The most important things about beef noodles and beef offal noodles are: first, they are fragrant, second, they are thick, and third, they have an aftertaste. The soup should be delicious and the beef should be delicious. The ingredients include noodles boiled in red oil, braised beef, and beef offal. The biggest secret of Xiangyang beef noodles is the traditional Chinese medicine braised buns, and the most important thing is the soup. Xiangyang's beef noodles are different from Lanzhou's beef noodles; Lanzhou's beef noodles actually have a sense of fine craftsmanship. The noodles are evenly drawn, the beef slices are thin enough, and the yellow Gali beef soup is served with a pinch of green oil. The coriander is colorful, fragrant, and tasteful, and has a refined elegance; it is also different from the local beef noodles in Shanghai. Shanghainese actually don’t eat noodles; the noodles are not fragrant enough, and the soup is made by adding lard to noodle soup. Yes, it's boring; only their toppings are updated from time to time and have some tricks, but this is a bit neglected, and the important noodles are ranked last. The beef noodles in Xiangyang actually don't have beef, and at most they add a spoonful of beef. Miscellaneous, what we eat is noodles, which are alkaline, but not too much, not bitter, and just have the fragrance of noodles. Prepare the noodles the night before, add water, add oil, mix well, and spread them out on a large plate. In the bamboo dustpan; early the next morning, two large pots were set up. One pot was white soup, which was boiling water. It was bubbling. The steam was rising slowly, and the white mist was rising slowly. The other pot was red soup, which the boss got up early in the morning. The black beef offal is cooked with butter, spices and chili peppers, with red spicy oil floating on it and green garlic sprouts floating, motionless. When the noodle eater comes, call out, two ounces of noodles, and a bowl of rice wine. The boss picked up a ball of noodles, threw it into the long-handled bamboo fence, then grabbed a handful of crispy mung bean sprouts, sank into the boiling white soup, and shook it calmly a few times. The boss's gestures were very beautiful. His wrist moved up and down, but his arm did not rise. After half a minute, he raised his little arm, and the bamboo fence drew a small arc in the air. The noodles fell steadily into the bowl, and he added some Red soup, for those who like spicy food, the boss will add an extra spoonful of spicy oil for you, and then bring it to the table together;