How to make Yunnan rice noodle rolls

Yunnan in China is a magical and beautiful place. It is one of the tourist destinations that everyone wants to visit. Yunnan has mountains and rivers, and the local people are very hospitable. Not only that, Yunnan also has many delicious snacks. So when we choose to travel, we will also choose some snacks to taste, so let’s learn about the production method of Yunnan rice noodle rolls.

Rice noodle rolls are a common snack in southern China. Influenced by various factors such as region, folk customs and culture, rice noodle rolls in different places are made from different ingredients, have different production methods and have different flavors. In Jiubao Ancient Town in Lianghe County, Yunnan Province, the local rice noodle rolls are still made using traditional handmade methods. The process is like carving a fine work of art. The masters use their love and patience to create slices and rolls of unforgettable hometown flavor.

Rice noodle rolls are a common snack in southern China. Influenced by various factors such as region, folk customs and culture, rice noodle rolls in different places are made from different ingredients, have different production methods and have different flavors.

In Jiubao Ancient Town in Lianghe County, Yunnan Province, the local rice noodle rolls are still made using traditional handmade methods. The process is like carving a fine work of art. The masters use their love and patience to create slices and rolls of unforgettable hometown flavor.

Jiubao rice noodle is made from Lianghe local high-quality hard rice. After being fully soaked for at least 5 hours, it is ground into tender and smooth white rice paste with a stone mill (or mechanical mill), filtered and then steamed. When steaming, first apply a thin layer of oil on the bottom of the round container, then add an appropriate amount of rice paste, stir evenly, put it into the steamer and steam it at high temperature for dozens of seconds. After the paste is cooked, remove it from the container and cool it down. Then slowly peel it off with your hands and stack them together piece by piece.

The freshly steamed rice noodles are as thin as a cicada's wing, milky white, transparent and full of elasticity. Spread it with special marinade and various spices, sprinkle with blanched bean sprouts, leeks, and rice noodles, roll it up and it is ready to eat. It is fresh, tender and smooth when eaten, with juice overflowing, making you unable to stop. The rolled rice noodles can also be cut into strips and put into a bowl, supplemented with sour water and various condiments, and eaten together with boiled thin bean flour. It tastes extremely delicious.