If you eat hot and sour noodles, cut the soy sauce in half, cut the soy sauce in half or not, and add 2 spoonfuls of vinegar. At the same time, when making sauce, the noodle soup should be relatively less, 2 tablespoons or 2.5 tablespoons (it is necessary to grasp that small fabrics have less juice as a whole). Some students will ask, isn't it just adding more vinegar to the hot and sour noodles? Adding more vinegar will dilute the thick taste of the original soup, which is not so simple and rude. Because the total amount of juice in small fabrics is relatively small (noodles are just eaten or less), if the amount of juice seasonings such as soy sauce, soy sauce and vinegar is increased, the amount of noodle soup will inevitably be reduced, soy sauce and soy sauce will not be washed out, and there will be a astringent taste, which will deteriorate; If you increase the amount of noodle soup and cook soy sauce, you will feel that vinegar is not sour enough. Therefore, it is by no means so simple and rude to put more vinegar directly, but also to maintain the overall flavor and quantity of soup. No Nande seasoning can be replaced by pepper powder, spiced powder, etc. When noodle soup is used as sauce, 2-3 spoonfuls of spicy noodles (big spoonfuls of noodle soup) and 2-5 spoonfuls of hot and sour noodles are enough. It is best to make the juice without noodles or with less. Chili oil and pepper oil are the most important, both of which depend on taste. If you have eaten Sichuan pepper, you will know the secret of the outside shop. You can also fry some minced meat with bean paste and chafing dish, and directly turn into Dandan Noodles. There is no soup in Dandan Noodles, only dry noodles, and all the seasonings are fried in meat sauce.