Buckwheat flour is a fine noodle made by flattening buckwheat flour with water and dough, and then cutting it into thin and tough strips. It has a smooth texture, a continuous texture when lifted, and a refreshing and delicious taste. Buckwheat is one of the main staple foods for people, originating from northern China. In ancient times, buckwheat was introduced to Japan through Korea, and today buckwheat and buckwheat noodles are very popular in Japan and South Korea. It is widely planted in areas such as Longzhong, Longdong, and Longnan in northwest China. Due to its rich nutrition and special health ingredients, it is highly regarded as the main food for health. It is a plant suitable for growing in high-altitude climates and is planted in Inner Mongolia and Shanxi regions. Buckwheat can be processed into buckwheat flour, which can be made into noodles, pressed noodles, glutinous rice balls, bowl balls, etc. It can be eaten hot or cold. Because it is a sugar free food, it is also a delicacy for patients with diabetes.