Baijiazi's technique of making imperial noodles [Hebei Longhua specialty]

What is the technique of making imperial noodles with one hundred family members? Authentic specialty of Longhua, Hebei Province: Baijiazi Paiyu Noodles Technique

Summary:Do you want to know what Baijiazi Paiyu Noodles Technique is? This article is a detailed introduction toHebei Longhua specialty - the technique of Baijiazi Paiyu Noodles. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Baijiazi Paiyu Noodles. The full text takes about 6 minutes to read, mainly including the basic introduction of Baijiazi Paiyu Noodles technique and the product characteristics of Baijiazi Paiyu Noodles technique? How did the history of the technique of "Baijiazi Paiyu Mian" come about? The production method of the One Hundred Family Rice Noodles technique, as well as the awards and honors of the One Hundred Family Rice Noodles technique

Basic Introduction to the Techniques of Baijiazi Rice Noodles

Baijiazi Rice Noodles have a unique flavor, traditional craftsmanship, exquisite kneading skills, and exquisite craftsmanship. Senior kneading masters can knead the noodles to the level of "fine as a needle, white as snow", making them a masterpiece of Chinese folk handicrafts.

. Baijiazi Poyu Noodle contains a variety of vitamins and a large amount of protein, and its sugar content is extremely low. Long term consumption is helpful to cure choking, wind eye, food accumulation, night sweat, diabetes, hypertension, intestinal hernia and other diseases, and has unexpected health care value for patients with cardiovascular and cerebrovascular sclerosis. Due to its special edible and health benefits, "white buckwheat noodles" have been loved and praised by people from all walks of life since ancient times. Especially after the Third Plenum of the Eleventh Central Committee of the Communist Party of China, Xin Zhanwu, a resident of Zhang Sanying, brought this "unique job" to the Diaoyutai State Guesthouse and made over 1000 kilograms of white buckwheat noodles specially transported from Zhang Sanying as "royal noodles" for central leaders and senior guests from China and abroad, allowing international friends and Hong Kong and Macao compatriots to have the opportunity to taste local delicacies. Although the traditional technique of making rice noodles from one hundred families has been passed down from generation to generation, it also faced extinction during China's economic difficulties in the 1960s due to production materials and other reasons. After the Third Plenum of the Eleventh Central Committee of the Communist Party of China, with the implementation of rural economic policies and the improvement of people's living standards, it has once again shown great vitality. Today, with the deepening of reform and opening up and market economy, people pay more attention to economic benefits, and gradually reduce the urgent need for national support and inheritance protection for this traditional handicraft with complex processes and low economic benefits

What are the product characteristics of Baijiazi's rice noodle making technique

Gouyu noodles contain a variety of vitamins and a large amount of protein, and have extremely low sugar content. Long term consumption is helpful to cure many diseases such as choking, wind eye, chemical accumulation, antiperspiration, diabetes, hypertension, intestinal hernia, etc. It has unexpected therapeutic and health care value for patients with cardiovascular and cerebrovascular sclerosis

How did the history of the technique of making imperial noodles with one hundred sons come about

The production method of Baijiazi's rice noodle technique

The production method of rice noodle is very exquisite. When making rice noodles, use boiling water to heat one fourth (one third in winter), and then dip your hand in cold water to squeeze and knead the noodles into a ball.

. Wake up for more than ten minutes, then place the noodles on the paddle and use a rolling pin to roll them into rectangular pancakes that are eight inches to one foot wide and not more than one centimeter thick. Then, hold a specially made paddle with both hands and use the clever coordination of the wrist, arm, and fingers to shape the noodles into triangular shapes according to the requirements of speed, accuracy, uniformity, and thinness. Finally, marinate and season according to the different preferences and requirements of the customers

Awards and honors for the technique of "Baijiazi Paiyu Noodles"

In 2007, "Baijiazi Paiyu Noodles" was selected as a project on the Hebei Provincial Intangible Cultural Heritage List