2 thoughts on “What industries are there in the noodles”
Jessica
First, the starting source of the noodles
, that is, small amounts of food other than dinner, it has a broad sense and narrow sense. The broad noodles include staple food, snacks, snacks and pastries; the narrow noodles exclude more extensive staple foods and some snacks. From the perspective of the evolution of the face, there is a staple food, snacks, then snacks, and pastries; evolving from staple food to noodles requires a development process.
This staple food appeared very early. “Ancient people” or “newcomers” learn to use fire, and when roasting wild plant seeds on the thin slabs, it can be regarded as the beginning of staple food. Although this kind of food is very simple, it already has certain attributes of pasta. After hundreds of thousands of years of exploration, in the Neolithic period, the ancestors could roast, burst, boiled, steamed, and made more delicious rice, porridge, soup, and embarrassment (grain boil Dry the powder after cooked), which is the improvement and development of the staple food. In the cultural site of Qujialing, a pottery pot was found with a caliber of 876 cm, a height of 344 cm, and a capacity of 6250 cubic centimeters. After research, this is a tool for cooking rice 5,000-4600 years ago. A pot of 50 people can be eaten. It can be seen that the production of staple food at that time was quite technical. However, before the Shang Dynasty and the Shang Dynasty, the main food species were still relatively monotonous. In the Oracle essay, which was published in the 21st century BC, no fine noodles -noodles were found. Basic requirements for noodle production.
It enter the Western Zhou Dynasty. Due to the development of farming production, it provides a plentiful raw material (such as pork, five animals, five dishes, five fruits, five flavors and the like); The production tools (such as pestle, stone mill, stone grinding, steamer, pottery pancake, pure uranium knife, etc.); coupled with the needs of early sacrifice and feast, there are a number of slaves specializing in kitchen labor Early noodles were born in the court.
According to the current historical materials, there are about 20 kinds of noodles from the Western Zhou Dynasty to the Warring States Period. Their ingredients are mainly rice and rice rice. It can be boiled, it can be broken and steamed, and it can also be made into paste; the fillings include meat, honey, wine and flowers. The shape is many rounded, and its attributes are between cakes and cakes; Fan, porridge, soup, embarrassment and other staple foods are refined. Its varieties include “noodles” (burst and grinding barley), “Mi” (rice noodles and meat sauce cooked), “bait” (steamed cakes or steamed cakes), “(饣 饣) grain” ), “Honey bait” (adding honey powder), “酏 酏” (wine fermented cake), “糁 糁” (rice noodles and meat cake fried), “(rice giant) (rice girl)” (honey) “(honey)” (honey) ” Fry with rice noodles and rings), “Chun boil” (meat soy sauce rice rice), “Jun Mu” (meat soy sauce rice rice) and “Fangjie”, “bait”, “powder porridge”, ” Cake Mi “and so on. . The sharp changes of the side process
Itt into the Qin, Han, Wei, Jin, and Northern and Southern Dynasties. Due to the advent of vegetable oil, exquisite stone mills, “Huosheng Tangyong” large steamer, convenient dribble ovens, and convenient dribblestone, and convenient dribble ovens. Once for molding beast mold and pore bamboo spoon, it is generally used to use acid slurry fermentation method and wine porridge fermentation method, and then the introduction of the “cake” process in the middle and upper and middle schools. One orgasm, there are four main signs: First, the raw materials are mostly powdery, and the rice wheat is used, and the difference between cakes and cakes is obvious. The second is to use the fermentation process and mold molding, as many as dozens of varieties, different flavors. Third, the noodles have been series, mostly, strip -shaped, or ring -shaped. Fourth, there are many innovative varieties, and it has launched buns, flowering buns, fermented products, dairy products, egg products, fruit products and lotus snacks.
The prosperity of the Han and Wei Six Dynasties is reflected in two aspects.
The first, there are more ancient books in the description. Those who choose their own must have Shi You’s “Urgent Plus”, Yang Xiong’s “Dialect”, Liu Xi’s “Explanation”, Cui Yan’s “Four Monthly Moon Order”, Gao Cheng’s “Ji Yuan Yuan” and “Hou Hanshu” “” Jin Shu “,” Qi Shu “,” Jing Chu Shi Ji “and so on. Among them, Jia Siyi’s “Qimin Yao Shu” system introduced the production methods of more than 20 kinds of noodles such as white cakes and powder. The literary works of Acura’s noodles depict more than 10 varieties such as dolphin ears, dog tongue, thin strong, and prison pills, and introduce their color, fragrance, taste, shape, and introduce to the fullest.
