Shunqing Rice noodles [Sichuan Nanchong Specialty]

What is Shunqing Rice noodles? Authentic Sichuan Nanchong Specialty: Shunqing Rice noodles? This article is a special article that introduces in detail the specialty of Nanchong, Sichuan, Shunqing Rice noodles. It was compiled by the editorial team of China Specialty Products Network after consulting and collecting relevant information about Rice noodles in Shunqing. The full text takes about 4 minutes to read, mainly including the basic introduction of Rice noodles in Shunqing, and what are the characteristics of Rice noodles in Shunqing? How did the history of Shunqing Rice noodles come from? The production method of Shunqing Rice noodles

Basic Introduction of Shunqing Rice noodles. There are many varieties, among which the most famous is Shunqing lamb powder. As early as the Qing Dynasty, Shunqing lamb noodle was well-known, and the most famous one was undoubtedly Zhu Laogong Noodle Shop. Shunqing mutton flour is made of Rice noodles (cooked Rice noodles made from rice), mutton soup, stuffing, and exquisite seasonings. It has three fresh characteristics (fresh flour, fresh stuffing, and fresh soup). Rice noodles is fine, soft, and the stuffing is clear without fishy smell. The soup is creamy white and hot. On the coldest morning of the cold winter, eating a bowl of lamb powder can cause fever and sweating, which has a great effect on dispelling cold and dampness. Therefore, some people like to use lamb powder to sweat and treat colds. Even most Nanchong people have formed a habit of eating a bowl of hot Rice noodles in the morning, so most noodle shops are open in the morning

What are the characteristics of Shunqing Rice noodles

Shunqing mutton flour is made of Rice noodles, mutton soup, stuffing, and exquisite seasonings. It has the characteristics of "flour, stuffing, and soup". Rice noodles is fine and soft, with no fishy smell and creamy white soup

How did the history of Shunqing Rice noodles come about

In Nanchong City, every day at dawn, when the door of the noodle shop opens, a continuous stream of customers come from all directions, flocking to the shop. The noodle shop is packed and lively like a morning party. This is the scene of Nanchong people waking up in a hurry and rushing out onto the streets like a whirlwind to compete for fans. Hot and fragrant powder restaurants can be seen everywhere. In a small street less than 300 meters long, there are seven or eight noodle shops crowded, and there are as many as 100000 people drinking noodles in the morning. This is not an exaggeration, it is sensational. There are dozens of powder workshops and factories in the city, which are in short supply. Hundreds of small and large powder shops are thriving and have been thriving for a long time

How to make Shunqing Rice noodles

First, clean the rice, soak it in water for a few days, then grind the rice into rice slurry, dry it outside the house, mix it into dough, boil the flour, and then pound the cooked dough vigorously to make it very strong and hard to break. Finally, use a press to press the dough into Rice noodles strips with excellent toughness, and then roll it into small balls (about two for each ball), which is complete