the practice of paste noodles has a long history, and you can also feel the charm of these special foods during the production process. Noodle paste is a special snack in Henan province. Noodle paste takes noodles as the main material, and the cooking method is the main one. The taste belongs to it. You can also make special snacks together with the recipes provided by Gourmet website! Noodles are another staple food of Henan people besides steamed buns, and they are usually eaten at least once a day. The method of making noodles is constantly changing with the change of seasons. In winter, when the weather is cold, people eat more noodles in soup, noodles in ramen and Huimian Noodles strips, and put some dried vegetables, sauerkraut or fresh vegetables in them. People in some places like to eat plain noodles, and people in some places often mix batter into noodle soup. This kind of noodles with paste is commonly known as "paste soup noodles". In summer, people eat more noodles. After the noodles are cooked, take them out, put them in cold water or yin and yang water (boiled water mixed with cold water), and mix them with garlic juice, amaranth, Schizonepeta tenuifolia and shredded cucumber. When eating, they are cool and refreshing, and prevent heatstroke. In spring and autumn, people eat noodles with noodles and noodles with noodles. In the harvest season of garlic moss and beans, every household likes to make noodles with garlic moss and beans. Because these dishes are fixed dishes for noodles, when garlic bitter and beans are on the market, it is also the time when people eat noodles the most. Usually, they should eat noodles at least once every three or two days. Zhuanghu people like to eat miscellaneous noodles, and some mung bean noodles are mixed in wheat flour, which has a fragrant taste. Mung bean noodles are loose and not easy to agglomerate, so adding some wheat flour will increase the toughness of noodles. When eating this kind of noodles, some sweet potato leaves and sesame leaves are often put in the soup. There is a folk saying in the Central Plains that "noodles are thin and narrow, and they are not afraid of adding customers temporarily". It means that when mending the noodles, roll the noodles thinner and cut them thinner, even if the guests come temporarily, the host will not be in a hurry. Add a few more bowls of water and the guest's meal will come out. Therefore, people love to eat noodles, which is not only delicious, labor-saving and time-saving, but also very economical compared with eating rice and steamed buns. From the custom of eating noodles, we can see the excellent qualities of the people in the Central Plains, such as diligence, housekeeping, simplicity and kindness. People in the Central Plains love to eat noodles, and people often use "one day without eating" to describe their love for noodles. Friends who travel to the Central Plains must not forget to drink a bowl of Luoyang's vermicelli and have a noodle addiction with different tastes. I believe that this dietary custom with the cultural characteristics of northern wheat and millet will bring unexpected feelings to everyone's travel life. Noodle paste is a daily meal of Luoyang people and a local flavor snack. In railway stations, bazaars, and various meals in large and small streets, paste noodles can be seen everywhere. Its fragrance is overflowing, which lures people to stop, and also leaves a good aftertaste for foreign guests. Noodle paste is a kind of noodle custom in Henan. Besides, there are many ways to eat noodles. As far as varieties are concerned, we often eat noodles in soup, noodles in fishing, noodles in marinated noodles, fried noodles, noodles in Jiong, steamed noodles, Huimian Noodles noodles and ramen noodles. In terms of shape, there are a wide face one centimeter wide, a narrow face as narrow as a leek leaf, a Longxu Noodles as thin as a hair, a diamond-shaped face Ye Er, and a long and irregular patch. In terms of taste, there are mild, salty, spicy and sour flavors. Anyone who has drunk Luoyang paste noodles, when he mentions this snack, will immediately feel the lingering fragrance and endless aftertaste. Although it is a kind of noodle food in the Central Plains, its special raw materials and special methods make the taste of paste noodles completely different from that of ordinary noodles. The main ingredient of paste noodles is noodles, but the ingredients are the key. Because the water used to cook the noodles is not the usual clear water, but a special noodle paste, it is especially important to make the paste. How well the paste is made determines the quality of the paste noodles, and also shows the cooking skills of housewives. When making pulp, first soak mung beans or peas in water, put them on a stone mill to grind them into coarse pulp, filter them with gauze to remove residues, and then put them in pots or cans. After a day or two, the slurry fermented and turned sour. When the sour slurry is poured into a pot and boiled to 8℃, a layer of white foam appears on the surface of the slurry. At this time, it should be beaten gently with a spoon. After the pulp foam disappears, the slurry becomes fine and smooth, and spices such as sesame oil and spiced powder are added. When the slurry is boiled, put the noodles in the pot, hook the batter, and then add seasonings such as salt, onion, ginger, peanuts, sesame seeds, soybeans, celery, peppers, etc. In this way, the slurry noodles are made. Because this method of cooking noodles is to put noodles in the slurry, people in Luoyang call it "paste noodles" or "powder paste noodles".