cooking method preserves the original flavor of the beef while infusing it with a rich medley of aromas. When served with the noodles, the aroma is overwhelming and the aftertaste lingers.