There are two theories about the origin of rice noodles. One is that it is food produced by northerners who fled to the south during the May 4th Movement in ancient China. There is also a saying that when Qin Shihuang occupied Guilin, soldiers from the north fought in Guilin and couldn't get used to rice from the south, so people at that time ground rice into flour and made noodles to ease the soldiers' homesickness.

Classification and characteristics of rice flour

There are many kinds of rice noodles, which can be divided into row rice noodles, cube rice noodles, corrugated rice noodles, silver rice noodles, wet rice noodles and dry rice noodles. Their production processes are similar, generally: rice-elutriation-soaking-pulping-steaming powder-tabletting (shredding)-re-steaming-cooling-drying-packaging-finished products. In the south of China, because rice is abundant, southerners are used to eating rice, and dry food is hard to swallow, so rice noodles are generally made into noodle soup. How to eat rice noodles and the preparation of ingredients are different in different parts of South China. The rice noodles in Guizhou are quite spicy, and the soup is almost red. Guilin rice noodles and rice noodles produced in Hsinchu, Taiwan Province are both famous. Rice noodles are Jiangxi people's favorite food, and there are almost no banquets without rice noodles.

Guilin rice noodle

Guilin rice noodles are famous for their unique flavor. History can be traced back to the time when Qin Shihuang occupied Guilin. At that time, the soldiers in the north were fighting in Guilin, and they couldn't get used to the rice in the south, so people at that time used rice to grind it into powder and make noodles to ease the soldiers' homesickness! Its workmanship is exquisite. First, milled rice is ground into slurry, bagged and drained, stuffed into powder balls, cooked and pressed into round roots or sheets. Round rice noodles, flaky rice noodles and rice noodles are characterized by white, tender, soft and refreshing.