Chengcheng hand-pulled noodles is a special snack in Chengcheng County, Weinan City, Shaanxi Province. Chengcheng hand-torn noodles are made by hand, hence the name hand-torn noodles. Noodles torn by hand and cut with a knife have different tastes. The torn noodles are elastic, smooth and biting, and the cooked noodles are slightly transparent and bright in color.

Chengcheng hand-pulled noodles were originally called "pouting noodles", but now they are called "hand-pulled noodles". Hand-torn flour and raw materials come from Guanzhong, and the flour is processed by ourselves without adding any whitening agent. The wheat is fragrant and pure, and it is a green pasta. The width and thickness of the hand-torn surface can be mastered by yourself and can be determined according to your own habits. Hand-torn noodles can be made into beef soup noodles, spicy noodles, noodles with gravy, Zhajiang Noodles, cold noodles and all kinds of fried noodles! Such as fried noodles with shredded pork with pepper, fried noodles with eggs and ham, fried noodles with shredded pork with fish flavor and so on!

Making materials of Chengcheng hand-torn noodles:

Ingredients: 1 cup (15g) of medium gluten flour, green food pigment

Accessories: 1 tablespoon of salt soup powder, 1 tablespoon of pepper and a little sesame oil

Method of Chengcheng hand-torn noodles:

1. Pour flour into a clean box, pour in 3/4 cups of hot water and green food pigment, and stir evenly with chopsticks.

2. the broth powder is heated and boiled into broth.

3. Boil 6 ml of water in a soup pot, then take the dough in your left hand and tear it into small strips in your right hand, and add it to the soup to cook.

4. put the noodles in the broth and you can eat them.