Plain Jianfen (Cut Rice Noodles)

Plain Jianfen

　　Jianfen, as a common snack, can be found throughout our province. However, referring to “jianfen” as “jianfen (cut)” is unique to Luodian alone. The reason is not only because Luodian Jianfen boasts a distinctive flavor and rich nutrition, making it a branded snack renowned both within and beyond the province, but also because its rice sheets are cut with scissors rather than sliced with a knife like in other regions, hence the name. As a snack loved by people of all ethnicities, ages, and genders in Luodian, plain Jianfen is not only the best choice for ordinary folks’ breakfast but is also served as a delicacy to entertain guests from near and far. There are three reasons why Luodian plain Jianfen has gained fame across the province:

　　1. The main ingredient of Luodian plain Jianfen—the rice sheet—is made from locally produced rice through scientific preparation. The rice sheet is transparent, soft, has good chewiness, and offers an excellent mouthfeel.

　　2. The seasonings (condiments) of Luodian plain Jianfen are extremely rich. They mainly include: ginger, scallions, garlic, Sichuan pepper oil, pickled vegetables, mung bean sprouts, soybeans (or peanuts), shredded radish, monosodium glutamate, soy sauce, salt, vinegar, kelp, and more. It is quite rare for a snack to be prepared with such a wide variety of seasonings.

　　3. The main seasoning, chili red oil, used in Luodian plain Jianfen is made from the famously pungent “Luohu Chili,” well known across the province. Chili produced in other regions may be fragrant but not spicy, or spicy but not fragrant, whereas “Luohu Chili” is both fiery and aromatic, with a pure flavor. Even more remarkably, when sliced and placed on the kitchen counter, its color and taste remain unchanged for three days and nights. When used for stir-frying, the chili remains bright green without turning black. The chili red oil refined from Luohu Chili is brightly colored, richly fragrant, spicy yet not overpowering, truly embodying the perfect balance of color, aroma, and taste.

　　Luodian plain Jianfen has a long history. Legend has it that it has existed for over a thousand years, though its exact origin is now impossible to trace.

　　Ingredients: 1000 grams of locally produced rice from Luodian, 50 grams of oil chili made from Luohu chili powder, 5 grams each of diced sour radish, garlic water, oil infused with fresh Sichuan peppercorns, scallion flakes, crispy soybeans, fish mint, mung bean sprouts, tomato paste, minced ginger, cilantro, and kelp, 3 grams each of monosodium glutamate and salt, 50 grams of tomato (tomato) soup, and a little vinegar.

　　Preparation: Soak the rice in water for 10 hours, then grind it into rice slurry using a stone mill. Take one-tenth of the rice paste and cook it in a pot to make a cooked starch paste. Mix the cooked starch paste into the remaining rice slurry. Brush a rectangular iron plate with a thin layer of base oil (cooked vegetable oil), spread a thin layer of rice paste onto it, then place the iron plate in a steamer and steam over high heat for 3 minutes. Remove to get the rice sheet. Roll the rice sheet into a long strip, cut it into small strips with scissors, and place them in a plate (or bowl). Finally, add all the seasonings to complete the dish.

　　Features: Bright in color, soft rice sheets with good chewiness that do not break easily, rich and spicy flavor, oily but not greasy, and an excellent mouthfeel.

　　Available at most places in the county town, priced at 4 yuan.