DONGFANG NAOMU-Professional noodle machine manufacturer
Main business: instant noodle machine, instant noodle production line, instant noodle equipment; nonfried instant noodle machine, nonfried noodle production line; fresh ramen noodle machine, fresh noodle production line, fresh noodle equipment; stick noodle machine, stick noodle production line, stick noodle equipment and so on.
手工挂面制作“上杆”场面令人叫绝
Hand-made noodles amazing production scene - on rod
手工挂面是一种传统的汉族面食。细如发丝、清如白玉，洁白光韧，是耐存、耐煮的手工面食，选料考究，制作精细，入口绵软，回味悠长。开水煮两三分钟即熟，适合速食。
Hand-made noodle is a traditional Chinese cooked wheaten food. Fine as hair, clear as white jade, white light tough, is resistant to storage, resistance to cooking handmade wheaten food, select materials, fine production, soft entrance, long aftertaste. It's suitable as instant food which can eat after boiling two to three minutes.
唐代，中国人就已经在食用这种“快餐”。从事敦煌饮食研究的高启安博士说：“检阅敦煌文献发现，远在唐代就出现了挂面，当时叫做‘须面’”。在敦煌文书中不止一次出现“须面”，并被装入礼盒送人。
Chinese people have been eating this fast food since the Tang Dynasty. Dr Gao qi'an, who specializes in Dunhuang diet, said: "stick noodles appeared as far back as the Tang Dynasty, and it was called beard noodles". And "stick noodles" appeared more than once in Dunhuang documents, and was put into a box to send people as the gift.
今日中国仍有地方将挂面称作“龙须面”。相传古时，军卒和百姓不分酷暑严寒日夜苦干，家人为使亲人能吃上面条，便把擀好切细的面条挂在竹竿上晒干捆把，连同调好的酸汤送到工地，让亲人在劳动之余，下锅煮熟，入酸汤食之。
Some parts of China still call stick noodle as "dragon beard noodles". Legend has it that in ancient times, soldiers and people work hard regardless of the heat and cold day and night, family members in order to make their loved ones can eat noodles, they roll out a good cut fine noodles hanging on a bamboo pole dried bundle, sent the noodles with the cooked acid soup to the work site, let the loved ones in addition to work, cooked noodles in the pot, and put into the acid soup to eat.
这种吃法既能充饥又能解渴，被誉为上等慰劳饭食。后来有人将晒面条改进为手工挂面，在酸汤中加入“漂稍”(鸡蛋煎饼、嫩韭菜、白菜心切碎即成)，就成了如今在民间及宴会上广为流传的酸汤挂面。
This way of eating can satisfy hunger and thirst, known as the best comfort food. Later, some people improved sun-dried noodles into hand-made stick noodles, adding "piaoshao" (cooked by egg pancake, tender leek, cabbage heart) to sour soup, which is now widely spread in folk and banquet namely as sour-soup stick noodle.