According to Tangyin County Records, easy-to-buy hollow dried noodles have a history of 200 years. 19 14 participated in the Panama International Fair held in San Francisco, USA, enjoying a high reputation at home and abroad, passing through Cang Sang. At present, only Liu's hollow dried noodles have been handed down in Yigou Town.
According to legend, in the twenty-seventh year of Guangxu (190 1), Emperor Guangxu and Empress Dowager Cixi returned to Beijing from xi 'an, and stayed at Tesco Station on November 9th. Empress Dowager Cixi was very satisfied after tasting the easy-to-buy handmade noodles, and was named "Good Noodles!" Since then, Tesco handmade noodles have become famous.
Liu's hollow noodles, the main school of easy-to-buy handmade hollow noodles, is its successor, adhering to the ancestral technology and honest and trustworthy business philosophy. In recent years, Anyang Wanshengyuan Food Co., Ltd. was registered and established, which made the traditional handmade hollow noodles step into the road of normalization and standardization of production and operation.
Wanshengyuan handmade hollow vermicelli must be made of high-quality high-gluten flour. After 28 processes, from kneading, flattening and cutting into strips, and then kneading, rolling, waking up, putting sticks into holes and other processes, the noodles with the original chopsticks thickness and length less than 1 m are stretched to 2.5 meters, and then naturally dried. The made hollow vermicelli is as white as snow, as thin as silk, as soft as tendon, as hollow as silk, and tastes delicious, which is deeply loved by the masses.
Facing the market demand, Anyang Wanshengyuan Food Co., Ltd. adopted refined flour and strong gluten flour produced by Huolonggang National Green Wheat Base on the basis of the traditional hollow noodle technology, introduced medium and low temperature drying technology, and carried out a series of development, successively developed and produced fried dough sticks noodles, egg noodles, vegetable noodles and mung bean noodles, and developed noodles with three grades of high, medium, low, nutritious, soft and somersault according to the needs of various consumption levels. Especially in the packaging of dried noodles, they abandoned the traditional packaging methods such as hemp rope and newspaper, and used printed paper and plastic bags to improve the hygiene standard, and the shelf life was extended to 12 months, which changed the history that hollow dried noodles could not spend the summer because of fear of humidity and made this traditional product more colorful.