I would like to ask, which boss is willing to teach the practice of bamboo rising noodles, I would like to go back to my hometown to open a bamboo rising noodles store.

"Bamboo rising noodles" is a traditional method of rolling noodles, and noodles, with the "bamboo rising" (large thatched bamboo poles) pressure beaten out of the noodles, wonton skin of a class of noodles. It looks simple, but every part of the process is very delicate. If you choose too big a bamboo pole, the noodles will be soft or hard; if you choose too thin a bamboo pole, the noodles will not be elastic. Usually, after the noodles are rolled by hand, they are pressed and beaten for 1.5-2 hours with a "bamboo liter". Guan on the master said, he made the whole egg noodles, duck eggs and noodles, never add a drop of water, the noodles smooth toughness, egg flavor. The other is half-egg noodles, using duck eggs and a certain proportion of water to mix and noodles, noodles smooth and delicious, delicate taste.

The soup that goes with the noodles is also very crucial, using pork bones, big earth fish, shrimp roe and ancestral secret ingredients simmered for more than 3 hours to get enough heat.

The process of cooking bamboo rising noodles is also demanding, the fire should be fierce when cooking noodles, and the water should be boiled, and boiled evenly. The water should be clear, and the noodles should be boiled and eaten immediately, equipped with the right amount of homemade high-quality lard to mix the noodles, so that the flavor will be more fragrant and thicker.

The characteristic of bamboo rising noodles is precisely less alkaline water, even without alkaline water, and its greatest difficulty lies in the fact that without alkaline water it is still as smooth and elastic as ever. This is the secret of using bamboo poles to roll the noodles. The bamboo pole selected for the bamboo rising noodles has its own rules, it should be thick enough to ensure that it has a relatively large overlay of pressure on the surface, instead of human hands. After the master rolled the dough, put the dough on the board, and then sit on the end of the bamboo pole, with a foot stomp and stomp, the bamboo pole crushing the dough, the master should be pressed and beaten while moving, so that the dough is evenly stressed, gradually turned into a spread out towel. After one or two hours, the dough can be kneaded and pulled into a thin noodle like silver wire. Not a drop of water is added during the milling process.