Ningqiang Bracken Root Vermicelli

Ningqiang Bracken Root Vermicelli

　　Ningqiang Bracken Root Vermicelli is a specialty of Ningqiang County, Hanzhong City, Shaanxi Province. It is made from the rhizomes of wild bracken plants that grow for many years in the Qinba Mountain area. The starch is extracted from these rhizomes and then refined into the final product.

　　The Compendium of Materia Medica states that "bracken root eliminates intense heat, benefits urination, aids sleep, and replenishes deficiencies in the five internal organs." Modern science has proven that it is rich in protein, amino acids, vitamins, and various trace elements. It is highly nutritious, smooth and delicious, pollution-free, and non-toxic, making it a purely natural black health food.

　　How to Choose Bracken Root Vermicelli:

　　1. Color of Bracken Root Vermicelli: Genuine bracken root vermicelli has a composite color of black, red, yellow, and white—resulting in an overall dark brown hue. Some may be slightly darker or lighter, tending toward black, red, yellow, or white, but the general tone is dark brown, not pure black. If the color is very black, there is likely a problem—it is most probably dyed with artificial coloring.

　　2. Cooking Methods for Bracken Root Vermicelli: There are essentially two ways to prepare it: as a cold dish or as a hot dish. Regardless of the method, the vermicelli must first be soaked in boiling water for 10–15 minutes until it is no longer hard. Then drain the water. For cold dishes, simply mix it with seasonings. For hot dishes, add seasonings to the pan and stir for three minutes. When using it in soups, you can cook it a bit longer.

　　3. How to Choose Bracken Root Vermicelli: For consumers, food selection should prioritize safety and health first, followed by nutrition. So how can you achieve that? Please pay attention to the following steps:

　　(1) Observe the Color. Check whether the color of the vermicelli is dark brown. Avoid those that are pure black.

　　(2) Smell the Aroma. Bracken root starch has a distinct herbal scent, which can be clearly noticed when selecting or using the product.

　　(3) Soak It. This is a key step in determining the quality of bracken root vermicelli. Genuine bracken root vermicelli, after being soaked in boiling water and then transferred to cold water, can be soaked for two to three days without issue. Its color remains largely unchanged, showing only slight reddish-yellow hues, and the soaking water stays clear. If the water becomes increasingly cloudy over time, or even shows multiple colors, and the texture of the vermicelli deteriorates, becoming unpalatable after just ten hours or so, then it is fake.

　　(4) Taste It. The final step is tasting. When eating bracken root vermicelli, you should feel a smooth and slightly chewy texture. However, it shouldn’t be overly tough. If it feels rubbery in your mouth, then it’s not good.

　　In summary, while there are many types of bracken root vermicelli on the market, very few—if any—can pass all four of these tests. Therefore, please pay close attention when making your purchase.