“川北客家”手工面制作考究,制面要经过和面、起桶、开条、拉条、搓面上竹、抻面、上架晾面等12道工序,需要22个小时才能完成。手工面必须采用优质高筋小麦粉,添加客家人放养的土鸡蛋,和面用的泉水内要加一定比例的盐。面要柔和、不粘手,在大木盆中醒约半小时。醒好的面用快刀划割成直径约3厘米左右的圆形长条,再用手来回反复捻搓成直径1至2厘米的圆条,层层盘于盆中,再抹上少许菜籽油,以防条与条之间相互粘连。盘好的面在面棍上交叉绕条,直到绕满一棍为止。绕条时用力要均匀,自然有 “North Sichuan Hakka ” handmade production of elegant, noodles to go through the surface, barrel, strip, pull, rub the surface of bamboo, noodles, shelves and other 12 processes, it takes 22 hours to complete. Manual surface must use high-quality high-gluten wheat flour, add Hakka stocking soil eggs, and the surface with spring water to add a certain percentage of salt. Face to soft, sticky hands, awake in a large tub for about half an hour. Wake up a good face with a quick knife cut into a circle about 3 cm in diameter of the round, and then hand twist back and forth repeatedly twisted into a diameter of 1 to 2 cm round, layers of dish in the basin, and then put a little rapeseed Oil, in order to prevent the mutual adhesion between the strips. A good surface of the cross in the noodle stick wound until it is full of a stick. Winding force to be uniform, naturally there