Having a bowl of red rice noodles in the morning is like a ritual for every resident in Guizhou"s Jianhe county.

清晨的剑河，来一碗热气腾腾的红米粉，是这座小城人民镌刻在习惯里的平常。

(资料图片仅供参考)

Red rice noodles, as the name implies, are made of red rice and are a local delicacy. Abundant rainfall all year round and rich water resources make Jianhe suitable for rice farming, so rice and red rice are the main food of the local Miao people.

红米粉，顾名思义，是由红米制作而成的米粉，是贵州剑河特有的一道地方美食。因剑河常年降雨量充沛，河流纵横，且宜于稻作，居住在当地的苗族同胞以大米、红米为主食。

How to make a bowl of savory red rice noodles? Grind the pre-soaked red rice for its milk; scoop some out and spread it evenly on the pan before putting it into the steamer; after it is steamed, take it out and wait for it to cool off before the solidified rice sheet is removed from the steamer, cut, stacked up and sold.

把红米浆均匀地铺在刷了一层薄油的蒸盘上，放进蒸笼，在水汽氤氲中开始烫浆。烫熟后的米粉随着蒸盘一起拉出放凉，随后可将粉皮从蒸盘上一整块小心揭下，轻轻放置在架子上晾凉、切条、收存，即可售卖。

The red rice noodles will then appear in every restaurant in town. Put some fresh red rice noodles into the boiled water for ten seconds or so, fish it out, add some gravy and condiments, and the latter steps are left to the diners for their liking. Fermented black soybean, pickled cabbage, pickled cowpeas, pickled radish, fish mint... add whatever you like to DIY your very own flavor.

进篮售卖的红米粉会陆续出现在县城各家小吃餐馆内。把新鲜的红米粉放入翻滚的水里烫上十几秒，捞起锅加佐料，后面的步骤则由食客自己完成，豆豉辣椒、酸菜、酸豇豆、酸萝卜、折耳根……可根据喜好在摆放的配菜中添加，添加的选择不同，口味也不同，可以说每一碗红米粉都是一种独一无二的口味。

The red rice noodles have a soft texture and complex flavor. Take a bite and savor it as the aroma of beef broth spreads in your mouth along with slight spiciness from the chili and sourness from the pickled vegetable.

加好佐料的红米粉，品尝起来细腻软糯，浸润着的牛肉汤汁在口腔弥漫开来，带着辣椒的辣味、酸菜的酸味一一在舌尖上穿行。

Reporter: Chen Jiangnan

Editor: Wang Ziyi

Senior Editor: Wang Luyao