空心掛面原名手工銀絲油面，因群眾奇其條細而且空心，隨改呼此名。這種掛面清瘍耐煮，柔軟可口，營養豐富，易于消化，而且經夏不霉，攜帶方便。
        
    制作空心掛面是汝南城關金生（鐵蛋）家的祖傳絕技。使用原料主要是白面、香油、雞蛋、食鹽。具體操作分和面、搓條、盤條、上筷子、陰條。分筷子、再陰條、出筷子、裝封等十道工序。關鍵是掌握面性，面怎么和，什么時候可上條，什么時候可用筷子好掌握火候，要有豐富的實踐經驗。加鹽要根據天氣冷暖而定，天冷減少，天熱增多。用鹽要化成鹽水，澄清后方可使用。面中不可有麩皮，因為這種掛面要用手將其拉長，稍有雜質就會斷。一個人一天可做20-30斤。食用時，用雞湯、肉湯下，味道更鮮，但不要加醋。
       
    空心掛面是從制作馓子發展而來。馓子是一種油炸食品，清油細面馓子是汝南的特產之一。牛金生的祖父學炸馓子，從炸馓子的過程中，逐步摸索出制作空心掛面。牛金生的父親牛中彬二十多歲時（民國初年），牛記空心掛面已譽滿全城。與牛記馓子一樣，號稱"雙絕"、趙倜任河南督軍時，曾專門把牛家請到開封炸馓子、做掛面。牛記空心掛面在開封獨為一家別無分店。

 

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,