1. Pulping soup: Generally speaking, the time to eat sour noodles is mainly in spring, summer and autumn, and the best time is from Tomb-Sweeping Day to Mid-Autumn Festival. During this period, the raw materials of pulping soup can be pickles, Chinese cabbage, celery, Chinese cabbage leaves and other vegetables, or tender cowpea, and it is better to mix with pepper leaves. The method of making soup is also called "shaking the pulp". Before Tomb-Sweeping Day, shaking pulp was first-class pulp. The specific method is: put the vegetables in the boiling water in the pot and cook them slightly (just turn them once), then pick them up and lie in a clean bucket or basin. Then, put the cooked noodle soup into the vegetables, press the vegetables with a "shiny bluestone", and then add a proper amount of cold water one after another. The "floating foam" inside should be fished out every time until the floating foam is removed. When you smell the sour taste, the delicious mushy soup is ready. After each meal, you should constantly mix the fresh noodle soup into the old paste soup.

Second, stir-fry: The seasonings needed for stir-fry are: chopped green onion, Jiang Mo, sesame oil, lard and so on. If you need a little spicy taste, you can also add a little spicy noodles. The specific method is as follows: when sesame oil and lard are heated to 80℃, add chopped green onion, Jiang Mo, spicy noodles and salt, stir-fry until red and yellow, shovel into the slurry soup and eat, and then add spices such as spiced powder and monosodium glutamate.

3. Pulping surface: The surface of the acid paste surface is preferably hand-cut yellow fine surface (yellow is formed by putting less alkali). No matter how you cook the noodles, add some salt, alkali and egg white when you mix the noodles. After such noodles are cooked, they are delicious, tender and do not paste soup. When eating, the noodles are cooked in a pot, then dehydrated and cooled. Put the mung bean sprouts, sauerkraut powder and fried sesame powder in a bowl, and pour in the prepared spicy sauce soup to eat. Sour paste noodles are sour, fragrant, spicy, oily but not greasy, and the temperature is suitable. The noodles are white and delicious, sour and delicious, especially after eating in summer, which has the effect of relieving summer heat and appetizing and becomes the best food in summer. No matter "Old Yunyang" or foreign guests, they can taste the sour paste noodles with Yunyang characteristics quickly, and this unique taste has become one of the best foods for Yunyang people to keep passers-by.