Gaoming Rice Noodles

Gaoming Rice Noodles

　　Gaoming Rice Noodles

　　They may be unassuming in a side street, but they were selected as a famous snack at the 2004 Gaoming Food Festival. Many canteens come here daily to wholesale the noodles simply because they taste so good. Plus, they’re cheap—at just 3 yuan per bowl—with a variety of pairings.

　　During holidays or festive occasions, these noodles are always on the dining tables of the people of Gaoming. For years, Gaoming rice noodles have been an indispensable part of the local diet as a traditional food. In Hecheng District of Gaoming, there are many rice noodle shops, mostly small establishments focusing on breakfast. The varieties are mainly traditional—handmade rice noodles served in pork bone broth, typically topped with scallions, ginger, garlic, peanuts, shredded preserved mustard greens, shredded egg, and either shredded meat or crispy fish cake strips. Compared to roast goose rice noodles, their presentation may be plain, but they are simple yet full of flavor.

　　A good bowl of rice noodles features long strands that are soft, chewy, springy, and smooth on the palate. Paired with a clear broth slowly simmered with pork liver, lean meat, and bones, sprinkled with a handful of peanuts, a bit of minced garlic, and scallion-ginger garnish, it’s a feast for the senses—aromatic, flavorful, and leaving a lingering aftertaste.

　　Before the 1980s, Gaoming was still relatively poor. Back then, rice noodles were considered a rare and precious grain-based food. Many farming households would set aside part of their harvest to pound into powder after a bountiful crop, then sun-dry it for seven days and store it. They would only take it out to make rice noodles during festive occasions.

　　Legend has it that rice noodles also carry the meaning of longevity and good fortune. In rural areas, the custom of eating rice noodles during celebrations is still preserved. To make good rice noodles, farmers even grow lower-grade rice specifically suited for the dish. In truth, making high-quality rice noodles requires meticulous work—it can’t be done in under three or four hours.

　　In terms of texture, even spaghetti and Guilin rice noodles can’t compare. Compared to the springy texture of Zhongshan rice noodles, Gaoming rice noodles emphasize softness and smoothness—each type excelling in its own strengths. It’s just a pity the latter doesn’t focus much on packaging.