Sauced beef, pickles, buckwheat noodles, eggs, apples/crisp pears

Cucumber ice water white sugar white vinegar salt Chili powder mustard oil cooked sesame seeds

working methods

1. After the noodles are cooked, soak them in cold water for later use.

2. Shred cucumber. Slice beef and serve with sauce and apples or crisp pears. Peel the boiled eggs and break them with a knife.

3. Mix the cold noodle soup with ice water into a bowl, add sugar/salt/white vinegar according to your favorite taste and mix well;

4. Put the noodles in a stirred bowl, put the prepared auxiliary materials on it, and then add kimchi. You can put some kimchi juice if you like the heavier color.

Korean cold noodles, also known as Korean cold noodles, is one of the traditional Korean cuisines. According to the Records of the World Food Customs in Korea in the Late Li Dynasty, cold noodles originated in Pyongyang and Hamhung in Korea in the middle of19th century. Therefore, Korean cold noodles are divided into Pyongyang cold noodles and Xianxing cold noodles. The most remarkable difference between Pyongyang cold noodles and Xianxing cold noodles is that Pyongyang cold noodles are "water cold noodles" used for soup, while Xianxing cold noodles are "mixed cold noodles" seasoned with Chili sauce.

The content of sweet potato powder and potato starch in Xianxing cold noodles is relatively high, mainly because Xianxing is located in the plateau and mainly produces miscellaneous grains. In addition, as a coastal city, Xianxing is rich in seafood, so many seafood ingredients are added to the seasoning of cold noodles, especially the cold noodles are covered with raw seafood stew and mixed noodles. Pay attention to the taste: the more spicy you eat, the more you like to eat spicy food until it is refreshing, stirring and lingering, giving people a mellow enjoyment.