The method of mixing flour in Dandan Noodles, Sichuan Province is to add water and additives into flour, and through proper stirring for a certain period of time, make gliadin and glutenin gradually absorb water and swell, and bond with each other, so as to form a continuous film-like matrix and cross-combine with each other to form a three-dimensional gluten network structure with certain elasticity, extensibility, stickiness and plasticity, and then roll it into pieces after mixing, and then cut it into fine noodles. According to the water temperature, dough mixing is divided into cold water dough mixing, warm water dough mixing and hot water dough mixing, and each dough mixing method makes different dough. You can't add enough water at a time when mixing noodles. Pour the flour into a basin or panel, dig out a concave pond in the middle, pour the water in slowly and stir it slowly with chopsticks. When the water is absorbed by the flour, the flour is repeatedly rubbed and mixed with hands to make the flour into many small pieces, commonly known as "snowflake noodles". In this way, the flour will not drip everywhere because it is too late to suck, nor will it stick to the hands and pots with batter. Then sprinkle water on the "snowflake noodle" and stir it by hand to make it into a lump-like dough called "grape noodle". At this time, the flour has not absorbed enough water, so it is hard. You can lump the dough, wipe off the batter stuck on the basin or panel, and then dip some water in your hands to remove the flour from your hands and sprinkle it on the "grape noodles". You can knead the grape noodles into smooth noodles with your hands. This dough mixing method is called "three-step water adding method", which can make the whole dough mixing process clean and neat, and achieve the effect of "dough light, basin light and hand light".