the technique of making noodles and mixing noodles is the most critical. There are several key points in the process of kneading dough: first, the ratio of water to flour is a key. The noodles that are required to be mixed are the softest, followed by pulled noodles, handmade noodles and Daoxiao Noodles are the hardest. Generally, one catty of noodles is more than six taels of water. The process of kneading dough is also more important. First, beat the dough into spikes (add water bit by bit), then knead it into dough, add water to make it soft (usually repeatedly), and then cover it with a wet cloth. It is also necessary to wake up, and it is only useful after waking up for half an hour. When the noodles are ready, it's a success. Next, it's very simple to spread the noodles from the noodle basin to the panel. First, put some dry flour on the panel (to prevent the noodles from sticking to the panel), take the noodles out of the basin, knead them into strips by hand, put them on the chopping board and roll them evenly with dry flour, then flatten them, then roll them out with a rolling pin, and roll them into a width of 15cm (smaller than the width of a knife, which can be cut conveniently), a thickness of 1cm—1.5cm, and the length depends on the size of the dough. (In this process, try to avoid kneading dough. If you have to knead dough, let it wake up for a few minutes after spreading it.) Cut the spread noodles into strips with a width similar to the thickness, then hold one end of the strips in each hand, shake them up and down, gently pull them to a diameter of .2-.3 cm (thick or thin according to personal preference) and put them in the pot. Pulled noodles are cooked one by one. Generally, when the last one is put into the pot, the previous noodles have already been cooked, so you can cook it after a little waiting. Warm pulled noodles, pour your favorite blending (seasoning), or tomato sauce, or meat fried sauce, or stew, with delicious old vinegar and oily red chili pepper, pick one and put it in your mouth, and the pulled noodles are unique in gluten and softness. It is specially emphasized that it is not necessary to add alkaline noodles and salt to increase toughness like Lanzhou Lamian Noodles, so don't put it. The noodle making is not as hard as Daoxiao Noodles, so don't think it is too chewy as Daoxiao Noodles.