Historic Brand: Luoxiu rice noodles originate in the early Ming Dynasty from the land of rice noodles—Luoxiu Town, Guiping City, Guangxi, and has a history of more than 600 years.

Secret of Taste:  Luoxiu rice noodles must be made by local high-quality silver glutinous rice, high-quality spring water, and big stone mill, milling with low speed and steaming with high heat then slow fire. It is easy to cook and hard to get burnt. It tastes fresh and delicious.

Unique flavor: Luoxiu rice noodles are made by a special water-milling method which is easy to cook and hard to become crisp. It will better absorb the flavor of the soup from the cuts at both ends and there is a variety of cooking ways. It is suitable for family and restaurant cooking which is delicious and time-saving.

Cooking methods:

1. For Fast Cooking in Rice Noodle Shop: put rice noodles in cold water till soft and drain them well; cook them with boiled water for 10 seconds and add hot ingredients before eating.

2. For Stir-frying Rice Noodles: put rice noodles in cold water till soft and drain them well; mix them well with edible oil, salt and sauce and then stir them with pre-cooked medium-well ingredients.

3. For Cooking Rice Noodles with Raw Meals: put rice noodles in cold water till soft and drain them well; add raw meals to boiled water and cook them to almost done, then add in the rice noodles and cook for one or two minutes.

4. For Cold Rice Noodles with Sauce: cook rice noodles to almost done, drain and cool them well and then mix with ingredients.

5. For Rice Noodles with Chafing Dish: put rice noodles in cold water till soft and drain them well, and then cook with a chafing dish for 1 or 2 minutes

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