Changshan Rice Noodles

Changshan Rice Noodles

　　Changshan rice noodles are soft, resilient, and elastic. They don’t become mushy when boiled or break easily when stir-fried. When cooked in soups or stir-fried with various vegetables or broths, they are smooth, flavorful, and one of the most beloved dishes among locals. The way they are eaten is similar to noodles — picked up with chopsticks, they are tender and delicate, greatly stimulating the appetite. As you chew, they make a “sizzling” sound, feeling both slippery and smooth. It’s common to finish several big bowls in a row, reluctant to put down the bowl. Their smooth yet unbroken taste lingers on the palate, leaving a long-lasting aftertaste.

　　Types

　　There are many ways to cook Changshan rice noodles. Common dishes include mushroom and greens rice noodles, shrimp and egg rice noodles, shredded pork stir-fried rice noodles, eggplant and egg rice noodles, fish stir-fried rice noodles, crab stir-fried rice noodles, and green pepper and mushroom stir-fried rice noodles. To stir-fry dry rice noodles: first soak the noodles in hot water for about ten minutes, then drain and set aside. Next, heat oil in a dry pan, add shredded pork (or sliced sausage), cooking wine, garlic, soy sauce, and chicken essence, and stir-fry for five or six minutes. Then add the noodles and continue stir-frying, using chopsticks to toss them. Once the moisture has evaporated, serve.

　　Production

　　Changshan rice noodles have a history of nearly a thousand years. As early as the early Northern Song Dynasty, the handmade production of rice noodles in our county was quite famous, with some farming households making a living by producing them. Given how delicious these noodles are, it’s no surprise that their production process is rather complex.

　　1. Soaking and moisturizing the rice includes washing (removing impurities), soaking, and moisturizing to eliminate bran, stones, and other impurities from the rice. Generally, soaking for half an hour and moisturizing for one to two hours helps loosen the starch granules, achieving good results. 2. Grinding and mixing: through mechanical action, the rice is ground into powder, and moisture is evenly and appropriately mixed into the powder. 3. Pressing into strips, also known as making pellets, refers to extruding the rice flour into loose particles through a noodle press machine. 4. Steaming the material: under the effect of steam, the temperature rises to cook the ingredients, improving the pressing effect. 5. Extruding the noodles, also called spinning threads, is the shaping stage from rice to finished rice noodles. 6. Drying: the noodles are spread out after coming out of the machine, arranged flat on bamboo frames, and dried either by air or sun. They are then cut into lengths of about 220 millimeters and packaged in special paper.

　　In short, enjoying a bowl of crystal-clear, soft, smooth, flavorful, and affordable Changshan rice noodles not only satisfies hunger but also allows you to experience the freshness and tranquility of the countryside.