Heluo Noodle is one of the traditional pasta in Shanxi, Hebei, Shandong, Henan and Shaanxi provinces in northern China. Producers put the mixed buckwheat noodles and sorghum noodles (mainly wheat noodles now) in a Lehe bed (a tool for making perforated noodles) and sit directly on the lever.
The definition of "Lehe" in Cihai is: "Food made of buckwheat flour in the north. See "River Leakage". The explanation for the river leakage is: "that is, Lehe is a kind of pasta in the north." Wang Zhen's "Agricultural Books Buckwheat":' There are many kinds of counties behind the mountains in the north, which are peeled and ground into flour for processing ... or made into soup cakes. This is called river leakage. Wang Zhen was an agronomist in Yuan Dynasty. In his monograph "Agricultural Books Buckwheat", there is another sentence that is not mentioned in Ci Hai: "Smooth as powder is a long food." In other words, Lehe used to be a "river leak" with a smooth and delicate appearance. At that time, it was a kind of food made by the family itself, just like rolling noodles made at home today.
reference data
A complete cookbook. China Food Network [reference time 2018-1-19]