Video | Traditional Cantonese Cuisine: Shahe Rice Noodles 沙河粉

With over 100 years' history, Shahe rice noodles (沙河粉 sha he fen) originated in Shahe town, Guangzhou, hence the name.

The skills of making Shahe rice noodles was included in the new batch of national intangible cultural heritage items (国家非物质文化遗产名录) in June, 2021.

Being thin but tenacious is one of the characteristics of Shahe rice noodles.

This video features Shahe rice noodles produced by Ou Yousheng(区又生), the fifth generation heir of this skill. Mr. Ou persists the traditional methods, adding no additives in the production, which makes their products the best of the bunch.

Full text of the video:

I think Shahe rice noodles enjoy high reputations not only in Guangzhou, but also the nationwide.

Why there are on the market many long-preserved Shahe rice noodles? I don't want to make a comment. But what I can assure is that our Shahe rice noodles have no additives.

I'm Ou Yousheng, the fifth generation heir of Shahe rice noodles. When I was little, I was introduced to Shahe rice noodles. In our hometown, people used Shahe rice noodles to make bowl cakes.

When I inherited the skills of making this noodle in 2003, the first thing came to me was the excellent rice in Kaiping city. Water is important as well. We only use the spring water from the Maofeng Mountain, which makes our Shahe rice noodles nicer.

In Guangdong, few stores have persisted the traditional method to make Shahe rice noodles, except merely 2 or 3 ones since it requires too many human resources, which results in low profits.

To make Shahe rice noodles that can satisfy the customers is all about our attitude. If you want to make a rush, to be productive and profitable, it's very difficult to make good Shahe rice noodles.

Translated by Wu Qin (intern), Lv Yun
Supervised and Edited by Lv Yun
Video editors: Wu Qin (intern), Lu Kaisheng, Zhen Zhiliang
Source: Douyin account of Gourmet Guide (Meishi Daoba, 美食导报)