Shifang Buckwheat Noodles

Shifang Buckwheat Noodles

　　Shifang Buckwheat Noodles

　　　Shifang buckwheat noodles are one of the famous local snacks in Shifang and a popular green fast food. They are mainly made from buckwheat flour. According to tests conducted by the Health Research Institute of the Chinese Academy of Medical Sciences, the amino acids contained in buckwheat noodles—essential for the human body—are higher than those found in wheat flour and rice. They are also rich in vitamins and minerals, and contain unique components such as chlorophyll and rutin not found in other grains. Shifang buckwheat noodles are divided into two types: water noodles and dried noodles.

　　I. Handmade Water Buckwheat Noodles. The noodles are made by kneading buckwheat flour with other ingredients into dough, ready to be cooked and served immediately. They have a unique flavor, combining numbness, spiciness, sourness, and heat.

　　II. “Fangfeng” Brand Dried Buckwheat Noodles. These are finely made from bitter buckwheat flour and sweet buckwheat flour, featuring a scientifically balanced formula. They are soft, smooth, and delicious, convenient to carry, and have a shelf life of six months. National Patent No.: 95113096.X. In 1995, they won the “Chengdu Recommended Product Gold Award,” and in 1996, they were honored as “Sichuan Province’s Beloved Consumer Product.” They are prepared similarly to instant noodles: soak in boiling water for 10 minutes, change the water once the desired softness is reached, briefly blanch again, add seasonings, and they’re ready to eat. Suitable for both home and travel.