When baking noodles in Shanxi, you must mix white flour with buckwheat noodles. This kind of baked noodles is authentic. Of course, pure white noodles can also be used. But you must go to the supermarket to buy buckwheat noodles from Huan County, Qingyang. The buckwheat noodles there are the best in China, and they are very delicious. ?

The ratio of buckwheat flour to white flour is generally one to three, and buckwheat flour is one to three. It can also be one to one, half and half. There are too many buckwheat noodles, and the noodles are easy to knot. Be careful. ?

Method of kneading dough: first, mix buckwheat noodles with boiling water into broken dough, then add white flour and mix with cold water with alkali and salt. Finally, mix well and knead into a cake with moderate hardness.

Noodles (also known as Heluo noodles in the market) is one of the traditional pasta in Shanxi, Hebei, Shandong, Henan and Shaanxi provinces in northern China. Producers use Lohe Bed (a tool for making noodles with holes) to mix buckwheat noodles and sorghum noodles (now mainly wheat noodles). Noodles in southern Shanxi originated very early. Noodles can be seen everywhere in the streets of Yuncheng, Linfen and Jincheng. The locals joked that "Quwo noodles can apply for intangible cultural heritage", which shows the local people's love for Lehe.

Xiguan Lehe Pot in Ningjin County, Hebei Province, noodles in Jiaxian County, Henan Province, and buckwheat noodles in Wulanchabu City, Inner Mongolia are also very famous, similar to those in Quwo, Shanxi Province, but each has its own characteristics. Noodles are also common in Datong, Shanxi, Handan, Hebei, central and western Inner Mongolia, eastern Gansu and Yanchi, Ningxia.