China News Service, Ningbo, January 24th (Li Dian Hu Yuzao) The slender noodles are twisted into shape, and the golden twist is tumbling in the oil pan... As the Spring Festival approaches, a small family in Liusan Village, Meilin Street, Ninghai County, Ningbo City, Zhejiang Province produces twists. In the enterprise, all employees step up production.
Once rubbed, the ancient twist will look like a picture courtesy of Hu Yuzao
It is said that 21 processes are required to make a twist. Only by following the ancient method in each process can we ensure that each twist has the same authentic taste.
This factory kneads the noodles every afternoon, and after 12 hours of natural fermentation, the production process of "seven kneading and eight kneading" begins the next morning.
After the fermented flour is cut into strips, more than 20 workers manually knead the strips into a twist shape, and then fry and fry the finished products.
The hot oil pan fried twist is the key to the "crunchy" twist. Photo courtesy of Hu Yuzao
Photo courtesy of taking out the prepared Mahua Huyu stove
Among them, fermentation is the most technical link, which directly determines the taste and quality of twist; manual rubbing is to use the most traditional method to find the best intersection of efficiency and technology, and the fastest worker is three seconds. You can make one; the old firewood used for the earth stove is collected by the workers in the village...
The firewood used for frying twists is also very particular about Hu Yuzao.
Original twist and seaweed twist are the most popular among consumers. Photo courtesy of Hu Yuzao
I took a bite of the ancient twist and tasted it slowly. First, the "crunchy" taste gave people a "stunning" feeling. Then, the salty and sweet flavor slowly diffused in the mouth... (End)