Jiangxi rice noodles

Rice flour refers to strip, fish ball rice flour, and filamentary rice products made from rice as raw material through soaking, steaming, layering and other processes, rather than powdery materials made from rice as raw material and grinding as understood in the meaning. The rice noodles are flexible and elastic in texture. They will not burn the soup when boiled, and are not easy to break when stir-fried when dried. When paired with various dishes or soups, they are smooth and delicious, and are deeply loved by consumers (especially southern consumers).
The well-known Nanchang rice noodles are white, tender, and will not be rotten for a long time, and will not be crushed for a long time. Nanchang rice noodles have a long history, and the main raw material for making them is high-quality evening rice. It has to go through multiple processes such as rice dipping, pulp refining, filtering, and pulp picking. The eating method is also convenient and simple. You can mix rice noodles with cold or stir-fry rice noodles, add ginger minced garlic minced sesame oil, soy sauce, chopped green onion, pickled vegetable minced, and the most indispensable is the pepper and pepper powder that Nanchang people like. So when you come to Nanchang, you might as well try this delicious Nanchang rice noodle. It will definitely leave you with endless aftertaste!
Here's how to share my own spicy rice noodles.