The practice of pasting noodles has a long history, and you can also feel the charm of these special foods during the production process. Noodles sauce is a special snack in Henan. Noodles are the main ingredients of the noodle sauce, and the cooking method is the main one. The taste belongs to it. You can also make special snacks with the recipes provided by the food website! Noodles are another staple food of Henan people besides steamed bread, and they are usually eaten at least once a day. The method of making noodles changes with the seasons. When the weather is cold in winter, people eat more noodles in soup, Lamian Noodles and Huimian Noodles strips, and put some dried vegetables, sauerkraut or fresh vegetables in them. People in some places like vegetarian noodles, and people in some places often mix batter into noodle soup. This kind of paste noodles is commonly called "paste soup noodles". In summer, people eat more noodles. After the noodles are cooked, take them out, put them in cold water or yin and yang water (boiled water mixed with cold water), and mix them with garlic juice, amaranth, Schizonepeta tenuifolia and shredded cucumber. When eating, it is cool to relieve summer heat and prevent heatstroke. In spring and autumn, people eat noodles and noodles. In the harvest season of garlic moss and beans, every household likes to make noodles with garlic moss and beans. Because these dishes are all fixed dishes of noodles, when garlic and bitter beans are on the market, it is also the time when people eat noodles the most. Usually, they should eat noodles at least once every three or two days. Farmers like to eat miscellaneous noodles, and some mung bean noodles are mixed with wheat flour, which tastes very fragrant. Mung bean noodles are loose and not easy to agglomerate, so adding some wheat flour will increase the toughness of noodles. When eating this kind of noodles, some sweet potato leaves and sesame leaves are often put in the soup. There is a saying among the people in the Central Plains that "noodles are narrow and narrow, and they are not afraid of adding guests temporarily". It means that when mending noodles, roll the noodles thinner and cut them thinner, even if the guests come temporarily, the host will not be in a hurry. Add a few bowls of water and the guest's meal will come out. So people love to eat noodles, which is not only delicious, labor-saving and time-saving, but also very economical than eating rice and steamed bread. From the custom of eating noodles, we can see the excellent qualities of the people in the Central Plains, such as diligence, housekeeping, simplicity and kindness. People in the Central Plains love noodles, and people often use "not eating for a day" to describe their love. Friends who travel to the Central Plains must not forget to drink a bowl of Luoyang vermicelli and have a taste of noodles. I believe that this dietary custom with the cultural characteristics of the northern wheat valley will bring unexpected feelings to everyone's travel life. Noodle sauce is a daily diet of Luoyang people and a local snack. Paste noodles can be seen everywhere at all kinds of dinners in railway stations, bazaars and streets. Its fragrance is overflowing, tempting people to stop and leaving a good aftertaste for foreign guests. Batter is a noodle custom in Henan. Besides, there are many ways to eat noodles. As far as varieties are concerned, we often eat noodles in soup, noodles in fish, noodles in noodles with noodles in noodles, fried noodles, noodles in rice sauce, steamed noodles, noodles in rice sauce and Lamian Noodles. As far as shape is concerned, there are a wide face with a width of one centimeter, a narrow face as narrow as a leek leaf, a Longxu Noodles as thin as a hair, a diamond-shaped Ye Er face, and long and irregular patches. In terms of taste, there are four flavors: light, salty, spicy and sour. Anyone who has drunk Luoyang paste noodles will immediately feel the lingering fragrance and endless aftertaste when he mentions this snack. Although it is a kind of pasta in the Central Plains, the special raw materials and special methods make the taste of batter completely different from that of ordinary noodles. The main ingredient of batter is noodles, but the ingredients are the key. Because the water used to cook noodles is not ordinary water, but a special kind of batter, it is particularly important to make batter. Whether the batter is cooked well or not determines the quality of the batter and also shows the housewife's cooking skills. When pulping, first soak mung beans or peas in water, put them on a stone mill and grind them into coarse pulp, filter them with gauze to remove residues, and then put them into a pot or jar. After a day or two, the slurry fermented and turned sour. When the acid slurry is poured into a pot and boiled to 80℃, a layer of white foam appears on the surface of the slurry. At this time, gently pat with a spoon. After the pulp foam disappears, the pulp becomes fine, and spices such as sesame oil and spiced powder are added. After the slurry is boiled, put the noodles into the pot, hook the batter, and add seasonings such as salt, onion, ginger, peanut, sesame, soybean, celery and pepper. In this way, the paste surface is ready. Because this method of cooking noodles is to put noodles in the slurry, Luoyang people call it "paste noodles" or "powder paste noodles".