Generally speaking, the noodles of Weifang Rouhuo Shao are dead. This is a characteristic of the authentic Weifang Rouhuo Shao. In recent years, it has evolved into crispy pork roast. The taste is much better than before, and the proportion of flour to noodles Generally, it is 7.5 liang of water per pound of noodles. This ratio can only be done by experienced chefs. It is recommended that novices use less water and increase it when they become more proficient. Weifang pork roasting generally has more water, soft noodles, strong firepower, and fast roasting. , this way the roasted meat will be soft and crispy. If that doesn't work, go to Yijia Xiangrou roasted pork at the Changsong intersection of Dongfeng Street and learn about it. They also have stoves there. I hope it can help you.