Soup:

Boil beef and beef liver with old soup, add traditional seasoning, and cook. The finished beef noodle soup must be crystal clear and have the flavor of beef.

Face:

It is made of penghui noodles and filtered water. The penghui noodles contain a lot of alkali, thus enhancing the gluten of the noodles. The method of drawing beef noodles is very unique. Because the raw noodles have strong toughness, the drawing of beef noodles is very different from that of pasta in other parts of China. At first, a large piece of dough cultivation must be done by young and strong young men. After the dough is kneaded, it is evenly divided into several small doughs. When a guest asks for noodles, the whole beef noodle making process can be started. Beef noodles are divided into several varieties with different thickness and width, and customers have different requirements and different drawing methods. But in general, the dough is first twisted into long strips, then folded in half and pulled several times in the middle, and put into a large noodle pot. After cooking face to face, take out the pan, add beef stock, sprinkle with small pieces of beef, Chili oil, coriander and garlic sprouts. A bowl of delicious beef noodles is finished. It only takes about 3 minutes from the time when customers order noodles to the time when noodles are made, so beef noodles are available. It is very popular as a fast breakfast.

Features:

A bowl of noodles is a complete noodle.

There is less water in the pot and less meat, so it is commonly known as "Millennium beef soup".

Good beef noodles pay attention to one clear, two white, three red and four green, that is, clear soup, white noodles and radish slices, Chili oil red, coriander and garlic green.