The processing method of the landlord's vermicelli is complicated, and the technological process is as follows: 1, grinding noodles. High-quality wheat is ground into fine powder after air separation, sieving, elutriation and drying (using extremely fine milling tools), and the flour yield per 100 kg of wheat is 65%. 2. Mix dough. Flour is made into blocks with salt water, and kneaded repeatedly by hand until it can be drawn into a round strip (5-7 kg of salt per 100 kg of flour). 3. Twisted strips. Put the mixed noodles on the chopping board and knead them into big strips (as thick as cups and about feet long). 4, long strip. Put the rolled strip into the basin and cover it with a wet towel for about 40 minutes. 5. Hey. Sprinkle ground flour on the big strips, knead them into thick strips with your little fingers, and then put them in a pot and cover them for about 30 minutes. 6, into the slot. Put the covered strip on the bamboo stick with thick fingers and put it in a special noodle groove (temperature 36 degrees, about one hour). 7. Open your face. Put each pair of bamboo sticks in the trough into a special open bed, pull them from top to bottom, then put them in the trough in turn and cover them for half an hour. 8. put it on the shelf. Take the noodles out of the trough and start putting them on the shelves. 9. Change the frame. Swing the dried noodles on the shelf into thin strips. When it is 70% dry, put it in the house, put it on the shelf, and cut off the dough below. 10, cutting. Cut the dried noodles into 5-8 inches long noodles on the chopping board, and tie them into round bundles with hemp paper. Each bundle can be divided into one catty, eight taels or half a catty.