Ingredients: flour 200g, sheep blood 15g, braised sausage 10g, crispy whistle 5g, broth 150g (seasoning), chopped green onion 2g, mint 5g and Chili oil 3g. Practice: 1. Boil sheep's blood slowly with low fire, and the heat should be controlled well, not too boiling. Wash the intestines, cut them into sections and marinate them with spiced brine. A crispy whistle is a small (peanut-like) crisp thing fried with oil residue and starch.

2. Cook the noodles in a bowl, pour the broth, cover with sheep blood and sausage, and sprinkle with crispy whistle, chopped green onion, mint and red oil. How to make it: Sheep blood is also called Wang Yang. Use warm water when collecting blood and don't boil too much when cooking.