How to do Muyang line noodles?

The packaging of Muyang noodles contains local unique folk culture. According to reports, after the finished product is made, it should be divided into shares and cannot be cut off. The harvest is about 0.6 meters long, and then the "head" is tied with red silk thread, which is called "only". One kilogram is divided into eight "only". This is the traditional "red head, line and surface". Fuan locals not only celebrate birthdays, but also celebrate holidays, weddings, funerals and weddings (especially birthdays). Muyang noodles are an indispensable "hot food". Therefore, in Fuan, noodles are also called "longevity noodles". On the morning of New Year's Day, the first dish of Fuan people (usually vegetarian) must be longevity noodles, which means longevity every year.

It is these unique qualities, unique techniques and traditional customs that make Muyang noodles a best-selling industry for a century, with an annual output of over 300,000 tons and an output value of over 654.38 billion yuan, which are exported to Beijing, Shanghai, Zhejiang, Fujian and other provinces. In Muyang area, where she people live in compact communities, Muyang Line has become an important source of income for She people and an important pillar of local agricultural economy. But for a long time, Muyang noodles were mostly made by family-style traditional manual workshops, which won favorable comments by word of mouth. However, it only relies on rough packaging and does not have its own trademark brand. Although it has long been famous, it has never grown.

"The smell of wine is also afraid of the deep alley. How to make this century-old brand raised in the boudoir go to the market is of great significance to the economic development of Shexiang. " Lin Yongzhong, director of Fu 'an Industrial and Commercial Bureau, believes that building a trademark brand is the only way to break through the bottleneck of Muyang Line.