The variety of colorful varieties, there are “cakes (approximately scalp)”, “steamed cake” (earlier steamed buns), “soup cake (boiled noodle slices)”, “interception cake interceptor) “(Niu Yang Milk Turning Turbus Fry),” Spring Cake (Previousness of Spring Cake) “,” Cake Cake “(thicker wet noodles),” Impaus cake (bone marrow, fat, flour -made cakes) “, “Ring cake” (similar to twist), “noodle cake (sour pulp fermentation)”, “wine cake (wine porridge fermentation)”, “chicken cake (add eggs for eggs)”, “dolphin cakes first, cook and then cook and then cook and then cook and then cook and then cook. ) “,” Pant bait (early lotus seed cake) “,” jujube (rice preparation) (early fruit stuffing steamed cake) “,” cutting porridge (dough into a chess piece steamed, poured soup food) “,”用浓草木灰汁煮)”、“(米壹)(糯米和蜂蜜、枣子、粟子混匀，外包芦叶蒸食)”以及“糕”、“金饼”、“剑带”、“案成”、 “粲”, ““ “,” water lead “and so on.
. The refinement of the production of the face
The period of Song and Jin Yuan during the Sui and Tang dynasties is a new stage of the general development of the noodles in China, with five distinctive characteristics.
The first, the production technology of the face has been greatly improved, and the dough, filling heart, head, molding, and cooked method are diversified. In terms of dough, the fermented dough has four types: yeast fermentation, alcohol fermentation, yeast fermentation, and alkaline yeast fermentation. There are two types of water -adjustment dough: cold water and noodles, and boiling water hot; , Egg noodle dough, etc. In terms of stuffing, various meat fillings, vegetable fillings, miscellaneous fillings, and bean paste, crystal filling, honey filling and kernel filling. In terms of heading, there are poured vegetarian and poured on the noodles. Gamomy Lengtao and other treasures appear. In terms of molding, it can be rolled, leaked, compressed, cut, and carved, focusing on simulating the graphics of flying submerged plant. In terms of cooked systems, steamed, boiled, fried, fry, burn, fry, stew, and use ancient methods such as stone crickets and bamboo tube boards.
The second, large -scale noodle workshops and pasta shops. Like the Chang’an of Sui and Tang dynasties, Changxingfang Sell (饣 饣) (饣), Fuxingfang sells beylets, presented to Zhengfang to sell ravioli, Shengyefang sells steamed cakes. “And” Zhangshemei “. In the five generations of Nanjing, the “Healthy Seven Misplains” was launched. Spring cakes can see words and shadows, and soup can be black. In the Song Dynasty, there were dozens of professional cake shops in Jingjing and Lin’an, and some of them had more than 20 stoves and even more than 50 stoves.
third, the color variety is unprecedented. There are more than 100 species of improved varieties, such as honey cakes, millet cakes, cake cakes, social cakes, new samples, full hemp, and focal focus; innovative varieties include noodles (chasing), crispy, dumplings, horns, river leaks, and river leakage , Water Group, Ma Tuan, Mooncake, Lantern Festival, Fish, Boil, Five Pancakes, Pancakes, Fried Fruits, Bald and Maples, etc. Cake and single cage gold cream are quite delicate.
The fourth, festival snacks, feast snacks and dietary snacks. In terms of festive snacks, in addition to the existing spring cakes, dumplings, and Chongyang cakes of the Six Dynasties of the Han and Wei Dynasties, it also added Nirvana pockets in February 15th, Ruyi Ran of the Fifth Five, and the green lotus buns in the day, Menci Lan Cake in the Yuan Dynasty, and the Meng Lan of the Yuan Dynasty. The hemerocallis noodles. In terms of snacks of the feast, one is more, and the other is small, like Song Huang’s Shouyou, there are more than 10 models including double hump peaks, honey floating flowers, white meat cakes, Taiping (饣 饣) (饣) (饣) (饣); and “Wei Juyuan Food List” has multiple products such as Guifei Hong, Han Gong Chess, Yuluyuan, and Jinling Bozen 20. The dietary snacks are mostly incorporated into medical status, and more than 50 kinds of well -known are the fairy porridge, beef marrow paste, Wusongzi soup and ginger.
