The local workshops in Southern Yunnan that process rice-silk basically follow this method too, but they use a complete set of noodle presses and pulverizers instead of Lin Xu's manual operation.
Half an hour later, the moisture had dried up. Lin Xu took the rice paste sheets from the rack, stacked them on the board, rolled them up, and slowly cut them with a kitchen knife.
These fine strands, similar to wide noodles, are the legendary rice-silk.
"Hmm... rice-silk doesn't look as good as rice noodles. Rice noodles are smooth, while rice-silk looks dull and lacks luster."
Lin Xu said:
"Rice noodles are made by boiling raw paste, first forming, then cooking, so they look smoother, while rice silk is steamed and processed later, naturally making the appearance not as good as raw paste."
Raw rice paste can be used to make a variety of foods, like rice noodle rolls, rice pasta, rice skins, with extensive uses to be explored when there's more free time.
