Ciwu pressed noodles. [Photo/Gan Jing for Tide News]

Ciwu pressed noodles, a famous traditional delicacy from Zhuji county-level city, Shaoxing, have emerged as the top player in the local culinary scene.

Currently, "Zhuji Ciwu pressed noodles" outlets are spread across 17 prefecture-level cities in six provinces, with over 10,000 employees.

Recently, the China Association For Standardization officially released the group standard Manufacturing Skills of Ciwu Pressed Noodles. This standard specifies each step of the noodle-making process, including mixing, pressing, cutting, and cooking, with detailed regulations for each production detail.

The newly released group standard divides the production process of Ciwu pressed noodles into several stages: beginning, mixing, initial pressing, fermenting, secondary pressing, cutting, seasoning, cooking, serving, and finishing. It provides detailed regulations for each step of the process.

For example, during the mixing stage, the standard specifies the amount of water to be added for every 500 grams of wheat flour, the ratio of salt to edible alkali, the technique to be used when adding water and stirring the wheat flour, and the duration of mixing for different seasons. It also outlines how the dough should be pressed during the initial pressing stage and how many times the dough should be pressed during both the initial and secondary pressing stages.