Fifth, ethnic minorities have spread fast, and Chinese and foreign points are exchanged. At this time, Khitan’s rice cakes, golden dysflage, Xixia’s flower cake, Mongolia’s traceable leisure, Uyghur smallpox bun, Har’er tail, and girls’ true Korean cakes were circulated in the Central Plains; at the same time, Chinese noodles Eastern Japan, Italian in the west, Borneum in Southeast Asia, light -high noodles, and Na Na in the Western Regions have also been introduced to China, and the drinking market is quite active.
. The formation of the noodle system
Thenasus to the Ming and Qing Dynasties, a third climax appeared. Its performance is to deepen the production process. Not only does it appear “flying noodles” and Cheng powder, the fermentation method is perfect and the crispy dough is perfect, and special fillings such as meat are invented, but also more than 30 types of molding methods, and the mixed heating method is mature. The second is that there are many fancy, new products come out. On the one hand, the old varieties are constantly expanding the color (like noodles, more than 40 colors such as noodle noodles, knife noodles, spiced noodles, eight noodles, Yifu noodles, burden noodles, oil pour noodles, goose noodles, fish noodles, and fish noodles), successively loaded one after another), successively loaded one after another), successively loaded one after another), successively loaded one after another), successively loaded one after another). Enter various notes or recipes; on the other hand, local snacks stand out, and lead to coquettish with characteristic flavors (such as Jinling thin leather bag, Huaiyang Sanding bag, Suzhou -Hangzhou soup group, Fujian -Guangdong soil bamboo shoots, etc. Oil dumplings, Yungui bait shreds, Songhu Nanxiang steamed buns, Hui Gan bird dining balls, Hebei -Yuquan four batches, Ganning bubble oil cakes, Beijing -Tianjin dogs do not present buns, Qin Jin mutton bubbles, Hebei and Yu Ningbong’er oil cake, Inner Mongolia Hada cakes, Tibet push, Xinjiang’s rice grabbing, etc. Third, the node snack type and the snacks of feasts. In the snacks, almost twenty -four festivals, the moon cakes are available. Dozens of species, Laba porridge is different in various places; in the banquet, the sacrifice has a supply point, the wedding is happy, the birthday has a longevity point, the tea fruit seats have tea, the full Han Han seat has a set, the southeast and the northwest, each of which is the rules; especially In the national wine, the national dim sum is five colors and strong style.
In this situation, the Chinese noodle system was initially formed. The noodles include Beijing, Soviet -style, and Cantonese. Snacks include Beijing, Tianjin, Shandong, Shanxi, Shanghai, Jiangsu, Zhejiang, Fujian, Anhui, Henan, Hubei, Sichuan, and Guangdong. Points, Yangzhou Fuchun refreshments, Shanghai Nanxianghua Point, Guangzhou morning tea details, Hangzhou Lingyin fasting point, Hui people’s fasting nodes, Manchu respect points, Mongolian felt room milk points, Tibetan cell standard flowers and other famous series, all flowers Various color.
. The innovation of the production of the face
After the Revolution of 1911, due to the rapid development of food technology in the world, the trend of drinking continues to change. Points are facing challenges. In order to be strong in the competition, the noodle production process is working hard to innovate. The first is to pay attention to the selection of new raw materials, such as coffee, egg slices, cheese, refining milk, cream, syrup, coloring agent, swelling agent, swelling agent, swelling, swelling Modern agents, emulsifiers, thickeners and reinforcements, improve the quality of dough and fillings, followed by recent nutritional hygiene requirements to adjust the formula, low sugar, low salt, low fat, high protein, multivitamins and minerals; vigorously develop Bodybuilding noodles, nourishing noodles, dietary places, and nutritional faces of special types. The third is to actively use modern machinery (such as raw materials processing machines, molding machines, cooked machinery, packaging machines, etc.), improve the appearance and internal quality of the finished product , Reduce labor intensity and improve production efficiency. The fourth is to carry out scientific research, train technical talents, publish noodles and magazines, and actively achieve the scientific, nutritional, mechanized production, nationalization of production, nationalization, storage packaging and convenient consumption. In this way, the status and role of the noodles in the diet are more prominent, and it is becoming more and more popular with the masses.
