Fresh-Ground Rice Noodles (Shengzha Mifen)

Unlike ordinary dried rice noodles, these are pressed fresh each morning from rice soaked and mildly fermented that same day, yielding thick, pale, slightly irregular strands with a natural rice-sour aroma and a soft, springy texture distinctly different from any pre-dried noodle.

The most locally distinctive of Nanning's rice noodle varieties, it carries on the traditional fresh-noodle craft of southern Guangxi—made, sold and eaten the same day.

Served in bone broth or laoyou broth with peanuts, garlic chives and cured meats; the noodles' natural mild sourness melds with the fresh stock for a multilayered aroma—one of Nanning residents' favorite breakfast choices.

Its soul lies in the natural fermentation-derived rice fragrance and gentle sourness—the most distinctive and individualistic expression of Nanning's rice noodle culture.