1. Mixing noodles: Noodles with ribs must be mixed with noodles the night before. When mixing noodles, add 1 kg of salt and 1 tablespoon of flour, more when the temperature is high, and less when the temperature is low.

2. Cutting: Do not start cutting the mixed noodles until the next morning. Be careful not to cut them with a knife but with a plate. The disc rotates on the dough, and the dough is cut into thick strips and placed in a basin, and a little flour is sprinkled on each layer to prevent adhesion.

3. Wire rod: Draw the thick noodles into fine noodles, and pay attention to ensure the consistency of thickness. Then put the wrapped noodles into the dough awakening box.

4. Wake-up: Wake-up means to leave the wrapped noodles motionless, usually for 5 to 6 hours.

5. Lamian Noodles: The awakened noodles are not completely dry and have excellent elasticity. At this time, you can pull the noodles as thin as hair.

6. drying the noodles: pull the noodles outdoors, and the sunlight will be evenly spread on the pulled noodles, which will be dried in 2 to 3 hours.

7. noodle collection: put away the dried noodles, cut them into sections with the same length, and then pack them.