First, the starting source of the noodles
, that is, small amounts of food other than dinner, it has a broad sense and narrow sense. The broad noodles include staple food, snacks, snacks and pastries; the narrow noodles exclude more extensive staple foods and some snacks. From the perspective of the evolution of the face, there is a staple food, snacks, then snacks, and pastries; evolving from staple food to noodles requires a development process.
This staple food appeared very early. “Ancient people” or “newcomers” learn to use fire, and when roasting wild plant seeds on the thin slabs, it can be regarded as the beginning of staple food. Although this kind of food is very simple, it already has certain attributes of pasta. After hundreds of thousands of years of exploration, in the Neolithic period, the ancestors could roast, burst, boiled, steamed, and made more delicious rice, porridge, soup, and embarrassment (grain boil Dry the powder after cooked), which is the improvement and development of the staple food. In the cultural site of Qujialing, a pottery pot was found with a caliber of 876 cm, a height of 344 cm, and a capacity of 6250 cubic centimeters. After research, this is a tool for cooking rice 5,000-4600 years ago. A pot of 50 people can be eaten. It can be seen that the production of staple food at that time was quite technical. However, before the Shang Dynasty and the Shang Dynasty, the main food species were still relatively monotonous. In the Oracle essay, which was published in the 21st century BC, no fine noodles -noodles were found. Basic requirements for noodle production.
It enter the Western Zhou Dynasty. Due to the development of farming production, it provides a plentiful raw material (such as pork, five animals, five dishes, five fruits, five flavors and the like); The production tools (such as pestle, stone mill, stone grinding, steamer, pottery pancake, pure uranium knife, etc.); coupled with the needs of early sacrifice and feast, there are a number of slaves specializing in kitchen labor Early noodles were born in the court.
According to the current historical materials, there are about 20 kinds of noodles from the Western Zhou Dynasty to the Warring States Period. Their ingredients are mainly rice and rice rice. It can be boiled, it can be broken and steamed, and it can also be made into paste; the fillings include meat, honey, wine and flowers. The shape is many rounded, and its attributes are between cakes and cakes; Fan, porridge, soup, embarrassment and other staple foods are refined. Its varieties include “noodles” (burst and grinding barley), “Mi” (rice noodles and meat sauce cooked), “bait” (steamed cakes or steamed cakes), “(饣 饣) grain” ), “Honey bait” (adding honey powder), “酏 酏” (wine fermented cake), “糁 糁” (rice noodles and meat cake fried), “(rice giant) (rice girl)” (honey) “(honey)” (honey) ” Fry with rice noodles and rings), “Chun boil” (meat soy sauce rice rice), “Jun Mu” (meat soy sauce rice rice) and “Fangjie”, “bait”, “powder porridge”, ” Cake Mi “and so on.
. The sharp changes of the side process
Itt into the Qin, Han, Wei, Jin, and Northern and Southern Dynasties. Due to the advent of vegetable oil, exquisite stone mills, “Huosheng Tangyong” large steamer, convenient dribble ovens, and convenient dribblestone, and convenient dribble ovens. Once for molding beast mold and pore bamboo spoon, it is generally used to use acid slurry fermentation method and wine porridge fermentation method, and then the introduction of the “cake” process in the middle and upper and middle schools. One orgasm, there are four main signs: First, the raw materials are mostly powdery, and the rice wheat is used, and the difference between cakes and cakes is obvious. The second is to use the fermentation process and mold molding, as many as dozens of varieties, different flavors. Third, the noodles have been series, mostly, strip -shaped, or ring -shaped. Fourth, there are many innovative varieties, and it has launched buns, flowering buns, fermented products, dairy products, egg products, fruit products and lotus snacks.
The prosperity of the Han and Wei Six Dynasties is reflected in two aspects.
The first, there are more ancient books in the description. Those who choose their own must have Shi You’s “Urgent Plus”, Yang Xiong’s “Dialect”, Liu Xi’s “Explanation”, Cui Yan’s “Four Monthly Moon Order”, Gao Cheng’s “Ji Yuan Yuan” and “Hou Hanshu” “” Jin Shu “,” Qi Shu “,” Jing Chu Shi Ji “and so on. Among them, Jia Siyi’s “Qimin Yao Shu” system introduced the production methods of more than 20 kinds of noodles such as white cakes and powder. The literary works of Acura’s noodles depict more than 10 varieties such as dolphin ears, dog tongue, thin strong, and prison pills, and introduce their color, fragrance, taste, shape, and introduce to the fullest.
