Traditional Chinese Chongqing buckwheat noodle ingredient formula — Homemade Recipe, Ratios & Small-Batch Production Guide

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In short: Traditional Chinese Chongqing buckwheat noodle ingredient formula — Homemade Recipe, Ratios & Small-Batch Production Guide. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2472 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.

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Chongqing Buckwheat NoodlesRaw material formula 5kg buckwheat noodles, 100g lime, 200g eggs, 250g soy flourPreparation method1. Add purified water (2.5 kilograms in spring, 3 kilograms in winter) to buckwheat noodles, purified lime water, eggs, and soybean flour and knead them thoroughly. Then knead the buckwheat dough into strips, put it into a hole press, insert the pressing rod and squeeze, the noodles will be pressed out of the small holes, cut off and put into the pot, and cooked.2. Seasonings in the bowl (based on 50 bowls, the same below): 750g white soy sauce, 750g red oil, 12g MSG, 25g pepper noodles, 250g bean sprouts, 150g chopped green onion, 7.5kg fresh soup.3. …

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