1. Authentic Craftsmanship and Quality Assurance
A traditional 17- to 19-step process: From washing and soaking the rice, to grinding into a paste, pressing out excess moisture, steaming, and air-drying, the entire process spans three working days. This time-honored method yields rice noodles with a rich, fragrant aroma and a chewy, springy texture.
“Nine-Descending Winds” Natural Air-Drying: The dry northeastern monsoon prevalent in the Hsinchu region from the Mid-Autumn Festival to the Qingming Festival the following year provides unique air-drying conditions for the rice noodles. Rapid natural air-drying enhances the texture and resilience of the noodles, a core advantage that makes Hsinchu rice noodles truly one-of-a-kind.
Key Process Steps:
Step Function Technical Points
Grinding Releases rice aroma Water-grinding method produces a fine paste
Steaming Determines chewiness Steamed to a “half-cooked” state where the exterior is firm but the interior remains soft
Shaking to cool Prevents clumping Manually shaken while hot to disperse moisture
Air-drying Develops texture Rapid natural air-drying by the “Nine-Descending Winds”
2. Product Categories and Differentiated Positioning
Hsinchu rice noodles are primarily divided into two major categories, which can be flexibly positioned based on market demand:
Category Alias Process Characteristics Texture Characteristics Common Applications
Steamed Rice Noodles Fine Rice Noodles Steamed in bamboo steamers after extrusion, then air-dried Fine strands with a springy texture and distinct rice aroma Stir-fried rice noodles, meatball rice noodle soup
Boiled Rice Noodles Coarse Rice Noodles Cooked using a boiling method Thick, short strands with a smooth, firm texture Rice noodle soup, stewed dishes
Currently, steamed rice noodles (fine rice noodles) are the most mainstream product on the market, favored for their springy texture and ability to absorb flavors.
3. Pure Rice vs. Blended Rice: Catering to Different Market Segments
Type Ingredients Characteristics Target Market Representative Manufacturers
Pure Rice Noodles 100% local rice + water Complex production process, takes 3 days, rich rice aroma, gluten-free High-end dining, health foods, organic channels Yongsheng (Shengguang Brand), Guo Jia, Xinhua
Blended Rice Noodles Rice + Corn Starch High production efficiency, low cost, firmer texture, resistant to overcooking Mass-market dining, food processing, fast-food chains Most rice noodle manufacturers
Key Data: Only three manufacturers in the Hsinchu area produce pure rice noodles, with limited daily output (approximately 600 jin), making them a scarce resource. A 2023 Consumer Foundation spot check revealed that out of 52 packaged rice noodle products sold citywide, only 6 met the pure rice standard, demonstrating that pure rice noodles have significant market recognition.
4. Food Safety and Quality Certifications
Leading manufacturers have obtained multiple international certifications and quality verifications:
ISO 22000, HACCP: Food Safety Management System Certification
Agricultural Product Production and Sales Verification: Yongsheng Rice Noodles was the first in the industry to pass this verification in 2018, ensuring traceability of raw material sources
Organic Agricultural Product Processing Certification: The first rice noodle manufacturer in Hsinchu to obtain this certification
No-Additives Declaration: No preservatives, no bleaching agents, no artificial colors
5. Customization and OEM Capabilities
Custom Specifications:
Rice noodle thickness (thin cooked noodles / thick fresh noodles)
Flavor Innovation (Colored Vegetable & Fruit Rice Noodles, Chickpea/Red Lentil Nutritional Rice Noodles)
Instant Rice Noodles
Packaging Options:
Small Household Packages (200g–600g)
Large Packages/Bulk for Food Service
Gift Box Packaging
OEM Services: Multiple rice noodle factories offer professional contract manufacturing services, providing full-process customization from formulation to packaging.
