Why is Taihe Banmian not spread all over the country like cassoulet rice board? Because the business model is different from that of cassoulet rice, so it is destined not to do the whole country.

Taihe board noodles, also known as Anhui board noodles and Taihe mutton board noodles, is a specialty snack in Taihe; the dish is named for being wrestled on a tablet.

The dish is usually made by mixing flour with salt and water, forming a dough and kneading it to make small noodle sticks, which are coated with sesame oil and yarded. When it is made, it is pulled while it is wrestled, which gives it its name; the boiled noodles are white, lubricated and crystal clear; they are put on green vegetables and topped with soup; the white noodles, green leaves and red soup make people's appetites soar.

Method of production

Step 1, first selected fresh butter cut into small pieces into the pot, put the small ingredients together, simmering for 1 hour, the oil temperature rises to 200 degrees or so, the raw oil is practiced after the small ingredients out.

Step 2, the oil temperature drops to about 100 degrees into the big spices, green onions, ginger, star anise, dahurica, fragrant sand, white buckle, cinnamon, hairy peaches, good ginger, cloves, nutmeg, grass nuts and other spices above, from 100 degrees slowly rise to about 200 degrees, with about 1 hour time, into the dried chili pepper in the whole frying process should be stirred constantly, so that the big spices and chili pepper heat uniformly, fried into a slight discoloration, and then put into beef cut into 1.5 cm square small pieces, high heat stew 40 minutes beef eight mature can be.

Step 3, finally put fine chili noodles, salt, tomato sauce, stir well out of the pot.

Step 4, take the appropriate amount of base material to add the appropriate amount of water, change to a fine fire simmering for about 30 minutes, and finally add salt, yellow wine, chicken essence, monosodium glutamate, rock sugar and other flavored soup.