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, boiling, bleaching and airing, grinding into noodles, blending with boiling water and manually rubbing. Its practice is to put five pieces of dough bumps as big as garlic cloves at each end of the dough table, and then press and rub them with both palms, from far to near, and gradually get closer, and the 10 fish under the watch 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.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)