Rice is the common staple food for Chinese, especially for Cantonese. 

As one of the characteristics of Cantonese cuisine, grinding the rice into rice milk and then making it into a variety of noodles, appeared during the late Qing Dynasty. From then on, Shahe Rice Noodles, which has a history for more than 160 years till now, has been served as one of the delicious food in Shahe county, Guangzhou. 

In Wei Dao Zhou Cheng（literally means: the smell of Rice）Restaurant , The chef makes authentic Shahe rice noodles.

To make Shahe rice noodles, Water and Rice is the key, and the way to grind rice and steam rice milk is also very important.

First of all, the rice which has been harvested for half a year would be preferred.

Then, Soak the rice in the mountain spring water, grind it into "rice milk", then steam the rice milk in a flat and round basket.

After steamed，the"rice milk"takes its shape as"rice paper".

Before the chef lift "rice papers" from the basket to a bamboo pan , a thin layer of peanut oil was brushed on in order to avoid sticking together.

At last, the"rice papers"will be cut into 1cm-wide strips—— the"rice noodles".

The rice noodles can be cooked in soup or stir-fried and the Stir-fried rice noodles with beef is one of the most popular dishes. 
If you like spicy taste, You can dip with a little chili sauce!

米，是中国人常吃的食物。

用米磨成浆再制成粉，是广府特色美食之一，有超过160年的历史，大约清朝末年出自广州沙河镇。

在广州味稻粥城餐厅，制作的沙河粉非常地道。

制作好吃的沙河粉，水、米、磨浆、窝篮蒸，一样都不能少。

要选陈化半年的晚造米，用山泉水浸泡软后磨出粉浆，再在窝篮里蒸。蒸好的粉要先刷一层薄薄的花生油，借助粉板从窝篮里揭起，放在竹箕上，稍微冷却后，切成1厘米宽的条状，可以做汤粉，也可以炒着吃。

干炒牛河是最受欢迎的沙河粉制品之一。如果能吃一点辣，那么蘸着餐厅自己调制的辣椒酱更加惹味。

策划｜夏世焱
文案｜陈斌 翟千惠
翻译｜梁美琪
出镜｜尤金
拍摄｜夏世焱 龚吉林 郭思杰 周政超
剪辑｜郭思杰 翟千惠
出品｜新快报 羊城晚报对外传播部