The people of Zhoujiakou have always loved to eat noodles. The so-called "batter" is the scraps of mung bean starch, which is the juice of the starch clarified on top of the starch (there is also fermentation of the batter, which is made into a sour batter).

The production of pulp noodles is relatively simple, the first pulp in the pot, after the fire, add small milling oil, five spice powder, flour, and constantly stirring, so as not to "sit on the pot". When the batter boils, put in noodles, soybean sprouts, celery, etc., and then put in chili oil, salted soybeans, five-spice cabbage, mustard greens, raw celery and so on. In this way, it smells good and tastes good in the bowl, and has a unique flavor. It tastes even better if you use soaked mung beans and grind them without extracting starch. Noodles rolled by hand are better than those rolled by machine. Because it is mung bean flour pulp, summer consumption also has a cool summer function.

After the liberation, people who love to eat battered noodles are still all over the streets of Zhoukou. Foreigners see Zhoukou people eat pulp noodles, from rare to recognize, from recognize to eat addicted. As many people love to eat but do not know how to do, nowadays Zhoukou market to sell battered noodles also gradually increased. Before the liberation of Zhoujiakou sell pulp noodles, but in the Grand Cross Street, West Street, Mopan Street and other busy road with five or six, now only Zhoukou Xiao Nan Street, People's Road, seven all the way, Mopan Street and other roads have developed to more than 20, and business is booming.