Yunmeng fried fish noodles were mainly produced in Yunmeng (now Yunmeng, Hubei) in ancient times. Production began in Daoguang period of Qing Dynasty with a long history. Yunmeng fried fish noodles are made of crane fish, osmanthus pond water, wheat flour and sesame oil. It is as white as silver and as thin as silk, so it is also called "whitebait noodles". There are two ways to eat. One is to cook the noodles immediately after they are cooked, and add seasonings. Another way is to dry noodles and package them, so that they can be preserved for a long time and cooked when eaten.
Yunmeng fried fish noodles, as a traditional feature of Hubei, has a long reputation. This product is rich in nutrition, unique in flavor and delicious, and it is a good food and gift. Based on fresh fish (preferably herring and grass carp), the head and tail skins, bones, internal organs and scales are removed, twisted into pulp, and my meager sensory skin thickness (1 50-200g, each piece is1cm) is made of fine wheat flour, corn flour, salt, soda ash and water pressure, and then it is taken out after cooking.
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