LienDong Cornmeal

The product is manufactured using traditional methods, a clean and hygienic closed-loop production process, and advanced freeze-drying technology, preserving almost all of the abundant nutrients and distinctive flavors of each type of rice noodle. It contains no preservatives, artificial flavors, or chemical dyes.

Advantages: Clean, healthy, and nutritious food; dry product, easy to store and prepare; suitable for all ages... and is the first and only facility producing products that meet export standards.

+ The rice noodles are thin yet chewy, making the bowl of noodles delicious and flavorful.

+ Especially, leftover corn noodles can be stored in the refrigerator for 3-5 days. When eating, simply blanch them again in boiling water, and the noodles will still be chewy and delicious as if freshly cooked.

The noodles are both sweet and savory on the tongue, fragrant, and visually appealing with their rich yellow color. Immediately after preparation, the fresh corn noodles can be enjoyed right on green banana leaves at the place where they are cooked... As the name suggests, the noodles are made from corn, specifically corn from the Cao Bang mountain region, which produces chewy, crispy noodles with a sweet taste. The freshly made corn noodles are arranged in round bundles on green banana leaves, but this is for those who want to enjoy them right at the production site.

- For shipping to distant provinces, the corn noodles are cut into long strands, sun-dried, and bundled into dried corn noodle bundles. Corn noodles taste good with any dipping sauce. Some people eat them with fish sauce.

- Some people dip the noodles in fish sauce mixed with lime juice and crushed red chili peppers, savoring the sweet taste of the noodles and the sauce. Vegetarians eat the noodles with soy sauce or stir-fry them with various other ingredients to create a mixed dish where the noodles remain the main component.

- The process of making corn noodles is quite elaborate. Dried corn kernels are put into a stone mortar, mixed with a little glutinous rice, pounded until crushed, and then sifted to obtain the "corn flour," removing the husks and bran from the glutinous rice. After being thoroughly washed, the "corn flour" is soaked in water for exactly one hour (about 30 minutes in cold weather; if it's too early or too late, the noodles will be tough), then drained and left to ferment in a basket for a day and a night.

- After fermentation, the "corn flour" is placed on a tray, sprayed with water to keep it moist, and then soaked in water for another day to remove the sour and pungent smell before being pounded into a fine powder in a mortar. Corn flour is placed in a cloth bag, compressed into a ball, then cut and briefly boiled in water for about 15 minutes before being pounded one last time in a stone mortar; then it is placed in a basin and kneaded with warm water.