Sorghum noodle fish

Sorghum noodle fish is a daily food made of coarse grains by rural people in Xinzhou area. In recent years, some hotels and restaurants have taken advantage of folk customs and developed them into flavor foods to entertain domestic and foreign tourists. Sorghum noodle fish is made of ordinary sorghum by scouring, bleaching and airing, grinding into noodles, blending with boiling water and manually rubbing. It is an artistic enjoyment to watch the peasant women rubbing fish in Xinzhou. Practice: Put five pieces of dough bumps as big as garlic cloves at each end of the dough table, then press and rub them with two palms, from far to near, gradually close together, and the 10 fish under the watch will change from short to long and merge into one. Crunched fish generally have the thickness of sorghum rice, and when they are put together, the length is consistent and the thickness is even. After the sorghum noodle fish is steamed, it is blended with mutton or tomato soup, which is refreshing and delicious.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)