Traditional rice noodles

Today, Yunnan rice production has two methods: First, take the rice fermented and ground, commonly known as "sour paste rice noodles", the process is complex, time-consuming production, but the tendons are good, smooth and sweet, with rice fragrance, for the traditional system. Second, take the rice powder directly after grinding in the machine extrusion, by friction heat to make it paste molding, known as "dry pulp rice noodles", after drying that is "dry rice noodles", easy to carry and storage. It is convenient to carry and store. It is then steamed and boiled when eaten. The dried rice noodles are hard, bite-sized and long, but not as fragrant as the sour rice noodles.　Yuxi Small Pot Rice Noodles The first to introduce Yuxi Small Pot Rice Noodles to Kunming was Zhai Yong'an, a native of Jinguanying, Yuxi, who lost his father at a young age, and his family was so poor that his mother went to Kunming to weave cloth to make a living, and then remarried a Sichuan dumpling tandem seller, who passed on a set of dumpling tandem making skills to him. After the death of his stepfather, Zhai Yong'an started to sell dumpling tandan along the street, and in the early 1920s, he used the method of making Yuxi's small pots of boiled products, and passed it on to Kunming, where he continued to improve it. 1938, Zhai Yong'an went to Duanshi Street to run his business. Duanshi Street *** there are three small pot cooking products store, taste all good, but always Zhai Yongan for the most prominent, so far some of the old Kunming still can not forget the Duanshi Street small pot rice noodles.　Cauldron intestines wang rice noodles" rice noodles are selected from high-quality rice through fermentation, grinding, clarification filtering, steaming powder, extrusion and other processes into the line, and then into the cool water impregnation rinsing can be cooked and eaten. Rice noodles are long, thin, white, flexible, and cooked with ingredients, both hot and cold, all very tasty. Yunnan people to eat the rice noodles to the extreme: cooking methods are cold, hot, brine, fried; ingredients are countless, the pot of rice noodles and stewed meat, crispy whistle, three fresh, intestines, deep-fried sauce, eel, bean flowers and so on.　Soybean Flower Rice Noodles Boiled water tofu brain ___ soybean flower (the advantage of boiled water tofu will be drenched in water, into a small small, mixed in the rice noodles to have a taste, but also look good.) First, put the rice noodles in hot water, put them in a bowl, then scoop a big spoon of bean curd into the noodle, then put all the seasonings in order, and then you can enjoy it.　Cold Rice Noodles Rice noodles can also be eaten cold, called cold rice noodles, very popular in Yunnan. There is a folk song that says: "The rice noodle stall is the most lively, with spicy vinegar and peppercorns. A bunch of Ah Mei eat rice noodles, mouth spicy whistle."