Compiled by Li Huiying It is impossible to find out when exactly Penglai Xiaomian originated, but it has an important successor, Yi Futang in the late Qing Dynasty and early Republic of China. Because the Penglai Xiaomian he made was the most authentic, people also called Penglai Xiaomian "Yi Futang Xiaomian". The ingredients and workmanship of the Xiaomian made by Yi Futang were extremely sophisticated, so the supply was not large, and only a hundred bowls were sold every morning. It was famous for its exquisite workmanship and delicious taste. People in Penglai and merchants from other places often regretted not being able to eat Yi Futang Xiaomian. Nowadays, Penglai Xiaomian has spread throughout Penglai's urban and rural areas, and has developed to other places. This traditional delicacy has also become a regular noodle food for wedding banquets, birthday banquets, breakfast, etc. Penglai Xiaomian is small in size, fine in noodles, and fresh in juice, which combines the five aspects of color, fragrance, taste, shape, and utensils required for food. Its ingredients, workmanship, and heat are very particular, including the process of mixing noodles, rolling noodles, making noodles, and making brine. Prepare the following materials: flour, water, alkali, chicken, bone, fish, egg, chopped green onion, chopped ginger, salt, monosodium glutamate, black fungus, starch, dark soy sauce, soy sauce, pepper powder, star anise powder, sesame oil, etc. There are four main steps in the specific production. The first step is to knead the dough. To make small noodles, kneading the dough requires a lot of effort. Water and alkali are added continuously during the repeated kneading process, and then the dough is rolled and folded with fists until the dough is soft and smooth. Cover with a clean wet cloth and let the dough rest for 30 minutes; the second step is to roll the dough. Rolling the dough is commonly known as "smoothing the gluten". Put the dough on the chopping board and knead it repeatedly to strengthen the toughness and roll it into a thick and long strip. Hold the two ends of the dough with both hands and beat it repeatedly on the chopping board to stretch it. After the strip is stretched, fold the two ends in half into an 8-shaped buckle and tie it together. Stretch and shake it to both sides, buckle and tie it together, and stretch and shake it repeatedly until the gluten is smooth; the third step is to make the strip. Making the strip is the most difficult part to master in the process of making small noodles. First, sprinkle the noodles with the dough, rub them with your hands until they are evenly thick, then put the two ends of the noodles together between the fingers of your left hand, and then make a second buckle. Hook the buckle with the middle finger of your right hand, palm up, and stretch both hands to both sides at the same time, repeat this process until they are buckled into thin and even strips; the fourth step is to make the brine. The brine preparation of the noodles is even more particular. Since the first bowl of noodles in Yifutang was made with the famous local garji fish, the authentic Penglai noodles have always been made with garji fish. Now, in addition to garji fish, braided fish, black fish, oysters, etc. can also be used to make the brine, which is also very delicious. The method is to stew the chicken and bone soup as the base soup, add the garji fish meat and cook for 10 minutes, then add chopped green onion, minced ginger, black fungus, salt, pepper powder, dark soy sauce, aniseed powder, soy sauce, wet starch, eggs, sesame oil, and MSG in turn, master the heat of the brine and the concentration of the brine, and simmer slowly. Finally, cook the noodles in the pot, take them out, put them in a basin of cold water to cool, and pour the marinade on them. Then you can have a bowl of soft noodles, fresh and refreshing marinade, and steaming hot Penglai noodles. Of course, you can also add chili sauce, chopped leeks, chopped Chinese toon, chopped coriander, chopped pickles, etc. according to your personal taste, so that it tastes more authentic. Penglai noodles are a wonderful flower in Jiaodong's food culture. It inherits the original production techniques. It is nutritious, delicious, and rich in connotation. It is famous throughout the country along with Penglai's "paradise on earth".