The reason why intestines Want Want noodles can be unique is not only because it has a long taste of fat intestines and blood Want, but also because it has a crunchy shame that is as important as the fat intestines and blood Want. To put it bluntly, it is made of fat intestines and blood, and then pork made into crisp shame, and then the intestinal oil, crisp shame and chili oil made of red oil, which formed the intestinal noodle "three shame" and red oil of the basic characteristics of the red oil.

The specialty of "intestinal noodles" also lies in its noodle-making process, which is somewhat special. The noodles used in the intestines Want Want Noodles are handmade egg noodles. To make it, 500 grams of top quality flour is used, 4 eggs, a little edible alkali, and an appropriate amount of water are added, and the dough is repeatedly kneaded to make a watery dough. Then the dough is put on a special board and folded and extruded repeatedly to make a thin, satin-like crust, and then soybean meal is used as a powder to sprinkle on the crust, which is then folded up and cut into thin filaments. The whole operation process has "three flip four ride nine cut" said.

Enteric Wanton Noodles

The cooking of the noodles is also very delicate. Authentic noodles are cooked in one bowl at a time, never in a big pot at a time. Each bowl of noodles with about 80 grams of noodles, shaking loose into the pot of boiling water to a slight boil, cooking until the pot rolled over, with bamboo chopsticks will be fished up to see if the noodles straight, if straightened out with a colander fished up, and then to the colander into a bowl of cold water, and then quickly put the noodles into the pot of scalding hot, so that the noodles "tendon" loaded with the use of the noodle. Bean sprouts in the bottom of the bowl, and then into the bowl of chicken broth, into the fat intestines slices, blood Want slices and crispy bashfulness, and finally dripping with red oil, sprinkle green onions that is complete.