Lamian Noodles ingredients: 2,511g refined powder, 1,511g water, 25g alkaline noodles and a little salt. Production process: 1. Put the flour and salt noodles into a basin, pour water in one hand (water temperature: warm in winter, cool in summer, warm in spring and autumn), knead the flour in the other hand, and make it into ears, so that the flour and water are all blended, and then knead it into a ball, then dip your hands in water to mix the noodles evenly until the basin is clean and smooth, and your hands are not sticky. Cover it with a clean cloth for about half an hour. 2. Dissolve the alkaline surface into alkaline water with 111g of water. 3. After the dough is cooked, take l/2 dough and dip it in alkaline water with both hands and rub it into long strips. One end of each hand-kneaded dough is lifted off the chopping board, and the strips are slowly slipped, that is, they are shaken up and down, and the hands are folded and twisted into a twist shape. After repeated shaking for six or seven times, when the thickness is even, sprinkle dry noodles on the chopping board and roll them evenly, and then lift the strips off the chopping board and put them on the chopping board. While pulling, roll the dough, pull the dough into strips (64 pieces) with thin incense columns, and put them into a boiling pot. When cooking, the left hand holds the dough heads at both ends, and the right hand scatters the dough evenly in the pot. Then, the right hand rests on the dough heads, and the left hand pulls the section heads and scatters them into the pot.