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Relying on its stable product quality and export qualifications, Qinhuangdao Dongyang Food Co., Ltd. received an official invitation to participate in the Malaysia Halal Exhibition, which will be held from September 23 to September 26. The company specializes in non-fried instant noodle products—including *Malatang* noodles, vegetable noodles, knife-cut noodles, and multigrain noodles—and holds full qualifications for food exports. Preparations are now in full swing, encompassing the design of promotional posters, the compilation of exhibition materials, and the selection of products to showcase high-quality Halal food to overseas buyers.

During peak business hours, the packaging method of non-fried *malatang* noodle cakes directly impacts service speed and food waste. *Malatang*, *maocai*, and hotpot restaurants often face a hidden pain point: once opened, noodle cakes can become soggy from moisture, turn mushy during prolonged boiling, or suffer from inconsistent portioning—ultimately leading to customer complaints and material waste. This is why an increasing number of chain brands are asking: why are major manufacturers now individually sealing every single noodle cake?

On the 18th, a shipment of malatang noodle cakes from Qinhuangdao Dongyang Food Co., Ltd. was packed, loaded, and dispatched to Shenyang. Totaling 350 cartons, this shipment was part of an order for the malatang restaurant sector; it was scheduled to depart that same day via the Beijing-Harbin Expressway and arrive in Shenyang by day's end.

Numerous food processing enterprises are clustered along both sides of Shilangshan Road in the Changli Industrial Park. Inside the office building of Qinhuangdao Dongyang Food Co., Ltd., a plaque designating the company as a "Hebei Province Famous Trademark Enterprise"—an honor awarded by the Hebei Provincial Administration for Industry and Commerce in December 2015—has been on display for nearly a decade. While the plaque itself is no longer new, the story behind it continues to unfold: a journey that began with a humble township flour mill and evolved into selling non-fried instant noodle blocks in overseas markets.

The purple sweet potato noodle cakes produced by Qinhuangdao Dongyang Foods Co., Ltd. are not deep-fried; instead, they are made using a process of high-temperature steaming followed by drying. This article outlines the ingredients, production process, and serving methods for these noodle cakes.

In a market dominated by fried instant noodles, Qinhuangdao Dongyang Foods Co., Ltd. has taken a less traveled path—producing non-fried instant noodle cakes. In December 2015, the company was awarded the title of "Famous Trademark of Qinhuangdao City" by the Qinhuangdao Municipal Food and Market Supervision Administration. Why could a county-level food company making non-fried instant noodle cakes receive this honor? The answer lies in its products and twenty years of accumulated experience.