Hakka Flat Rice Noodles
モチモチの極み！米の香りが広がる客家（ハッカ）伝統の極太ヒラ麺
Description
A Hakka-derived noodle made by dissolving rice (Zailai rice) flour in water, steaming it thin, and cutting it flat. Thicker than Kishimen, featuring a silky throat-feel and strong chewiness.
Classification: For Everyone,Noodles,Hakka Flat Rice Noodles
Shops selling Hakka Flat Rice Noodles
Researching
We are researching shops that sell this item.
On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Zailai rice(Taiwanese Indica rice)
- Water
Instructions
- [Prep/Usage]
- Available fresh (refrigerated) or dried. Rehydrate dried ones in hot water. Fresh ones stick easily, so loosen gently.
- [Hakka Chao Bantiao (Fried Udon Style)] Sauté fragrantly with shredded pork, dried shrimp, dried shiitake, chives, soy sauce, and You Cong Su (fried shallots). The rice noodles absorb pork fat exquisitely.
- [Tang Bantiao (Soup Noodles)] Put in pork broth, float chives and You Cong Su to eat simply. The silky throat-feel stands out.
Learn more Substitutes, pairings, tips
Key spices
Sweet rice aroma and fried shallots
Substitutes at Japanese supermarkets
Kishimen or Pho (Flat rice noodles)
Pairing
Hakka Chao Bantiao, Hakka Tang Bantiao
Trivia
[For Everyone] A staple representing Hakka cuisine, encapsulated in the saying 'Hsinchu Meifun in the North, Meinong Bantiao in the South'. Also called 'He Fen' in Chinese or 'Gua Zai Tiao' in Taiwanese. Distinct from wheat noodles, offering gentle rice sweetness and being light on the stomach.
Eating tips & etiquette
[Unique Eating] In Meinong, southern Taiwan, generously splash 'Taiwanese black vinegar (Wu Cu)' over fried Bantiao, adding acidity while boldly slurping!
Allergen
None