Hengshui has a long history, divided between Ji and Yan states during the Xia dynasty.During the Shang and Zhou dynasties, there were mainly enfeoffed states such as Rao, Chang, Wucheng, and Wu Luo.In the Spring and Autumn period, it mostly belonged to Jin State; in the Warring States period, it was part of Yan and Zhao territories.

FeaturesLocal snacksInclude: JuyeSausagesWuyi JizhoucakesJizhou Cao's signature dishDonkey meatLuo GuoRoast chickenWangji's soup dumplings, Jingxian's powder cake, Fucheng's full mealBraised noodles,PeachesStrong soles, fish banquets from Hengshui Lake, and family feasts from Hengshui Lake.

Deepzhou crispy sugar candy

Introduction

Deepzhou crispy sugar candy is made primarily of peanuts,sesame seeds,and white sugar,with distinct layers, clear patterns, sweet and crispy taste, resembling fine craftsmanship.It comes in a red paper label with a small package made of straw paper, maintaining traditional pastry style.Historical cultureDeepzhou crispy sugar candy began during the reign of Emperor Xianfeng of Qing Dynasty (1851), having 157 years of history. The founder was Zhi Guizhi from Daxu jia village in Wangjiawen Town, and it was later promoted by his son Zhi Hengliang.Preserved meatIntroductionHengshui preserved meat has a long history and is made from fresh pork or beef,

adding dozens of herbs and seasonings to create the perfect taste. The finished product is brownish-red in color, tender with crispy skin, evenly flavored, not greasy but rich in flavor, making it excellent for appetite stimulation and health benefits.

Smoked pigeon is also available, with a golden red color, strong aroma, and delicious taste, providing abundant nutrition.

Hengshui preserved meat is well-known within the county and sold in Hengshui, Shijiazhuang, and other nearby cities as a preferred dish for banquets and gifts.Zhang Yinxue based their cured meat products on family-secret recipes while incorporating advantages from other meat processing techniques. After twelve steps of processing, they established the "Zhang Yinxue" trademark for their products including pork,

beef, and poultry meat, all of which are very popular.

Guozhuang spinning cakesIntroductionGuozhuang spinning cakes are a unique snack from Hebei Province, originating in the Yuan dynasty and thriving during the Ming dynasty. They can be found across towns north of the Yangtze River.These cakes have a crispy exterior and tender interior, with a delicious taste that is hard to get tired of, making them easy to store.

According to local records, when Chongzhen 17th year, Li Zicheng and his army passed through Hengshui. After tasting the cakes, they praised them and suggested they be used as food for their troops.From then on, these cakes were named "spinning cakes" after being eaten by Li Zicheng and gained national fame.

CultureStory 1According to local history books of Hengshui County and Weicheng County, when Chongzhen 17th year, Li Zicheng led his army through Hengshui. After tasting the cakes, he praised them and suggested they be used as food for his troops.From then on, these cakes were named "spinning cakes" after being eaten by Li Zicheng and gained national fame.

Story 2

The original name of spinning cakes was "Guozhuang filled pastry". They were created by Ming dynasty villagers Liu Hanbo and Sha Guocai.

According to the descendants of the Liu family, the name came from Li Zicheng's eating experience.In the year 1644, during a temple fair in Weicheng County, Liu and Sha met a middle-aged man dressed as a scholar. After tasting their cakes, he praised them and asked about their names.

"I come from the Great Dynasty," the man said, referring to his state "Dongyang"."Your name, sir?" they asked.

The man replied, "Yongchang", writing a ' ' character on paper, rotating it in front of his mouth and wiping it as if eating. Then he left without further explanation.

Liu and Sha understood after the rumor spread that Li Zicheng had taken the throne with the name "Dongyang" and the reign title "Yongchang".

"Great Emperor has eaten Guozhuang filled pastries," Liu and Sha realized, thus combining ' ' (eat) and ' ' (rotate) to create the name "Guozhuang spinning cakes", which quickly spread nationwide.Story 3

According to legend, on a street in Weicheng County, Liu and Sha encountered a beggar dressed poorly. They took him into their shop and fed him with spinning cakes for three days until he recovered.