The variety of colorful varieties, there are “cakes (approximately scalp)”, “steamed cake” (earlier steamed buns), “soup cake (boiled noodle slices)”, “interception cake interceptor) “(Niu Yang Milk Turning Turbus Fry),” Spring Cake (Previousness of Spring Cake) “,” Cake Cake “(thicker wet noodles),” Impaus cake (bone marrow, fat, flour -made cakes) “, “Ring cake” (similar to twist), “noodle cake (sour pulp fermentation)”, “wine cake (wine porridge fermentation)”, “chicken cake (add eggs for eggs)”, “dolphin cakes first, cook and then cook and then cook and then cook and then cook and then cook. ) “,” Pant bait (early lotus seed cake) “,” jujube (rice preparation) (early fruit stuffing steamed cake) “,” cutting porridge (dough into a chess piece steamed, poured soup food) “,”用浓草木灰汁煮)”、“(米壹)(糯米和蜂蜜、枣子、粟子混匀，外包芦叶蒸食)”以及“糕”、“金饼”、“剑带”、“案成”、 “粲”, ““ “,” water lead “and so on.
. The refinement of the production of the face
The period of Song and Jin Yuan during the Sui and Tang dynasties is a new stage of the general development of the noodles in China, with five distinctive characteristics.
The first, the production technology of the face has been greatly improved, and the dough, filling heart, head, molding, and cooked method are diversified. In terms of dough, the fermented dough has four types: yeast fermentation, alcohol fermentation, yeast fermentation, and alkaline yeast fermentation. There are two types of water -adjustment dough: cold water and noodles, and boiling water hot; , Egg noodle dough, etc. In terms of stuffing, various meat fillings, vegetable fillings, miscellaneous fillings, and bean paste, crystal filling, honey filling and kernel filling. In terms of heading, there are poured vegetarian and poured on the noodles. Gamomy Lengtao and other treasures appear. In terms of molding, it can be rolled, leaked, compressed, cut, and carved, focusing on simulating the graphics of flying submerged plant. In terms of cooked systems, steamed, boiled, fried, fry, burn, fry, stew, and use ancient methods such as stone crickets and bamboo tube boards.
The second, large -scale noodle workshops and pasta shops. Like the Chang’an of Sui and Tang dynasties, Changxingfang Sell (饣 饣) (饣), Fuxingfang sells beylets, presented to Zhengfang to sell ravioli, Shengyefang sells steamed cakes. “And” Zhangshemei “. In the five generations of Nanjing, the “Healthy Seven Misplains” was launched. Spring cakes can see words and shadows, and soup can be black. In the Song Dynasty, there were dozens of professional cake shops in Jingjing and Lin’an, and some of them had more than 20 stoves and even more than 50 stoves.
third, the color variety is unprecedented. There are more than 100 species of improved varieties, such as honey cakes, millet cakes, cake cakes, social cakes, new samples, full hemp, and focal focus; innovative varieties include noodles (chasing), crispy, dumplings, horns, river leaks, and river leakage , Water Group, Ma Tuan, Mooncake, Lantern Festival, Fish, Boil, Five Pancakes, Pancakes, Fried Fruits, Bald and Maples, etc. Cake and single cage gold cream are quite delicate.
The fourth, festival snacks, feast snacks and dietary snacks. In terms of festive snacks, in addition to the existing spring cakes, dumplings, and Chongyang cakes of the Six Dynasties of the Han and Wei Dynasties, it also added Nirvana pockets in February 15th, Ruyi Ran of the Fifth Five, and the green lotus buns in the day, Menci Lan Cake in the Yuan Dynasty, and the Meng Lan of the Yuan Dynasty. The hemerocallis noodles. In terms of snacks of the feast, one is more, and the other is small, like Song Huang’s Shouyou, there are more than 10 models including double hump peaks, honey floating flowers, white meat cakes, Taiping (饣 饣) (饣) (饣) (饣); and “Wei Juyuan Food List” has multiple products such as Guifei Hong, Han Gong Chess, Yuluyuan, and Jinling Bozen 20. The dietary snacks are mostly incorporated into medical status, and more than 50 kinds of well -known are the fairy porridge, beef marrow paste, Wusongzi soup and ginger.
