瑞興米粉 - Section 1

One of the two remaining factories in Hsinchu City that produces "coarse rice noodles". The factory is located in the small alley of Qufu Bay in Hsinchu. Hsinchu rice noodles are famous for fine glutinous rice flour. This coarse rice flour production process is complicated, and the manufacturers are few and have disappeared. The coarse rice flour is twice as thick as the fine glutinous rice powder, so the soup is not easy to rotten. The fried rice flour is also more Q-bomb, and it can absorb the ingredients of the soup, which is especially delicious. In order to reduce the cost, the rice flour generally increases the taste of the Q bomb, and it takes a long time to cook. Therefore, a lot of corn starch is added, resulting in unbalanced nutrients and unhealthy health. This rice noodle maintains the traditional spirit of rice as a raw material. In order to meet the taste requirements of modern consumers, only a small amount of corn starch can be used to maintain the aroma of rice flour and the high protein content of rice. It is a rare memory.