The man introduced himself as Wang Laosan, who lived in the "three states plus one county" area: Dezhou, Gaotang Prefecture, and En County. Each city had five gates each.This beggar was known as a leader of the beggars from these three places.Before leaving, he measured their stove and recited a rhyme: "A small pot is 4 feet 3 inches wide, inside it is narrower than outside. Two holes for fire on both sides, chimney reaching up to four bricks high."According to the descendants of the Liu family, the name "Xuanbing" originated from Ming Dynasty rebel leader Li Zicheng.In January of the 17th year of Chongzhen's reign, Liu and Sha arrived in Wucheng for a temple fair. A middle-aged customer dressed as a scholar ate some pie and then asked for his bill with high praise.The two casually asked, "Which village does Mr. come from?""I am from Daming.""May I ask your distinguished name?""Yongchang."The customer picked up a piece of paper and pen, wrote a single character " " (food), spun the paper around his mouth as if wiping it, and then left.The two were puzzled.In April that year during the temple fair in Wucheng, there was talk that Li Chongwang had established his empire with the name "Daming" and changed the era to "Yongchang.""Even Emperor Daming of the Great Dynasty ate pie from Guozhuang." Liu Sha suddenly understood and combined the characters " " (food) and " " (rotate) into one, changing the sign of the pie shop from "Guozhuang Pie" to "Guozhuang Xuanbing."Since then, the name of "Guozhuang Xuanbing" spread far and wide.Story Three

It is said that Liu and Sha once met a destitute patient on the street in Wucheng. They carried him into their pie shop to care for him with pies.

Three days later, he recovered.The man introduced himself as Wang Laosan, who often stayed at "Two Provinces Plus One County," where there were thirteen water gates (two provinces: Dezhou and Gaotangzhou; one county: Enxian).Dezhou had five gates, Gaotangzhou three, and Enxian five, totaling thirteen water gates.This man was the head of beggars in these three places."I measured the stove when I left, and here is a rhyme about it," he said: "A small pot four feet three inches tall, inside not as wide as outside. Two fire holes on each side, chimney reaching up to four bricks.",,He made yellowish, tough, soft, non-sticky, flavorful pies with a rich aroma and offered various types such as vegetarian, meat, and scrambled egg pies.The water kettle in his waist makes a creaking sound, the fire door is no more than three feet and three inches.Though the small pot isn't large, it contains the essence of hundreds of mountains within.Hundreds of eyes look inside,Lamb flatbreadis managed by only one person.Two people carefully pondered, truly summarizing the characteristics of the spinning wok and stove.

Preparation method

The dough for the lamb flatbread needs to be made from high-qualitywhite flour,and blended with aromatic oil. The softness or hardness should be adjusted based on the temperature.The filling uses fresh meat, aromatic oil, sweet bean sauce, garlic,ginger,After liberation, the descendant of Liu, Yang Station Master, worked at Damaoli Sourcing Society Restaurant as a cook. In 1966, he made pies for Premier Zhou when he inspected disaster areas.leeks,Yang Station Master's apprentice, Ma Bingshu, was in charge of cooking at Jizhou Lake Hotel and used Jizhou-style pies to entertain visitors from 21 countries including Russia, the United States, Japan, and Israel. He was awarded "Technical Expert" by Hebei Provincial Labor Department.eggs,tofuand other ingredients as main materials. The proportions are adjusted based on whether the flatbread is meaty or vegetarian.First, raw lamb flatbreads should be placed in a wok (ao) on the front stove to bake both sides firmly. Then, they are transferred to a pot with round stones for baking.The flatbread is supported by over one hundred round stones in the pot. It is turned and oiled constantly, making it crispy but not burnt. The filling remains tender while the crust exudes a fragrant golden-brown taste mixed with sesame oil flavor.Sesame Oil Pastry

Introduction

Sesame Oil Pastry, one of the specialty snacks in Heze, is a traditional Han Chinese dessert that can be found across various regions. In Guangdong, it refers to fried glutinous rice balls covered with sesame seeds.

