How to mix noodles in Lanzhou Lamian Noodles?

Firstly, high-quality refined flour rich in gluten and strong toughness was selected, and soft flour was baked with bitter ash from local vegetation in Lanzhou. Repeatedly pound, knead, pull, throw and pat a soft dough, then flatten the long strips, mix the dough with thick teacups and long chopsticks, and pull out noodles with different sizes and thicknesses.

The water temperature of kneading dough depends on the season. The water temperature is low in summer, about 10 degrees, about 18 degrees in spring and autumn, and about 25 degrees in winter. Because of the high temperature in summer, even if cold water is used, the strength of dough will also decrease. In this case, it is advisable to add some salt, because salt can enhance the strength and elasticity of gluten and make the dough compact.