Ratio of rice flour rice paste: three elephant sticky rice flour one catty two, eagle corn flour, raw flour eight taels, clarified noodles three taels one, horseshoe powder six g, twelve pounds of water, egg white one or two . The key to making a dish of successful intestinal noodles is to have hand-ground rice paste, the ratio of water to rice is 3:1, too thick is too hard after steaming, easy to clump, too thin is steamed not shaped, and now the restaurant in order to figure out the convenience of the sticky rice noodles instead of the rice paste, and then add chengmian, cornstarch and cornstarch, in order to improve its texture and taste.

Entertainment noodles are a very famous traditional Han Chinese snack in Guangdong, belonging to the Cantonese cuisine, originating from Takizhou (present-day Luoding City, Guangdong) during the Tang Dynasty. The classification of intestinal noodle can only be divided according to the way it is made, usually the one with bra is known as brahmian intestinal noodle, and the other one is directly steamed, usually with drawer type intestinal noodle.

Entertainment noodles can not be divided by place, because businesses around the world will be based on the local market, catering to the tastes of guests, adjusting the flavor, are added before the noodles with the name of the local city.

Enema has a long history. It is said to have originated in Takizhou (present-day Luoding City, Guangdong Province) during the Tang Dynasty, and evolved from a traditional local delicacy, oil-flavored mochi.