Dry noodles

Dried noodles are the traditional staple food in China. Noodles really appeared in the Yuan and Ming Dynasties. At that time, it was called "dried noodles", which means drying in the sun. Now it has moved towards large-scale industrial production. The history of dried noodles for nearly a hundred years makes the classification of high, medium and low dried noodles particularly clear. The appearance of high-grade dried noodles is smooth, and there is no rough feeling when touched by hands, and the taste is smooth after cooking.

Instant noodles (fried and non-fried)

1958 Nissin Foods invented instant noodles in the modern sense and realized industrial production. Instant noodles have a long shelf life and are convenient to eat. Several large enterprises in the domestic instant noodle industry have fierce competition, but the high-end products are mainly foreign-funded enterprises. Their products have their own characteristics in soup materials, but they have outstanding advantages in noodles, with few sections, smooth noodles and short rehydration time. Local enterprises have a high market share in the middle and low-end market. Give the rose hand a lasting fragrance. If it helps you, please like it.