Which is stronger than Lamian Noodles?

Lamian Noodles. When making Lamian Noodles, the dough needs to be kneaded and pulled for a long time, which can fully develop gluten and form more and thicker tendons, thus making noodles more chewy and elastic. When making a board face, the dough needs less kneading and pulling, so the gluten in the dough is slightly less, so the board face is slightly lower than that in Lamian Noodles. Lamian Noodles (mbth: Lamian Noodles), also known as Shoumian, Lamian Noodles and Lamian Noodles, is a traditional pasta with unique local flavor in urban and rural areas of northern China. According to folklore, it originated from the saying of Lamian Noodles in Fushan, and later evolved into famous dishes with various flavors, such as Lanzhou Beef Noodles, Lamian Noodles in Shanxi, Lamian Noodles in Henan and Longxu Noodles.