ThomasLotus root noodles are also called lotus root noodles. Lotus root noodles are made of eggs, refined salt, high gluten wheat flour and essential oil. They are 0.7mm in diameter and hollow. It needs more than 20 processes, more than 70 hours and natural air drying. There are many kinds of lotus root noodles, including egg lotus root noodles, traditional lotus root noodles, jujube lotus root noodles, walnut almond lotus root noodles, konjac lotus root noodles and so on. Lotus root noodles are also called palace noodles. Its craft originated in the Sui and Tang Dynasties, flourished in the Ming and Qing Dynasties, lasted more than 1500 years, and has a long history.
Lotus root noodles, also known as palace noodles, is one of the local specialties in Gaocheng, Hebei Province. According to historical records, lotus root noodle technology originated in the Sui and Tang Dynasties, flourished in the Ming and Qing Dynasties, lasted more than 1500 years, and has a long history. According to the travel notes of Marco Polo written by Marco Polo in the Yuan Dynasty, the Italian hollow powder was imitated and evolved according to the "lotus root noodles in Gaocheng". He praised "Gaocheng palace noodles lotus root noodles". In the Qing Dynasty, local officials paid tribute to the palace with lotus root noodles all year round, so it was named "palace noodles".
The edible method can be made into clear soup noodles, marinated noodles, cold noodles, etc. according to personal taste. However, it is best to make noodles in soup, because it is hollow and resistant to cooking. The soup flavor is permeated by the hollow of noodles, smooth around the tongue, delicate as jade and unique flavor.
