Taishun Rice Noodle Layer (a specialty of Taishun, Zhejiang)

Introduction to Taishun Rice Noodle

Taishun Rice Noodle is a Han ethnic specialty snack in Taishun County, Wenzhou City, Zhejiang Province. It is made by mixing Rice noodles with water and putting them into thin slices in a special steamer, wrapped with green beans, carrots, pork, etc. It is a favorite food of Taishun people and tourists, and also the favorite breakfast of Taishun people. Different methods can also present unique cuisine

The rice noodle layer is similar to the northern pancake, but it is made of rice. The thin layer is rolled with local small dishes, and spicy sauce can be added or not. The taste is super good and amazing

Once the Yuanxiao (Filled round balls made of glutinous rice-flour for Lantern Festival) Festival is over on the 15th day of the first month, some Taishun people who go out to do business will have rice and flour in their luggage. Rice noodle layer, also known as steamed cake dry rolls in Taishun, is a favorite among many tourists who come to Taishun during the Spring Festival. This time-saving, delicious, and affordable snack is also one of the locals' favorite breakfasts. He himself eats it for 90% of his breakfast meals throughout the year. Since such precise numbers can be given, if calculated, he has been eating rice and noodles for at least 320 days, truly never getting tired of it

The production method of Taishun rice surface layer

To put it simply, the handmade method is to soak the rice in water for at least three hours because it needs to be soaked until it is relatively soft and effortless. Then place the soaked rice on a stone mill, which I don't know if it's available elsewhere. It's made entirely of stone, with a grinding disc at the bottom, a grinding seat on the top, and a handle for pushing and pulling. Pour the rice spoon by spoon into the small stone hole in the grinding seat, then push the grinding seat. The white rice juice ground into juice will flow into the bucket through the small channel under the plate. This process is very laborious, but now most of the rice is milled by machines, which makes it much easier. Then prepare two flat round dustpans, which are essential tools for making the rice surface layer. It used to be a small disc woven from bamboo, but now it is made of iron sheet. Personally, I feel that it is not as delicious as bamboo, purely due to psychological curiosity. Light up the fire and boil a pot of water. The fire must be stable and strong, and the boiling point of the water cannot be lowered. Then pour a little crushed rice juice into a disc with a spoon, evenly distribute it at the bottom of the disc, place it flat on the water surface, float it on the water surface, cover the pot, and in less than a minute, start the pot. Use chopsticks or a small iron spoon to make a circle around the disc. Tear off the surface layer of the cooked rice juice by hand and spread it flat on a platform paved with towels. Put in the seasoned vegetable filling