Macheng Fish Noodle is also known as Hangmian or Hangyu. According to historical records, Macheng is the birthplace of fish noodle, with a processing history of over 1000 years. Fish noodles are mainly made from fresh fish, pork, refined flour, salt, and other raw materials, using traditional folk handicrafts. They are a pure natural green and healthy food, widely used for family and hotel banquets.

Remove the skin from the fresh fish, chop the meat to a paste like shape, add a certain proportion of starch, salt, and knead into a dough. Divide the dough into dough, use a rolling pin to roll the dough into a large and thin pancake the size of a cattail fan, and then roll it into a roll. Steam it in a steamer for 20 to 30 minutes over high heat. After it has grown, spread it out. After cooling, use a knife to cut it into thin pancakes, and dry it in the sun. It can be stewed alone or with meat as the main ingredient of hot pot, or it can be eaten by frying. Stewed into noodles, it is called fish noodles. Its taste is delicious. Although it is a fish, it does not taste like fish when eaten. It is truly unique.

Macheng Fish Noodle Soup is a popular saying, but it reflects its unique charm. The product has a long history, traditional production techniques, and exquisite raw materials. It is a low alcohol, high egg, smooth and tender taste, delicious and fragrant food. It is a green health function that helps to strengthen the brain, reduce blood pressure, and protect the heart. Early years were a great choice for honoring elders and giving gifts to relatives, friends, and the masses during the New Year.

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