1. Fushan preserved noodles, with a history of two or three hundred years, is known as one of the four major noodles in China. Fushan Lamian Noodles can be divided into three types: solid surface, hollow surface and dragon beard surface. It has the characteristics of strong craftsmanship, good taste and many varieties. Solid surfaces are divided into round, flat and triangular shapes with more than 20 specifications. Generally, thick strips are used for thick juice, thin strips for clear juice and flat strips for fried sauce. The hollow surface is a kind of rush surface, which is hollow in the middle and breathable at both ends. In Longxu Noodles, a noodle was pulled into 2048 noodles as thin as hair with superb Lamian Noodles technology.
2. Penglai noodles are traditional dishes in Penglai with a long history. The noodles are handmade Lamian Noodles, thin and tough, and the halogen is silk, with proper amount of mung bean starch and seasonings such as soy sauce, fungus, sesame oil, star anise and pepper, which has a unique seafood flavor. During the Republic of China, Penglai noodles made by Chuanren Yifutang were well known. He is very particular about the materials and workmanship of the noodles, so the supply is not large. He only sells 100 bowls every morning, which is famous for its exquisite workmanship and delicious taste.
Penglai noodles are prepared by the same Lamian Noodles process as Fushan Lamian Noodles, evenly pulled out and cooked with Cargill fish, a famous product in Yantai. Different from Fushan noodles, Penglai noodles have fewer noodles embryos, more gravy and unique flavor. This surface is characterized by strength and bite. There are two kinds: round bar and flat bar. The round bar is made by mixing big halogen, warm halogen and three fresh halogen. There are also flat strips mixed with all kinds of fried sauce and hemp juice.
3. Silk cake is a kind of fine flour food developed on the basis of Lamian Noodles, which is a traditional pasta variety in Shandong. That is, put flour into a basin, add appropriate amount of water, alkali and salt, and make dough with suitable hardness. Make button-shaped noodles with Lamian Noodles's square method, put them on the chopping board along the line, brush sesame oil on the noodles, and cut the noodles into small blanks every 7.5 cm. Take a piece of noodle blank, roll it up from one end into a round cake, press the tail end under it and gently flatten it with your hands. Put it in a pot and bake it with slow fire until both sides are golden brown and mature.
When eating, lift the dough head in the center of the cake and shake it off, then sprinkle it in a basin and sprinkle sugar. Therefore, the silk cake has the characteristics of golden and bright noodles, crisp and sweet.