What can I do with a bowl of noodles? As a local pasta spread in Anyang, Henan Province, Anyang is popular among local people and has been included in the list of intangible cultural heritage in Henan Province. As the inheritor of this intangible cultural heritage, I have made up my mind to carry forward the craftsmanship of face smoothing to a wider world. When opening the first restaurant, the hand made noodles without any additives attracted many customers and the business was booming. However, "happy troubles" also follow. In order to ensure the taste of noodles, we usually have a customer make a bowl of noodles. Even if I try my best in the kitchen, the demand is always in short supply, and on-site production is far from meeting the needs of consumers. Only by solving the problem of standardized production, can more people eat noodles. As a result, the secondary research and development of surface smoothing has been put on the agenda. The large-scale and standardized production of traditional food is a technical activity, which is not easy for us. In order to overcome this problem, we spent nearly three years before and after, and finally built three pilot production lines with the help of university researchers. After repeated trial and error, the cold storage of hand stroked noodles was realized, the required proportion of water and flour was accurately configured, and the time of waking up, kneading, and bailing out noodles was accurate to seconds, successfully retaining the texture of hand stroked noodles. Not only that, we also continue to tap the development potential of this delicacy along the production chain. On the one hand, we carry out quality control from the source, adopt the order form of agricultural planting and processing, order pollution-free green onions, high-quality wheat and other food materials needed for the production of flour, and ensure high-quality supply sources. On the other hand, we made great efforts to optimize the production specifications of flour smoothing. On the basis of the ancestral process of flour smoothing, we improved it into eight processes, including clear water and flour, three statics and three kneading, and slicing in blocks. Each link was standardized. After unremitting efforts, it was rated as the intangible cultural heritage of Henan Province, and became a famous brand from a local snack. This bowl of noodles is also playing a unique role in promoting rural revitalization. Order farming ensures the quality of products, and also drives more farmers to increase their income and become rich. Not only that, we also teach the dough making skills in the production base, so that more people can eat by crafts. Facts have proved that a small bowl of noodles can not only inherit the historical taste and show the food culture, but also integrate into modern life and reflect the contemporary value. Only through systematic protection and innovative development can we activate the vitality of intangible cultural heritage and let more and more people know, enjoy and inherit intangible cultural heritage. The new journey is an expedition full of glory and dreams. As far as I am concerned, the pursuit of dreams will never stop, and greater efforts are needed to polish the golden signboard. At present, I am ready to further expand the production scale, pass on and develop the noodles smoothing skills, and bring delicious food to more consumers. I believe that as long as we persevere and innovate, this bowl of noodles will surely go on a larger stage and win more recognition. (Author: Wang Yongfa is the president of the Research Association for the Protection of Intangible Cultural Heritage in Anyang City, Henan Province, and our reporter Chang Qin interviewed and sorted it out) (Lixin News Agency)