Guilin Rice Noodles

Synopsis

Guilin Rice Noodles are a traditional and renowned snack from Guilin, Guangxi, with a long history. They are made from high-quality rice noodles served with a unique brine sauce, pickled beans, pickled bamboo shoots, fried peanuts, and other condiments. In 2021, their production technique was included in the National Intangible Cultural Heritage list. The brine sauce is the soul of Guilin Rice Noodles, with each family having its own secret recipe, resulting in a distinctive flavor.

Overview

Guilin rice noodles are the most representative traditional snack in Guilin, Guangxi, and one of the most well-known varieties of rice noodles in China. They are made from high-quality rice through processes such as soaking, grinding into slurry, steaming, and pressing, resulting in round, strip-shaped rice noodles. They are served with a unique brine, pickled long beans, pickled bamboo shoots, fried soybeans or peanuts, and other rich condiments. Guilin rice noodles have long been famous far and wide for their distinctive flavor and long history, serving as an important culinary cultural symbol of Guilin city.

The history of Guilin rice noodles can be traced back to the Qin Dynasty. After Emperor Qin Shi Huang unified the six states, he ordered the construction of the Lingqu Canal to connect the Yangtze River and Pearl River systems in order to conquer the Baiyue region. A large number of northern soldiers moved south to Guilin and, unaccustomed to southern rice, processed rice into noodle-like shapes for consumption. This was the prototype of Guilin rice noodles. After over two thousand years of inheritance and development, Guilin rice noodles have formed a unique production process and flavor system.

Historical Origins

The origin of Guilin rice noodles is closely related to the construction of the Lingqu Canal. Built during the Qin Dynasty to transport military provisions and supplies, the Lingqu Canal was not only a great hydraulic engineering project but also promoted the exchange and integration of Central Plains culinary culture with the Lingnan region. Northern immigrants applied noodle-making techniques to rice, creating the unique food form of rice noodles.

By the Tang and Song dynasties, Guilin had become an important city in the Lingnan region, and the production techniques of rice noodles became increasingly refined. During the Ming and Qing dynasties, Guilin rice noodles had formed a relatively complete category system, with different eating methods such as lu fen (noodles with brine), tang fen (soup noodles), and chao fen (stir-fried noodles) emerging successively. The brine-making techniques for Guilin rice noodles also matured during this period, with each noodle shop having its own secret brine recipe passed down through generations.

Categories and Features

The soul of Guilin rice noodles lies in the brine. The preparation of the brine varies from shop to shop, generally using pork bones, beef bones, and various spices as a base, simmered for a long time. Good brine is deep in color, rich in aroma, and moderately salty and savory. When poured over the rice noodles, it fully permeates each strand, making the entire bowl fragrant.

Production Process

The production process of Guilin rice noodles is extremely meticulous. First, high-quality late-harvest rice is selected, fully soaked, and then ground into rice slurry. The slurry is placed in bags to filter out water, then kneaded into dough and steamed. The steamed dough is repeatedly kneaded and then placed into a press to extrude round, strip-shaped noodles, which fall directly into boiling water to cook. After cooking, they are removed and rinsed in cold water.

The finished rice noodles are white, tender, soft, and elastic, smooth to the bite without becoming mushy. Good Guilin rice noodles do not lose their elasticity even after soaking in broth for a relatively long time, which is an important distinction from many other types of rice noodles.

The preparation of toppings is equally particular. Pickled long beans require curing, pickled bamboo shoots need natural fermentation, and fried soybeans should be crispy and golden. Guoshao (crispy pork skin) is one of the most distinctive toppings for Guilin rice noodles. It is crispy on the outside, tender on the inside, fatty but not greasy. Sliced thinly and placed on top of the noodles, it adds a rich layer of texture.

Cultural Significance

Guilin rice noodles are an indispensable part of daily life for the people of Guilin. A Guilin local's morning often starts with a bowl of rice noodles. The ubiquitous noodle shops in every street and alley are the most vibrant scenery of the city. In Guilin, eating rice noodles is not called "eating" but "suo" (slurping). Slurping down a bowl of noodles is full of the taste of home.

Guilin rice noodles are also an important part of the Guilin tourism experience. Almost every tourist visiting Guilin will taste the local rice noodles, and many time-honored noodle shops have become famous tourist check-in spots. Together with Guilin's landscape, Guilin rice noodles constitute the most distinctive cultural symbols of the city.

In 2021, the production techniques of Guilin rice noodles, along with those of Liuzhou river snail rice noodles, were included in the National List of Intangible Cultural Heritage Representative Projects. This marks that Guilin rice noodles are not just a delicacy but also a precious cultural heritage that needs to be inherited and protected.

References

1. Wikipedia: https://zh.wikipedia.org/zh-cn/桂林米粉
2. Baidu Baike: https://baike.baidu.com/item/桂林米粉
3. People's Daily Online Guangxi Channel: http://gx.people.com.cn/n2/2023/0330/c179430-40357289.html