According to China Food Network, noodle soup is fermented corn. There is a strong pungent sour taste. Noodles in soup is a kind of pure Manchu food, which is especially loved by people in Fengcheng and Kuandian, Dandong. Sour soup, named after acid, is a product made of coarse grains.

After peeling the corn, soak it in a jar filled with water. After fermentation for a period of time, put it in a water mill and grind it into a thick corn paste. After controlling the water, put it into a basin to continue fermentation. After a certain period of time, it becomes noodle soup for making sour soup. The making process is to boil water in a pot. When the water boils to the edge, one third of the fermented noodle soup is made into jiaozi and boiled in the water. When the noodles turn Huang Shi, take them out and mix them with the rest of the raw noodles.

After the water in the pot is boiled, you can make a small hole with a special tool or plastic bag, put the mixed noodles in your hand and put them in the pot along the edge of the pot. You will see circles flying into the pot, which is definitely a landscape.