te heat. The dough made by rolling the dough through three rolls can be compared to the hand-rolled wonton skin, which has a gluten-like texture. The traditional noodle band is completed by Jiaolong extrusion, which will cause the dough to generate heat and destroy the molecular structure of the noodle.
The traditional wonton machine is formed in an enema-style way, and the meat and vegetables produced are mashed without adding more fillings. The cooked product is sticky. The gluten network of t