In Huaihua, there is a well-known noodle restaurant called “Deshunyuan Noodle House”, which was formerly known as the “Noodle King”. It is currently run by Mr. Qu Xianlai, a national-level rice noodle expert and the fifth-generation heir of the family tradition. Building on ancestral skills, he has conducted in-depth research and continuous innovation, successfully developing a patented technology called “350 High-Quality Rice Noodle Production Process”, with patent number CN1041092A.
The rice noodles produced using this new process have four significant characteristics: High Yield: Traditional methods yield only 90-100 kgs of rice noodles from every 50 kgs of rice, while the new technology produces 175 kgs from the same amount of rice. Appearance and Flavor: The noodles are long, pure white, and translucent, with a smooth taste. Coupled with Mr. Qu’s superb cooking skills, the soup noodles he prepares are exceptionally delicious and leave a lasting impression. Long Shelf Life: The noodles have a long storage period and strong tensile strength. Noodles can be soaked for 48-72 hours in hot summer and for a week in autumn and winter, without fermentation or clumping (dry noodles can be stored for up to a year and a half). Strong Tensile Strength: The rice noodles can be twisted into ropes, capable of supporting an adult on a swing without breaking.
In recent years, this product has won several awards, including the Silver Award at the Fifth Asia-Pacific International Trade Expo. Mr. Qu was invited to demonstrate his skills in Haikou, where 16 overseas Chinese and compatriots from Hong Kong, Macau, and Taiwan tasted the rice noodles he personally prepared and praised them highly. Since then, the title “King of Chinese Rice Noodles” has gained fame both at home and abroad, with 13 countries and regions, including Japan, South Korea, and Singapore, expressing a desire to purchase Mr. Qu’s patent for a high price. His name and products have been included in “Dictionary of Contemporary Chinese Inventors” and “World Science and Technology Consulting Experts” (China Edition), and his noodle house has entered the ranks of the top 500 Chinese restaurants worldwide.
(Translated by Yang Hong)
