2. Shengli sauce noodles: The sauce is made of edible materials such as mushrooms, bamboo shoots and shredded pork. Noodles are cooked in advance, but they are poured with cold water every once in a while, and the sauce noodles are mixed evenly before eating. The fragrance is rich and the sauce color is deep. Every noodle is full of sauce flavor, thick but not greasy.
3. Bean sprout powder: scoop a spoonful of prepared rice paste into a special tray, then scrape the rice paste into a layer with a scraper, lay it flat on the tray, steam it in a drawer steamer, take it out, cut it into rectangles with bamboo slices, add cooked mung bean sprouts prepared in advance on it, and roll it up. When eating, cut into small pieces, drizzle with soy sauce and sesame oil and sprinkle with peanuts.
4. Wrapping potatoes: choose Liang Dong potato powder, stir it into paste, cook it in boiling water until it is mature, then scoop it up and pour it into winter leaves, put the prepared lean meat or semi-fat slices, mushroom granules, diced bamboo shoots, peanuts, shrimps and spices marinated in south milk into winter potato paste, finally wrap it in winter leaves, steam it in a steamer, and mix it with sweet and sour peppers, which is tender.
5. Blowing with dustpan: Blowing with dustpan is similar to powder cake, and the manufacturing process is complicated. It is necessary to grind rice slurry with rice first, then grind it repeatedly and separate the residue, so that the taste can be soft and smooth. Cook a large piece on a dustpan, then cut into rhombic pieces, and serve with soy sauce and sesame seeds.