Silk noodles

Silk noodles

　　Produced in the southern part of She County. These silk noodles are resilient, have a well-balanced saltiness, and a pure flavor, making them ideal for long-term storage. If they become damp in the warm, rainy early spring of the following year, simply place a lump of quicklime in the jar with them to restore their crisp and dry texture.

　　　　The production process of silk noodles is as follows: first, mix the dough with salted water, knead it thoroughly until even, then roll it into strips and coat them with vegetable oil before placing them in a box. After a short while, roll the dough into thin strips and evenly cross-wrap them around two approximately one-foot-long thatch poles, with one wrap forming a single bundle. Let them rest in an insulated rice barrel for half an hour before transferring them to outdoor noodle racks. Once removed from the racks, shape them into discs and air-dry to finish.