Beef noodles have a long history, and they are Han snacks originating from Anhui and Xinye, Henan. Xinye, a historic city in the Three Kingdoms that was once burned by Zhuge Liang, has a long history of local cuisine-Xinye flat noodles (also called Zhang Fei flat noodles) 123. It is famous for its refreshing taste, chewiness, pan-spicy taste and thorough fragrance. Later, because of its unique taste, it was quickly introduced to various places. Affordable and delicious are the characteristics of authentic beef noodles. The key to the taste of beef noodle snacks lies in dozens of ingredients, each of which is carefully selected by the master, and attention should be paid to the preparation procedure and temperature. Even a big fire can't do it, and a small fire can't make incense. Fire is used differently at each stage. All kinds of ingredients cooked in noodle soup can also be crystal clear. Noodles with vegetables, red/white/green colors make noodles look more appetizing, hence the name. Beef noodles originated in Taihe, Anhui Province, with smooth and strong noodles, good soup, salty and spicy. The ingredients are carefully boiled from more than 20 kinds of spices, peppers, beef and butter. The practice in Huainan is to fry the dried red pepper in warm oil until it is semi-paste (slightly paste), then pour the braised beef and the soup of braised beef into the pepper and oil, boil it with high fire and simmer it with low fire until it tastes delicious. The best thing to eat after cooking is that pepper.