Nanping Zhafen is pure handmade earthen noodles, named after Nanping Village, Tangpu Town. According to the "Wang Family Tree" of Nanping, Nanping Zhafen was first produced in the late Ming Dynasty. During the years of drought and famine, the natural village has been engaged in the production of Zhafen for hundreds of years. The main process of Nanping Zhafen is: select early rice, soak, wash rice, grind, pass through the drain, knead, cook flour, grind flour, squeeze and extrude (cook flour), cool flour, dry flour, use straw to pack and store. However, the key processes are: 1. Soak rice. The fragrance of Zhafen mainly depends on this process. The early rice should be soaked until it has a bad smell. The purpose is to allow wild yeast and lactic acid bacteria to reproduce in the slurry and produce a fermented taste. In this way, Zhafen has a good fragrance. After the rice is soaked, wash the impurities, grind the slurry, and squeeze out excess water. 2. Boil and grind. The toughness of Zhafen mainly depends on these two processes. 3. Dry the flour. The dryness and wetness of the flour also affect the quality. Nanping Zhafen is exquisite in craftsmanship and pays attention to details. There are "four requirements": 1. Only locally produced early rice (the harder the rice, the better); 2. The soaking time should be appropriate (wait until bubbles are formed on the surface without bursting, and the soaking time is directly and inversely proportional to the temperature); 3. The ratio of raw to cooked rice noodles should be just right (30% to 40% raw to cooked); 4. Wait until the weather is right to make it. Although the production of Nanping Zhafen is cumbersome and labor-intensive, the flour yield is slightly lower than that of machine-pressed rice noodles, and the output is affected to a certain extent, Nanping Zhafen tastes good and is tough, and is deeply loved by consumers. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)