Niujian Rice Vermicelli (Lai Fen)

Niujian Rice Vermicelli (Lai Fen)

　　Produced in Niujian Town, Enping, this pure rice product—rice vermicelli (known as lai fen)—has a long history and is the originator of the lai fen industry. It enjoys widespread fame and excellent reputation. During the Mid-Autumn Festival, lai fen is the staple food in areas around Niujian Town, Enping County, making it a traditional specialty of the town. Niujian lai fen is convenient to eat; once thoroughly cooked, it can be prepared and served, especially when paired with premium broth for an even better taste—smooth yet firm, crisp and delicious. It’s a dish you won’t tire of, doesn’t leave you overly full, is easy to digest, and leaves you craving more. Its aroma lingers on the palate long after the meal.

　　Niujian lai fen is easy to eat but difficult to make. The process, from selecting ingredients to production, is quite complex. Only top-quality, pure indica and japonica rice produced in Niujian Town are used, blended in the right proportions, with no other additives or ingredients. From traditional manual methods to today’s mechanized production, the delicate production process includes fine milling, steaming and fermenting, cooling and rinsing, and natural air-drying. It is a pure, natural, green food product.

　　Niujian lai fen is now famous both domestically and internationally. Thanks to promotion by local overseas Chinese and unanimous recognition from fellow expatriates abroad, it is exported to Hong Kong, Macau, and as far as Central and South America. Demand exceeds supply, and it enjoys a stellar reputation.