In the Tang Dynasty, Gwangju State had produced noodles. At that time, it was "selling in China, winning the Kyushu" and was called "Gwangju Kuiping". By the time of the Song Dynasty, the Gwangju state officials ordered the workers to take the face to their heads and tails, take them in the middle, and cut them into a length of about 20 cm. They were rolled into a circular shape with red and green paper, half a catty per tube, and served as gifts. To the court, Song Renzong after eating, praise: "Mei, Gwangju Gongmi"! Since then, Gwangju's refined tubular noodles are famous for its "Gongtian".

Gwangju tribute is made from fine powder and sesame sesame oil. The oil is made from water, salt and fine flour. It is made through more than ten processes such as mixing, simmering, fermenting, wire rod, racking, pulling, drying and cutting. Since the tribute is hand-drawn, it is necessary to add a small amount of salt (the salt will increase the toughness of the surface, and if it is not salted, it will not be so fine). Huangchuan hollow tribute is a geographical indication protection product. The scope of production is the administrative area of ​​Huangchuan County, Xinyang City, Henan Province. The Huangchuan hollow tribute, also known as Gwangju Gongmi, is an ancient Han noodle. The hollow tribute of Huangchuan County in Xinyang City has a long history. It has been created in the Tang Dynasty. It has a history of more than 1,300 years and was once a tribute to the imperial courts. Ingredients: The noodles are made of high-quality wheat flour, sesame oil, salt, etc., which are made by traditional craftsmanship. The Huangchuan hollow tribute (Guangzhou Gongfu) has the characteristics of thin wire, heart like tubular, refreshing and refreshing, resistant to boiling and non-sticky. The beauty of this is that although each tribute is thin, it has micropores and a tubular heart. The craftsmanship is amazing. It is rich in a variety of nutrients required by the human body, the strip is as thin as silk, the heart is like a tube, the tendons are refreshing, the cooking is not sticky, and the soup is not sticky for a long time. Known as the "long face, long face, dragon and phoenix" and so on, it has become a good gift for friends and relatives, and it is a must-have for pregnant and maternity. History and culture "Huangchuan hollow tribute", historically known as "Gwangju Gongmi". In 1913, after the Republic of China, the Guangzhou Zhili Prefecture was changed to Huangchuan County, and the Gwangju Gongmi was gradually called the “Huangchuan Hollow Gongbi”. Huangchuan Hollow Gongbei (Guangzhou Gongfu) has a long history and was founded in the Tang Dynasty. It has a history of nearly a thousand years. According to the 1992 "Huangchuan County", the Gwangju Gongmi, formerly known as the noodles, was once sold at a low price. The tribute is made from flour and is made through more than 10 processes. The strip is as thin as a silk, hollow like a tube, the pot is not sticky soup, and it is delicious and delicious. People are known as the "winner of the noodle food", so it is also called Kui Noodles. The half-market is a tube, and the package is sealed with red (green) paper, which is convenient to carry. The noodles began in the Tang Dynasty and were listed as tributes to the Northern Song Dynasty. Therefore, it was called Gwangju Gongmi, which has been sold to the present and outside the province. The food has been included in the book "Chinese Famous Food Record".

Quality Technical Requirements for Huangchuan Hollow Gongmian (Guangzhou Gongfu) I. Main raw materials 1. Wheat flour: Wheat flour processed from medium-gluten wheat produced in the production area, the wheat flour gluten value is 26% to 29%, in line with relevant national regulations. 2. Production and processing water: Groundwater in the area of ​​production, the water quality meets relevant national standards. 3. Other raw materials: in line with relevant national regulations. Second, the processing time processing time is limited to the end of the lunar calendar from the beginning of July to the end of the lunar calendar. Third, the production process of wheat flour → dough → wake up → cut strips, wire rods, potted → chopsticks, small racks → on the big frame → dry → cut → packaging. Fourth, processing technology points 1. Noodles: Mix wheat flour and salt water in a certain proportion and face for 10 to 20 minutes until the surface is even, and wake up for 1 hour. 2. 3. On the chopsticks and on the small frame: the wire rod after standing in the room for rest is wrapped around the two bamboo chopsticks with the word "8", and the hair is left to stand for 2 to 3 hours, and the surface between the two bamboo chopsticks is extended to 50cm to 70cm, continue to wake up for 3 to 4 hours. 4. On the big frame: put the awake face outside, gradually stretch to 2 meters to 3 meters, fix the bamboo chopsticks, and use the bamboo chopsticks to separate the upper and lower sides to prevent the surface from sticking. 5. Drying: Dry naturally for 2 to 3 hours, not suitable for exposure. V. Quality characteristics 1. Sensory features: light yellow color, thin as silk, cross-section micro-pores, boiled non-stick soup, refreshing and refreshing. 2. 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 ​​Huangchuan Hollow Gongmian (Guangzhou Gongfu) may apply to the Huangchuan County Quality and Technical Supervision Bureau of Henan Province for the use of the “Special Mark for Geographical Indication Products”, which is reviewed by the Henan Provincial Bureau of Quality and Technical Supervision. Announcement after approval by the General Administration of Quality Supervision, Inspection and Quarantine. The inspection mechanism of Huangchuan Hollow Confucius (Guangzhou Gongfu) is selected by the Henan Provincial Bureau of Quality and Technical Supervision in the inspection institutions that meet the qualification requirements.