Changzhou silver noodles are "white as jade and thin as strings". They are neat and comb-like, in the traditional Suzhou noodle shape of "carp back", with egg skin shreds, slightly revealing the soup noodles, making people salivate; the noodles are light and smooth, with 20 to 30 kinds of toppings, "the noodles change with the toppings, and the toppings are lined with the bowl", the soup is thick and delicious, and it is endless. Changzhou silver noodles pay attention to the selection of materials, adhering to the "0 additives", green, fresh, safe, and high-quality handmade standards, and the production process is exquisite and complex. Egg white, oil, alkali and high-gluten flour are added, kneaded into snowflakes, and kneaded repeatedly for 15 minutes, and left for 1 hour. Roll into a dough sheet, and then roll it 5 times. After the production process of double layer 2 times, single layer 3 times, and repeated 5 times, the noodles are more chewy, delicate, and smooth. Finally, roll it with a rolling pin into a length of 50 cm and cut into silver raw noodles with a diameter of 0.8 mm. Create a pure traditional food that is more suitable for the Chinese taste. In 1912, Weixiangzhai noodle shop created silver thread noodles. The craft recipe preserved in the manuscript can be called the "cultural treasure of silver thread noodle shop"; the second-generation successor Liu Yingen continuously optimized and improved the craft to create a good reputation for silver thread noodles; in 2008, the third-generation successor Yun Panfang devoted himself to research, exploration and innovation, breaking the taste restrictions of the people in "Dragon City" and expanding the regional influence; the fourth-generation successor Yun Youyou, with inheritance and innovation, carefully built the noodle shop's craft process and style of operation, making Changzhou silver thread noodles gain more market and customer appreciation. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)