Rice flour enjoys a lot as the most famous agriculture process of this village. As early as the colonial period by Japan , Fen Zi Ken had become an important producing area of rice flour. After passing of generations, until now in the Fen Zi Ken Hamlet which is located along the back mountainside of Ba Gua Mountain, every family is living by rice flour handed down from their ancestors.
Long time ago, people of Fengkeng village who were hired by the riches in Xinzhu area to produce rice noodles. Nowadays, the rice noodles from both Xinzhu and Puli are well known through out Taiwan , however, it is forgotten by people that the origin of rice noodles is at Fengkeng village. So refreshing the fame of rice noodles of Fenyuan is certainly the ambition of the villagers. Fenyuan rice noodles is refinedly produced by the ancient method from the mainland. With the help of modern automatic leaching machines and on the basis of the report from Xinzhu Food Research Center , the rice noodles takes the rice of Taiwan Nongxian No.19 as the raw material and it is healthy and delicious. The rice noodles of Fengxian village is very famous. Cooperated with the governmental policy, ‘One village, one special local product', the village union organized the Rice Noodle Research Committee and established the brand of ‘Fenyuan Rice Noodle'. Corresponding with the popularization of the rice of Taiwan Nongxian No.17 and No.19 also the update of the automation of machines, the rice noodles gained special sweet-smelling as its unique feature. During the production, there are some precepts to be obeyed, for example, when the rice is grinded and pressed, one must continuously knead it to make it more tempered and tender in the mouth. Within the sun procedure, rice noodles should be placed directly in the sun and modestly turned over and again to improve its quality.
Fenyuan rice noodles takes Zailai rice as the raw material by milling it into rice plasm. After the procedures of whisking, grinding, pressing, mixing with maize farina or wheat farina, the rice noodles will be steamed to eatable state and rolling pressed into pieces then it is to be formed into strips by special machines. Being heated and cooled again, the rice noodles is put on the bamboo stand to be dried. The method of adding maize farina into rice noodles is founded and promoted by Mr. Ke Wangcai. Because the rice noodles cannot be too sticky and Zailai rice is a little soft, so maize farina can make the rice noodle both harder and nutritional.
