The noodles of Xuzhou Beef Pan Noodles should be kneaded very chewy. As for the ingredients, the Huainan method is to fry the dried red peppers in warm oil until they are semi-mushy (a little bit mushy), and then add the braised beef and braised beef noodles. Pour the beef soup into the chili pepper and oil, bring to a boil over high heat and then simmer until the flavor is infused. The most delicious thing after cooking is the chili pepper. The Anhui Ban Mian is firstly good in terms of noodles and secondly, the flavor is good. Xinye County produces high-quality wheat. To make flat noodles, wheat flour is taken. According to the different seasons of the year, salt and water are mixed in proportion, and the dough is kneaded. After repeated kneading, it is made into small noodle sticks with a diameter of half an inch and a length of eight inches. , then apply sesame oil, put it on the case, and cover it with a clean wet towel. The moist noodle stick is soft and lingering, like silk to the touch. When making noodles, the chef arranges three small noodle sticks on the table, pinches three heads with his left hand and three heads with his right hand, suddenly raises them above his head, and slams them down on the table. One after another, crackling, falling, pulling, and flashing, the board got its name from this. In the chef's hands, the three small noodle sticks changed from short to long, from thick to thin, and folded three times. The total length was more than five feet, and the thickness was even, and it looked like a waterfall when lifted. Pick up the cooked noodles, they are white, smooth, and crystal clear. The chef pinches some tender green vegetables and puts them on top, and then pours the boiled maroon sautee on top. White noodles, green vegetable leaves, and red sauteed seeds greatly increase people's appetite. The production of saozi is also very particular. Ingredients include fennel, pepper, cinnamon, pasta sauce, salt, red pepper, butter and beef. To make a pot of saozi, all ingredients are put in a certain proportion and order. When making it, first dilute the butter and boil it, and then add the condiments. A larger amount of sun-dried red pepper is used to highlight the spiciness and color of the saute, and beef also accounts for a larger proportion. Cut the fine beef into small square pieces. After the red color of the peppers fades, throw the beef into the pot. At this time, the heat must be mastered to cook the beef until it is neither old nor tender, but just right. After the sauteed seeds are cooked, scoop them into an enamel basin. After cooling, they will solidify and can be eaten as you go. They can be stored all year round without deterioration.