Longping oil noodle is a kind of Han noodles made with flour, rapeseed oil and salt. Fine as silk, white as jade, water does not paste soup, pick up and not boil, after cooking, the strip is described, it is the traditional cuisine of Longping Town, Wuxue City, Hubei Province.

He Xiubing Shi Yun "Dongfeng swaying oil wheat incense, Yingtian Bixia picking flowers yellow. Longshou silk hanging hangs hometown, I dreamed of cascading dragons. Rivers and lakes flow Dajiang, Dajiang is next to me. Run to Haitang wanderers In the following year, Jiangtan has a total of this township." Among them, the dragon silk is the Longping oil noodle. The fine silver oil is made by special techniques of ancestral ancestors. According to legend, it began in the Ming Dynasty, after the Qing Emperor Yongzheng six Jiangnan, the road through Longping interviewed Jin Dejia, and tasted this oil nod to praise, and the royal tribute for the court. The fine silver oil contains nutrients such as protein, fat, dietary fiber and carbohydrates, and contains carbonamine, riboflavin, niacin, vitamin E and trace elements such as calcium, iron, zinc and selenium. Vitality, improve the function of human brain cells, enhance memory, anti-aging and prevent cardiovascular diseases. It is the first choice for maternal postpartum lactation, elderly fitness and disease prevention, women's beauty and beauty, and children's nutritional supplements. Such as jade white, delicious, fresh craftsmanship, well-made, is also a good gift for home visits, often said: "Longping oil noodles, Acacia unlimited." Longping oil noodle is a kind of pasta made from flour, rapeseed oil and salt. Longping oil noodles strictly follow traditional experience and conform to the modern green food concept. In the formula, the main raw material is wheat flour, the auxiliary materials are water, iodine-free salt and edible rapeseed oil, and no substance is added, which has never changed after several hundred years. In the selection of materials, the use of wheat flour with a gluten value of 26% to 30%, the production and processing water using groundwater (well water) in the protected area, the pH value of the well water is slightly alkaline, which is conducive to smoothing and waking up. The rapeseed oil used for processing needs to use the burrow seed oil produced in the current year or the previous year. According to reports, the reason why iodine salt is not used is because iodine easily reacts with chemical elements in wheat flour, water and oil, affecting the taste. Such exquisite selection of materials has made every bit of Longping oil noodles smooth and delicious. In addition, the production process of Longping Oil Noodle is unique. Local residents said that the traditional production process has nine major processes such as dough, open strips, and large strips. The temperature and wind, as well as the quality and proportion of noodles, water, rapeseed oil and salt, are also quite particular. In order to promote Longping oil noodles to become the market's hot-selling goods and become a recognized brand at home and abroad, the Wudang City and township party committee governments have taken the market share as the core, carried out the protection of geographical indications, actively explored the market and established the domestic market. Sales network, at the same time in a variety of ways, a variety of ways to promote, marketing. Longping oil noodles have gradually entered the supermarkets and specialty products stores across the country, and also through the e-commerce way to network sales. According to statistics, the annual production and sales volume of Longping Oil Noodle has reached 6 million kilograms, and the annual output value has exceeded 60 million yuan, becoming one of the pillar industries of Longping Town.

Longping oil surface quality technical requirements First, the main raw materials 1. Wheat flour: Wheat flour with a gluten value of 26% to 30%. 2. 3. Rapeseed oil: The burrow seed oil produced in the same year in the production area. 4. Edible salt: Use an iodine-free edible salt that meets national standards. Second, the process of raw materials (wheat flour, water, salt) → dough → open strip → wake up → top raise → drop box → top frame → sun surface → face. Third, production and processing points 1. Noodles: According to wheat flour: water: the ratio of edible salt is 100:60:6 and mix for 40 minutes to 60 minutes, until the face is even, not sticky, and leave it for about 1 hour. 2. 3. Mite: The strip after the opening is smashed into a large strip with a diameter of about 3 cm. After awakening for 1 hour to 2 hours, the strip is smashed into a round strip of about 1 cm in diameter, and the waking is continued for 1 hour to 2 hours. 4. Raise the above: The above requirements require that the noodles have the same thickness, no stickiness, constant, no overlap. Leave for 1 hour to 10 hours to wake up. 5.抻面: The face is grown to about 200cm. 6. Sun drying: use natural drying for 1 hour to 5 hours, to water content ≤ 14.5%. Fourth, the quality characteristics 1. Sensory features: jade white, fine as silk, even and smooth. It is soft after cooking, not cooked for a long time, and the taste is not sticky. 2. 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 production area of ​​Longping Oil Noodle may submit an application to the Quality and Technical Supervision Bureau of Wuxue City, Hubei Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Hubei Provincial Bureau of Quality and Technical Supervision and submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. announcement.