Oil-sprinkled noodles were originally operated in Banban Street and Tan Shi Street, but later they became very common in Xi. It turned out to be a very ordinary pasta. Thick and wide noodles are hand-rolled, boiled in boiling water, fished out and put in a bowl, first served with chopped green onion, shredded pork, pepper powder, salt noodles and other ingredients, and then sprinkled with a thick layer of Chili noodles, and suddenly the bowl is full of red light. The last process is the key. Master scooped almost a spoonful of peanut oil in a boiling oil pan with a copper spoon and suddenly poured it on Chili noodles and noodles. Because noodles are scalded with oil, their skin is brown, they taste spicy, crisp and elastic, and they are covered in sweat. Such delicious pasta can't help shouting "another bowl!" to the master. "