Rice noodle sheets

Rice noodle sheets

　　Hanzhong rice noodle sheets are said to date back to the Qin and Han dynasties. They are made from glutinous rice, which is soaked, ground into a rice slurry, then diluted with water to the right consistency, steamed in a special steamer basket, cooled, and cut into thin strips. The finished product is characterized by its white color, thinness, smoothness, tenderness, fineness, softness, elasticity, and fragrance. It is typically served with bean sprouts, spinach, shredded carrots, and seasoned with sesame paste, chili sauce, garlic juice, ginger juice, mustard, five-spice powder, and salt. When mixed, it presents a colorful contrast of reds, greens, yellows, and whites, with bright hues and a refreshing taste, aromatic fragrance, and unique flavor. There are many ways to enjoy rice noodle sheets: besides being eaten cold, they can also be air-dried and deep-fried to become snow-white and crispy—delicious enough to rival shrimp chips at banquets. Other cooking methods include stir-frying and braising. It has long been a beloved local specialty with a distinctive flavor. (Hanzhong)