Once serving as an important water transport port, Jinggang welcomed different kinds of people always on the move, who would land and experience delicious food of Jinggang and bring in food of all varieties from other places and the processing method of rice noodles to Jinggang.
Jinggang rice noodles have a history of hundreds of years. The most famous rice noodle restaurant in Jinggang – Yuchun Restaurant was built in the period under the reign of Emperor Qianlong in the Qing Dynasty. Previously, dozens of rice noodle restaurants opened along Beizheng Street, Xichang Street and Taiping Street in Changsha were run by Jinggang natives. Back then, many famous rice noodle restaurants in Changsha, Ningxiang, Xiangyin and Tongguan on the opposite side of the river bought rice noodle processed in Jinggang by water as only rice noodle processed in Jinggang exquisitely with the moistening of “Luhuashui” (waves stirred up in Lujiang River as beautiful as reed catkins) can make their business grow and prosper.
In old days, rice used to make Jinggang rice noodles was early season rice as noodle produced therefrom is tender with good stickiness and proper tenacity. Rice must be cleaned up without any sediment and residual bran. It’s said that famous rice noodle restaurants, such as Yuchun Restaurant and Changchun Restaurant, arranged dedicated staff to pick and choose grains which couldn’t be washed away, in an effort to ensure pure white and flawless rice noodles. Cooking steps are as follows: raise flawless rice, mix rice with certain leftover, wet grind to powder and then steam. Exclusive aluminum steamer which has round bottom, shallow edge like a gong, was used. There are strict requirements on steaming. If under-steamed, the sheet jelly is fragile; if over-steamed, the sheet jelly will not be tender any more. Then, tear off sheets of steamed sheet jelly when they are hot; put them on bamboo spar so that the vapour water will be volatilized, thus, making the sheet jelly freezing yet non-sticky. A good slicing technique is necessary to slice the sheet jelly. First, roll the sheet jelly into a strip and slice it. If every noodle is made even in width, the one must be a master-hand. If not, when noodles are put in the soup bowl, it will be not that beautiful and will affect appetite.
The soup of Jinggang rice noodles is the most tasteful. White rice noodles are tasteless and inedible without fresh soup. Boiled with swine bone, fresh soup is called “original soup”. All of the swine bones of every slaughter house in Jinggang were ordered by rice noodle restaurants. Alongside the brick kitchen range of various restaurants, casserole was placed exclusively for boiling bone soup. Milky soup is boiling in the pot, sending tempting fragrance. The service steps as: scoop up a spoon of original soup into the bowl, with soy, salt, chopped green onion, and Chinese parsley put in advance, pick up hot rice noodle into bowl, when the fresh soup and fragrant green onion penetrate into rice noodles, the tasteless food immediately become delicious and tasty gourmet. In addition, there are shredded additions for you to choose, such as sauce, beef, beef offal, seafood, pork trotter, shredded pig bag, bouilli, among others.