Anlong Liangjianfen is a specialty snack in Anlong County, Qianxinan Prefecture, Guizhou Province.

Anlong County Cool Shear Pink has a white, translucent and smooth skin.

It smells fragrant but not strong, tastes oily but not greasy, and tastes very delicious and refreshing.

Liangjianfen is a common snack in Anlong County. It is famous because the noodles are cut with scissors.

During the production, the vermicelli is rolled into a circle, which is also called cold roll vermicelli.

Anlong Liangjian Fen has a long history, and is said to have a history of thousands of years.

The main ingredient of Anlong Liangjian Noodles is scientifically prepared and processed from local rice. The quality of the rice directly affects the quality and taste of the noodles.

Excellent vermicelli is transparent, flexible, has good tendons, is not easy to break, and has an excellent taste.

Use scissors to cut the vermicelli into small strips and put into a bowl, add seasonings and serve.

The ingredients of cold roll noodles are extremely rich, mainly including: ginger water, garlic water, tomato water, pepper oil, red oil (chili oil), minced green onions, sauerkraut, mung bean sprouts, leeks, crispy soybeans (or peanut crisps), MSG,

Soy sauce, salt, vinegar, etc.

The preparation of Liangjian powder requires processes such as soaking, grinding, blending, steaming, and cooling.

The production process is to soak high-quality rice in water overnight, then use a stone mill to grind the rice into rice slurry, brush a little cooked oil on the iron plate, then add a certain amount of rice slurry, stir evenly, and hold it with both hands.

Holding the iron pan and spreading the rice milk continuously is a very particular process.

If the rice paste is applied too thickly, the noodles will not taste good and may even stick to the teeth; if it is too thin, the steamed rice noodles cannot be peeled off from the iron plate.

After the rice milk is soaked, place the iron plate in the steamer and steam over high heat for 5 to 10 minutes. Take it out and the rice milk will turn into vermicelli.

Finally, peel off the powder skin, hang it on a bamboo pole to dry, cool, and stack it together. At this time, the cold shear powder is completely ready.

The prepared vermicelli is as thin as paper, as white as snow, pliable and has good tendons and is not easy to break. Use scissors to cut the vermicelli into small strips and put it into a bowl, add seasonings and it is ready to eat.