Junlian Rice Noodles

Junlian Rice Noodles

　　Junlian Rice Noodles are a local specialty snack from Junlian County in Yibin, known for their appealing color, aroma, and taste. The noodles are scooped into a small bamboo colander, topped with fresh seasonal vegetables such as baby bok choy or pea sprouts, and blanched in boiling water for one minute. Then the noodles and hot water are poured into a bowl. In addition to common seasonings like soy sauce, vinegar, MSG, Sichuan peppercorn, chili, and scallions, they are also topped with a spoonful of crispy fried soybeans or peas, a spoonful of crushed rice sprout pickles, and a spoonful of crushed rice mustard pickle.

　　There are also various ways to enjoy Junlian Rice Noodles, such as Chicken Stew Rice Noodles, Intestine Stew Rice Noodles, Rib Stew Rice Noodles, and Beef Stew Rice Noodles. The prepared stewed broth along with the meat is ladled over the blanched noodles, then sprinkled with chopped scallions—creating a steaming bowl of aromatic rice noodles.

　　The mountainous region of Junlian produces a lot of sweet potatoes, hence an abundance of sweet potato starch. This starch is processed to become Junlian Rice Noodles. They are a unique local delicacy in Junlian County and are well-known across southern Sichuan and northeastern Yunnan. Similar snacks like “Sour and Spicy Noodles” can be found in cities such as Chengdu and Yibin, but none match the authentic flavor and deliciousness of Junlian Rice Noodles. The reason is that most vendors making sour and spicy noodles use dried sweet potato vermicelli, which is softened and boiled—resulting in a tougher texture. Junlian Rice Noodles, on the other hand, are made by mixing sweet potato starch with other types of starch, then grinding them into a slurry. A large amount of dry starch is added to form a dough, which is then slapped through a colander into boiling water to cook. The cooked noodles are immediately plunged into cold water to rinse, all while continuously slapping, scooping, and rinsing. The noodles are then drained in a bamboo sieve to await serving. When ordered, the noodles are boiled in hot water for a few minutes, scooped out with a colander, placed in a bowl, and seasoned to become rice noodles. Depending on personal taste, they can be served in various broths such as sour-spicy, numbing-spicy, three-delicacy, chicken broth, or intestine stew versions. The most authentic versions are the sour-spicy rice noodles and the chicken stew rice noodles. The sour-spicy version is vegetarian, primarily flavored with vinegar and chili oil, complemented by soy sauce and MSG. It is characterized by a sour, spicy, salty, umami, and fragrant taste that leaves a refreshing aftertaste. The chicken stew version is a meat-based noodle dish, without the above seasonings. Instead, it is served with a ladle of rich chicken soup and a few small bone-in chicken cubes the size of a fingertip. Scallions are sprinkled on top, with pale yellow chicken oil floating on the surface, accented by vibrant green scallions and dark chicken cubes that are truly mouthwatering and appetite-stimulating. Its characteristics are delicious taste and appealing color and flavor.

　　Walking through the streets of Junlian at night, rice noodle stalls can be seen everywhere. They are a staple of the local late-night food scene, especially popular among young women. Junlian Rice Noodles are not just a snack but also the best representation of the local flavor. There’s even a saying: “If you haven’t eaten Junlian Rice Noodles, you haven’t really been to Junlian”—a testament to their irresistible charm.