The foot of the ancient town is the main road leading to the Yelang Kingdom and the Nanxia Panyu. It was called the Black Ocean Dagu, and it was originally a primitive forest. At the end of the Ming Dynasty, it developed into a village and town, and it has a history of more than 500 years. During the period of the Qing Dynasty and the Republic of China, the foot of the rock was the distribution center of Sichuan Salt, and it was also the commercial center of more than a dozen counties in the west of Fujian. The rock foot not only has a long history, but also has beautiful scenery and beautiful environment. The unique geographical, water, climate and vegetation have created a famous 100-year-old face inside and outside the province—rock foot surface (naturally fragrant, slippery, crisp). The mystery of Japanese experts who went to the rock foot to explore the rock foot noodles also failed. Rock foot noodles are a must, fine as silver, crisp as spring bamboo shoots, delicious. Outsiders praised: "It’s a good-looking but a good guy, but it’s delicious."

“Rock Face” is a long-established specialty of the Liujiao Ancient Town of Liuzhi Special Zone. It has the reputation of “the first west of Guizhou”. According to research, the "rock foot surface" originated in the middle of the Qing Dynasty, and it is produced in the karst environment where there are many caves, the water quality of the mineral water is clear and sweet, and the minerals and trace elements are rich. The high-quality wheat fine powder produced in the Liuzhi Special Zone is the main raw material. Adding bitter buckwheat flour, fresh eggs, fresh soy milk, vegetable juice, etc. to the noodles, using edible alkali, edible salt, vegetable oil, etc. as excipients, which are unique in rock feet and rare in the world, such as strontium, silicic acid and iodine. The natural composite mineral water of zinc and other minerals is blended, and the noodles are refined according to traditional production techniques. Known for its unique natural and unique style of “fragrance, slippery, strong, crisp”. Outsiders praised: "It’s a good-looking but a good guy, but it’s delicious." The unique history, humanities, geography, water resources and climate have created a hundred-year-old face—rock foot surface. At present, there are more than 100 “rock foot surface” production enterprises in the Liuzhi Special Zone, and the products are in short supply in the market. The rock foot surface originated in the middle of the Qing Dynasty. It is famous in the province for its fragrant, slippery, strong and crisp natural unique style. It is produced in a hot and humid climate with many caves. The mineral water is clear and sweet, and the minerals and trace elements are rich in the Custer environment. . The rock foot surface with a long history of 100 years has been produced on a large scale, with a complete range of products, the brand has been registered and protected by national laws. Sold throughout the country, favored by major consumers. The unique aspect of the rock foot surface is that it contains a variety of minerals that are beneficial to the human body. This is also one of the places where Yanjiao Town has become a long-lived population in the country.

Technical requirements for rock foot surface quality 1. Raw materials 1. Wheat flour: High-quality wheat-processed wheat flour produced in the region, with a wet gluten value of 30% to 35%. 2. Second, the processing technology 1. Process: dough → ripening → tableting → cutting strip → drying → slowing su → cutting. 2. (2) Curing: a secondary curing process using low-speed agitation ripening and standing maturation. (3) Tableting: The cooked dough is pressed into a dough piece, and the thickness is reduced from 5 mm to 6 mm to 1 mm. (4) Cutting strip: cutting the rolled dough piece. (5) Drying: 1 Cold air stripping stage (1 area): that is, the preliminary drying stage. The temperature is 20 ° C to 25 ° C, the relative humidity is 90% to 95%; the time is about 25% of the total time. 2 Moisture and sweating stage (Zone 2): the internal evaporation stage, the key stage to prevent the formation of cooked noodles in the external dryness. The temperature is 33 ° C to 35 ° C; the relative humidity is 75% to 80%; the time is about 15% of the total time. 3 Warming and damp phase (three zones): the main drying phase. The temperature is 30 ° C to 33 ° C; the relative humidity is 68% to 72%; the time is about 35%. 4 cooling and cooling stage (four zones): the post-drying stage. The temperature drops to normal temperature. The cooling rate per minute is controlled at about 0.5 ° C, the relative humidity is 70% to 75%, and the running time is about 25% of the total time. 6. Slow Su: Control the temperature and humidity of the noodles to a relative balance with the outside air. 7. Cut off: Cut the noodles according to the specifications. Third, the quality characteristics 1. Sensory features: "fragrance, slippery, elastic, crisp", with wheat flavor, uniform color. 2. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the production area of ​​the rock foot surface may apply to the Quality and Technical Supervision Bureau of Liuzhi Special Zone of Guizhou Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Guizhou Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. The inspection mechanism of the rock foot surface is selected by the Guizhou Provincial Bureau of Quality and Technical Supervision in the inspection institutions that meet the qualification requirements.