Chinese Fermented Rice Noodles

Authored by: Yong Yang

Handbook of Plant-Based Fermented Food and Beverage Technology

Print publication date:  May  2012
Online publication date:  May  2012

Print ISBN: 9781439849040
eBook ISBN: 9781439870693
Adobe ISBN:

10.1201/b12055-31

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Abstract

China is the largest rice-producing and rice-consuming country in the world (Hettiarachchy 2000; Yao 2004). Rice noodles are an important part of the diet in south China and are mainly manufactured and consumed in the following provinces: Sichuan, Yunnan, Guizhou, Guangxi, Guangdong, Hunan, Hubei, Jiangxi, and Fujian (Zhen 2003). However, fermented rice noodles are mainly produced and consumed in Guangxi, Guizhou, Hunan, and Yunnan. The most famous delicate types among all Chinese fermented rice noodles are Guilin Mifen (in Guangxi) and Guoqiao Mixian (in Yunnan) (Zhen 2003).

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