Where do traditional rice noodles belong?

Traditional rice flour is hand-made, which is made of local high-quality late rice through soaking, grinding, filtering, boiling, mixing, shredding, rinsing, spreading and bundling. The main producing areas are Xia Long, Beikeng, Xiahen, Wuxi, Yuanjia and Zhangjia in Luotian Township, especially Xia Long and Beikeng. During the Republic of China, traditional rice flour was a mass-produced commodity. Dozens of tons of rice noodles are sold on the street every day, mostly in Shuidongmen area. 1February, 938, the investigation of important products in various counties of Jiangxi Province showed that Xiajiang County produced 65,438+000 tons of dried rice noodles, which were sold to Nanchang, Ji 'an and Ganzhou for 65 tons. In the early days of liberation, the output of traditional rice flour was still relatively large, with an output of 250 tons in 1950. 1953 after the implementation of the unified purchase and marketing of grain, farmers' traditional rice flour production was restricted and the output decreased greatly. Only a part of the grain is pulled out by the grain department for farmers to process and produce at designated points. After the Third Plenary Session of the Eleventh Central Committee, the agricultural production contract responsibility system was implemented, and some farmers resumed the traditional rice noodle production, thus a number of rice noodle production professionals emerged, and some places also opened joint processing plants. Traditional rice noodles are white, tender and slippery. Can be fried, boiled, steamed, fried and cold. High-quality rice noodles are characterized by long cooking and long frying.