Zhongjiang County is located in the northwest of the Sichuan Basin and is affiliated to Deyang City, which is located in the Chengde Mian Economic Circle. The natural conditions are unique, the regional features are obvious, and the traditional processing techniques are available. The Zhongjiang noodles are soft, white, even and smooth, as fine as silver, and each side has a diameter of only 0.75-1.25 mm. Long-cooked and not paste, no sticky teeth, the body has micropores due to repeated fermentation, so there is a "hollow noodle". Due to its complicated process, production is limited by climate, and it has been used as a tribute to the past.

Zhongjiang noodles (Zhongjiang manual noodles) quality technical requirements (A) the main raw materials. 1. 2. (2) Processing time. Processing time is limited to the beginning of October to the end of April. (3) Processing process. Wheat flour→Wood noodles→Wire strips→抻大条→抻小条→上竹→ Fermentation and ripening→Sunning surface→cut noodles. (4) Processing points. 1. 2. 3.抻大条: Take out the wire rod from the wooden barrel, smash it into a large strip on the panel, and make it into a single hat shape, and wake up for 7 to 10 minutes. 4.抻 small strip: smash the large strip into a round bar about 1cm in diameter, put it into the wooden barrel, cover the film, and wake up for 3.5 to 4.5 hours. 5. Shangzhu: Insert the "Shepherd Head" (a tool for long noodles) on the edge of the barrel, and then insert the bamboo on the "Shepherd Head". Take a small strip of the wooden barrel and wrap it around the bamboo. Wrap it around the side, then hang it in the noodle, and cover it with a mat for 30 to 60 minutes. 6. Fermentation and ripening: remove the noodles after the hair is taken out, then insert the noodles into the upper hole of the noodle pile, smash the surface, smash the flour, and knead the noodles to 40cm to 60cm. The noodles are naturally suspended in the noodle. Sweating for 1 to 2 hours, the noodles are naturally 120cm to 160cm long. 7. Drying the noodles: Lift the noodles in the noodles to the noodle rack, insert the noodles into the holes of the noodle rack, insert the side edges, and repeat the operation, and grow to 350cm to 550cm. Dry naturally for 2 to 3 hours. (5) Quality characteristics. 1. It is soft after cooking, not cooked for a long time, and does not stick to the teeth. 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 scope of production of Zhongjiang Noodles (Zhongjiang Handmade Noodles) may submit an application for the use of “Special Marks for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Zhongjiang County, Sichuan Province, and be reviewed by the Sichuan Quality and Technical Supervision Bureau and reported to the General Administration of Quality Supervision, Inspection and Quarantine. Announced after approval. The statutory testing agency of Zhongjiang Noodles (Zhongjiang Manual Noodle) is designated by the Sichuan Provincial Bureau of Quality and Technical Supervision.