No rice noodle can escape from here! Let’s take a look at the “leaders” in the rice noodle industry in various parts of Jiangxi.

To relieve your homesickness! Let’s take a look at the “leaders” in the rice noodle industry in various parts of Jiangxi.

Source: Jiangxi News Client

Rice noodles are the homesickness of Jiangxi people. The first thing every Jiangxi person does when returning home is to go straight to the noodle shop and eat some rice noodles.

A bowl of Jiangxi rice noodles is low-key and restrained. It does not have any outstanding features, but it is just the right flavor.

Nanchang Mixed Noodles

The traditional breakfast configuration of Nanchang mixed rice noodles and clay pot soup is the first type of Jiangxi rice noodles to "go viral", and it is also the most easily eaten Jiangxi delicacy outside the province. A bowl of smooth and chewy fine noodles, add a spoonful of pre-mixed sauce while it is still warm, and quickly mix it with various side dishes such as chili, peanuts, and dried radish. The snow-white rice noodles are covered with brown sauce, and every bite can randomly taste the rich layers of crispy dried radish or crispy peanuts, accompanied by the spicy aroma of the sauce to wake up the morning.

Jiujiang Fried Noodles

Jiujiang fried rice noodles have a history of many years. The process is not complicated. The noodles are chewy and smooth, with an excellent taste. Jiujiang people jokingly call them "the fighting noodles among fried noodles". When eating, add chili sauce and other condiments, it is so delicious! You can smell the fragrance through the screen!

Jingdezhen cold noodles

What is the most well-known delicacy in Jingdezhen? It is estimated that 99.99% of Jingdezhen people will answer: cold noodles. This kind of noodles, which are as thick as chopsticks, have a tender and smooth taste, and are mixed with various seasonings, can be called a specialty of Jingdezhen. Although cold noodles are available in many places, the cold noodles used in Jingdezhen are very different. The noodles are relatively thick, with a diameter of about 0.5 cm. The most classic combination: cold noodles + orange peel + diced radish + diced mustard tuber, plus chili peppers, the hot and spicy taste buds are not enough, and you have to have another bowl!

Xinyu pickled vermicelli

Xinyu's Shuibei pickled rice noodles are also called Shuibei Xinqiao wet rice noodles. The production process of wet rice noodles is complicated. After being blanched in water, it is put into a bowl and mixed with the store's secret sauce, finely ground orange peel, soybeans, coriander, chopped green onions, chili oil, beef, etc. A bite of it will give you a long-lasting aroma of the sauce.

Pingxiang Fried Rice Noodles with Vegetables

Pingxiang fried noodles is a traditional Han Chinese snack in Pingxiang, Jiangxi, and is a type of Gan cuisine. It is a popular specialty food in the streets and alleys. It can satisfy your cravings and hunger, and is the most homesick food in the hearts of Pingxiang people who are away from home. It has a good color, aroma, taste, and is rich in nutrients.

Yingtan Beef Rice Noodles

Yingtan is full of noodle shops, offering fried noodles, boiled noodles, mixed noodles, soaked noodles, etc., but the real favorite of Yingtan people is the South Station Beef Noodles. The bowl of beef noodles here is unique, with bright oil color, salty and spicy soup, and rich aroma. A large bowl of noodles is sprinkled with a lot of beef. When you take the first bite, you will feel that the taste is great. The chewy beef is matched with smooth rice noodles. Yingtan beef noodles are not just delicious!

Ganzhou Anyuan Three Fresh Rice Noodles

Three Fresh Rice Noodles, "Fen" means rice noodles, which is called "Fen Gan" in Hakka. "Three Fresh" means three kinds of ingredients. Anyuan rice noodles are made of high-quality indica rice, which is tender, flexible, smooth and delicious. In addition, the ingredients are cooked in a proper way, and the flavor is unique, which makes people have endless aftertaste!

Yichun Zhafen

Yichun Zhafen is known for its silver-white color, flexible strips, and smooth taste. After soaking, grinding, filtering, and collecting the pulp, the rice noodles are made into piles of dry rice noodles. After drying, the rice noodles are tied into bundles, so they are called Zhafen. The production of handmade Zhafen can be traced back to the Ming Dynasty, which can be said to have a long history. The method of frying Zhafen may seem simple, but the unique toughness and fragrance nurtured by the water and soil are something that other rice noodles cannot have.

Fuzhou bubble powder

Fuzhou Paofen is a well-known traditional snack in Fuzhou, Jiangxi. It has the characteristics of not getting mushy even if it is cooked for a long time and not getting mushy even if it is fried for a long time. It is mainly made of high-quality rice. It is soaked, ground with a stone mill, filtered and pressed with a cloth bag, kneaded into balls, cooked in a pot, smashed with a stone mortar, kneaded into a long ball and put into an iron powder cylinder for pressing, pressed out of the small holes on the iron bottom plate, formed into vermicelli, boiled in a pond pot, picked up, cooled in a cold water tank, and finally picked up for use. It looks very white and tender from the outside, especially when it is just taken out of the soup after being cooked. It feels like white jade. There are many ways to eat it, which can be made into fried noodles, boiled noodles, soaked noodles, mixed noodles, etc. Usually, bone soup or duck soup that has been boiled for four or five hours is used as the soup, and a special side dish of Fuzhou: beef offal (or pork offal) is added, which tastes extremely delicious.

Ji'an Xiajiang Tribute Rice Noodles

Xiajiang rice noodles are a local specialty product widely praised in Ji'an. As early as the Jiajing period, they were praised by Emperor Jiajing as "loyal rice noodles" and were also one of the tribute noodles to the court. Xiajiang rice noodles are characterized by not getting mushy after long cooking and not breaking after long frying. They can be steamed, boiled, fried, or mixed. They are a local delicacy and a good gift for every festive occasion.

Shangrao Qianshan Hot Noodles

Shangrao Qianshan Tangfen has a full range of flavors. In addition to the good texture of rice noodles, the seasoning is also very important. The seasoning includes shredded pork, ginger, onion, coriander, shredded mushrooms, etc. The key is that the shredded pork and shredded mushrooms are particularly tender and taste particularly good. If necessary, diners can also add some processed kelp shreds, pickled vegetables, diced radish, coriander, chili sauce, etc. The essence of Tangfen lies in the "scalding". The so-called "scalding" is to put the pre-washed rice noodles in a bamboo sieve, and then put the sieve into the pot and let it be scalded by boiling water. The chef masters the time to start the pot, so that the rice noodles can reach the best taste.