Traditional Culture Encyclopedia - Traditional festivals - What are the hazards of bamboo tube surface?
What are the hazards of bamboo tube surface?
As early as the Republic of China, Zhu Sheng noodles were popular in Xiguan area of Guangzhou. In 1950s and 1960s, a bowl of Zhu Sheng noodles was once a delicacy of Guangzhou people.
Since the late 1950s, after the mechanization of noodle technology, the production process of bamboo tube noodles has changed from manual noodle making to machine kneading, pressing and slicing, and it continues to this day. China on the Tip of the Tongue, Part I, Episode II, an old-fashioned traditional noodle, won a place for Nanpai pasta.
The bamboo pole selected for the bamboo rising surface is exquisite in workmanship and thick enough to ensure that there is a relatively large overlapping surface to replace people's hands. After kneading the dough, the master put it on the chopping board, then sat at the end of the bamboo pole and pushed it with his feet. The bamboo pole presses the dough, and the master moves while pressing, so that the dough is evenly stressed and gradually becomes an open towel.
After an hour or two, the dough can be kneaded into noodles as thin as silver silk. Do not add a drop of water during rolling. Usually, when you mix noodles, you don't add water or eggs, but use duck eggs. Noodles made of duck eggs are refreshing and full of egg flavor.
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