comment on noodle making

it has been more than a year that this subject noodle making has appeared and more than 41 years in business of noodle making and cooking, serving noodles to customers.

the subject [SOME THINGS YOU DON'T JUST CHANGE]
in terms of noodle making and cooking, changes had happen maybe with out noticing. the quality of flour as ingredients use principaly has pass so many changes, the water use , the salt, the secret ingredient that makes the noodle chewy. the ingredients use will influence the quality and taste. the availability of ingredients use in cooking also had pass so many changes that again affect the taste of the broth and therfore also the noodles being serve.

the manner the noodle is being process may still be manual but I believe that minor changes has also been done to adjust to present condition when the noodle is being process.

its impossible not to make changes. adjustment on recipes are changes done thou it might be minor. but in the long run the noodles 40 years ago and the noodles being made now has a big difference.

for how long will they stay in business, that's
determine by what adjustment needs to be done. you dont just change the recipe and the procedure BUT change you must if you want to stay in food service business.

Do they still process 200 kilos?
Who among you knows how to make noodles and cook it?