空心挂面原名手工银丝油面，因群众奇其条细而且空心，随改呼此名。这种挂面清疡耐煮，柔软可口，营养丰富，易于消化，而且经夏不霉，携带方便。
        
    制作空心挂面是汝南城关金生（铁蛋）家的祖传绝技。使用原料主要是白面、香油、鸡蛋、食盐。具体操作分和面、搓条、盘条、上筷子、阴条。分筷子、再阴条、出筷子、装封等十道工序。关键是掌握面性，面怎么和，什么时候可上条，什么时候可用筷子好掌握火候，要有丰富的实践经验。加盐要根据天气冷暖而定，天冷减少，天热增多。用盐要化成盐水，澄清后方可使用。面中不可有麸皮，因为这种挂面要用手将其拉长，稍有杂质就会断。一个人一天可做20-30斤。食用时，用鸡汤、肉汤下，味道更鲜，但不要加醋。
       
    空心挂面是从制作馓子发展而来。馓子是一种油炸食品，清油细面馓子是汝南的特产之一。牛金生的祖父学炸馓子，从炸馓子的过程中，逐步摸索出制作空心挂面。牛金生的父亲牛中彬二十多岁时（民国初年），牛记空心挂面已誉满全城。与牛记馓子一样，号称"双绝"、赵倜任河南督军时，曾专门把牛家请到开封炸馓子、做挂面。牛记空心挂面在开封独为一家别无分店。

 

Niu Family’s Hollow Fine Dried Noodles

    Hollow Fine Dried Noodles, originally called handmade thread oil noodles, is pliable, soft, nutritious, digest easily, lasting as well as convenient to carry. This making skill is handed down from Niu Jinsheng’s ancestor in Runan County. The main materials are flour, sesame oil, eggs and salt and the main processes are kneading dough, rubbing, and so on. The key processes are kneading dough, adding how much salt depends on the weather, less when it’s cold and more when hot. Pay more attention on the flour, making sure there is no bran in it so that the noodles will be pliable. Each person can produce 20 to 30 catties one day. Eat it with chicken soup or meet soup without vinegar, the flavor will be more delicious.
      
    Hollow Fine Dried Noodles develops from fried dough twist, which is a kind of fried food and at the same time a specialty in Runan. Niu’s grandfather trial-produced during frying fried dough twist. In the beginning of the Republic of China, Niuji Hollow Fine Dried Noodles had enjoyed a good reputation all around the city. When Zhao Ti was the official, he invited Niu came to Kaifeng to make fried dough twist and hollow fine dried noodles. From then on, it began to set its unique position in Kaifeng.  n it. ention on the flour, making sure there is no branse main processes are kneading dough,