The high-gluten whole wheat flour used in all-round noodles uses Heilongjiang's proprietary high-gluten wheat variety Longmai 35 as the raw material. It is only planted one season a year. The application amount of fertilizer is strictly controlled. It is made by grinding and screening through advanced production technology. Part of the bran of wheat is retained during the processing process, which is rich in vitamin B family, pantothenic acid and dietary fiber. It has a strong natural wheat aroma and is the most nutritious type of flour.