Shibing Mung Bean Noodles

Shibing Mung Bean Noodles

　　Mung bean noodles, also known as rice noodles, are categorized into plate noodles and pan-fried crispy noodles based on their preparation methods. Plate noodles are made by pouring the ground rice paste into rectangular tin trays and steaming them, while pan-fried crispy noodles are cooked by ladling the rice paste onto an iron pan until both sides develop a crispy texture. Once formed, both types are rolled into strips for storage. To eat, the noodles are blanched in boiling water, scooped into a bowl, and mixed with condiments such as saozi (spicy chicken, minced meat, or crispy pork). When eating pan-fried crispy noodles, chopped pickled vegetables as saozi offer particularly rich flavor. These noodles are an essential festive food for locals during holidays and are also a popular breakfast item today.

　　Shibing plate noodles are made by pouring the ground rice paste into rectangular tin trays and steaming them, while pan-fried crispy noodles are cooked by ladling the rice paste onto an iron pan until both sides develop a crispy texture. Once formed, both types are rolled into strips for storage.

　　To eat, the noodles are blanched in boiling water, scooped into a bowl, and mixed with condiments such as saozi (spicy chicken, minced meat, or crispy pork). When eating pan-fried crispy noodles, chopped pickled vegetables as saozi offer particularly rich flavor. These noodles are an essential festive food for locals during holidays and are also a popular breakfast item today.