The technical requirements for cutting and kneading the dough are strict, and the ratio of water to flour needs to be accurate. Generally, one pound of flour is three ounces of water, beat into ears, then knead into dough, and then cover it with a wet cloth. , knead again after half an hour, until kneaded evenly, soft and smooth. If you don’t knead the dough well enough, it will easily stick to the knife and break when cutting. The beauty of cutting noodles lies in the skill of the knife. For knives, kitchen knives are generally not used, but special curved sharpening knives are used. When operating, hold the kneaded dough with your left hand, and hold the knife with your right hand. Your wrist should be flexible, the force should be flat, and the force should be even. Point to the soup pot, click, click, click, one knife at a time, and the cut out noodles will be connected one leaf at a time. One leaf is like a shooting star chasing the moon, drawing an arc-shaped white line in the sky. The noodle leaf falls into the soup pot, and the soup rolls over, and it looks like a silverbait playing in the water. It is really beautiful. A skilled chef can cut about two hundred knives per minute. , the length of each leaf is exactly six inches. Before eating, being able to watch the chef slicing noodles is tantamount to appreciating an art performance. The seasonings (commonly known as "toppings" or "mixing") of the shaved noodles are also diverse, including tomato sauce, meat fried sauce, mutton paste, day needles, fungus, eggs, etc., and are served with seasonal vegetables, such as cucumber shreds and leeks. Flowers, mung bean sprouts, boiled soybeans, minced green garlic, chili noodles, etc., and then drizzled with mature vinegar, it is very delicious.