1, Method 1: Ingredients: noodles100g, winter bamboo shoots 20g, carrots 20g, cabbage 20g, soy sauce 8g and salt 2g. Practice: Cut the winter bamboo shoots into pieces and shred the carrots. Pour water into the pot and cook the noodles over high fire. Pour oil into the pan, add shredded radish and stir well. Add winter bamboo shoots and cabbage and stir well. Pour in the soy sauce, salt and stir fry evenly. Pour in the noodles and stir well.

2. Method 2: 500g of wet noodles, 50g of pork100g, 20g of crispy peanuts, 20g of crispy soybeans, 30g of Yibin sprouts, 5g of small rapeseed150g, 5 pickled peppers, appropriate amount of Pixian bean paste, appropriate amount of douchi, appropriate amount of soy sauce, and rice wine. Prepare wet noodles, broken rice sprouts, Chili oil and pepper powder. Fry peanuts and soybeans in advance. Chop minced meat, pickle pepper into small circles, and mince onion, ginger and garlic. Add the right amount of oil to the pot, pour in the bean paste and lobster sauce, stir-fry until fragrant, and add minced meat and stir-fry. (When frying, adding a proper amount of rice wine is more fragrant. Rice wine is sweet wine, also called mash. ) Add shredded rice sprouts, minced onion, ginger and garlic, pickled pepper rings, stir fry, add a little pepper oil, pepper oil and pepper, and then add a little boiling water to stir fry for a while. Add enough water to the pot to boil, add a little salt, and add noodles to cook. Add a proper amount of oil, sesame sauce, soy sauce, ginger and garlic water, a little balsamic vinegar, lard and chopped green onion to the bowl. (Ginger and garlic water is the water after adding a little boiled water to Jiang Mo and minced garlic. Adding minced garlic directly is more offensive, so ginger and garlic water is added.) Small rapeseed is cooked in a noodle pot. Put the small rapeseed and noodles into a bowl, scoop in the appropriate amount of soup, add the prepared minced meat, and add the appropriate amount of crispy peanuts and crispy soybeans.

3. Method 3: 500g of wet noodles, 200g of chicken breast, one cucumber, 200g of mung bean sprouts, half of colored pepper, 30g of sesame paste, 5g of fermented milk, soy sauce10g, appropriate amount of salt, secret Chili oil15g, a little sugar, appropriate amount of chopped green onion, three cloves of garlic, and so on. Prepare ingredients and seasonings. Cucumber and colored pepper are shredded. Mash garlic into mud, add appropriate amount of boiling water and make garlic water. Add salt and a little sesame oil to sesame paste and mix well, then add fermented milk and mix well, then add soy sauce and mix well, then add garlic water in several times and mix well, and finally add secret Chili oil and mix well. Add a proper amount of water into the pot, add star anise, fragrant leaves, cinnamon and cooking wine, add chicken breast, cook the chicken breast and take it out. Add a proper amount of water to the pot to boil, add a little salt and a little oil, blanch the bean sprouts and remove them for later use. Put the chicken in a fresh-keeping bag, beat it several times with a rolling pin, and then tear it into silk. Add enough water to the pot to boil, add a little salt and a little oil, add noodles, cook them and fish them into cold boiled water to cool them. Put mung bean sprouts and shredded cucumber on a plate, then put noodles, then put shredded chicken and shredded colored pepper in a stack, then pour in the prepared sauce and sprinkle with chopped green onion. The delicious cold noodles with shredded chicken are ready.