Wu 'an Lamian Noodles

Wu 'an Lamian Noodles's production skills are said to have started in the late Qing Dynasty and the early Republic of China. At that time, it was created by two brothers. After that, one stayed in the local business and the other set up shop in Shanxi. There are three kinds of Lamian Noodles in Wu 'an: hook surface, drag surface and hollow surface. The hook surface is round, the drag surface is flat, and the outer circle of the hollow surface is hollow. The production process of Wu 'an Lamian Noodles is as follows: when kneading dough, add proper amount of salt, and after kneading dough, stop for a short time. Then, knead the dough into thin strips, grab both ends and shake them up and down. After reaching a certain length, twist the hands together and drag them repeatedly until they are even and smooth. On this basis, hook surface, drag surface and hollow surface are made respectively. Hook surface: roll the evenly stretched surface to dry surface, continue to pull it, and repeat it several times to become a thin and round hook surface. Pulling noodles: put the pulled noodles on the panel, roll them into rectangular pieces with a noodle pin, cut them into strips about one centimeter with a knife, and grab both ends with both hands until they are suitable. Hollow noodles: coat some cooking oil on a thin rolling pin, wrap the evenly rolled dough on it, coat some cooking oil on the outside of the dough roll, then pull the rolling pin out and pull it repeatedly according to the method of drawing the hook surface, that is, make the hollow noodles. Wu 'an Lamian Noodles, if accompanied by a good marinated soup, is delicious but not greasy, slippery and gluten-free, and it is a good product in pasta. In 2003, Wu 'an Lamian Noodles was named "Top Ten Local Snacks" by Handan City.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)