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Guangxi Cuisine: Guilin Rice Noodles (Guilin Mifen)

cloud@雲南(帰国中)

[JP] Guilin Rice NoodlesGuilin Mifen
[CN] Guilin Rice NoodlesGuìlín mǐfěn

Round, thick, smooth, and chewy rice noodles from Guilin in the Guangxi Zhuang Autonomous Region. There are also wide, flat noodles called Qiefenqiēfěn. The tossed style, known as Lufenlǔfěn or Lucai-fenlǔcàifěn, is the standard. Soup-based Tangcai-fentāngcàifěn is also common. There are also boiled types called Zhufenzhǔfěn and stir-fried types called Chaofenchǎofěn. Stir-fried noodles usually use the flat Qiefen. These come with various toppings.

Legend has it that during the Qin Dynasty, soldiers from the north who attacked Guilin were not used to eating rice, so they made rice noodles that resembled wheat noodles. However, the first written record of Guilin rice noodles appears in the Yuan Dynasty, around 1341, about 1550 years after the First Emperor (Lingchuan County Place Name Records, Lingtian Township rice noodle shop).

One of the three great rice noodles of Guangxi. The other two are Nanning Laoyou Fen, and Liuzhou Luosifen.

Guilin rice noodles, the basic Lufen. You can add toppings or condiments to this.
Guilin Rice Noodles (Lufen)
Guilin Rice Noodles (Lufen)

At local shops, you can add soup to the Lufen yourself to make it Tangfen. You can also eat half of the Lufen and then add the soup.

Guilin Rice Noodles (Tangfen), adding soup yourself. The soup is often in a bowl or a tank server.
Guilin Rice Noodles (Tangfen)
Guilin Rice Noodles (Zhufen)

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