The production of Yunmeng Fish Noodles, due to continuous research and processing, has become more and more refined in quality. Its dough is as thin as paper, and its noodles are as fine as silk. It is rich in nutrition, easy to digest and absorb, and has the function of warming and invigorating qi, so it is known as "longevity noodles". This noodle is not only praised by Chinese people, but also 19 15. In order to participate in the Panama International Commodity Competition, the fish noodle chef carefully cut a catty of boxed fish noodles into "Liangshan knives" (that is, 108 knives) with fine white silk, thus conquering foreigners and winning the silver prize, which made them famous in the international market.

Production method: fresh fish (preferably green carp and grass carp) are used to remove internal organs, scales, head and tail, and bone skin, and ground into pulp, which is evenly mixed with fine flour, corn flour, sea salt, soda ash and clear water, and pressed into thin noodles (each piece 1 50-200g, thickness1.

Edible method

1. Cooking: Boil it slightly with clear water, and add seasonings such as steam, ginger and soy sauce. It is nutritious, nourishing and invigorating the stomach, and tastes fresh and delicious. If you cook it with chicken soup or sparerib soup, it tastes even more delicious.

2. Stir-fry: first soak the fish noodles in boiling water, then remove the water, stir-fry with sesame oil or lard, fragrant mushrooms, mushrooms, magnolia slices or shredded pork and old vinegar.

3. Fried food: first boil the cooking oil, put the fish noodles in the oil, and fry the fish noodles until they boil.