Heshi handmade noodles [Sichuan Yibin specialty]

What is He Shi handmade noodles? Authentic Sichuan Yibin specialty: Heshi handmade noodles

Content summary:Do you want to know what Heshi handmade noodles are? This article is a detailed introduction toSichuan Yibin specialty - Heshi Handmade Noodles. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Heshi Handmade Noodles. The full text takes about 10 minutes to read, mainly including the basic introduction of Heshi Handmade Noodles and the product characteristics of Heshi Handmade Noodles? Wait

Basic Introduction to Heshi Handmade Noodles

Heshi Town, Yibin County is located on the beautiful Yuexi River at the source of the Yangtze River. It is an ancient town that used to be a relay station, but what made it famous was a folk skill: Heshi Handmade Noodles. It won the Silver Award at the World Expo in 1986 and is now listed as an intangible cultural heritage under protection. This ancient handicraft has a history of over 200 years

Yibin Heshi Handmade Noodles must use specially made northern fine flour, taken from Heshi underground spring water, added with earth eggs, vegetable oil, edible salt and other auxiliary materials, carefully prepared by hand. From flour to finished product, it takes 36 hours and 24 processes of various sizes. During this process, there is no mechanical program except for packaging and sealing, and no alkaline substances are added. The noodles are as fine as hair, rich in nutrients, spleen and stomach strengthening, smooth and mellow, unique in flavor, smooth and delicious, and return to the pot as new. It is a masterpiece of noodles. Add more water when cooking and less salt when eating. That is, when cooking, the water should be wide, preferably 1-2 times that of other noodles. This product already contains salt, so add less salt when blending. It is mainly suitable for plain Noodles in soup. If it is accompanied by tomato and egg soup and chicken soup, it will be more delicious

Heshi handmade noodles go through 24 processes from flour to finished product, among which the main 13 processes are as follows:

1. Mix the flour and ingredients, and then mix the flour evenly. A basin requires at least two people to operate, constantly flipping and kneading, for at least an hour and a half. After kneading, sprinkle a layer of dry flour on top to prevent it from sticking to the wooden bowl. Place the kneaded dough in the bowl, cover it with a lid, and let it ferment for a few hours

2. Cut into strips. After placing the dough for a few hours as smooth as Mantou, cut the large dough into small ones

3. Rub the large strip. Knead the sliced dough into strips with a diameter of less than 10 centimeters and place them in a wooden basin (after completing this step, wait for about three hours before proceeding to the next step)

4. Bounce bar. Rub the large strip that has been placed in the wooden basin for 3 hours into a strip about the size of a mineral water bottle cap, while continuously bouncing it on the cutting board. During the process of popping up the middle strip, all the large strips should be connected together so that the popped out middle strip is a whole piece. Then, place it in a dustpan and let it sit for about one or two hours before proceeding to the next step

5. Pop a small strip. Bounce the middle strip in the dustpan to the size of a finger, then wrap it back into the wooden basin and place a bottle in the middle (mainly serving as the central axis). This small pot is about a thousand meters long, with no joints in between, it is a whole piece. After the small strip is popped, it takes six hours to put it in the basin before proceeding to the next step

6. Roll bamboo. Twist the small strips in the basin into a Fried Dough Twists shaped zigzag shape and wind them on two bamboo sticks. This step usually starts at about 12 o'clock in the morning

7. Sinking groove. Place the wrapped small strip on a groove (this step is completed simultaneously with the previous step, and after this step, you will have to wait for about an hour before proceeding to the next step)

8. Powder coating. Spread dry flour on the sunken noodles and stretch them to prevent them from sticking

9. This step is also called sinking groove. Put the powdered noodles back into the trough. After completing this step, it's almost past 5 o'clock in the morning. At this time, the noodle chefs can sleep for a while again and wake up the next morning

10. Lamian Noodles. Pull a noodle that is fifty centimeters thick on one finger to nine meters long and as thin as silk. Lamian Noodles first takes the noodles out of the slot and hangs them on the Lamian Noodles shelf, and then a master controls them to prevent them from loosening. A master pulls them down to about four meters, and then the master hands the bamboo stick to the master above, and the master above hangs the bamboo stick on the shelf. The master below will take two bamboo sticks in the middle and continue to pull

11. Drying and finishing. Handmade noodles rely on the weather to make a living. If it rains, they cannot be produced. Nowadays, many handmade noodles are dried in a drying room. The dried noodles are very crispy and easy to break when cooked, and the taste is not good. The sun dried noodles will not have this problem

12. Section. Choose the appropriate size, draw a line on it with a knife, and then cut it

13. Finished product packaging

Development Status

The true fame of Heshi handmade noodles still spread far and wide from the 1990s to the beginning of this century. On the basis of retaining traditional production techniques, the manufacturer has carried out fine packaging, applied for trademark registration, and launched multiple brands such as Yuehua and Xiangguo to the outside world. In 2003, Heshi handmade noodles obtained provincial-level pollution-free food certification and passed the testing of the National Agricultural Department Testing Center, which recognized them as pollution-free products. At the 2002 Western Agricultural Expo and the 2003 and 2004 Western Trade Fair and Xiamen Expo, it was favored by a large number of consumers

Yibin Heshi handmade noodles must use specially made northern fine flour, taken from Heshi underground spring water, added with soil eggs, vegetable oil, edible salt and other auxiliary materials, carefully prepared by hand. From flour to finished product, it takes 36 hours and 24 processes of various sizes. During this process, there is no mechanical program except for packaging and sealing, and no alkaline substances are added. The noodles are as fine as hair, rich in nutrients, spleen and stomach strengthening, smooth and mellow, unique in flavor, smooth and delicious, and return to the pot as new. It is a masterpiece of noodles

Heshi handmade noodles are handmade, and the ingredients of the flour are not destroyed. They have the characteristics of being fine and hollow, rich in nutrients, smooth and round, fresh and fragrant, durable and non stick, continuous and non stick, and not muddy in soup. This unique flavor is the king of noodles and has gained a reputation as a unique traditional product in southern Sichuan