It consists of glutinous rice flour mixed with sugar and deep-fried peanuts, then coated with sesame seeds before being pan-fried until golden yellow in color. It is known for its unique flavor, meticulous preparation, and softness and flakiness.Its golden hue, round shape with a hollow interior, and light yet crispy texture make it a delightful treat. The sweet and aromatic filling enhances the overall experience, symbolizing unity and sweetness.Ingredients:100 grams of corn flour,250 grams of glutinous rice flour, 80 grams of sugar, 50 grams of fried pork fat, 150 grams of sweetened red bean paste, an appropriate amount of sesame seeds, and vegetable oil.Characteristics:Soft, chewy, and crisp with a rich flavor.Preparation steps:

Ingredients:

100 grams of corn flour,

250 grams of glutinous rice flour, 80 grams of sugar, 50 grams of fried pork fat, 150 grams of sweetened red bean paste, an appropriate amount of sesame seeds, and vegetable oil.Steps:1. Mix corn flour with boiling water to make a thick slurry, then combine it with glutinous rice flour, sugar, and fried pork fat, knead well, and let rest.2. After resting, form the dough into long strips, cut them into 15 pieces, flatten each piece slightly, wrap in a bit of red bean paste, roll in sesame seeds to coat, forming raw pastries.3. Heat vegetable oil in a pan until it is about seven-tenths hot, then carefully place the pastries and fry until golden brown on the surface.Tips for preparation:

1. Knead the dough thoroughly and allow it to rest;

2. Ensure consistency when forming raw pastries;

3. The heat during frying should not be too strong.

Ji Zhou Steamed Flatbread

IntroductionJi Zhou Steamed Flatbread is a well-known snack in Ji Zhou City, with a long history and deep cultural heritage. It has been passed down through generations, carrying many untold stories that continue to be shared today.Historical Background

According to the records in the Ji County Annals: On February 2nd each year, people of Ji Zhou have the custom of eating steamed flatbread, symbolizing "drying up the fields to prevent pests".

This short sentence encapsulates a lot of historical information and reflects the strong wish of Ji Zhou residents for good weather and abundant harvests during their agricultural era.

It is said that steamed flatbread originated in Ji Zhou during the Ming Dynasty.

By the end of the Qing Dynasty, people from Ji Zhou operating businesses in Beijing and Tianjin formed several major commercial groups such as the 'Ji Zhou Bank Group', 'Metalware Group', and 'General Merchandise Group'.

Under this background, some restaurants run by people from Ji Zhou in Beijing and Tianjin served Ji Zhou steamed flatbread as a local specialty to welcome guests from their hometown.

Thus, "Ji Zhou Steamed Flatbread" gradually gained fame.

Later, Liu Liping of Fu Guan Village inherited the traditional technique of making Ji Zhou steamed flatbread. He improved it to new levels with his craftsmanship, producing versions such as vegetable, meat, and mixed egg-and-meat steamed flatbreads.

After liberation, one of Liu's successors, Yang Zhanxiang, worked at Damaotaili Supply and Marketing Cooperative Restaurant as a chef. In 1966, he prepared steamed flatbread for Premier Zhou Enlai who was inspecting the earthquake-stricken area.

Yang Zhanxiang’s apprentice, Ma Bingshu, has been the head cook at Ji Zhou Lake View Restaurant, serving clients from over twenty-one countries. He was recognized as a 'Technical Expert' by the Hebei Provincial Labor Department for his skills in preparing steamed flatbread.

PreparationTo make traditional Ji Zhou steamed flatbread, you need a special cast-iron pot with a helmet-like shape and a weight of over 20 pounds. This pot heats evenly and prevents sticking well.

The dough must be made from special, thinly rolled and sliced "handkerchief flatbreads" that are no more than three layers thick.The process involves usingbraised pork bonesand chicken bones to make a high-quality broth. The ratio of the broth to the flatbread strips is also crucial; generally, it’s one pound of flatbread with 3 ounces of soup.

The fire control is vital – use high heat for frying and low heat for simmering. Too long cooking dries out the flatbread, while too short cooking makes it sticky and soft, affecting the taste.,,Traditional Jizhou pie requires a special iron pot with a helmet shape, about five to eight centimeters thick and weighing over twenty pounds.

This type of pot heats evenly without sticking, while regular frying pans cannot achieve the same effect.

The dough strips also need to be specially fried. These are called "baozi pie" ( ) with no more than three layers, rolled thin and well-cooked by hand before being cut into strips.The making process follows the technique of "old broth, sesame oil, first fry then simmer, cover to enhance flavor, flip and serve."Old broth is made from boiling bones such asribsand chicken legs in a large pot for a long time.The ratio of broth to dough strips must be precise. Generally, it's one pound of dough with three ounces of broth.The timing is crucial; use high heat to fry and low heat to simmer.Too long a cooking time makes the dough strips dry;too short results in sticky, soft pies that affect taste.

