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?
Jiangxi’s terrain is dominated by hills and mountains, with basins and valleys spread throughout. It enjoys a subtropical warm and humid monsoon climate, with numerous rivers and lakes centered around Poyang Lake. Jiangxi is also one of China’s larger red soil distribution areas in the south.
Image source: Fengjing Duhao Editorial Department
Jiangxi is an important grain-producing region in China. Locally produced long-grain rice is soaked, ground, and pressed through multiple processes, combined with different shapes and toppings, resulting in endless delicious forms: Nanchang mixed rice noodles, Jingdezhen cold noodles, Pingxiang stir-fried noodles, Shangrao Yanshan boiled noodles, Fuzhou zhuitou soaked noodles, Ganzhou Hakka beef noodles, Anyuan three-delicacy noodles, Xinyu pickled noodles, Yichun zha noodles, Yingtan beef noodles, and more.
Image source: Fengjing Duhao Editorial Department
In Jiangxi, every city’s rice noodles have a distinct flavor, leading to the local saying: "Every town has its own noodles, every county tastes different."
Yingtan beef noodles are bright in color, savory and spicy in broth, and rich in aroma. Nanchang mixed noodles come with a variety of seasonings, offering a mouthful of fragrance with every bite. Jingdezhen cold noodles are tossed with sesame oil, chili sauce, pickled vegetables, scallions, and dried tangerine peel for a bold flavor. Shangrao boiled noodles are blanched in clear water, then served with bone broth, shredded meat, seasonings, chili powder, and scallions for a piping-hot bowl. Yichun zha noodles are tender, smooth, spicy, and savory without being greasy.
Lift a chopstickful of noodles, coated in fragrant broth or glistening red oil. The moment the rice noodles slide into your mouth, the rich layers of flavor collide on your tongue, infusing your entire being with warmth and vitality. That’s the real, tangible enjoyment of delicious food.
So, in your heart, which region’s rice noodles reign supreme as the "king" of the noodle-slurping world?
Editor Ⅰ: Zhang Wenwen
Editor Ⅱ: Bao Gang
Editor Ⅲ: Liu Guosong
