Starting from jiaozi, I used this bowl of golden noodles to ＂wrap＂ the gourmet.

　　We have the saying "set out to stay in jiaozi". Jiaozi is shaped like an ingot, and travelers have a safe journey and make a fortune; Noodles are like a horse rope. When a guest comes, wrap him with noodles and let him linger for a few more days. Long noodles, meaning long and far away, old rain, new knowledge and happy meeting, end up with a bowl of noodles, get a good taste, let the eater eat, and feel great.

　　There are many varieties of noodles, and eating golden noodles is a luxury here. This food custom has a long history, represented by the ancient town of Jingzhi in Anqiu.

　　The ingredients of golden silk pasta are simple, just fine flour, eggs and a proper amount of fine salt, but the materials are meticulous, which is beyond the reach of ordinary chefs. If one move fails, the previous efforts will fall apart in an instant. Mixing dough alone is a bit different. First, break the eggs, pour them into the basin, mix them well, and then add fine powder and appropriate amount of fine salt. Sprinkling salt is like an ambush pen, which makes the cooked noodles more resilient. A little salt is enough, depending on the taste of the noodles. Kneading depends on the cohesion of the egg liquid. If the egg liquid is less, you can also add a little water. Hecheng’s noodles are slightly hard and the best, and it is easy to tear the dough when it is too hard. In the process of kneading dough, white flour, moistened with golden egg liquid, rubbed left and right, squeezed up and pressed down, and finally gathered into a ball. The whole dough looks like a ripe melon in autumn, warm and golden.

　　To make golden noodles, the rolled dough should be as thin as paper. Put the dough on a white table, pull it into a uniform size, roll it into a cake with a long rolling pin, and sprinkle a little on your face to prevent sticking. When rolling, use both hands evenly, roll from the inside out, and gently move the bread with your right hand quickly to make it uniform in thickness. Some chefs pursue the thinness of the dough unremittingly, folding the round and extremely thin dough left and right, and rolling it at the edge until the dough is rolled on the rolling pin layer by layer, and continue to roll it hard, spread it out, roll it up, and push it. If so, in the end, it will slowly unfold like a picture scroll. Its diameter is as long as a long rolling pin, and the dough is thin and transparent. If it is put on the evening paper that day, the text will be clear and readable, which can be called a work of art.

　　If you want to cut filaments, you must first put the dough in a ventilated place to dry for a while, so that the cut filaments are clean and neat, and they are not entangled with each other and do not stick together. There is another process that is essential. Roll up the dough with a rolling pin, first fold it layer by layer into a wide strip, about four fingers wide, then press the wide strip with your left hand, and cut the silk with your right hand. The blade cuts forward along the strength, then pull back the knife, move it a little horizontally, and continue cutting. Hold the cut golden noodles in your hand and shake them, but they are as thin as hair and continuous. This shaking also makes the powder stuck on the noodles fall down. When cooking noodles, the noodle soup is clear and the soup can be photographed. If the noodles are sticky or broken, or the powder is still there, the noodle soup is turbid, and in severe cases, it seems to be cooked in a pot, with poor visual effect and greatly reduced taste.

　　Golden noodles, as thin as silk, are put into the pot after boiling water, and can be taken out after boiling water. If it is hot, you can eat it hot and cold, and rinse it with cold water, which is especially flexible and refreshing. If you want to eat hot noodles in winter, you can also put them in the garden, go to running with the bulls in cold water, heat the original soup again, eat them in your mouth, and have a bite, so that all taste buds bloom like flowers and instantly delight every cell in your body.

　　This food custom also has its origins. In the Tang Dynasty, soup cakes were made in winter and cold dishes were eaten in summer. Soup cake is a kind of boiled food, which is as thin as leek leaves. Qi Min Yao Shu, written by Jia Sixie in the Northern Wei Dynasty, called it "water-induced cake", which was the earliest noodle. Cold scouring is today’s water crossing. During the Sui and Tang Dynasties, hundreds of civil and military officials discussed state affairs and people’s livelihood in the imperial court, and they were busy. At noon, the emperor treated them with cold noodles, filled them with noodles, raised their necks and smoked, and bowed their heads and sipped soup. The scene was spectacular.

　　Boil noodles in a big pot, and fill noodles in a small bowl. A bowl contains only one or two sides. Topping is particularly important if the color tone is single, or if the taste is delicious and tender. Traditional golden noodles, chicken soup is a must-have, and all kinds of noodles are indispensable. When eating noodles, shrimp, pepper noodles, chopped Toona sinensis, coriander segments or tender leeks, a few drops of sesame oil and a little balsamic vinegar are added, which makes the noodles tremble and linger in the mouth, making them delicious, tough and full of delicious, sour and spicy flavors, which makes people feel that a bowl of noodles is a feast and can taste all the good tastes in the world.

　　Noodles are rich in fat, protein, dietary fiber, carbohydrates and so on, and are easy to digest and absorb, so they are popular among the public. We eat noodles almost every day here, but noodles are easy to get and gold thread is hard to find. Excellent golden noodles have comfortable taste and distinct texture, which not only benefits from the fine technology, but also contains the understanding and expression of the chef. The strength of kneading noodles, the rapidity of cutting noodles and the joy of creation will be reflected in the color, flavor and shape.

　　Eating noodles is also particular. Golden noodles are long and thin, which is homophonic with "longevity" and is a favorite food for the elderly on their birthdays. My deepest impression of eating noodles was the morning after our wedding. My wife and I each had a bowl of golden noodles. I stared at her and she looked at me. She smiled at me and tasted her gold thread. That feeling was called everlasting. That morning, my cousin took a lunch box and sent happy noodles to the homes of six relatives and seven friends in the neighborhood. The long noodles melted the family into a bowl and connected a happy village, stretching a happy life.