The preparation method of Anhui flat noodles comprises the following ingredients: 70g of pepper, 45g of cinnamon, 40g of Amomum villosum, 45g of cumin, 40g of Rhizoma Kaempferiae, 55g of fennel, 25g of clove, 35g of Alpinia officinarum, 90g of star anise, 55g of qingbo, 65g of Tsao Kou, 35g of licorice, 45g of nutmeg, 40g of black pepper, 50g of white peony root. Here we need to pay attention to several details. First, the function of pepper is mainly to enhance fragrance and remove fishy smell. If you want to increase the effect of hemp taste, you can add 60 grams of pepper. Second: the function of licorice is mainly to dispel fire. If you can't eat too spicy locally and the pepper tastes slightly spicy, you don't need to put licorice to dispel fire. As a famous dish in Anhui, the noodles have been very popular in the vast northern areas in recent years and are deeply loved by local people. There are many pasta dishes in China, such as Huimian Noodles, Dandan Noodles, Lamian Noodles, Regan Noodles, Zhajiang Noodles, etc., and none of them eat noodles like beef noodles.