Quanzhou Red Oil Rice Noodles are a traditional food for natives of Quanzhou County. They can be a staple food and also an ideal snack.
 
Basically the making of Quanzhou Red Oil Rice Noodles follows the techniques passed down from ancestors. The production method is: choose bluish white rice, soak in water for 2 days (3 days in winter), take out and wash, grind into fine pulp, then pour into a clothe bag, squeeze the water away, make into dough flan, cook in the boiling boiler until 50% to 60% done, fish out the dough flan and put into the rice noodles making tools and press into linear shape via the sieve into the boiler. There are two types of sieve, thick or thin. The noodles made by thick sieve should be cooked 5 to 6 minutes in half-boiling water; and those made by thin sieve should be cooked for 2 minutes. And then fish out and soak into the cool water, with thick noodles for 7 minutes and thin ones 5 minutes. Fish out and dry the noodles and they are ready for serve with the ingredients.

The eating ways of Quanzhou noodles are various. They can be quick-fried, fried, boiled, braised or cold mixed, rich in style and flavor. Among them, Red Rice Noodles is one of the most popular varieties. The workmanship of Quanzhou Rice Noodles is as follows:
(Raw materials) rice noodles, red oil, broth, chopped shallot and so on.
 
(Process) four steps are divided into:

(1) Make red oil. Select red pepper, cook in the water for a while, fish out and remove the seeds, put appropriate amount of salt, grind into the pulp with the used pepper water, and it is ready for use. Take the right amount of peanut oil (every 500 grams fresh pepper with 200 grams of oil, every 500 grams dried chilli with 750 grams of oil). First heat the oil in the boiler until 100 degrees and put the pepper pulp into the oil and stir constantly. Cook until the pepper sauce is not sticking to the pancake turner. Then the red oil is done.

(2) Stew bone soup. Match the materials with water 5 kg, pig 500 grams, soybean 500 grams, lobster sauce 200 grams, mangosteen 2, ginger 50 grams, salt 300 grams. First stew the bones for a while and then put the other ingredients in and cook together, until the soup has the flavor and is ready to use.

(3) Make meat sauce soup. Chop the pork into sauce, add appropriate amount of MSG in the bowl (plate), the then pour a little bone soup into the bowl to break up the meat sauce, and then pour appropriate amount of boiling bones soup, boil the meat sauce, ready for use.

(4) Instantly boil the noodles. Put the thin noodles into the fishing spoon, then put into the boiling soup pot, take out and put the noodles into the bowl, add meat sauce soup, red oil, chopped shallot and serve. 

(Features) hot and spicy, medium spicy, fresh and smooth, tasty and appetizing.