The meaning of "noodle floss" is that you first put dry flour into a basin, put a little bit of water into the basin with your left hand (be careful not to put too much water in the basin), and then swirl the dough with your right hand to make it into a floury texture, then put more water in the basin with your right hand. Put a lot of water), the right hand in the basin spinning the face into a flocculent, the left hand and then put a little bit of water into the basin, the right hand and then in the basin into a flocculent, and so on, repeat can be, this noodle is very soft and generally used to make flocculent soup, suitable for the elderly and children to drink;

"Suomian" is a kind of hand-pulled into a drying pasta. The practice is to dissolve the right amount of salt in water to make salt water, and then add flour and kneaded into a billet. Doing a good job of noodle blanks need to be placed in the noodle cabinet "walk through", followed by "open stripes", and then wrestled into a line, and finally in the sun dry, straightened into a stringy shape. From the outside it looks like dry noodles bought in the supermarket.