Quanzhou Red Oil Rice Noodles

Quanzhou Red Oil Rice Noodles

　　Among the various types of rice noodles in Guangxi, Quanzhou Red Oil Rice Noodles are among the most “red” rivals to Liuzhou’s Luosifen, and also among the freshest when compared to soup noodles from other regions. For those living in Quanzhou, it’s not always the alarm clock that wakes you up in the morning — it might just be the aroma of red oil noodle soup wafting through your window. Then you hear the familiar voice of the vendor downstairs or a customer: “Give me another two taels, and add a bit more soybeans!”

　　When eating Red Oil Rice Noodles in Quanzhou, it’s best to find a seat before buying your ticket. Otherwise, by the time it’s your turn to pick up your noodles from the display window, you’ll look around to see every wooden stool either occupied by someone or holding a bowl of Red Oil Rice Noodles. The red oil floats atop the broth — at first glance, only a small part of the surface looks red, but stir your chopsticks a bit and lift them, and you’ll see how the red has already clung to the fine strands of noodle. Blow on it a few times, slurp a couple of times, and before you know it, the noodles slide into your mouth barely chewed, sucked in along with the juice. Then blow away the red oil on the surface of the soup and take a few sips of the rich, bone-meat-and-soy-infused broth — an energizing burst shoots right up to your wrists, waking up your whole mind. When eating Red Oil Rice Noodles, attention to detail is key: the noodles are nothing without the broth, so after each bite of noodle, have a sip of the soup to complete the flavor. Those wearing long sleeves or especially white tops should keep a distance of an inch or two from the bowl to avoid stray splashes of red oil jumping onto their clothes when lifting noodles with chopsticks. If you end up staining your clothes from a single bowl of noodles, don’t blame the noodle makers.

　　Thin rice noodles, red oil, and pork bone-soybean soup are the “three musketeers” of Quanzhou Red Oil Rice Noodles. Skimp on any one of them, and you won’t get that deliciously fresh broth with silky noodles. Look closely, and you’ll find the melt-in-your-mouth soybeans in the soup — one here, two there, never too many. That’s precisely why some serious diners end up drinking the entire bowl of soup just to make sure no soybean bits go to waste.

　　The red oil always floats on the surface of the soup, which often leads to some less-than-graceful table manners among Quanzhou kids, frequently leaving them with “ruddy” faces. Diners with chronic rhinitis or women usually come prepared with plenty of napkins. But for these eaters, the experience is as satisfying to watch as it is to eat. Some get so hot they stand up to cool off before sitting back down to slurp away. Others, overwhelmed by the spice, gasp for air or reach for water — once gulped down, their appetite returns, and they dive back into their bowls of noodles, eating with renewed vigor.

　　Red Oil Rice Noodles are one of the standard breakfasts for Quanzhou locals, available as either a plain version or with meat. In summer, Red Oil Rice Noodles and Guilin Rice Noodles share the spotlight in local life; in winter, Red Oil Rice Noodles take the lead — bringing sweat and a satisfying “kick.” Traditional Red Oil Rice Noodles typically don’t include greens, but fried dough sticks are a common side.

　　Source: Quanzhou County People's Government Website