Yibin County Heshi handmade noodles have been hand-made with ancient methods, adding edible salt as an auxiliary material. The production process contains more than 20 processes. It needs to be repeatedly matured and pulled several times. It takes more than 30 hours from raw materials to finished products. The hand-made surface has a uniform thickness and is as thin as a hair. The body has micropores due to special techniques, so there is a "hollow ventilation". He Shi has a continuous noodles, smooth taste, soft and delicate, no gums, and a new dish. It is easy to digest after eating and does not get angry.

“Way, open, play, middle, and pull strips...” In the town of Heshi, Yibin County, the process of making a handmade surface is quite complicated, but the surface made by it has Slim as hair, hollow ventilation, spleen and stomach, round and smooth, and return to the pot as new. The locals all said that the delicious and unique craftsmanship of the hand-made noodles makes people resentful and can't help but drool. Heshi has a long history of hand-made noodles. During the Song Dynasty, the people in Heshi began to make noodles. With the passage of time and experience, through the continuous improvement and improvement of the craftsmen of the past, nowadays, the hand-made noodles are excellent and full of taste. Heshi manual surface is a traditional local specialty product in Yibin County. After obtaining the protection of GI products, it has achieved remarkable social and economic benefits. It is estimated that in 2020, the Heshi manual surface production enterprise in Yibin County will double, the production capacity will reach 3000-5000 tons from the current 500-800 tons, and the output value will increase from the current 10 million yuan to over 100 million yuan. Heshi handmade face is deeply loved by consumers. In 2002, the "Western Fair" and "Xiabo Fair" were awarded the title of "famous product"; in 2008, they were included in the Yibin municipal intangible cultural heritage list; in 2012, they were awarded the title of "Yibin Famous and Special Products" by Yibin Municipal Government.

Technical requirements for the quality of Heshi manual surface I. Technical requirements for raw material quality Wheat flour: It should meet the national standard of “High-gluten wheat flour”. The transportation and storage of wheat flour should comply with the relevant standards. Edible salt: the use of non-iodine edible salt, the quality should meet the requirements of the "food salt" national standards. Processing water: The underground water of Yuexi River meets the requirements of the National Standard for Drinking Water Hygiene Standards. Second, the production environment quality technical requirements Processing plant environment, layout, personnel, facilities and equipment and health management should comply with the "food enterprise general health standards" national standards. The processing temperature is lower than 25 ° C, and the air humidity is 60-80%. Third, the processing process quality technical requirements Process: dough → ripening (1) → open strip → ripening (2) → bomb middle strip → disc middle strip → ripening (3) → pull strip → disc strip → ripening (4) → pull rod → ripening (5) → Arch powder→stretching→faceting→shaking powder→cooking (6)→lifting→drying→slowing su→cutting→packaging→packing into the warehouse. Noodles: the ratio of salt to wheat flour is between 5% and 7.5%; and the amount of water used for surface water is 28% to 35% of the amount of wheat flour. Curing (1): The dough made after the dough is placed in a room temperature environment with a humidity of 70% to 90% for the first ripening for 1 hour to 3 hours. Opening strip: After the first ripening, the dough is evenly pressed and cut into a naturally-formed dough having a diameter of 20 cm to 50 cm. The small dough is kneaded into noodles having a diameter of 10 cm to 12 cm. Curing (2): The noodles after the stripping are subjected to a second ripening at a room temperature of 70% to 90% humidity for a period of 1 h to 2 h. In the middle of the bullet: the noodles after the ripening (2) are sprinkled with dry flour and boiled into noodles having a diameter of 3 cm to 5 cm. Maturation (3): The noodles after the middle strip are subjected to a third ripening at a room temperature of 70% to 90% humidity for a period of 1 h to 2 h. Pull the strip: The noodles after the ripening (3) should be manually drawn into strips with a diameter of 1 cm to 2 cm. Curing (4): The noodles after pulling the strips are subjected to a fourth ripening at a room temperature of 70% to 90% humidity for a period of 4 to 6 hours. Pull rod: The noodles after aging (4) should be wrapped around a dough rod with a length of about 70 cm, and the noodle strips of "8" shape and "Z" shape are continuously spaced. Maturation (5): The noodles after the rod should be subjected to the fifth ripening in a fermentation tank at a temperature of 30 ° C ± 3 ° C and a humidity of 70% to 90% for a period of 3 h to 5 h. Maturation (6): After the ripening (5), the noodles are placed in the fermentation tank at a temperature of 30 ° C ± 3 ° C and a humidity of 70% to 90% by arching, stretching, splitting, and shaking. Secondary ripening, the time is 3h ~ 5h. Pulling: After nourishing (6), the noodles should be moved to the drying rack for manual stretching to meet the quality requirements of the thickness and related physical properties of the noodles. Drying or drying: natural drying method or drying room drying method, the moisture content of noodles is ≤13%. Slow Su: After the noodles are dried, they enter the slow-supplement zone at room temperature and the humidity is 70%-90%, so that the water slowly disperses and the temperature slowly decreases. Cut off: The noodles after slowing down, cut according to the required specifications; the length should be consistent and the cuts should be smooth. Fourth, sensory, physical and chemical indicators quality technical requirements 1. Sensory requirements white, thin as hair, uniform thickness, micropores in the body. It is soft after cooking, not cooked for a long time, and has a smooth taste. 2. Physical and chemical requirements Project index moisture / (%) ≤ 13.0 acidity ≤ 4.0 natural broken rate / (%) ≤ 3.0 salt (in terms of NaCl) / (%) ≤ 8.0 net content deviation / (%) according to JJF1070 implementation Safety and other quality technical requirements Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of the Hessian Handmade Area may submit an application to the Yibin County Quality and Technical Supervision Bureau of Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. . The testing organization of Heshi manual surface is selected by the Sichuan Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.