Chenggu Mianpi (Rice Noodles)

Chenggu Mianpi

　　Legend has it that Chenggu Mianpi originated during the Qin and Han dynasties. It is made from rice, which is soaked, ground into rice slurry, then mixed with water to the right consistency, steamed in a special steamer, and cooled before being sliced into thin strips. The finished noodles are characterized by their white color, thinness, glossiness, tenderness, fineness, softness, elasticity, and fragrance. They are served with bean sprouts, spinach, shredded carrots, and seasoned with sesame paste, chili sauce, garlic juice, ginger juice, mustard, five-spice powder, and fine salt. Once mixed, the dish presents a colorful contrast of reds, greens, yellows, and whites, with bright colors and a refreshing taste. Its aroma is fragrant and its flavor unique. There are many ways to enjoy Mianpi: aside from eating it cold, it can also be dried and deep-fried until snow-white and translucent, offering a crispy, irresistible texture. Other popular methods include stir-frying and braising. It has long been a beloved local specialty with a distinct flavor, often referred to as "Hanzhong Mianpi" by outsiders. A treasured dish among the people of Chenggu, locals call it “Chenggu cuisine.”