1. Sichuan spicy oil sprinkled noodles. Ingredients: noodles, green vegetables, dried red pepper, oyster sauce, soy sauce, soy sauce, sugar, vinegar, oil. First, put the noodles in boiling water until there is no hard core, then take them out and cool them, and then put them in a bowl for later use. Wash the vegetables, cut them into pieces, and blanch them in boiling water until they are soft. Put noodles and vegetables in a bowl, add a spoonful of oyster sauce, half a spoonful of soy sauce and half a spoonful of soy sauce, and then add a spoonful of sugar. If you don't like sweet food, you can add less sugar. Mix the noodles, vegetables and all the seasonings. Pour the right amount of oil into the pot, put the dried red pepper into it, and stir-fry it with low heat. When the pepper changes color, you can turn off the heat. Don't stir-fry it. Put minced garlic on the noodles, pour in the fried oil chili pepper, mix well and serve.

2. Tomato thick soup noodles. Ingredients: tomato, tomato sauce, oyster sauce, soy sauce, rock sugar, salt, vegetables, noodles. Prepare two medium-sized tomatoes, remove the skins of the tomatoes, and cut them into small dices for later use. Cut the diced tomatoes as small as possible to facilitate frying. Add chopped green onion and diced tomato into the pot, stir-fry over high fire, and stir while frying to prevent the bottom from being burnt. Stir-fry diced tomatoes until they are soft and rotten, preferably into tomato paste. Add a tablespoon of tomato sauce. This step is the key to the ruddy color and thick soup. Then add some oyster sauce, soy sauce and rock sugar, stir well. Add water to boil, you can taste it, and add some salt as appropriate according to the salty soup. Put some vegetables in the boiled tomato soup. Then add the noodles, cook until the noodles have no hard core, and you can go out of the pot.

3. Egg Zhajiang Noodles. Ingredients: noodles, eggs, carrots, green peppers, shallots, bean paste, sweet noodle paste, soy sauce, soy sauce, water starch. Boil the noodles in boiling water until they are soft and have no hard core, and then drain them with cold water to control the moisture. Pour oil into the pan and stir-fry the side dishes such as carrots and green peppers until soft. Set aside. Add the egg liquid, stir-fry and disperse, and mix well with the side dishes. Add secret sauce, 2 tablespoons of bean paste, 1 tablespoon of sweet noodle sauce, 1 tablespoon of soy sauce, a little soy sauce and a proper amount of water starch, and cook until the sauce is thick. Just pour it on the cooked handmade noodles. The egg is Zhajiang Noodles, with a strong sauce flavor and full of gluten.