Raw materials: 5000g ordinary flour, same salt ratio, alkali (60g in winter, 70g in spring and 85g in summer), warm water (3000g in winter and 2750g in summer).

1. Mix alkali and salt in proportion, put them into a basin after crushing, and add warm water to stir and dissolve to form emulsion, which produces a lot of foam and makes a noise. Then add flour and stir it into snowflake shape, mash it into smooth, soft and firm dough, cover it with warm cloth or quilt, mash it again for 20 to 30 minutes after waking up, and fold the dough for 3 to 4 times.

2. Grease the chopping board: put the dough 1/5 on the chopping board, drag it into strips, roll it into strips with a small noodle stick with a thickness of 1 cm and a width of 10 cm, and then chop it into strips with a knife with a width of 1.5 cm, then stack the two strips together and press them from the middle with bamboo chopsticks.