Luyin handmade hollow dried noodles originated in the Yongle Period of the Ming Dynasty with the history of more than 600 years It is a provincial intangible cultural heritage. Hollow dried noodles are made with salt water mixed noodles, which is refined through dozens of processes including saltwater melting, hand kneading dough, rolling flat, breaking into big strip, passing big strip, passing medium strip, rubbing into small strip, placing noodles, boiling noodles, shelf on, shelf off, cut, sorting, packaging, etc. Luyin dried noodles, made with only edible salt, water and flour, without any additives, are very healthy. In addition to the quality water in Luyin Village, the noodles are made of fine flours, which are fermented layer by layer, so they are hollow when dried. Luyin dried noodles are white, clean, fine, durable boiling, easy to digest, stringy and tasty. After successive generations of inheritance, they are passed down with their good flavor, green and rich nutrition, which is the essence of the Chinese traditional diet culture.
In 2010, Luyin handmade hollow dried noodle was rated as a municipal intangible cultural heritage list, and participated in the intangible cultural heritage exhibition of the first Guangong Culture festival in Hedong Square in Yunchengin and was rated as a provincial intangible cultural heritage list in June 2011, and in Guandi Temple, it has participated in six consecutive intangible cultural heritage exhibitions of Guangong culture festival. In May 2017, it attended the world pasta conference in Pingyao, which was well received by experts and scholars, and reported by Shanxi Satellite TV and many media, so as to carry forward this ancient intangible cultural heritage.
