IngredientsFlour：Hand-rolled noodlesare made from flour, using standard wheat flour, strong flour orDumplingsflour are also acceptable.If you can use high-quality Xinjiang flour, especially that freshly milled in the first pressing of a new harvest,noodlesit will have a rich wheat aroma and a firm texture,proteincontent is also higher.Mortar: Ceramic, enamel, or metal containers can be used.Using a large non-stick pot can prevent the noodles from sticking to the edges, leaving no dry pieces behind.Water: Tap water is fine.For natural flavor, you may use mineral water.Seasonings: Adding salt can increase the elasticity of the dough.A small amount of white sugar can be added to harmonize the taste of the dough.You can also addeggliquid,yolk powder,finely crushed shrimp, fresh bamboo shoots, fresh fish and chicken juice...to enhance freshness, and improve nutritional balance as well.Board, rolling pin: If you don't have a large board over 1m in length, you can use a clean countertop instead.The rolling pin should be consistent in thickness, with a diameter of at least 80cm.Make doughLet the dough rest after kneading for about 30 minutes or more to make it easier to roll out evenly.34Place 500g of flour in the bowl and add water in portions (the water temperature should not be more than 5 degrees above room temperature) according to taste, adding salt and other seasonings.At this point, the flour will form chunks or sheets. Mix with your fingers in one direction until fully incorporated. Switch to using palms to knead and mix until all the water and loose flour are thoroughly combined. Continue kneading until you reach the perfect "smooth dough, smooth bowl, smooth hands" state for about 15~30 minutes.56Resting After kneading the dough, it is still too tough to roll out evenly thick or thin.It needs to be covered with a damp cloth or cheesecloth and allowed to rest for more than 30 minutes.7ENDRollingCut into strips 1Rolling the dough Place some dry flour on the board, known as "thin powder".Place the "rested" dough on the board and knead it again. Use a rolling pin to flatten the dough.34On the surface of thenoodlesheet, sprinkle more thin powder. Using a rolling pin, roll up and unfold, changing direction as you go, gradually rolling out evenly.5Roll it into as thin as possible large sheet, round or rectangular.67Feel with your hands to ensure the dough is evenly thick. If there are thicker parts, use the rolling pin to even out the thickness.89Stack the dough sheets and sprinkle a layer of thin powder between each one to prevent sticking.10Cut into strips 11Using a completely dry sharp knife, cut slowly and uniformly with straight cuts. The width can be adjusted according to preference.If the dough sheet is rolled very thin, wider noodles are better.1213Sprinkle plenty of thin powder on the cut noodles. Gently toss until each noodle strand separates and does not stick together. Lift and shake off excess powder.1415Place the cut noodles on a rack to dry.Although they can be cooked immediately, if time permits, let them air-dry for 30 minutes before cooking for better texture.16ENDCooking Bring water to a boil in a pot and add salt and sugar. Cook only one person's worth of noodles at a time, ensuring the water remains boiling for about 5 minutes.Note: If you have cut too many noodles, do not add them all at once; otherwise, it may result in a pot of porridge.Make sauce1Improve the soy sauce-based sauce:Pork belly150 grams, Napa cabbage 200 grams,cucumber1 stalk, green beans and fresh young peas each 150g, sweet bean paste 20g.Method:2Heat the wok over high heat and add 2 tablespoons (30g) of oil. Add diced pork belly, quickly stir-fry, then add sweet bean paste and simmer for 5 minutes on medium heat.3Cut the Napa cabbage into pieces about 5 cm wide, blanch in boiling water until soft, then drain.Cut the cucumber vertically into thin slices, then slice thinly.Strip the green beans of their strings, cut off small ends and cook. Once cooked, cut them finely.Cook the fresh young peas until tender, remove from pods, and peel off the skin.4Serve by placing the meat sauce and vegetables on top of the boiled noodles and mix well before eating.Slice cucumbers thinly diagonally and then cut into fine strands.Shuckbroad beanspeel off the strings, trim both ends slightly, boil them, then slice diagonally finely when cooked.Boil edamame until tender, remove from pods, and peel away skin.4 When ready to eat, placemeat sauceand vegetables on top of the cooked noodles and mix well.