Hengli Rice Noodles

Hengli Rice Noodles

　　Hengli rice noodles have a history of at least a hundred years. What sets them apart from other pork knuckle noodles is their broth, which is said to be simmered with shrimp, left-eyed flounder, and bones. In addition to pork knuckle, the toppings always include marinated eggs and beef brisket. Today, Hengli rice noodles have been honored as one of “Huizhou’s Top Ten Famous Snacks,” with annual sales reaching tens of millions of yuan.

　　唯心

　　The Philosophy of a Bowl of Rice Noodles

　　Using a bamboo strainer, the white rice noodles are scooped from boiling water, drained, and then placed in a bowl. Depending on the customer's preference, they are topped with main ingredients such as beef brisket, pork knuckle, meatballs, or meat patties, along with a sprinkle of chopped scallions. The broth, which has been simmered overnight, is then poured over the top—instantly creating a fragrant and steaming bowl of Hengli rice noodles.

　　Watching the making of Hengli rice noodles is a visual delight, but if you haven’t seen it with your own eyes or heard it with your own ears, you might find it hard to believe that these seemingly small noodles can generate sales of tens of millions per year.

　　“If life deceives you, do not be sad, nor lose hope…” The poem by the Russian poet Pushkin has inspired generations. Nowadays, as the wealth gap widens and the affluent class controls the majority of resources, those at the bottom may feel that life has deceived them. Yet, perhaps, even a single bowl of rice noodles can lead to a comfortable life—it all depends on one’s willingness to put in the effort.

　　In Pingtan Town, Huiyang District, a young man running a business came specifically to learn the craft from a master. After mastering the skill, he opened a shop in Huiyang, which did very well. A few years later, the young man bought a villa and a car.

　　When learning to make Hengli rice noodles, the master’s first question is, “Can you endure hardship?” You have to get up at 3 a.m. every day, start brewing the broth from the night before, grind the rice flour, chop the meat, prepare the pork skin, and wait for customers who start arriving around 6:30 a.m., working non-stop until 6:30 p.m. “Many people can’t take it—even if they complete the training, they don’t continue.”

　　Suddenly, an old comic strip I once saw comes to mind: a man digging a well gives up just 10 centimeters away from the water source. He blames his misfortune, feels abandoned by life, and eventually dies of thirst.

　　In the face of adversity, I’d rather believe that “when God closes a door, He must open a window.” Small rice noodles may yield thin profits, yet they can turn things around or even bring honor to one’s family. When facing hardship, one can choose to escape—or face it head-on.