Formula: 20g Chili sauce, 5g aged vinegar, light soy sauce 15ml, sugar 10g, cooked white sesame 8g, sesame oil 20g, shredded onion 40g, minced garlic 25g and Jiang Mo 15g. Ingredients: 2500g of aged vinegar, local soy sauce 1kg, 4kg of clear water, 240ml of spicy fresh dew, soy sauce 100ml, umami juice 190ml, salt 160g, geranium, wheat celery, shallots and yellow rice.

Production steps: add 750 grams of clear soup or cold boiled water to the above seasoning and mix well, then add salad oil and sesame oil and mix well. Fresh and appetizing spicy juice (the most commonly used side dish), spicy and spicy juice (saliva chicken and husband and wife lung slices), thick garlic juice (pig's head and sausage), spicy ginger juice (preserved eggs and cowpeas), and sesame sauce with moderate sweetness and saltiness. Three kinds of delicious fruit juices are used in daily life, including seafood juice, which is a very practical sauce for friends living in seaside or coastal areas. Sour, spicy and appetizing, very suitable for summer. Hot sauce, most meat dishes are.

Application scope of cold noodle juice: it can be used to make cold noodles in Shaanxi or mixed, and can be seasoned with a little sesame sauce, garlic paste and red oil. Taste: Compound sour and spicy ingredients: 2500g of old farmer vinegar, 4kg of local farmer soy sauce 1kg, clear water, then add three spoons of soy sauce or soy sauce (the spoon is the size of an ordinary family soup spoon), half a spoon of sugar, one spoon of oyster sauce, one spoon of sesame oil, one spoon of sesame sauce and four to five spoons of vinegar. Combined with a single condiment, there are many compound sauces in the condiment market now, which makes our cold dishes simple to make and stable in taste.