Wuming Pressed Rice Noodles are made from fermented and half-cooked rice flour. In such festivals as Sanyuesan Festival, Siyueba Festival and various village festivals, the customs of making and eating pressed rice noodles can be found everywhere in Wuming District,. The pressed rice noodles in Luwo Town, Fucheng Town and Lingma Town are the most famous.
There are eight main procedures for making Wuming Pressed Rice Noodles. The first step is to select rice, and the best choice is early paddy brown rice. The second step is to soak rice for 4 hours (using clean water in summer while warm water in winter). The third step is to re-soak and re-ferment the fermented rice after 24 hours of semi-dry fermentation. The fourth step is to grind the fermented rice into powder by stone mill or pestle, and then sift out coarse grains and grind them continuously. The fifth step is to roll and knead the milled rice flour into the dough, and then slightly cook the dough in a large iron pot till the surface is cooked. The sixth step is to cut the cooked dough into pieces. The seventh step is to precipitate, dehydrate and filter the pieces. And finally, press them into the rice noodles.