ge investment high energy consumption in this industry has been significantly improved.
2、Since the steam-chip technology instead of the traditional process, the non-fried instant noodles rehydration time is greatly reduced (only 2 to 4 minutes), especially for producing wide non-fried instant noodles.
3、The content of fat is only 4% to 5% (fried instant noodles general at around 20%), which is close to dough and the taste is light.
4、Designed by Mr Cen Junjian , the chairman of Chinese Rice