“Fen Chong” is a traditional snack of Nanning, crafted from finely ground rice batter, which is steamed thoroughly, and shaped into long, worm-like strands (thick in the middle and thin at the ends), and therefore has the name “Fen Chong” (literally meaning “worm-like rice noodles”). “Fen Chong” is stir-fried over high heat with sesame oil, wampee sauce, shredded meat, and pepper strips, making the fresh fragrance of rice blend perfectly with the tangy, salty, and spicy ingredients, filling the air with a mouthwatering aroma.

Amid the bustling streets and alleyways of Nanning, where the air is filled with the mouthwatering aroma of food, countless varieties of rice noodles compete for attention. Yet in the old-established eateries, this hidden delicacy, cherished by locals for generations, still holds a special place. Legend has it that “Fen Chong” originated from the Dan people along Nanning’s Yongjiang River during the late Qing Dynasty. During festivals, every Dan family would prepare “Fen Chong” as a ritual to pray for fertility and good fortune. Over the past century, this humble dish has evolved into a symbol of blessings and wealth, becoming an integral part of festive traditions. Today, this time-honored delicacy has deepened in flavor and meaning, and standing as a cultural symbol of Nanning.