Zhucheng noodle art has been passed down for more than 2,500 years in the long river of history. The production process has continued to this day, and has been innovatively developed by generations of inheritors, making the big steamed buns have the characteristics of wheat fragrance and deliciousness. Among the noodle varieties, it has unique local characteristics and is a fine product of the noodle series. To make Zhucheng noodles, you need to soak and mix the old noodles in the afternoon of the previous day, and mix the old noodles with flour the next day. When mixing the noodles, mix the old noodles and flour evenly, then pour the noodles out and put them on the chopping board, knead them vigorously, and then pull the dough apart with your hands. Knead each dough 30 times again, shape it, put it on the cover mat, cover it with white gauze, and let it rise for 12 hours before steaming it in a pot for about half an hour. The steamed big steamed buns are white, fluffy, elastic, and have a strong pure wheat aroma. They are soft and delicious, and can be called the best noodle food.