Huichang rice noodles are produced by patented technology, all made of pure rice and contain no additives. The appearance of the product is crystal clear and white, the thickness of the noodles is uniform, the verticality is good, the acidity is low, the soup is not pasted after cooking, the strip is continuous, the crack is not broken, the taste is smooth and flexible, and the elasticity is strong; the long-term soaking in cold water can maintain the complete shape without affecting the cooking. Sex; 20 rice noodles can lift a 48 kg adult, which is a must. Huichang rice noodles has been famous both at home and abroad for its unique flavor and good quality. More than 80% of its products are exported to more than 20 countries and regions such as the United States, Britain and France.

Technical requirements for quality of Huichang rice noodles 1. Raw and auxiliary materials 1. Rice: Early indica rice and late indica rice produced in the producing area. Early indica rice amylose 22% to 24%, late indica rice amylose 18% to 21%. 2. Second, the processing process raw materials → ingredients → soak → smash → and powder → extrusion molding → aging → steaming → secondary aging → 搓 → → dry → finished products. Third, processing points 1. Ingredients: According to the content of straight and amylopectin in glutinous rice, the content of rice starch after batching is 76% to 78%, and the content of amylose is 18% to 24%. 2. 3. Extrusion: Secondary extrusion molding. 4. One aging: the aging time is from 4 hours to 6 hours, and the temperature is from 35 ° C to 60 ° C. 5. Steamed powder: steamed steam is used, the steaming time is from 2 minutes to 8 minutes, and the steaming temperature is from 90 °C to 110 °C. 6. Secondary aging: The aging time is from 3 hours to 4 hours, and the temperature is from 50 ° C to 55 ° C. 7. Drying: drying naturally or with hot air, drying temperature ≤ 60 ° C, the moisture content of the fans after drying is ≤ 15%. Fourth, the quality characteristics 1. Sensory features: the appearance is crystal clear white, the surface is shiny; the thickness of the thread is even; the taste is smooth, flexible, elastic and non-sticky after cooking. 2. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of the production area of ​​Huichang rice noodles can submit an application for the use of the “Special Mark for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Huichang County, Jiangxi Province. It will be reviewed by the Jiangxi Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The testing organization of Huichang rice noodles is selected by the Jiangxi Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.