Noodles are snacks in Wuwei, Liangzhou, Gansu. Noodles and noodles are the favorite snacks of Liangzhou people. Nobody has enough to eat in autumn, winter and spring and summer. Making dough, commonly known as "facial cleanser". Firstly, mixing flour, kneading into smooth dough, gently kneading with clear water, washing to separate starch from gluten, then precipitating and filtering, leaving thick slurry mixed with proper amount of ash or alkali, scooping into a flat plate, and steaming in a cage; Gluten is also steamed in a cage, and once steamed, it forms pores, such as sponges. When eating, cut a large piece of dough into finger-wide strips, put it in a sea bowl, cover it with a few pieces of gluten, and pour it with vinegar, garlic, red oil and mustard, which is fragrant. The most famous is the "Jipizi" in the ancient city of Liangzhou, which is a household name. Peng Hui is made of a kind of grass called Artemisia scoparia, which grows in the desert. Adding batter can make dough smooth and elastic. Scoop the batter mixed with fluffy ash into a flat plate and steam until it is cooked, and when it is taken out of the pot, the batter condenses into large pieces; Gluten is also steamed in a cage, and once steamed, it forms pores, such as sponges. When eating, cut a large piece of dough into finger-wide strips, put it in a sea bowl, cover it with a few pieces of gluten, and pour it with vinegar, garlic paste, red oil and mustard, which is fragrant. There is also a kind of "high-load dough", which is made as above, except that the gluten is not washed out and the flour is directly mixed into a thin paste and steamed. It is called "high-load dough" because the furniture of this enterprise is very distinctive. It's a pair of furniture that looks like a steamer and a food box. After painting, the fingers are made of thick jujube sticks. The beam is shoulder-high, and a mulberry rod with both ends upturned is fixed on it. The ingredients are divided into several layers, one is steamed dough, and the other is mixed colors. Knives, boards, bowls, chopsticks, clean water and benches were all found in a sunny and clean place, and the burden was soon opened. Several barbed wires are fixed on the hanging beam of the burden, and the sea bowl filled with spices can just be put into the iron hoop. The shoulder pole is placed horizontally on the top of the hanging beam, where towels and money bags can be hung, and the cutting board is placed on the burden. "Luodeng Luodeng" cut a bowl, the color is light yellow as jade, with mung bean sprouts, shredded cucumber, carrots, leeks and Ye Er seasonal fresh vegetables, and then smeared with a spoonful of sesame sauce. The shopkeeper enthusiastically mixed it for you, put it in a porcelain plate, and shouted, "Come on, bear the dough, eat one bowl and think of two bowls. The method of making dough is also very simple. First, mix the dough, put it in water and squeeze, knead, press and wash it repeatedly until the dough is washed into a ball full of honeycombs. It is said that the bigger the hive, the better. Then clarify the water, pour off some water, add boron ash and pepper water, steam in the pot for about an hour, and the dough sheet is ready. The dough becomes gluten, and the surface is added with boron ash water to become dough. Then air for a few minutes, cut into strips or blocks, and then pour a special seasoning-vinegar brine, which is a mixture of various seasonings, water, pepper, vinegar, acid and spicy. Wuwei people don't open stores to sell rice noodles, but only set up stalls on the street. When you want to eat, the rice noodle seller will quickly take the rice noodles out of the box, cut them quickly, pour vinegar and salt water on them and hand them to you enthusiastically. By this time, you are already "drooling over three thousands of feet". Eating it will be slippery, cool, sour and spicy, with endless aftertaste.