It’s edible.

As the pioneer of China's instant noodle category, Huawifang Sour Soup Noodles is a successful practice in the modernization of traditional food. It has significant economic and social benefits, broad application prospects, and its overall technology has reached the leading domestic level.

Meng Suhe, chairman of the China Society of Food Science and Technology, said at the meeting: "From a consumer perspective, improving the quality of basic consumption can go further. This is a very simple and down-to-earth product. The product only has two simple seasonings: vinegar and sesame oil, but it brings a delicious aroma that fills the room. The noodles are tough and greatly restore the handmade taste of the kitchen. In the convenience food industry dominated by giants, Huawifang. Sour soup noodle leaves open up a new instant noodle leaf category market, and the innovation value is very high."

In the instant food market, there is rarely a product in the form of "noodle leaves". Huawifang Sour Soup Noodles uses non-fried steamed noodle technology to industrialize Henan's regional specialty "Sour Soup Noodles" and quickly digest them, promoting the rise of Chinese convenience and fast food. In view of the technical problems such as easy adhesion and unstable quality of noodles during the industrial processing of traditional sour soup noodle leaves in the Central Plains, Huawifang innovatively developed a non-fried production process of "steaming first and then cutting", and independently developed suitable noodles. Special noodle cutting machines, noodle feeding machines and other mechanical equipment produced by Ye use key technologies to enhance product quality experience. Huawifang uses the steaming and cooking technology of noodle leaves. It can be eaten after brewing in hot water for 4 minutes. The taste is sour and chewy, comparable to the taste of home.