Fifth, ethnic minorities have spread fast, and Chinese and foreign points are exchanged. At this time, Khitan’s rice cakes, golden dysflage, Xixia’s flower cake, Mongolia’s traceable leisure, Uyghur smallpox bun, Har’er tail, and girls’ true Korean cakes were circulated in the Central Plains; at the same time, Chinese noodles Eastern Japan, Italian in the west, Borneum in Southeast Asia, light -high noodles, and Na Na in the Western Regions have also been introduced to China, and the drinking market is quite active.
. The formation of the noodle system
Thenasus to the Ming and Qing Dynasties, a third climax appeared. Its performance is to deepen the production process. Not only does it appear “flying noodles” and Cheng powder, the fermentation method is perfect and the crispy dough is perfect, and special fillings such as meat are invented, but also more than 30 types of molding methods, and the mixed heating method is mature. The second is that there are many fancy, new products come out. On the one hand, the old varieties are constantly expanding the color (like noodles, more than 40 colors such as noodle noodles, knife noodles, spiced noodles, eight noodles, Yifu noodles, burden noodles, oil pour noodles, goose noodles, fish noodles, and fish noodles), successively loaded one after another), successively loaded one after another), successively loaded one after another), successively loaded one after another), successively loaded one after another). Enter various notes or recipes; on the other hand, local snacks stand out, and lead to coquettish with characteristic flavors (such as Jinling thin leather bag, Huaiyang Sanding bag, Suzhou -Hangzhou soup group, Fujian -Guangdong soil bamboo shoots, etc. Oil dumplings, Yungui bait shreds, Songhu Nanxiang steamed buns, Hui Gan bird dining balls, Hebei -Yuquan four batches, Ganning bubble oil cakes, Beijing -Tianjin dogs do not present buns, Qin Jin mutton bubbles, Hebei and Yu Ningbong’er oil cake, Inner Mongolia Hada cakes, Tibet push, Xinjiang’s rice grabbing, etc. Third, the node snack type and the snacks of feasts. In the snacks, almost twenty -four festivals, the moon cakes are available. Dozens of species, Laba porridge is different in various places; in the banquet, the sacrifice has a supply point, the wedding is happy, the birthday has a longevity point, the tea fruit seats have tea, the full Han Han seat has a set, the southeast and the northwest, each of which is the rules; especially In the national wine, the national dim sum is five colors and strong style.
In this situation, the Chinese noodle system was initially formed. The noodles include Beijing, Soviet -style, and Cantonese. Snacks include Beijing, Tianjin, Shandong, Shanxi, Shanghai, Jiangsu, Zhejiang, Fujian, Anhui, Henan, Hubei, Sichuan, and Guangdong. Points, Yangzhou Fuchun refreshments, Shanghai Nanxianghua Point, Guangzhou morning tea details, Hangzhou Lingyin fasting point, Hui people’s fasting nodes, Manchu respect points, Mongolian felt room milk points, Tibetan cell standard flowers and other famous series, all flowers Various color.
. The innovation of the production of the face
After the Revolution of 1911, due to the rapid development of food technology in the world, the trend of drinking continues to change. Points are facing challenges. In order to be strong in the competition, the noodle production process is working hard to innovate. The first is to pay attention to the selection of new raw materials, such as coffee, egg slices, cheese, refining milk, cream, syrup, coloring agent, swelling agent, swelling agent, swelling, swelling Modern agents, emulsifiers, thickeners and reinforcements, improve the quality of dough and fillings, followed by recent nutritional hygiene requirements to adjust the formula, low sugar, low salt, low fat, high protein, multivitamins and minerals; vigorously develop Bodybuilding noodles, nourishing noodles, dietary places, and nutritional faces of special types. The third is to actively use modern machinery (such as raw materials processing machines, molding machines, cooked machinery, packaging machines, etc.), improve the appearance and internal quality of the finished product , Reduce labor intensity and improve production efficiency. The fourth is to carry out scientific research, train technical talents, publish noodles and magazines, and actively achieve the scientific, nutritional, mechanized production, nationalization of production, nationalization, storage packaging and convenient consumption. In this way, the status and role of the noodles in the diet are more prominent, and it is becoming more and more popular with the masses.
Noodles belong to the catering industry