2. In the process of steaming rice noodles, the pig viscera can be cleaned and cut for use.

3. Boil half a pot of water in another small pot, during which lettuce and onions can be treated.

4. After the water is boiled, add a proper amount of chicken powder to adjust the soup base, then add pig viscera to boil and season with oil, salt and soy sauce.

5. Add lettuce and onion and turn off the heat.

6. Pour the pig soup into the steamed river powder!

The original soup powder originated from the traditional snacks in Chaoshan area of Guangdong (Yunluo Town, Puning City) and belongs to Hakka snacks in Cantonese cuisine. The traditional production technology of the staple food raw material (handmade river noodles) used in Puning original soup powder is very particular. High-quality rice is washed, soaked for more than 2 hours, ground into rice slurry with a stone mill, then steamed on a copper plate and shredded by hand.

The original soup powder in Yunluo Town, Puning City is almost a necessary tribute to every household (Bodhisattva and Shen Min) on holidays. Rice noodles are commonly known as "kway teow" in Chaoshan area. Yunluo Town, Puning City is the birthplace of Chaoshan kway teow, which has been famous since ancient times. Hundreds of Fiona Fang guests come here to taste it, and Puning's original king of dried soup is also famous for it.