Rongjiang Roll Noodles

Rongjiang Roll Noodles

　　The making of Rongjiang roll noodles is not complicated, but the ingredients are very particular. Lean meat, lettuce, dried tofu, and others are diced into small squares, stir-fried, and set aside. First, a round sheet of noodles is peeled off from the noodle tray and laid flat on the table. Depending on need, it is cut into several small triangular pieces. Then, using a spoon, the prepared ingredients are scooped and placed onto the noodle sheet, wrapped up to form a small oblong cylindrical shape, thus becoming a roll noodle. There are two ways to eat roll noodles: one is to eat them hot — the wrapped roll noodles are placed in a small steamer and steamed until warm. This method is generally used in cold weather. Its characteristic is that the warmth allows the flavors of the various ingredients inside to permeate the noodle wrapper, and the steamed noodle sheet becomes more chewy, making it taste even more delicious and pleasant. The other way is to eat them cold, which is more common in hot weather. Eating cool roll noodles in the summer gives a refreshing feeling, helping to relieve heat and cool down. Both methods share one thing in common: after placing the roll noodles in a bowl, they are cut into small sections with scissors, then drizzled with soy sauce, fermented tofu brine, vinegar, and sprinkled with chopped scallions, minced ginger, and chili powder, to be eaten while mixing.

　　Roll noodles are a traditional delicacy of Rongjiang. Locals could eat them for breakfast every day without ever getting tired of them. At the small food stalls throughout the streets and alleys of Rongjiang, you can find authentic Rongjiang roll noodles. With their unique color, aroma, and taste, Rongjiang roll noodles leave many Rongjiang natives working away from home longing for them. When friends and family return to their hometown, they often ask others to bring back a few boxes to try. When tourists visit Rongjiang, roll noodle stalls are always a popular stop. Making and eating roll noodles have become a distinctive culinary culture of Rongjiang.

　　 The making of Rongjiang roll noodles is not complicated, but the ingredients are very particular. Lean meat, lettuce, cowpeas, dried tofu, and others are diced into small squares, stir-fried, and set aside. A round sheet of noodles is peeled off from the noodle tray and laid flat on the table. Depending on need, it is cut into several small triangular pieces. Then, using a spoon, the prepared ingredients are scooped and placed onto the noodle sheet, wrapped up to form a small oblong cylindrical shape, thus becoming a roll noodle.

　　 There are two ways to eat roll noodles: hot and cold. For hot roll noodles, the wrapped noodles are placed in a small steamer and steamed until warm. The warmth allows the flavors of the various ingredients inside to permeate the noodle wrapper, and the steamed noodle sheet becomes more chewy, making it taste even more comfortable and delicious. This method is generally used in cold weather. In hot weather, cold roll noodles are preferred. The noodles are placed in a bowl, cut into small pieces with scissors, then drizzled with soy sauce, fermented tofu brine, vinegar, and sprinkled with chopped scallions, minced ginger, and chili powder, to be eaten while mixing — giving a refreshing feeling that helps relieve heat and cool down. (Yang Wenshu)