Chengde is famous for eating 100 grains of white buckwheat noodles and 100 grains of white buckwheat noodles. It is a delicious recipe, which is processed by five traditional processes: material selection, peeling, purification, bran removal and flour grinding.
Buckwheat is black, and white buckwheat noodles are the same as its varieties, but the processing technology is different. Before grinding buckwheat, remove the black skin of wheat seeds, not only the black skin, but also the surface of the seeds next to the black skin. Finally, the remaining kernels are ground into flour, which is as white as wheat flour. Buckwheat is originally a low-yield crop, and the highest yield per mu is less than 100 kg. After such tossing, there is less buckwheat flour available, which is of course very precious.