The pinyin (pronounced héle) of buckwheat noodles, also known as Hopwheat, is also called heleak.

The noodles are made from pea, oat, buckwheat, or other mixed bean noodles and soft, and using a bed of noodles, the noodles are pressed out through round eyes to form small round strips. It is thicker than regular noodles, but stronger and softer than noodles, and cooked in much the same way as noodles.

Soybean noodles sometimes require the addition of noodle dan to adjust the softness and texture of the noodles, and are suitable for noodles that are not as sticky as wheat noodles and cannot be made into noodles in the normal way. It is common in the north, especially in Shaanxi, Shanxi, Henan and Hebei.

Expanded content:

Wheat or buckwheat is a traditional Chinese folk noodle snack, one of the most common ways of eating noodles in northern China. The traditional practice is to use a wooden "bed", set up on the pot, and the good noodles often noodles buckwheat buckwheat into the noodles bed with eyes in the cavity.

People sit on the wooden handle of the bed of buckwheat and press hard to press the noodles directly into the boiling pot, and then when the water rolled, while stirring with chopsticks, while adding cold water, rolled twice, can be fished out, poured with tofu or meat, red and white carrots and other good bashfulness in advance, you can eat.

The noodles are popular in Shanxi, Shaanxi, Guanzhong, Hebei, Inner Mongolia, Gansu, Ningxia, Qinghai, Xinjiang and Henan. Delicious, fragrant nose, quite popular in the northern region.