Taji Noodle Making Skills is a traditional skill project in the second batch of representative projects of municipal intangible cultural heritage in Huai'an. Historical Origin Noodles are made by adding salt, alkali and water to wheat flour and then hanging and drying it to cut into dry noodles of a certain length. In my country, the production of noodles has a long history. According to experts and scholars, the record of "bearded noodles" appeared more than once in Dunhuang documents, and was packed into gift boxes and given to people. This is the earliest record of noodles in China. Today, there are still places in China that call noodles "dragon beard noodles". The production of noodles in Taji Town, Jinhu County, Huai'an City has a long history. The noodles made by the local Xu family are particularly fine. According to the Xu family inheritors, their family inheritance began during the Qianlong period of the Qing Dynasty. It is said that Qianlong tasted the noodles of the Xu family while tasting dried tea in Gaoyou and praised them highly. Some literati and scholars created a poem "Noodle Poems": Silver silk hangs in front of the door, and willows and poplars weep in the yard. Pull off the dragon beard noodles and blanch them in boiling water. Even without seasoning, it is full of fragrance when you put it in your mouth. It is suitable for all ages, and the taste is so delicious that it bursts the intestines. It is delicious among the people and is also served at official banquets. When the emperor heard the news, he hurriedly ordered tribute to taste it. After Xu received this poem, he regarded it as a treasure and passed it down from generation to generation. Later, some folk rhymes about noodles were circulated, such as "Noodles with sweet potato knots (local dialect, that is, sweet potatoes cut into sections)": Noodles with sweet potato knots are delicious and sweet, and they are as delicious as (tempting) gods. The old man smacked his lips after eating it, and the little boy wanted more after eating it. Content and characteristics Taji noodles are made of high-quality red-skin strong gluten wheat flour, high-quality and clean salt (iodized fine salt is not available) and edible oils such as rapeseed oil, sesame oil or soybean oil. The production of Taji noodles mainly includes ingredients, dough mixing, dough resting, cutting, coiling, putting into the kang, dough resting, drying, and covering the noodles. Ingredients: Prepare flour, salt and edible oil, and add salt according to the temperature. If the temperature is low, add less, and if the temperature is high, add more. Mixing: Mix the dough with salt water. When mixing, add water in small amounts and mix as the dough rises. Let the dough rest: Cover the dough tightly with a quilt or other objects to keep it moist and warm. Let the dough rest for 12 hours. Cut into strips: Spread the rested dough flat and cut it into noodles about one and a half centimeters wide and high. Roll the noodles into strips: Roll the noodles into balls and coil them in a pot. Depending on the production method, you can sprinkle dry flour or apply cooking oil when rolling to prevent them from sticking together. The rolled noodles should be sealed in the pot and rested, which usually takes 4 hours. Put on the Kang: This Kang is in the shape of a square pool. After resting, the noodles can be wrapped around two wooden sticks and placed in the Kang. Cover them with a quilt or other objects that are easy to keep warm and moist, and rest again for 34 hours. Drying the noodles: After the noodles are rested again, they can be taken out. Insert a wooden stick into the upper frame of the drying rack, and pull another wooden stick to make the noodles longer and thinner until the wooden stick is inserted into the lower frame of the drying rack. Pull it out after it is slightly dry to prevent the noodles from becoming brittle and breaking. Then remove the lower wooden stick in time to prevent the weight of the wooden stick from breaking the noodles. Covering the noodles: After the noodles are dried, they can be collected. Place the collected noodles on the chopping board layer by layer, cover with a quilt for about 1 hour, and sell them after they have recovered air and become soft. The Taji noodles made by this method are white, fine, smooth, and fragrant. The Taji noodle making technique is a traditional handicraft, which is the inheritance and development of noodle culture and has certain economic value. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)