What sets these noodles apart is the natural fermentation process. The noodles are made from rice that is soaked and left to ferment at controlled temperatures before being ground into a slurry, pressed dry, kneaded into dough, and finally extruded straight into boiling water.
The process gives the noodles a gentle sour aroma, which is both appetizing and refreshing. The production is artisanal and involves a sequence of steps: soaking, fermenting, grinding, pressing, steaming, kneading, pounding, and pressing again through a noodle press. Each step depends on experience, with temperature and humidity shaping the final result. The finished noodles are smooth, slightly springy, and deeply fragrant.
