I don't like noodles very much. I almost never eat noodles outside. But in my hometown of Lamian Noodles, I can eat two bowls, especially the cauldron in Lamian Noodles.

The so-called "cauldron Lamian Noodles" is Lamian Noodles cooked in a cauldron with fire.

At the wedding, the host family found a flat land, built a stove with bricks and mud, and made a fire with carbon, leaving an opening one foot square below, and constantly blowing it with a small fan to make the fire more prosperous. A large iron pot with a diameter less than 1 m was put on the stove, and Lamian Noodles's master was specially invited to do it.

Make a piece of noodles. After waking up about 1 hour, Master Lamian Noodles tied on an apron, put both ends of noodles in his hands, and his knees were slightly bent, shaking up and down. The noodles in his hand shook up and down with the rhythm of knee flexion and extension, and were gradually elongated. When it was long enough, he put the two ends of the noodles together and rubbed them in the opposite direction at the same time, and the noodles twisted together like twists.

Then grab both ends of the face and repeat the above process. Repeatedly until the noodles become slender and uniform, the master bends the noodles in half, pulls them on the panel, bounces them and cooks them until they float.

Pour a spoonful of broth, a few pieces of braised pork, a spoonful of vinegar, chopped green onion coriander juice and a bowl of delicious Lamian Noodles on the noodles. For hometown people, the dishes at the wedding banquet can be skipped, but Lamian Noodles must have several bowls.

However, although Lamian Noodles is delicious, it is not so easy to cook.

First of all, the choice of noodles is particular. If the noodles can shake up and down, and the toughness is full and constant, you must use Dazhai flour produced in your hometown, add a small amount of alkali to the flour, and wake up after blending. If you use refined flour that is common in the market, even if you wake up for a few hours, it is easy to break when you pull it.

Again, Lamian Noodles pays special attention to strength. With the waist strength as the fulcrum, the big arm does not move. Only the strength of the forearm drives the wrist to make the surface shake, forming a curve similar to forward rotation, so that the surface will be evenly elongated and the thickness will be consistent.

Finally, it needs to be cooked with a big fire for a short time and quickly to ensure the strength of noodles to the greatest extent. Of course, you can also go to Lamian Noodles at home, but because there is only a small pot with a gas stove at home, the cooked noodles taste a little worse.