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Lamian Noodles (mbth: Lamian Noodles), also known as Shoumian, Lamian Noodles and Lamian Noodles, is a traditional pasta with unique local flavor in urban and rural areas of northern China. Folklore is famous for Lamian Noodles in Fushan, Shandong Province, and originated from Lamian Noodles in Fushan. Later, it evolved into many famous dishes such as Lamian Noodles in Lanzhou, Lamian Noodles in Shanxi, Lamian Noodles in Henan and Longxu Noodles.

Lamian Noodles can be steamed, boiled, fried, fried and fried, each with its own flavor. Lamian Noodles is very technical, so we must master the correct essentials to make a good Lamian Noodles, that is, the dough should be prevented from dehydration, shaken evenly, rolled evenly, and the pot should be spread out to prevent squatting. Lamian Noodles can also be made into different shapes and varieties according to different tastes and preferences, such as small braces, hollow Lamian Noodles, Lamian Noodles with stuffing, capillary, second fine, wide, Longxu Noodles, flat Lamian Noodles, water Lamian Noodles and so on.

20 17 On June 20th, AQSIQ and the National Standards Committee jointly issued a series of national standards, namely "Standards for English Translation and Writing in Public Service". Terminology standards in Lamian Noodles have been translated into Lamian Noodles, and will be officially implemented from June 20 17 to February 20 1 year.

The practice of pulling noodles:

Knead the dough, first knead it into a flocculent shape, then knead it into dough, wake up for half an hour (it is not necessary to knead it very smoothly), knead it again after half an hour, then knead it very smoothly at this time, then cut it into four parts with the same size (it is not necessary to knead it round), grease it all around, wake up for half an hour, then knead the four doughs into the above picture after half an hour, put them into a basin, and grease them again, and wake up in the refrigerator the next morning for one night.