Overview and Analysis of Rice Noodles

It is said that during the period of Five Barbarians Warring with China, northerners who migrated south in Fujian and Zhejiang regions ate rice strips, which formed the origin of today's rice noodles. Origin. Rice noodles can be categorized into 'cooked noodles' and 'steamed noodles', where the so-called rice noodles before were steamed noodles, which are coarser, while finer cooked noodles are made by steaming. is steamed in a bamboo basket. Rice noodles should not be boiled for too long when placed in boiling water; this will make them more elastic. If you want to mix rice noodles with a dry sauce, adding a little sesame oil beforehand can enhance the flavor and taste better.

During the Japanese colonial era in Taiwan, Fengyuan in Changhua was an important place of production for rice noodles, and this simple and quiet village continues to produce rice noodles using traditional methods even today. They use glutinous rice for processing and naturally dry the rice noodles under the sun. The biggest fear throughout the process is sudden heavy rain.

Later, 'Hsinchu rice noodles' became widely known as a source of rice noodles due to their elasticity and color, thanks to the strong winds in Hsinchu, which greatly assist in drying the noodles.

The most famous types of Hsinchu rice noodles are cooked noodles and steamed noodles; the former is finer and suitable for cooking, while the latter is coarser and better for boiling. Additionally, Puli's special water quality makes its produced rice noodles well-known throughout the region. Some say that 'Puli rice noodles' are perfect for stir-fried noodles because they are finer and more delicate. Additionally, Puli is renowned for its excellent water quality, making its rice noodles famous far and wide.It is said that the Puli rice noodles are particularly suitable for stir-fried noodles. They are finer and more delicate.