The ratio of soup to dough sticks also has strict requirements.It is typically one catty of dough sticks and three taels of soup.The heat control is quite critical; it should be stir-fried over high heat, then simmered on low heat.If too long, the dough sticks will become dry.If too short, they will appear sticky and soft, both affecting the taste.The Jizhou braised pancake made according to traditional craftsmanship has a golden and bright color, is firm yet tender, does not stick together, and has a rich aroma.There are many varieties of braised pancakes, such as vegetarian braising, meat braising (divided into large fried braising with fatty meat and small stir-fried braising with lean meat).Lean meatandsmall stir-fried.There is also the egg pancake (yellow vegetable pancake) and the swan-pancake (a dish with two different styles in one plate).

Wuyi bowl

Introduction

The Wuyi bowl is not a dish but a table of steamed bowls.It is steamed.Traditionally, the Wuyi bowl consists of 8 "clean bowls", includingbraised pork belly,rare meat,fat meat,pork shoulder,

mashed meat,

mixed meat stew,meatballs,and ribs.Since the Song Dynasty, there has been a custom in rural Wuyi to use steamed bowls for banquets, called "feast" in local dialect.

Historical cultureThe people of Wuyi are simple and honest, and they live frugally. They often treat guests with

dumplingsand noodles. For major festivals like the New Year, they only prepare stir-fried dishes and drink wine. However, for important events such as weddings, they would definitely set up a feast, known as "setting bowls", which is what we are about to introduce.The term "steamed bowl" referred to here is not a dish but a table of steamed bowls.

Wuyi steamed bowls are also called "feast".It is said that since the Song Dynasty, there has been a custom in rural Wuyi to use steamed bowls for banquets. On major events such as weddings and funerals, or when friends gather, they would use steamed bowls to entertain guests.During the Ming and Qing dynasties, Wuyi steamed bowls gained fame. In 1700, Emperor Kangxi toured the Zhengding area of Jizhou, passed through this place, tasted it by chance, and was amazed, naming it "Ten Bowls of Wu Yi" and including it in the imperial menu.Since then, its reputation grew, and many people came to taste it.Wuyi steamed bowls are made with carefully selected ingredients and exquisite craftsmanship. Every village has a dedicated steamed bowl maker.Usually, before the wedding, the host contacts the maker two days in advance to prepare.The traditional Wuyi steamed bowl consists of 8 "clean bowls", including braised pork belly, rare meat, fat meat, pork shoulder, mashed meat, mixed meat stew, meatballs, and ribs.Nowadays, with improved living standards, the number of bowls has increased to 10 or 12, and their style has changed accordingly.Today, they emphasize the four main ingredients: chicken, fish, pork shoulder, and four-joy meatballs. They also emphasize a combination of meat and vegetables, leading to the creation of many new varieties such as seafood, tofu, mushrooms,mushrooms, cabbage,cabbage, potato skin, andpotato skin, but each bowl is a single food item.

Making process

The traditional Wuyi steamed bowl consists of 8 "clean bowls", including braised pork belly, rare meat, fat meat, pork shoulder, mashed meat, mixed meat stew, meatballs, and ribs.With the improvement in living standards, the number of bowls has increased to 10 or 12, and their style has changed accordingly.Nowadays, they emphasize the four main ingredients: chicken, fish, pork shoulder,four-joy meatballs, and also emphasize a combination of meat and vegetables. Therefore, many new varieties have emerged such as seafood, tofu, mushrooms, cabbage, potato skin, and potato skins, but each bowl is still a single food item.

The preparation process for clean bowls includes cooking, smoking, slicing, steaming, adding broth, etc., with fresh seasonal vegetables to form the bowl feast. The meat can be fat or lean, and there are both meat and vegetable options, ensuring it is not greasy yet delicious when it is vegetarian.

To this day, Wuyi steamed bowls have maintained their original "Eight Bowls" and "Ten Bowls", but they have also developed over 20 distinctive steamed bowls. They are loved by the general public and attract many food experts from other regions to come for tasting.

