The difference between Shuangxiong rice noodles and high-speed iron rice noodles
Rice noodles are one of the indispensable staple foods in people\’s daily lives in Guangdong Province. Due to different regions and tastes, the types of rice noodles also vary. The two most common ones are Shuangxiong rice noodles and high-iron rice noodles. Although they are both made with rice as the main raw material, there are still many differences. The following will describe the differences between Shuangxiong rice noodles and high-speed iron rice noodles in detail from four aspects: raw materials, production methods, taste and audience.
Raw materials
Shuangxiong Rice Noodles is a traditional food in Zhuhai City, Guangdong Province. It is made from high-quality glutinous rice. Because of the different proportions of rice and glutinous rice, Shuangxiong rice noodles are soft, chewy, elastic, and easy to digest and absorb. In contrast, high-speed rice noodles are specialty rice noodles from Nan\’an City, Fujian Province. They are made from glutinous rice as the main raw material and mixed with mung bean flour. High-speed iron rice noodles have a refreshing taste, but the taste is not as rich and rich as Shuangxiong rice noodles.
How to make
Shuangxiong rice noodles are produced in two ways: traditional manual production and modern automated production. The traditional hand-made process is cumbersome and requires a lot of labor and time. The rice noodles produced are more tender, chewy and elastic. Automated production has become the mainstream, saving a lot of time and labor costs, making production more efficient, and the taste is not much different from traditional hand-made products. High-speed rice noodles are mainly made with modern technology. Rice and mung bean flour are first mixed evenly by a machine, and then made through distillation, pressing and other processes. The whole process is simple to operate, short in time, low in cost, and suitable for large-scale production.
Taste
Shuangxiong rice noodles have a soft, elastic texture and are soft and elastic in the mouth. There will be a layered texture when you eat it, which will make you appetite after eating it. High-speed iron rice noodles have a refreshing and soft taste, without the chewy texture and rich layering of Shuangxiong rice noodles, making it more suitable for consumers who like light and elegant tastes.
Audience
The main consumer groups of Shuangxiong rice noodles are South China and Hong Kong. The taste is sweet, so it is suitable for young and old people who like to eat desserts. The main consumer groups of high-speed rice noodles are Fujian Province and surrounding provinces and cities. The taste is light, suitable for people who like light and elegant taste, and it is more popular among tourists.
Summary
Shuangxiong rice noodles and Gaotie rice noodles are both rice noodles made from rice or glutinous rice, but there are many differences between them. From the four aspects of raw materials, production methods, taste and audience, Shuangxiong rice noodles are made of high-quality rice and glutinous rice as the main raw materials through traditional manual or automated production. The taste is rich, tender and elastic, and is suitable for young people and the elderly who like to eat desserts; while the high-speed iron rice noodles are mainly made of modern technology and are suitable for people who like elegant tastes. Although both types of rice noodles have their own merits, the differences in taste and audience determine their performance in the market.
