Yellow flour is not flour, but a kind of noodles. It is made of flour as the main raw material and Peng Hui, a special vegetable oil in Xinjiang. Because it is yellow after being made, it is called yellow noodles. There are many famous yellow noodle chefs in Xinjiang. Their yellow noodles are as delicate as hairspring, and they are especially delicious with a variety of ingredients.

The technique of making yellow noodles is extremely exquisite and the operation is extremely difficult. Master Lamian Noodles danced a piece of pale yellow dough with his hands, sometimes stretched into strips and sometimes twisted into twists. Like magic, he pulled a dough weighing seven or eight kilograms into a handful of fine and silky noodles. The yellow noodles cooked in the pot are yellow and bright, so you can eat them with hot vegetables. Eat appetizers to relieve fatigue, clear away heat and relieve annoyance.

Introduction of yellow noodles of Dunhuang donkey meat

A bowl of donkey meat yellow noodles consists of two parts, one is cooked with donkey meat, and the other is hand-drawn yellow noodles. As the saying goes: "Dragon meat in the sky, donkey meat on the ground."

Donkey meat is regarded as the most delicious food in the world by many gourmets. Dunhuang donkey meat yellow noodles combine donkey meat with yellow noodles. Huang Liang's tempting Lamian Noodles, topped with marinated vegetables or fried sauce, is unique and unique, and it is very comfortable to eat.