Traditional Yiwu Ramen Making Techniques In China's food culture, noodles have a history of more than 2,000 years. They integrate nutrition, aesthetics, and history, forming a mainstream food that cannot be ignored in oriental food. There are about 500 kinds of noodles, which are the perfect unity of color, fragrance, taste, and shape. China's "hand-pulled noodles" have a unique cultural value. According to legend, in the first year of Xuanhe in the Northern Song Dynasty, Zong Ze was an official in Nanjing. He was framed and demoted to live in Zhenjiang. He returned to his hometown Yiwu to understand the people's sentiments. He wore casual clothes and cloth shoes, and walked in the street in front of the county with a few people. It was noon. The hungry Zong Ze saw a noodle shop that had just opened at the foot of Jinshanling, so he walked in and sat down. However, he waited for a long time and did not see the food on the table. Zong Ze got up and looked at the back kitchen. He saw the chef holding the noodles with both hands, but he didn't know how to do it, and the noodles broke into pieces. Zong Ze served as an official in many places and traveled all over the country. After political and military affairs, he often cooked for the elderly, weak, sick and disabled soldiers and civilians to show his comfort. When I saw him today, I went forward to teach him step by step. After Zong Ze's guidance, the chef really made a hand-pulled noodle that was slender, evenly symmetrical, good-looking and delicious. His unique noodle-making and cooking skills have been passed down to this day. The secret of the chewiness of hand-pulled noodles lies in its unique process of kneading (beating) and waking up (three awakenings). A small amount of salt is added to the wheat flour, kneaded into soft noodles with water, left for a certain period of time, and rolled into several small pieces. A small amount of vegetable oil is added and covered with wet towels to prevent it from drying and crusting, so that the noodles become tough due to the chemical action of salt water. When cooking, pull and toss the noodles as you go, pull them into long strips, put them in boiling water, stir them slightly to prevent them from clumping, and cook until the noodles float up, then take them out and add seasonings to eat. Every two and a half taels of wheat flour can make a bowl of noodles, which can be eaten by one person. (No pictures yet, welcome to provide.)(No pictures yet, welcome to provide.)