Qin Town Rice Noodles

Qin Town Rice Noodles

　　Qin Town rice noodles are named after their origin in Qinpu Town, Huxian County. Qinpu Town is a famous historic town in the Guanzhong region of Shaanxi. The *Gu Jin Tu Shu Ji Cheng* (Comprehensive Collection of Illustrations and Writings from the Earliest to Current Times) records: “Qinpu was the ancient site of Feng, located on the west bank of the Feng River, where the old city of Feng once stood.” This town is also known as “Zhoufeng Palace,” and about five li north of the town lies the “Spirit Terrace of King Wen of Zhou.” In 401 AD, Yao Xing, emperor of the Later Qin Dynasty, welcomed the Indian eminent monk Kumarajiva from the Western Regions to Caotang Temple in Huxian County to translate Buddhist scriptures. A ferry crossing was established nearby along the Feng River, and Qinpu Town was set up at the ferry site. It gradually developed into a key transportation and commercial hub, a status it has held for over 1,600 years. Qin Town rice noodles are made from rice flour and are also called Huxian rice noodles because they originate from Qin Town in Huxian County. The production process involves mixing the rice flour into a paste, spreading it evenly in multi-layered bamboo steamers, and steaming it over high heat. When serving, it is sliced into thin strands using a large cleaver nearly one meter long and over 20 centimeters wide. The noodles are then mixed with garnishes such as green vegetables and bean sprouts, and seasoned. The key to its great flavor lies in the chili oil — the finished noodles are entirely red, spicy and aromatic.

　　Qin Town rice noodles are made from rice grown on the northern slopes of the Qinling Mountains and along the west bank of the Feng River. They are white in color, glossy, thin-skinned, soft, and tender, yet chewy. They offer a unique taste experience that is sour, spicy, springy, refreshing, and cool. To make Qin Town rice noodles, the first step is soaking the rice. The rice is washed and soaked in water overnight, then ground into a slurry with twice its volume of water — traditionally using a stone mill, but now typically done with a mill machine. Once the slurry is ready, its consistency is tested: using a wooden ladle, a spoonful is lifted and slowly poured; if it flows in a continuous thread without breaking, the consistency is right.

　　Qin Town rice noodles are steamed. A large pot is used along with an oversized steamer stacked with many layers of trays, each lined with fine white steaming cloth. The rice slurry is evenly spread onto the cloth, and the trays are stacked — usually ten or more layers at a time — and steamed for about five minutes. The method for cutting the noodles is unique and quite a sight to behold. First, a piece of white cloth is laid on the cutting board, and the steamed rice sheet is placed on top. Then, a large cleaver is used to slice the sheet into thin strips. The motion appears as though only the cleaver’s handle is moving up and down in the chef’s hand, while the blade glides gently across the board. This technique is called “phoenix nodding.”

　　The main garnishes for Qin Town rice noodles are soybean sprouts and small celery. There are relatively few seasonings: salt, vinegar, MSG, and chili oil. Garlic and soy sauce are not used. The chili oil, however, is specially prepared and can be said to be the most distinctive element of Qin Town rice noodles. Premium-quality Qin chilies are selected, sun-dried until crisp, and crushed together with their seeds into chili powder. This is then stir-fried in refined oil along with spices such as Sichuan peppercorn and fennel, simmered over low heat until the aroma wafts and the oil turns bright red with a translucent sheen. Though it may sound simple, perfecting this technique is no easy feat. It is regarded by local noodle makers as both a unique skill and a closely guarded secret. For most people, mastering it takes considerable effort.

　　When seasoning the noodles, the rule is heavy on salt and light on vinegar — that is, more salt and less vinegar. Usually, about three-quarters of the serving bowl is filled with noodles, then salt, vinegar, and MSG are added. The remaining quarter of the noodles is briefly dipped into the chili oil to coat them, infusing the noodles with spice. Those who prefer extra heat can dip them multiple times. The finished noodles are vibrantly red, strand by strand, and leave no leftover sauce at the bottom of the bowl. Some now prefer to add more vinegar when eating Qin Town rice noodles, but too much vinegar can actually mask the true flavor of the dish.

　　Features:

　　White in color, glossy, thin-skinned, soft, and chewy,

　　Tasting sour, spicy, springy, refreshing, and cool, offering a unique flavor.

　　Brief Introduction:

　　Qin Town rice noodles are made from rice grown along the west bank of the Feng River in Huxian County, ensuring premium noodle quality. When served, they are paired with green vegetables, chili oil, sesame paste, mustard, mashed garlic, soy sauce, fragrant vinegar, MSG, and other seasonings. They deliver a taste that is sour, spicy, springy, refreshing, and cool — a truly unique flavor.