Yongping Rolled Rice Noodles

Yongping Rolled Rice Noodles

　　Rolled rice noodles are made from high-quality rice, offering rich nutrition and a unique flavor.

　　The making of rolled rice noodles is very meticulous: first, premium rice is selected, thoroughly rinsed with clean water, and soaked for an hour. Then, using a traditional hand-turned stone mill, the rice is ground into a smooth rice batter. Next, a strong fire is lit, a pot is set up, and with a small wooden ladle, the rice batter is scooped and poured into a flat-bottomed steaming bowl, where it is thinly and evenly spread before being steamed until cooked—thus completing the process.

　　The most distinctive feature of eating rolled rice noodles lies in the preparation of the condiments. In addition to soy sauce, mashed garlic, and coriander, there are three essential condiments that are indispensable. First is the fried chili oil, second is the cured preserved vegetable, and third is the peach vinegar. These three seasonings may seem ordinary, but their preparation is quite particular. The method is as follows: select top-grade dried red chilies, grind them by hand or machine into powder, place the powder in a small ceramic bowl, heat cooking oil until very hot, then pour it over the chili powder and mix well to create a fragrant, spicy, bright-red fried chili oil. Note that the fried chili oil is best used fresh, as its aroma diminishes if left overnight. The best cured preserved vegetables come from ShanYang; these are chopped and placed in a bowl for later use. The peach vinegar is yellowish-transparent, exuding the unique tangy aroma of peach fruit—it is made locally by women who soak peach kernels in clear, sweet Longjing water.

　　Once all the condiments are ready, the rolled rice noodles are cut into thin strips and placed in a shallow bowl (the shallow bowl makes it easy to mix the condiments evenly). Then, in sequence, drizzle on the soy sauce, peach vinegar, fried chili oil, mashed garlic, and Sichuan peppercorn oil. Add a small handful of cured preserved vegetables, sprinkle on some sesame powder or peanuts, a little white sugar, and coriander, and finish with a dash of MSG. When all these are mixed together, the rolled rice noodles take on a white, green, and red appearance, with an inviting fragrance that is refreshing and clean, combining five distinct flavors. They taste delightful to the palate, leaving one feeling invigorated and refreshed all over.

　　Source: Dali Prefecture Tourism Development and Management Committee