Guo Gou Rice Noodle Introduction
In the early morning when the sky is slightly bright, the courtyard is filled with crowds purchasing. Once the crowd thins out, they push carts to the temple entrance, and it is usually sold out within an hour, even before 8 AM. This is the legend of "Guogou Rice Noodles." The founder, Zhuang Jinhua (born in 1938), faced the unfortunate passing of his son, and his daughter-in-law, Yu Liangying (Ayue), had to go to work. Zhuang Jinhua took care of his three young grandsons while making and selling bowl rice cakes to supplement the household income. Later, his sister taught him the secrets of making rice noodles, and he switched to selling rice noodles instead. Initially, Zhuang Jinhua sold his goods by carrying a lead bucket along the street, then changed to a cart, and finally established a point of sale at the temple entrance. In 2010, as Zhuang Jinhua grew older, his daughter-in-law, Yu Liangying (Ayue), took over the business and continued to sell at the temple entrance, continuing the legend of "Guogou Rice Noodles." The production of rice noodles is quite labor-intensive. The night before, the glutinous rice (pure short-grain sticky rice) needs to be soaked for 5 hours. Then, around 2 AM, he gets up to grind the rice into a rice paste, reserving a small portion for thickening, while the rest is poured into a large pot to be manually stirred and cooked until dry. After that, flour and sweet potato flour are mixed evenly in a mixer...
