95 kg of high-gluten flour, 5 kg of starch, 0.3-0.5 kg of salt, 0.3-0.5 kg of gluten source F (for fresh noodles) and 30-35 kg of water;

Technology: Dry-mix flour and starch evenly, dissolve salt and gluten source F in warm water, then add into the mixed flour, stir, stir the mixed flocculent dough for 20-30 minutes, then put it into a noodle machine and roll it into fresh noodles.