Peanut Butter

Introduction

"Peanut Butter" is also known as sesame butter, made by the third-generation inheritor of Shijiazhuang's Wangjiaojing town's sesame butter, Zhang San Duo, who makes "Fu Rui Lai" peanut butter.History and cultureThe "Sugar Cake": Originated in the Ming Wanli period and flourished in the Qing Qianlong era. Passed down from generation to generation as a secret recipe. Traditional craft, made by ancient methods.Originally from Beijing, it is one of the traditionalcakes

. After Master Zhang, who was skilled at making cakes, returned to his hometown after various complex social factors in Beijing, he refined and improved on the existing process and produced it with pure local ingredients through a series of complex processes by hand.Because this type of peanut butter production technique is traditional workshop-style production, considered a secret recipe passed down individually. After Master Zhang returned home, this type of Beijing peanut butter technique was lost.However, the peanut butter in Hebei Dezhou has been passed down through generations by Master Zhang's descendants and gradually formed the more distinctive "Fu Rui Lai" peanut butter.

Making process

(1) First, remove the shell from the sesame seeds and clean them thoroughly. After ensuring there are no impurities, put them in a pot to be stir-fried repeatedly until they emit a pleasant aroma. The inside should turn golden yellow before grinding them into a coarse powder.Grindthe black sesame seeds by hand under the guidance of an experienced craftsman to ensure it is not too fine or too coarse, which could affect its taste.

(2) Sugar cooking: Put white sugar in the pot with water and maltose according to a certain ratio. Then add heat until the sugar turns golden yellow at about 165 degrees Celsius. Pour it into a cool stone mold to harden when soft enough. Then, by hand, repeatedly stretch the hardened sugar for better flaky texture.

(3) Mix the stretched and cooled sugar with the ground black sesame seeds evenly. The number of times they are pressed should be neither too many nor too few to achieve the best taste. After pressing, cut it into pieces, manually twist them to create numerous layers. When the heat subsides, it is ready to eat. It is light, flaky, and tender with a subtle sweetness without being greasy or heavy.

Rao County golden thread mixed noodles

Introduction

Rao County golden thread mixed noodles are famous traditional snacks in Rao County, Hebei Province, with a history of over 250 years. Known for its thinness like silk and its unique flavor, it is favored by urban and rural consumers due to its scientific seasoning, delicious taste, freshness, unique flavor, and rich nutrition.

Historical culture

Legend has it that in the mid-Qing Dynasty, there was a farmer named Qiu Shengfa from Dongguan Village in Rao County. He sold mixed noodles for a living.To give his noodles a unique taste, he spent 10 years researching and experimented over 800 times before finally creating this fresh and flavorful golden thread mixed noodles.During the Daoguang era, a palace eunuch bought some of these noodles every time he returned home from visiting the imperial court. He would gift them to the emperor as gifts.This made the golden thread mixed noodles become one type of "palace noodle".

　　

Making process

Rao County golden thread mixed noodles use ingredients such asmung beanflour, wheat flour, sesame powder, fresh egg whites, sugar, and cooking oil. Mix them in the proper ratio to form dough, then manually flatten it into paper-thin sheets with a knife. Roll them into bunches, dry them, and pack them.Due to the entire process being handmade, production was limited. Each person could produce about 0.5 kilograms per day.Because of its thinness like silk and golden yellow color, it is called "golden thread mixed noodles".

Beef board noodles

Introduction

Beef noodles are a popular local delicacy, known for its clear, white, red, and green features.The noodlesare paired withgreens,with the three colors of red, white, and green making the noodles more appetizing, hence its beautiful name.Beef noodles originate from Tahe in Anhui province. The noodles are smooth and resilient, with a rich broth that is salty, fragrant, and spicy.Ingredients include over 20 types of spices,chili peppers,beef, and beef fat, all carefully simmered together.Huai'an's method involves frying driedred peppersin warm oil until slightly burnt (more burnt), then adding the braised beef and beef broth to the oil and chili peppers. After boiling for a while on high heat, it is simmered slowly until well-seasoned.The best part after cooking is definitely the chili pepper.

The quality of the noodles lies in both their texture and the sauce.Tahe County produces high-qualitywheat,and the noodles are made from fine wheat flour. According to the season, salt, water, and a mixture are used to knead the dough, which is then repeatedly rolled and shaped into half-inch diameter, eight-inch long rods. These are coated with oil and placed on the board covered with a damp cloth.The noodles become soft and silky after being treated properly.

Preparation

1. First, wash the beef and bones in clean water for four hours (bloodwater is saved for later use), then place them in a warm water pot. When almost boiling, remove the foam, add 4 liang of salt, 5 jin of star anise, 5 jin of ginger skin and 2 jian ofSichuan pepperwrapped in cheesecloth. After cleaning them to remove dust, they are also added to the pot and simmered on low heat for five hours until done.

