Yimofang Stone-Ground Handmade Rice Noodles

Yimofang Stone-Ground Handmade Rice Noodles

　　Long History

　　Yimofang stone-ground handmade rice noodles originated in the early Ming Dynasty and have a history of over 600 years. They were listed as a tribute to the imperial court throughout various dynasties.

　　Traditional Stone-Milling Craftsmanship

　　Yimofang adheres to authentic traditional craftsmanship, using locally sourced high-quality rice, mountain spring water, and large bluestone mills. The rice is milled repeatedly through a multi-step process to achieve an exceptionally fine, smooth, and tender rice slurry—free from any additives. It is hailed as a unique culinary treasure of China.

　　Unique Flavor

　　Yimofang dry rice noodles are easy to cook without breaking, featuring a soft, smooth, and delicious taste that’s healthy and nutritious. They leave a delightful aftertaste, making them perfect for family meals, restaurants, and Western-style eateries—offering both great flavor and time efficiency.

　　How to Cook Stone-Ground Handmade Rice Noodles

　　Soak the dry rice noodles in cold water for 30 minutes to several hours, then drain and set aside.

　　Soup Noodles: Choose your preferred soup ingredients and cook the broth. Just before the soup is done, add the prepared rice noodles and cook for 1.5–2 minutes.

　　Drain-Noodle Style: Boil the pre-soaked rice noodles in hot water for 1.5 minutes, then drain and toss with your favorite prepared sauce and toppings.

　　Steamed Noodles: Place the pre-soaked rice noodles on a plate. Top with soaked dried shiitake mushrooms, pork ribs, minced garlic, peanut oil, salt, and light soy sauce, mix well, then steam over boiling water for 8 minutes. The result is richly aromatic and incredibly flavorful.

　　Hot Pot Noodles: Add the pre-soaked rice noodles directly into the hot pot and cook for 1.5 minutes.