Standard cold noodle juice: raw materials: 2kg of water, 20g of onion, 20g of ginger, 20g of garlic, 0/0g of salt, 0g of monosodium glutamate10g of chicken essence, 5g of white sugar, 5g of baking soda and 0g of vinegar essence100g. Preparation: add white sugar to mineral water, and then add it. After freezing garlic, you can cook the noodles, then cook them in boiling water, blanch them in cold water for several times, add cold noodle juice, add shredded cucumber, tomatoes, spicy cabbage, eggs, coriander and ham sausage, and you can make the beef broth. If it is convenient, you can also buy the salty cold noodle juice of beef bone soup powder. Beef stock needs to prepare beef 1 kg, water 7 kg, onion100g, green onion 200g, kelp, ginger 5g, pepper15g, dried mushrooms 4, fragrant leaves 3 slices of beef, blanch with boiling water, then take out the beef and add water to the pot again. Add seasoning and meat, and cook for one hour to make beef broth, then prepare 2kg of water, 5g of monosodium glutamate10g, 5g of chicken essence, 20g of salt10g, 20g of sugar, 5g of ginger15g, and 5g of garlic15g, and add 200g of beef broth to every 2kg of cold noodle soup. Korean Chili sauce raw materials: white sugar 1 00g, maltose 400g, Chili powder 250g, glutinous rice flour 400g, broken pear1piece, Jiang Mo100g, chopped green onion100g, minced garlic 50g and water 2. Production of beef powder100g: glutinous rice powder is dissolved in water, sugar and maltose are added to the cooking pot, and 1.5 kg is added to the boiled glutinous rice powder, and then the dissolved glutinous rice powder is added to become paste, and the chili noodles are added, and stirred clockwise. After the pot is boiled, onion, ginger, garlic, pear powder, salt, monosodium glutamate and glutinous rice powder are added to make paste, and then the chili powder is added, and the onion is added.