Lamian Noodles, also called vermicelli or cold noodles, is made of fine wheat flour and hand Lamian Noodles, which is thin, round and long, hence the name. It is also called cold noodles, because it should be washed with cold water after cooking.

Lamian Noodles is one of the staple foods of the Uighurs in Hotan. Uighurs eat Lamian Noodles and pay attention to dishes. Lamian Noodles cuisine is usually made of mutton, pepper, celery, radish and cabbage. Better still, it must be cooked with greasy meat. Pay attention to color, smell and taste when cooking. Generally, it should be red, yellow and green. Mix the cooked food into Lamian Noodles, and the taste will be unique. The Han people who live here also like to cook Lamian Noodles in their daily life.

The general practice in Lamian Noodles is as follows: choose the best refined powder and mix it with appropriate amount of salt water. If there is more salt, it will not open, and if there is less salt, it will lack toughness. If it's not long, it will break as soon as it is pulled. Therefore, salt must be put in moderation. After the noodles are made, cut them into small pieces, knead them into thick strips 30cm long, put them on a big plate, grease them, cover them with a wet cloth, and "wake up" for 20 minutes, commonly known as "wake up medicine". After "waking up", you can open your face. In order to be thinner, noodles can sometimes be twisted into thin strips, placed on an oiled chopping board, then thinned and boiled in a boiling water pot. After cooking, take it out and put it in cold boiled water to make it tough but not sticky, then put it in a dish and mix it with stir-fried dishes, and add vinegar and pepper to eat.

At the Grand Hotel, unlike Lamian Noodles. Chef Bai makes Lamian Noodles, and there are many noodles, each of which is at least one or two kilograms. Skilled chefs can pull more than ten catties of noodles at a time. The dough dangles in the chef's hand, snapping, with light arms, harmonious movements and elegant posture. Lamian Noodles danced up and down in an arc, which really looked like an acrobatic performance, but in three to five minutes, a piece of dough became hundreds of silver threads and flew into the pot.

One way to eat Lamian Noodles in a restaurant is to put the washed noodles on a plate and pour soup on it. Another way to eat Lamian Noodles is to cut it into short pieces, and then add clear oil, shredded pork, onion, tomato, pepper, pepper powder, salt, garlic and other condiments to stir fry in a wok, that is, fried noodles. Its taste is quite different from that of Lamian Noodles. Slightly sour and spicy, it tastes oily but not greasy, appetizing and refreshing, and it is also very popular among people.

The practice of pulling a note in Xinjiang! Xinjiang noodles are also called Lamian Noodles or mixed noodles in Xinjiang (not Lamian Noodles in Lanzhou)!

If it is an authentic Uighur restaurant in Xinjiang, you must never say that you want to eat rice noodles.

Because people don't know what a gangster is, which is what the Han people call a gangster. (:

Ingredients: northern white flour (because it is cold in Xinjiang, the wheat growth period is very long, and the flour is tough and chewy, unlike the gray flour in Chongqing), mutton (indispensable DD, which is eaten by Xinjiang people), leather teeth (onions), tomatoes, and seasonal vegetables (generally green peppers and beans, as long as you like)!

Ingredients: onion, ginger, garlic (necessary, there is a garlic on every table in Xinjiang restaurant), salt, monosodium glutamate, salad oil, cumin (as most people call it in Xinjiang, it seems that most people call it fennel), and a pot of cold water (finally know what to pull, hehe).

1: First of all, mix the flour, and the water for mixing the flour is preferably water with salt, so that the flour is better to eat, and it tastes very thin and strong! The surface of the strap should not be too hard, otherwise it won't open. And put some oil on the joint surface, and then cover it with a wet cloth to wake up for a while. This is the same process as being jiaozi. Never pull at one level! If you are lazy, I can tell you a secret! Buy the thick handmade noodles so that you can see the cooking directly below. Although it's not very authentic, you can make do with it! )

2. Start cooking, buy mutton and cut it into thick slices, then feed it with salt and cooking wine. Dice seasonal vegetables, shred tomatoes, shred half leather teeth, and set cumin aside.

Put oil in the pot and heat it to 80% heat. Arrange the mutton slices first, then take them out.

Burn the oil again, stir-fry the cut tomatoes, let the oil boil, add some cooking wine, leather teeth, cumin (more is ok) and seasonal vegetables. Stir fry a few times and season with salt and monosodium glutamate. If you think the soup is not enough, you can add some water. Pour in the oiled mutton slices.

If there is too much water, consider adding some water starch. But it's best not to put it.

3. It depends on your skills to start Lamian Noodles. Boil the pulled noodles (which look a little rough) in water, then take them out and put them in the prepared cold water, put them on a plate, and pour the cooked stir-fry into the cooked noodles. Ok, get ready for dinner!

A plate of delicious noodles is finished! I can eat two big plates at a time! (Generally, Xinjiang people use 12 inch plate for installation. Awesome! ! )