2.Liveris cut into small pieces and cooked separately then clarified for later use.Cumin seeds, Sichuan pepper, star anise, and ginger skin are dried over a low flame, ground into powder,radishis washed and cut into slices and cooked.Green onion, garlic sprouts, and coriander are chopped for later use.3. The meat broth should have its floating oil skimmed off, and the blood water used to cook the beef should be added back into the boiling meat broth pot. Once it boils again, remove the foam and clarify the broth, then add various spice powders. Add clarified liver soup with a little bit of water, bring it to a boil and skimming any further foam, then season with salt,

pepper powder, monosodium glutamate, cooked radish slices, and floating oil.4.30 pounds of flour are mixed with 18 pounds of water to make the dough. Use 7 liang of lime water (reduce if it dissolves easily or add more if weak). The dough is kneaded evenly on a floured board, rolled into strips and cut into five-ounce portions. A wet cloth is placed over them.Based on personal preferences for taste, the noodles are then pulled into wide, scallion strands, fine, or wheat-like shapes before being boiled in water. Once cooked, they are ，

beef broth,radish slices, meat cubes, and appropriate amount of floating oil.5. Adjust the flavor with cilantro, green onions, garlic sprouts based on individual taste preferences.The characteristics include a clear and fresh broth, tender yet resilient noodles that absorb flavors well, rich in nutrition and economical.Longfeng imperial noodles are also known as dragon and phoenix. They come from Guoxian County, mainly produced in the town of Guoxingzhen.The area is close to the Beijing-Hangzhou Grand Canal, with many merchants. People who visit here always try the longfeng imperial noodles and take some home for family enjoyment or as gifts.Therefore, these noodles have remained popular for centuries.Longfeng imperial noodles are fine like silk, hollow like bamboo, white like snow, and firm like vines.

They taste delicate, light, fresh, with a chewy texture that doesn't stick. They can be cooked easily but do not break down even when overcooked; they retain their original flavor after cooling and reheating.

The noodles' fine structure and strong water absorption make them unique: half the portion is noodles, the other half broth,

but when picked up, the noodles and broth form a single unit without visible soup in the bowl;putting it back into the bowl separates the broth again. This distinctive feature sets them apart.Guoxian "dragon " and "phoenix " are two varieties of these noodles; dragon due to its round, hollow structure resembling a dragon's beard,

while phoenix is flat like paper.According to the Gannling County Annals, handmadehanging noodleswere presented as tribute in the Ming Dynasty during Emperor Xuande's reign.In 1796, when Emperor Qianlong toured south and stayed at a Guan,he was pleased with the taste of these noodles. The county magistrate then sent them to the imperial court as a gift.Qianlong emperor loved them so much that he personally named them "imperial dragon ".

This made the longfeng imperial noodles famous across the country, treasured by many.PreparationLongfeng imperial noodle production is complex and requires significant effort. The process must follow traditional methods to ensure quality.Start by mixing flour, egg whites, salt water in proportion, then let it rest before shaping.Create large strands on the board, cutting them into strips and evenly applying oil, placing them back in a basin.Roll small strands, then stretch them over bamboo skewers to make noodles, also called spinning or pulling.After stretching, put these noodles with their skewers in a trough for further resting.Finally, on the production line, cut the noodles into thin strands and air-dry before slicing and packaging.For consumption, prepare

chicken broth

or meat broth in the bowl, adding soy sauce,monosodium glutamate, green onions. Bring to a boil the noodles cooked separately, then serve with the soup, providing soft, flavorful, nutritious food especially suitable for older and weaker individuals.Then make the large strips by cutting the dough into strips on the panel and evenly brush with oil, then place them in a bowl to marinate.Next make the small strips by rolling the strips into smaller ones.Then hang the small strips on bamboo skewers for stretching, also known as guanxian (stretching).Stretch the noodles together with the bamboo skewers and put them into the noodle trough to rest.Finally, after making thin strips in the workshop, air-dry them, cut into pieces, weigh and package them.

When cooking and serving, preparechicken brothor meat stock in a bowl.Also add soy sauce,MSG, and green onions. Then, scoop out the boiled noodle strips from the pot and place them in the soup bowl, mix and serve. The noodles are soft and delicious, rich in nutrition, especially suitable for the elderly and women and children.