In China's carbohydrate landscape, wheat-based noodles dominate the north, while the south holds a deep affection for rice. Beyond plain rice, southerners have ingeniously transformed rice through soaking, grinding, and processing into various types of rice noodles—smooth and slippery when slurped, springy and soft when bitten—making them a distinctive staple of southern cuisine.
To become a delicious bowl of noodles, it doesn’t require complex cooking techniques. Rice noodles are blanched in boiling broth, then paired with either savory or intensely spicy toppings.
China boasts vast rice-producing regions—Guangxi, Hunan, Jiangxi, Guizhou, Yunnan—all renowned for their love of rice noodles. In your opinion, which region offers the ultimate rice noodle experience?
Guizhou has a long history of rice cultivation and is rich in rice production. Not only are the gentle plains of Suiyang, Pingba, and Huishui rice granaries, but the terraced fields in Wanfenglin also yield excellent rice. Even the rolling mountains are dotted with layered paddies. Deep in southeastern Guizhou, among the terraced fields of Moon Mountain, fish and ducks swim through the rippling rice, creating a harmonious home shared by people and rice.
Photo by Wang Xiao
Grinding rice into a paste, steaming it into sheets, then kneading, pressing, or extruding it into noodles—thousands of delightful flavors blossom from this simplest rice aroma.
Eating rice noodles in Guizhou is a magical experience. On the streets of any city, you’re never more than 100 meters away from a noodle stall or shop. Lamb noodles, beef noodles, pork trotter noodles, spicy chicken noodles, goose noodles, sour soup noodles, thick noodles, thin noodles, sour noodles, sliced noodles, cut noodles, rolled noodles, rice skin, rice tofu... The endless varieties of rice noodles seem to challenge the limits of human imagination, each elevating the concept of "deliciousness" to new heights.
Photo by Wang Xiao
Lamb noodles stand out as the most dazzling star in Guizhou’s noodle scene. Tender, springy noodles and flavorful broth, topped with a spoonful of chili oil, instantly awaken the taste buds.
Beef noodles are also highly popular in Guizhou. High-quality yellow beef is stewed until tender and fall-apart, then drenched in red chili oil, warming the heart with the aroma of ginger and spices.
Photo by Wang Xiao
Spicy chicken is another perfect pairing for noodles. Guizhou’s spicy chicken is stir-fried with unique "sticky rice chili paste," creating a dish that is spicy yet not overpowering, with a long-lasting flavor.
Editor Ⅰ: Zhang Wenwen
Editor Ⅱ: Bao Gang
Editor Ⅲ: Liu Guosong
