Zhajiang Noodles, which originated in Xinjiang, has formed a variety of different practices and is the most popular classic food in northwest China. Xinjiang fried noodles, Lanzhou fried noodles and Qinghai fried noodles are the representatives, each with its own characteristics. Fried noodles have both vegetables and meat. They are delicious, smooth and delicious, nutritious and easy to digest. They were served bowls of hot noodle soup and raw garlic cloves. They are eaten in the northwest, primitive and rich.

Noodles with salt are made into dough with moderate hardness, and wrapped with plastic wrap for more than 30 minutes. Then divide them into the same size, rub them into strips, coat them with salad oil to prevent sticking, and wrap them in plastic wrap for more than 30 minutes.

Prepare side dishes: look at personal preferences.

Lamian Noodles slices: After the water in the pot is boiled, press the baked dough with a rolling pin, then grab the dough with your right thumb and forefinger and put it into the pot. Patch pulling is a "technology", and most people pull it in different sizes. The patch to be pulled out is like a nail, commonly known as the "nail surface". After the noodles are pulled, cook them (don't overcook the noodles because they need to be fried), and remove the cold water for later use.