Shengzhou Pressed Rice Noodles 嵊州榨面
Shengzhou Pressed Rice Noodles is featured among the local specialties of Zhejiang.
Shengzhou Pressed Rice Noodles (嵊州榨面) are dried rice noodles from Shengzhou (嵊州), also known as mifen gan (米粉干). The local culture and tourism bureau describes even, fine strands arranged in round discs, with a texture that is resilient without being hard and a dry form that does not crumble easily.
How they are eaten
The bureau describes the cooked noodles as smooth and flexible, suitable for meat or vegetable preparations and for soups. Egg is added as the noodles cook, including a version with beaten egg. This produces egg zhamian (鸡蛋榨面), a preparation served to sons-in-law and honoured guests in Shengzhou and Xinchang (新昌).
Noodles as a gift
Citing a Shaoxing (绍兴) local gazetteer, the bureau traces the practice of giving these noodles to the Ming and Qing dynasties. Gifts went to women after childbirth, elders, relatives and friends as expressions of good wishes. The noodles are also described as a traditional postpartum staple and a birthday gift for older people.
Sources & reading
Written from the linked sources and checked sentence by sentence against quoted extracts by a separate reviewer on 2026-09-27. Recipes and servings vary between kitchens.