Pi Zha is a famous specialty in southern Hebei and northern Henan. Three-pot culture, three-meal culture and eight bowls of dishes at the wedding banquet in Fengfeng area of southern Hebei, southwest of Cixian, Cheng 'an area and western Anyang are all dishes with unique local characteristics. This dish can be fried, stewed, fried and made into soup. Delicious taste and unique flavor. Full-bodied, fragrant but not greasy, with a long aftertaste. The most starchy reprocessed non-staple food is made by adding seasoning during the processing of vermicelli and then putting it into the mold. It is also made by adding dried seaweed, chopped green onion, garlic slices, Jiang Mo and soy sauce. Put it into vermicelli for secondary cooking, add water, stir and steam until cooked.