The buckwheat 38 pounds, 50 pounds of flour, starch 12 pounds and other dry powder mix poured in the noodle basin. Boiling water 32 pounds to add 0.8 pounds of salt, 0.5-0.8 pounds of gluten source stirring to dissolve, pouring the mixture of flour blanched into a slightly hard surface, kneaded and formed into a dough, iterated into a garden strips, into a special squeeze tube, quickly pressed into the noodle, and then into the pot of boiling water to cook. It can also be added to the cold noodle maker to cook directly. After the noodles are cooked, put them into cool water to cool down, and then pull them out to dry the surface (or use an electric fan to blow the noodles to cool them down). Then, spray some salad oil, can be packaged for sale.