Traditional Chinese Shifang Mi: Recipe, Ingredient Ratios & Step-by-Step Method

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In short: Traditional Chinese Shifang Mi. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 1465 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Shifang rice noodlesPreparation method:1. First wash the fresh rice, soak it in cold water for 4 hours, grind it into a fine pulp, put it in a bag and drip dry, and put it in a barrel for fermentation (one week in summer, about half a month in winter).2. Take out the fermented wet powder and knead it into several lumps weighing 250 grams, put it into an urn pot and cook it over high heat until it is mature. Pick it up with a bamboo net, stir it thoroughly, and roll it into a round shape for later use.3. …

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