According to the "Genealogy of the Yan Family in Xiajiang", Yan Tao, the 22nd generation of the Yan family in Tonglu, Zhejiang, was the founder of Xiajiang rice noodles. In 1368, Yan Riqin, the great-grandson of Tao Gong, moved to Longxia Village in Xiajiang and made rice noodles. For more than 600 years, this traditional handmade craft has been passed down from generation to generation in the Longxia Yan family in the form of family inheritance or apprenticeship. To date, there are still 12 families of the 34th generation of the Longxia Yan family who have inherited their ancestral business and insisted on using traditional methods to produce rice noodles. Longxia Village has also become the main production area of traditional rice noodles in Xiajiang. It is recorded in the first section of "Agricultural and Sideline Products", Chapter 1, Chapter 1, Chapter 15, "Local Products" of "Xijiang County Chronicles". Xiajiang rice noodles are white, tender, smooth and refreshing, and will not become mushy or broken even after long cooking or frying. They have a lingering fragrance and are well-known for their unique food style.