As the weather gets colder, more and more people are eating rice noodles. For office workers, a bowl of hot rice noodles, which contains vegetables, meat, a staple, and soup, is both delicious and convenient. However, rice noodles are harder to digest than steamed buns or noodles, so people with poor gastrointestinal function should not eat them in excess.
There are many varieties of rice noodles, such as Guoqiao Rice Noodles, Spicy Rice Noodles, Zhajiang Rice Noodles, Casserole Rice Noodles, Crispy Intestine Rice Noodles, Intestine and Blood Rice Noodles, Sheep Blood Rice Noodles, Braised Rice Noodles, and Cold Rice Noodles. Among these, the most delicious and enduring is "Guoqiao Rice Noodles," and the "Spicy Rice Noodles" found in "Chengdu Snacks" on every street are also quite popular.
There is a beautiful legend about Guoqiao Rice Noodles: In southern Yunnan, a scholar lived alone on a small island in South Lake to focus on his studies. His virtuous wife, wanting to nourish him, would cook rice noodles in chicken broth and bring it to him across the bridge every day. Her husband, encouraged by her support, studied even harder and eventually succeeded in the imperial examinations, becoming a widely celebrated story. Because his wife brought the food across the bridge every day, it was named "Guoqiao Rice Noodles," also known as "Zhuangyuan Rice Noodles." Due to its unique flavor and nutritional value, it has been passed down to this day and ranks first among all the various Yunnan-style rice noodles.
Most rice noodles on the market today are made based on Guoqiao Rice Noodles, by adding different flavored side ingredients. The main ingredient for all rice noodles is the white "rice noodle," also known as rice vermicelli. Depending on the production process, they can be divided into two types: cut noodles and extruded noodles. The raw material for making rice noodles is generally required to be non-glutinous rice with an amylopectin content of 80% to 85%. Because rice noodles have a high amylopectin content, it is best to soak them in the bowl for a little longer before eating to improve their rehydration degree (i.e., to make them softer). This way, they won't feel too chewy, and it is also easier to digest.
In addition, some rice noodle manufacturers use excessive or out-of-range food additives to improve the product's taste, appearance, or yield. Some small vendors mix corn flour into rice flour to reduce costs and add "sodium hydrosulfite" for whitening and preservation. Even worse, some rice noodle producers use state-prohibited stale grain to cut costs. Stale grain contains a large amount of aflatoxin (a carcinogen) which makes the noodles turn yellow. Formaldehyde can be added to make the yellow noodles white, while also serving as a preservative and anti-mold agent. Therefore, to enjoy various delicious rice noodles, it is best to go to reputable restaurants.