The pinyin of Anyang Noodles is lǚ?miàn.

Pushing noodles is a kind of farm pasta, which is popular in the western area of ??Anyang County. According to legend, it was called soup cake in the Han Dynasty.

Noodles are made from flour milled from strong gluten wheat with a 70% flour yield as the main ingredient. Egg whites and mountain spring water are used to knead the noodles (purified water is now used). Secret recipes and techniques handed down from ancestors are used to prepare the brine and process it.

Become.

The production process is: grinding the dough - kneading the dough - kneading the dough - dividing into pieces - making the noodles - making brine - rolling the noodles - cooking the noodles and other eight or nine processes.

Making Noodles The process of making Noodles is a complex process, a process of transformation of skills and food.

In the past, it was usually eaten for important guests or relatives. Although a lot of physical effort was required in the making process, it was difficult to make a bowl of straight noodles because of the complicated craftsmanship.

1. The production process is complex: making noodles and noodles is the key, and the control of water temperature is very high. Different seasons and even hot noodles in the morning and noon have different requirements. When making brine, the ratio of various auxiliary seasonings is adopted.

A secret recipe passed down from ancestors, the dosage needs to be precise.

2. High social reputation; Wangjia Noodles (Yongchao Noodles) is a popular delicacy with high quality and low price in Anyang area. It is well-known, has good social evaluation, and has a good mass base.

3. Good quality and low price; the main raw material is wheat, a grain crop, which has a relatively low cost and low price. It is very suitable for ordinary people to eat as leisure and health food.