2. Put the flour and salt noodles into the basin, and add water to the flour bit by bit along the edge of the stainless steel basin.

3. In the process of adding water, keep kneading the noodles with your hands. The smaller the kneading unit, the better. Knead with the three fingertips in the middle. The less you knead each time, the more symmetrical the dough will be. Knead well, the dough will be flocculent. This forms the initial dough. Cover it with a clean cloth for about half an hour.

4. Dissolve the alkaline surface in alkaline water with 100g water.

5. When the noodles are cooked, pull the cooked noodles onto the chopping board and apply the chopping board grease appropriately. It doesn't have to be too thin, but it must be even, mainly depending on your kung fu. Wrap the surface of the chopping board around your wrist like wool, and then throw it on the chopping board a few times. Don't be afraid to tangle the noodles together, because the chopsticks will open as soon as they are mixed with oil. Then put your right hand on the head end of the noodles, pull the head end of the noodles with your left hand and sprinkle it into the pot.