Zhongjiang hanging noodles Zhongjiang noodles began in the Song Dynasty and experienced dry years. Since the Northern Song Dynasty, Zhongjiang noodles have been continuously inherited and developed, forming a complete set of handmade noodle techniques. The process of making Zhongjiang noodles is complicated. It needs to go through 18 traditional manual processes, such as noodles, opening, plate, fermentation, stretching, stretching, bamboo, flapping, powder and drying, plus dozens of small processes in the process, a noodle can be finally completed. The Qing Dynasty reached its peak and became the "imperial face" exclusively for the royal family. It is characterized by sweet white, tender and delicious, dough because of many fermentation and porous, so there is a stem straight in, it is particularly tender and easy to digest also due to this.