Is there anything special about Chen Ba's noodle making process? Why do they feel that their noodles are delicious?

After years of technical development and improvement, through the 12 process, the traditional technology was finally broken through, so that Chen Baliang's "soul"-noodles not only reached the taste of handmade noodles, but also standardized them, allowing diners to taste the taste of ancient noodles. Chen Baliang injected a brand-new soul into China traditional cuisine and reawakened the temptation of food. Smooth and tender, fragrant and delicious, but full of nostalgia for not eating or drinking, tempting appetite; It will be delicious and memorable. As for the essence of noodles, Jin Yang, another founder from Taiwan Province, was an R&D consultant of Wang Pin Group, and he inspected the ingredients layer by layer. For example, the beef in beef noodles is soft and tender, and the beef tendon is soft and chewy, so only fresh beef tendon can be used. The juice of this meat is the most elastic, the fiber is the finest, and there are many smooth muscle tendons. It is full and thick, and it is delicious without stuffing. Soups are made of fresh ingredients, keeping the freshest and most natural taste of ingredients, and every bite is a respect for good ingredients. Face is soul, material is marrow, soup is essence and blood. Finally, it became a bowl of hand-cut beef tendon noodles with sauerkraut that thousands of people love.