Sorghum noodle fish fish is a daily food in Xinzhou area countryside people coarse food. In recent years some hotels, restaurants, catching pick up the folk, will be developed into a hospitality inside and outside tourists flavor food.

Sorghum noodle fish fish is ordinary sorghum after panning and boiling bleaching and drying, grinding into noodles, with boiling water and good, artificial rubbing. Watching the women of Xinzhou's farming families rubbing fish and fish can be said to be a kind of artistic enjoyment.

Practice: in the face of the case at each end of the five pieces of large like garlic cloves of the surface of the pimples, and then with the palms of the two hands to press and rub, from far and near, gradually close together, the view of the hand under the 10 fish fish from the short to the long, convergence of a piece. Rolled into the fish fish is generally sorghum rice thick and thin, disk up and put together the length of the same, uniform thickness. Sorghum flour fish fish steamed, with mutton or tomato soup and seasoning, refreshing and sharp, distinctive flavor.