Chengde White Buckwheat Origin is the specialty of Chengde Yumin White Buckwheat Noodles.

Chengde's famous Baijiazi White Buckwheat Noodles, Baijiazi White Buckwheat Noodles, is a delicious recipe that is made through five traditional techniques of selecting ingredients, peeling, purifying, brazing, and grinding to remove the roughness and refine the noodles.

Buckwheat is black, and white buckwheat noodles are the same variety, but the processing techniques are different.

Before grinding buckwheat, first remove the black skin on the wheat seeds. Not only the black skin, but also the darker seed surface next to the black skin must be removed.

Finally, the remaining core is ground into flour so it is as white as wheat flour.

Buckwheat is a low-yielding crop, with a maximum yield of less than 100 kilograms per mu.

After all this hard work of winning and choosing, there is even less buckwheat flour available, which is of course very valuable.