Fujian Putian speciality "Xinghua Rice Vermicelli", white as snow, fine as silk, have you ever eaten it?

Release time:

2022-01-10 13:38

Source:

What is Xinghua Rice Vermicelli? It is one of the specialities of Putian, Fujian, a handmade rice product that is quite different from the "traditional" style of rice noodles. It is as white as snow, as thin as silk, with a slight rice flavour, and is dry and storable. Since I was a child, I have recognised that this is what rice vermicelli looks like, so much so that the first time I ate Guilin rice vermicelli, I wondered why it was so thick. Xinghua Rice Vermicelli is as white as snow, as thin as silk, slightly rice flavoured, dry and storable. It is a famous local speciality of Putian (anciently known as Xinghua Army and Xinghua Prefecture), and one of the earliest fast food in China, which is inexpensive and delicious, famous at home and abroad, and especially loved by overseas compatriots. When I was a child, we sang a riddle rhyme: "four corners, four corners square, straw bundled around the waist ......", the riddle is Xinghua rice noodles. Do a good job of rice flour spread into four square blocks, in order to prevent the scattering, the townspeople will be bound with straw in the middle, a countryside old farmer's attire. Countryside rice noodles to the image of grassroots civilians, living among the civilians, and become a kind of food in their ordinary life.

Fujian Putian speciality "Xinghua Rice Vermicelli", white as snow, fine as silk, have you ever eaten?
Rice flour, and evoked my long memories of my hometown. The old home of the rice flour, once gave me a wonderful vision! When I was a child, my Putian coastal home of the old house is a production of rice flour processing site. At that time, our Xinghua rice vermicelli was made in a traditional but sophisticated way. First of all, rice into a vat of water immersion, grinding into powder, filtered pulp, pressure dry rubbed into a ball cooked, pounded repeatedly by the pestle and mortar, and then pressed into a round bar, by the leakage of the eye of the round copper filtered out of the fan, and then handmade with chopsticks stacked rows of bamboo canopies, sent to the wilderness sunshine sun-drying, and finally bundled up into a product of rice vermicelli. Hometown of Xinghua rice noodles with white as snow, fine as silk, crisp, flexible and slightly rice aroma characteristics. It is very popular among people. Rice vermicelli made of top quality yellow tip rice is the best, the production shall go through 10 processes. The characteristics of Xinghua rice noodles, thin and uniform, white colour, easy crystal, cooking and frying easy to cook, soup and dry can be, dietary convenience, a unique flavor.

The characteristics of Xinghua rice noodles, thin and uniform, white colour, easy crystal, easy to cook and fry, soup dry can be!
Putian rice vermicelli originates from Xihong and Qingjiang villages in Huangshi Township, Putian County, followed by Xiadi, Xili, Huishang, Huishang, and Zhanglin and Yangcheng villages in Duiqiao Township. The essence of Xinghua rice flour production is "good material, good water, fine art", the key is "eye, heart remember, hand research, nose smell, mouth test", and by the selection of materials, washing and soaking, grinding, making dough, the initial pressure, steaming material, pressure line, thinning, drying and finished product bundled into ten process The process is made of ten processes. "I get up in the middle of the night, grind and steam the kuey teow and press the vermicelli. My limbs are cracked and drenched in sweat, so I leave a bowl of rice soup to fill my stomach and intestines." These few words sum up the difficulties and hardships of traditional handmade rice vermicelli production. Later, after continuous research, enhancement, mechanical production and drying, the annual production capacity is greatly increased, the product supply Putian and even domestic and international markets. With the passage of time, the fame of Xinghua rice flour is getting bigger and bigger, has been listed in the provincial and municipal "non-heritage", become a local flavour of famous snacks.

There are many ways to eat Xinghua rice noodles. Brewing fried boiled, young and old alike
Xinghua rice noodles can be eaten in many ways. Brewing fried boiled, both young and old. The traditional way of eating is generally soybean milk rice noodles, soybean milk fried rice noodles. There is also the old-fashioned rice noodle with spring onion. The practice is also very simple, that is, in the pot with ginger, bean paste and water to cook soup, put rice noodles, and finally put on the fried green onion. Fried Xinghua rice noodle is a common dish in Putian folk banquets, festivals or hospitality, and is also a good dish for the clever daughter-in-law at home. Stir frying, in a hot pan into some peanut oil, when hot, into the onion, garlic cloves, ginger, etc., sautéed flavor, then under the shredded meat, mushrooms, shrimp, etc., stir fry, but also under the collard greens, after the groundnut powder mixed with oysters, such as stir-frying, add bone broth, seasoning, etc., after the boil will be Xinghua rice noodles stir fry in the pot, simmering to the broth to burn dry, the appropriate time to put leeks, poured sesame oil, and finally sprinkled with green onions can be up to the pot! Plate.

What kind of food is Jiangmen Paifen?

Precautions for Consuming Bamboo Piths