Origin of Zhongzhen Rice Vermicelli

The earliest is a person called Yan Tao pioneered, and then in the Ming Dynasty Hongwu Yuan years by his grandson "Yan Riqin" from Tonglu, Zhejiang Province will be the production of rice flour skills into the ancient Linjiang Province (now Zhangshu City) Xiajiang County. Later, it was honored by Emperor Jiajing of the Ming Dynasty as "Tribute Vermicelli" and crowned with the beautiful name of "Loyalty Rice Vermicelli". It has been passed down for more than 600 years and was listed in the second batch of intangible cultural heritage protection list of Jiangxi Province in 2008.

There are fried, boiled, steamed, fried, cold ...... Practice, foreign friends over must go to taste the authentic Zhongzhen rice flour food oh! After eating the lingering fragrance, known far and wide. It has always been prestigious, the villagers use ancestral inheritance hand to make rice flour,

The above is the origin of Zhongzhen rice flour.