Brief introduction of Houjie rice noodle

Seto Houjie is a traditional food in Wan Yi and enjoys a high reputation in Guangdong, Hong Kong and Macao. Uncle Qiu, who is over 50 years old in Houjie Village, houjie town, has been adhering to the craft of handmade rice noodles for nearly 50 years and has become the only inheritor of this intangible cultural heritage. After beating, beating, boiling and supercooling, white, fine, tender and refreshing rice noodles are baked. Houjie Seto powder has a history of hundreds of years, mainly produced in Xiazha Formation of Houjie Village, houjie town.

Seto: A kind of long vermicelli, which is made by mixing sticky rice flour polished with rice and hot water. Powder, also known as Seto powder (the word "powder" is pronounced "Lai" in Cantonese and "lai6" in white). It is a common food in Guangdong, Hong Kong and Macao. In the past, cold rice was dried and ground into powder. At present, glutinous rice is used as the main raw material, mixed with water to make slurry with moderate consistency, and steamed into slender and tough round transparent vermicelli.

Simply put, the rice flour dough is put into the Seto wooden trough on the boiling water cauldron and squeezed; In this way, long, tough, cool and smooth vermicelli was produced in the wooden cave, hence the name "Seto Powder".