[Photo] Chu Noodles - the essence of rice and sunshine

Chu noodles are not only a familiar dish of local people but also a specialty, crystallized from white rice grains, clear water and the skillful hands of Bac Ninh people. This is also a rustic dish with a rustic flavor associated with the simple life in the countryside.

In the middle of the Northern midlands, Chu noodles ( Bac Ninh ) have long been the pride of the locals. The flour is made from the famous Bao Thai Hong rice grains, grown on the vast fields along the clear Luc Nam River. Thanks to the skillful hands of the workers, Chu noodles have a unique, sticky and fragrant flavor. After more than half a century, the noodle making profession here has been preserved as a cultural beauty, the quintessence of the land, rice and people of Bac Ninh province.

Bac Ninh has many places that make noodles, but the most famous is Nam Duong commune, Bac Ninh province, where the chewy, delicious Chu noodles are produced and loved by many people.

In the past, noodle manufacturers were handmade so production capacity was very low, workers had to go through a meticulous and arduous manual process to make soft, fragrant noodles that did not break when cooked.

Currently, technology, machinery and equipment have greatly supported Chu noodle factories such as: rice paper coating machines, rice paper slicing machines... so production capacity is better, and people's income has also increased a lot.

Modern technology helps the noodles to be cooked properly, the noodle slicer ensures each noodle is the same size.

The sliced ​​noodles will be dried in the sun for 3 to 4 hours.

The sun drying stage plays an important role, many factories have invested in greenhouses, ensuring the process is continuous regardless of weather influences.

The finished product goes through stages to create each noodle that is white, clear, dry and especially has a natural rice color.

The secret to creating chewy, fragrant noodles with a light rice flavor lies in the production process with a traditional recipe, strictly following the principles from the stages of selecting, washing, soaking, grinding, drying, blanching and packaging the product.

Using traditional methods here, without using food preservatives, borax, etc., Chu noodles still have a characteristic crispness, flexibility, toughness and deliciousness.

Trai Lam Cooperative, Nam Duong Commune, Bac Ninh Province is a large Chu noodle processing unit in the area. Ms. Dao Thi Huong - Director of the Cooperative said that the Cooperative currently has 3 product lines and all have achieved 4-star OCOP certification. In addition to traditional products, Trai Lam Cooperative also brings to the market Chu noodle products made from vegetables, tubers and fruits.

Initially, when using fresh vegetables to produce vegetable noodles, many problems were encountered. Fresh vegetables were squeezed for juice and mixed with rice, which was very susceptible to mold because the vegetables were foamy, fermented more sourly, the mold rate was higher in humid weather, and the loss rate of raw materials was high. Thanks to the advice of experts and the experience of failures, the facility successfully produced Chu vegetable, root, and fruit noodles. Currently, the products have been exported to demanding markets such as Japan, Germany, Korea, Russia, Singapore, etc.

From a traditional product, with human effort and creativity, the product has been upgraded. The product value is not only affirmed in the domestic market but also highly appreciated in foreign markets.

GROUP OF REPORTERS

Source: https://nhandan.vn/anh-mi-chu-tinh-hoa-tu-gao-va-nang-post921974.html