1. Fennel, pepper, cinnamon, pasta sauce, salt, red pepper, mutton fat and mutton, etc. To make a pot of stew, all ingredients are put in a certain proportion and order. When making it, first dilute the mutton fat and boil it, and then add the seasonings. A larger amount of sun-dried red pepper is used to highlight the spiciness and color of the stew, and mutton also accounts for a larger proportion. Cut the fine mutton into small square pieces. After the red color of the chili pepper fades, throw the mutton into the pot.

2. After the marinade is prepared, put it into a spare iron bucket. After it cools, it will solidify and can be eaten as you go. It can be stored all year round and will not deteriorate. The most authentic thing in Taihe is the mutton pan noodles. The beef pan noodles are made the same way. It’s just that the mutton version has more texture than the beef! Especially in the south, most of the dishes are made with beef noodles. It’s really confusing. It’s obviously just mutton noodles, but when it spread to the south, it became beef noodles.

3. Production: The noodles are made from high-quality wheat flour that is abundant in the local area. Mix it with salt and water in proportion, knead it into a dough, knead it repeatedly until it becomes chewy, and then knead it repeatedly into strips. , until it feels like silk, has tension when pulled by hand, looks like a waterfall when lifted, and makes a crackling sound when being lifted.

4. Put the Ban Hou noodles into the pot, take out the bowl, put a few green vegetables, and pour the sautee on it. It is really white noodles, green vegetable leaves, and red sautee. It is "spicy, crispy, and fragrant" in the mouth. , the fragrance is refreshing and unforgettable.