What kind of flour is yellow flour?

Xinjiang cold noodles, also known as yellow noodles, are named after their yellowish colors. Uygur language is called "Serike Axi", which is a summer snack. There is a main raw material in noodles called Peng Hui, a "stinky Artemisia" from Gobi, which is a wild plant.

The technique of making yellow noodles is extremely exquisite and the operation is very difficult. Master Lamian Noodles danced pieces of pale yellow dough with his hands, sometimes stretched into strips and sometimes twisted into twists. Like magic, he pulled a dough weighing seven or eight kilograms into a handful of noodles as thin as vermicelli. The yellow noodles cooked in the pot, Huang Liang, can be eaten with hot mixed vegetables. Eat appetizers to relieve fatigue, clear away heat and relieve annoyance.

Extended data

The method of making yellow noodles is to mix high-quality flour with bluish gray water (boiling liquid), then beat it with fists, knead it with both hands folded in half until it becomes dough, then pull it left and right (toss the strips), then cut the dough and shake it in a boiling water pot, and take it out after it floats and rolls a few times. Put it in a cold water pot to cool, take it out and serve it after it is clean.

The noodles on the table are the color of Huang Liang, naturally even and soft. There are two ways to eat yellow noodles: dry eating means pouring yellow noodles with halogen seeds; When drinking soup, put the yellow noodles into the soup with minced meat and vegetarian minced meat. Eating noodles and soup is refreshing. Whether it is dry or soup, a plate of traditional braised pork (originally big meat, then donkey meat) is really an attractive meal.

Xinhuanet-Xunwei Dunhuang: Donkey Yellow Noodles