Zhajiang Rice Noodles

Zhajiang Rice Noodles

　　People in Hengyang have a saying: A good day starts with a bowl of rice noodles. For Hengyang locals, a morning without rice noodles is almost like skipping breakfast altogether. This shows just how important rice noodles are to the people of Hengyang. There are many varieties of rice noodles in Hengyang, but the most famous are Zhajiang Rice Noodles.

　　Zhajiang Rice Noodles come from Zhajiang Town in Hengyang County, the hometown of Qiong Yao, and are freshly pressed and served. Walking into a Zhajiang Rice Noodle shop, you can witness this scene — in the center of the kitchen, a tall noodle press machine sits atop a large iron pot, clanking away as it presses the noodles. The pot is filled with boiling water, steam rising vigorously. The freshly pressed noodles drop into the boiling water, cook quickly, are swiftly removed, cooled with water, rinsed repeatedly, then poured over with boiling water before finally being topped with condiments to complete the entire production process, which involves as many as eighteen steps.

　　The reason Zhajiang Rice Noodles taste so good lies in the fermentation process. The ground rice paste is fermented for five to seven days, then kneaded into dough, steamed, broken up, stirred again, and re-kneaded until the dough becomes extremely elastic before it can be pressed through the noodle machine.

　　There are more than ten types of toppings for Zhajiang Rice Noodles, including spicy and sour, minced meat, chicken giblets, meat and egg, stir-fried pork, beef brisket... The variety is dazzling. My personal favorite is the fish innards noodles — the broth is as white as milk, bright yellow fish roe nestled among tender, meat-colored fish innards, along with emerald green scallions and jade-green cabbage, making it look like a colorful shop has been set up. Even before eating, your heart softens like the fine strands of noodles.

　　There’s an art to eating Zhajiang Rice Noodles: start with the toppings to let the noodles fully absorb the broth. The fish innards are delicious beyond words, the fish roe tender and soft without being sticky. The noodles are snow-white, delicate, soft yet chewy and smooth, with a hint of acidity. The delicate fragrance of the noodles is as subtle as a thread, blending seamlessly with the rich, savory flavors of the toppings, creating a naturally harmonious taste. The noodles are smooth with no grit, extremely refreshing. After finishing the toppings and noodles, finish with the broth — take small sips from the bowl. The soup is thick, piping hot, making your forehead break into a light sweat. After a bowl of these noodles, you’ll feel completely refreshed.

　　It is said that Zhajiang Rice Noodles have a deep connection with Peng Yulin, a famous figure from Zhajiang and a naval commander in the late Qing Dynasty. It is said that when Peng Yulin established the navy, many soldiers came from northern China and were unaccustomed to rice, often missing the noodles from their hometowns. To ease their homesickness, the army cooks dried leftover rice, ground it into a powder, fermented it, and then pressed it into noodles. Unexpectedly, these noodle-like rice noodles were soft, smooth, and easy to digest. They won the hearts of not only the northern soldiers but also the local people. The habit of fresh-pressed noodles gradually spread in Zhajiang, and the technique continued to improve.

　　The biggest feature of Zhajiang Rice Noodles is that they are freshly pressed and served. The noodles are thin and long, the thinnest being just slightly thicker than a strand of hair, and the longest reaching up to one or two meters. Since no additives or additional ingredients are used, the shelf life of Zhajiang Rice Noodles is only about two hours. Beyond that, the noodles will break apart and become inedible. It can be said that Zhajiang Rice Noodles are truly an original, additive-free, and eco-friendly food. No wonder they have so many devoted fans and are famous throughout Hunan.

　　Author: Xiao Lingling Source: Kaifeng Hunan