Why don't you do it yourself?

The production of slurry water is very simple, using the principle of fermentation. The noodle soup cooked every day will turn sour in midsummer. A jar is used to store the leftover noodle soup every day. Generally, fresh and tender wild vegetables such as chicory, alfalfa, shepherd's purse or celery, lotus root and Chinese cabbage leaves are used as raw materials, cut into thin strips, cooked with starter, covered in a porcelain jar and eaten for three days. Before eating, put onion, ginger and garlic in a wok, stir-fry until fragrant, add the paste, boil the paste, add other seasonings, or take out the noodles and put them in a bowl, pour the paste (hot paste is better), and add a proper amount of salt, pepper oil and Chili oil to eat, that is, eat them into paste noodles.