Shafang Rice Noodles

Shafang Rice Noodles

　　 The lush Dalong Mountain nurtures the clear and sweet Dalong River. In the dense pine forest by the river lies a mountain village called Shafang, under the jurisdiction of Fucheng Town. The history of Shafang Village dates back a long time, to the era of Ma Xifan, King of Chu during the Five Dynasties (907–960). The farming households in the village are known for producing finely made rice noodles that are snow-white in color, delicate in texture, firm even after prolonged cooking, and smooth on the palate. The locals in Lianzhou call them “Shafang Rice Noodles.”

    During the War of Resistance against Japan, merchant boats transporting agricultural and sideline products to Guangzhou frequently traveled the waterways between Shafang and Lianzhou. Itinerant merchants competed to place orders in Shafang, often leading to a shortage of supply. As a distribution hub for agricultural and sideline products, Shijiao even had a saying: “No market is complete without Shafang Rice Noodles.”

    Shafang Rice Noodles are easy to transport and store. They can be casually cooked at home or meticulously prepared for banquets, each yielding a distinct flavor. In the Lianzhou dialect, wishing for a prosperous life is expressed as “qi fen” (literally “rising noodles”). At celebratory banquets, it is customary to stir-fry Shafang Rice Noodles as the first dish served. As guests pick up their chopsticks, they greet each other with: “Qi fen, qi fen!” Auspicious blessings fill the banquet table.

    Stir-fried Shafang Rice Vermicelli, without any seasonings, is tender, smooth, and leaves a lingering fragrance. The preparation method is as follows: dissolve an appropriate amount of salt in warm water mixed with cooking oil, then set aside. Soak the vermicelli in warm water until soft, then place it in a hot wok. Drizzle the prepared oil-water mixture over it and stir-fry over medium heat, gradually adding more oil-water while frying to keep the vermicelli moist. Once the vermicelli turns glossy with oil, transfer to a plate for serving. This dish remains a fine delicacy served to honored guests at banquets to this day.

    The noodle-making process in Shafang is not complicated but is extremely meticulous. The rice must be milled twice: the first time to remove the husk, the second to eliminate coarse bran. Then, it is soaked in the Dalong River until no cloudy water drips from it and it feels smooth to the touch before being ground into batter. The batter should be smooth and silky when rubbed between fingers, not sticky, so that the steamed rice sheets turn glossy, transparent, and white as paper. Elders in the village say that rice soaked in Dalong River water yields enough batter from just 350 grams of rice to make one sheet of rice noodle skin—a feat unmatched elsewhere.

    The inheritors of the Shafang Rice Noodle craft continue the traditional production techniques. Today, 12 households in the village produce Shafang Rice Noodles, with half of the annual output supplied to relevant departments as specialty gifts for guests. The Honglou Hotel in Lianzhou City has a exclusive sales agreement with Shi Heping, a local specialty producer in the village. The hotel restaurant serves Shafang Rice Noodles for breakfast to guests and also gives them as a local specialty to visitors traveling to Lianzhou from afar.