doi:10.1094/CFW-60-3-0515 | VIEW ARTICLE

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Traditional Chinese Rice Noodles: History, Classification, and Processing Methods

Y.Li,¹J.-F.Liang,¹M.-Y.Yang,¹J.-Y.Chen,¹ and B.-Z.Han<sup>1,2

1</sup>Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.²Corresponding author. Bei-Zhong Han, China Agricultural University, P.O. Box 398, No. 17 Qinghua E Rd, Beijing 100083, China. E-mail address: hbz@cau.edu.cn; Tel/Fax: 86-10-62737078. Cereal Foods World 60(3):123-127.

Chinese rice noodles are a popular and traditional food item in southern China and have been a staple in the Chinese diet since ancient times. Various types of rice noodles are manufactured in several different shapes and are prepared from two basic ingredients: rice and water. The process for making rice noodles includes soaking, grinding, heating (steaming or boiling), molding (extruding or cutting), cooling, and drying. Classification of different types of rice noodles is based, in part, on the district in which they are produced and the production method used. For example, rice noodles are categorized as unfermented or fermented depending on the length of time the rice is soaked, which can last anywhere from several hours (short time) to several days (long time). Soaking is the main factor that affects the processing properties and quality characteristics of the final product. Natural fermentation occurs after the rice has been soaked for several days. Methods used to produce traditional Chinese foods have not been systematically reported; therefore, this article reviews the classification and processing of rice noodles to better understand this traditional Chinese food.