Dongchuan Noodles (Dongchuan noodles) has a long history of processing and production. It is a traditional and famous local specialty product and is known as one of the “Dongchuan Sambo”. Due to its unique production process, production environment and speciality of water resources, Dongchuan noodles have the characteristics of good bones and bones, long-term cooking and noodles.

Dongchuan started from 50 years ago and is the largest noodle production site in Yunnan Province. In 1959, the state invested in the Dongchuan City Grain and Oil Processing Plant in the Dongchuan area of ​​the "Dongchuan City" and became the earliest noodle factory in Dongchuan. Dongchuan and Huize are bordering on the Yakuzhai Mountain. The mountain has been flowing out of the spring water all the year round. Since ancient times, Dongchuan people have had the habit of collecting yakhaizhai spring water. It is made from natural "yak" clear spring water and is made with pure wheat flour and made into Dongchuan noodles. It is a well-known local cuisine.

Dongchuan noodles (Dongchuan noodles) quality technical requirements First, the main raw materials Wheat flour: Wheat flour produced in the area of ​​origin, gluten ≥ 28%. 2. Second, the processing process raw materials - and noodles - proofing - tablet cutting - wire rod proofing - playing a small frame - on the big frame - drying - cutting. Third, processing points: Noodles: wheat flour, water, edible alkali ratio 100:26:0.3, face time 20 to 25min. 2. 3. Tablet cutting: The dough is pressed to a thickness of 3 to 4 cm and the cut strip is 2 to 3 cm. 4. The wire rod is proofed: the sliced ​​noodles are kneaded to 1 to 2 cm and placed in a noodle to wake up for 2 to 4 hours. 5. Playing the small frame: The noodles after the wire rod is proofed are wrapped in two parallel bamboo rafts 10 cm apart from each other and 10 cm long and 50 cm long, and placed in the surface groove. The bamboo slips are placed every few minutes. The surface is stretched once, stretched to 50 to 60 cm, allowed to stand for 3 to 4 hours, and the temperature is maintained at 25 to 30 °C. 6. Hit the big frame: Take the awake noodles to the outdoors or indoors, and apply even force on the hanging rack to stretch to about 1.8m. 7. Drying in the sun: naturally drying for 2 to 3 hours, moisture ≤ 13.5%. Fourth, the quality characteristics 1. Sensory features: Appearance: even strip or round, smooth and delicate surface. Color: The color is normal and uniform. Cooking: After cooking, the taste is not sticky, not toothy, soft and refreshing. 2. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of production of Dongchuan Noodles (Dongchuan noodles) may apply to the Quality and Technical Supervision Bureau of Dongchuan District, Kunming City, Yunnan Province for the use of “Special Marks for Geographical Indication Products”, which are reviewed by the Yunnan Provincial Bureau of Quality and Technical Supervision. Announcement after approval by the General Administration of Quality Supervision, Inspection and Quarantine. The inspection organization of Dongchuan Noodles (Dongchuan noodles) is selected by the Yunnan Provincial Bureau of Quality and Technical Supervision in a testing institution that meets the qualification requirements.