The practice in Huimian Noodles, Henan Province:

1. Mix the dough slightly (salt should be put in the dough)

2. Once every half hour, once every three to four times.

3. Wake up for at least three hours.

4. Stew beef or mutton with bones. Pick off the fat and put it back in the pot for stewing

7. Prepare coriander, chopped green onion, shredded bean curd skin and kelp for later use

8. Half an hour before cooking, write all the noodles into strips with a width of two centimeters, grease both sides, and wake up for another half an hour

9. Throw off the strips of noodles and stretch them longer and longer, and then draw them into fine noodles

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