Cover news trainee reporter Zhao Zijun
There are more than 800 rice noodle shops in Shunqing District, Nanchong, Sichuan. As early as the Ming and Qing dynasties, Shunqing rice noodles were loved by people. Why is a bowl of "ordinary" powder so popular with locals?
From January 18th to 19th, the large-scale interview activity of the "100 Cities Tour" of the Bashu Cultural Tourism Corridor planned by Cover News and West China Metropolis Daily entered Nanchong Shunqing and took you to Nanchong's special food business card - Shunqing Rice Noodles.
A bowl of flour warms a city
The taste of Shunqing is going all over the country
Every morning, a steaming bowl of rice noodles is a delicacy that truly awakens the people of Shunqing.
"Boss, come here with a beef powder or two and add a dried oil." "Boss, come two or two lamb powders, spread out."
When the thick but not greasy soup that has been boiled for 8 hours and the soft and smooth rice noodles "hold hands", plus the store's secret beef, fat sausage, lamb and other cheeks, and then add some sauerkraut, kelp, green onions and other small ingredients according to personal taste, a bowl of "simple" and "ordinary" Shunqing rice noodles can be served.
"Simple" because eating it doesn't require too many tools and procedures, just a stir to make the flavor fully integrated, you don't even need chopsticks, just drink the powder. "Ordinary" is because it is a popular food, a food that almost everyone can afford to consume.
It is precisely because of its "simple" and "ordinary", and the excellence of rice noodle makers, that Shunqing cuisine can be so warmly loved locally. Xie Min, president of the Shunqing District Rice Noodle Association, told the cover news reporter that according to incomplete statistics, there are more than 800 rice noodle shops in Shunqing District. "There are also many Shunqing rice noodle shops that have left Nanchong and gone all over the country."
Millet powder, spawned a big industry. In the future, Shunqing District will continue to promote the outward expansion of Shunqing rice noodle shops, and further promote the taste of Shunqing to go to the whole country in another way. "We have plans to use Shunqing's rice, produce it into rice flour, and improve this industrial chain from the field to the table." We also have plans to produce instant rice noodles so that more people can taste the taste of Shunqing. Xie Min said.
It was first recorded in the late Ming and early Qing dynasties
Shunqing rice noodles are applying for intangible cultural heritage
In Shunqing, eating powder is generally referred to as drinking powder. The rice noodle culture has been here for hundreds of years.
Xie Min told the cover news reporter that according to the local chronicle, in the late Ming and early Qing dynasties, the people of Shunqing District ate rice noodles. "A lot of people grew up eating rice noodles."
Shunqing people can eat powder three times a day, from fresh and spicy beef powder for breakfast to original lamb powder for supper, in Shunqing, you can eat a variety of flavors of powder in a day.
For hundreds of years of memory and inheritance, for the people of Shunqing, rice noodles have long become an inseparable part of life. Rice noodles warm people, and people inherit the rice noodle culture.
Yang Shu, director of the Intangible Cultural Heritage Protection Center of Shunqing District Cultural Center, told the cover news reporter that shunqing rice noodles are currently applying for intangible cultural heritage projects. "We hope that through industry norms and brand development, we will excavate the historical heritage, cultural connotation and era value of Shunqing rice noodles, sort out and protect the traditional production techniques and cooking techniques of Shunqing rice noodles, declare intangible cultural heritage step by step, and promote the protection of shunqing rice noodles as a traditional food text."
[If you have a news thread, please report to us, once adopted, there is a fee reward.] Feed WeChat attention: ihxdsb, feed QQ: 3386405712]