Yanghuzi Rice Noodles 杨胡子米面

Yanghuzi Rice Noodles (杨胡子米面) are the wide rice noodles served by the Yanghuzi Mimian shop (杨胡子米面店) in Pingxiang (萍乡), Jiangxi, which Jiangxi Daily (江西日报) calls the best-known name in Pingxiang mimian (米面). The Pingxiang Municipal Bureau of Culture, Radio, Television, Press, Publication and Tourism (萍乡市文化广电新闻出版旅游局) describes mimian as a favourite Pingxiang breakfast and the Yanghuzi bowl as the finest of them.

How it is made

In Pingxiang, rice noodles are called mimian, using the word mian normally given to wheat noodles, because they are wide and look like wheat noodles although they are made from rice. Jiangxi Daily describes them as a kind of wide rice noodle. The bureau explains the method: a rice slurry is scalded into sheets, which are cut into strips and then boiled in water.

Flavour and texture

The bureau compares mimian with the flat rice noodles known as hefen (河粉), but says mimian is thinner and, because hefen is steamed, mimian has more bite and a better texture. It praises the Yanghuzi bowl as smooth and springy, with a good broth, generous portions and fresh minced meat on top.

How it is eaten

Pingxiang mimian comes as a noodle soup by default, served in a big bowl. Egg with shredded pork is the classic topping, and the bureau also recommends mimian with preserved mustard greens (梅菜); it adds that stir-fried and dressed mimian are good too.

Where it comes from

The shop dates from 1920, in the Republican era. Its founder, Yang Faxiang (杨发祥), set up a noodle carrying-pole stall in the city to make a living, and his business grew and won the approval of his neighbours. Jiangxi Daily reported in 2022 that his fourth-generation descendants now carry it on.