1. Flour mixing: salt and alkali should be added to the flour in a ratio of 250: 2: 1. The alkali should be stored in water for one day before use, and the diameter of noodles should be controlled between1.5 ~1.6 mm.

2. Sprinkle noodles with powder: use a large pot of fire, 2 kg each time, add raw water after boiling, and turn it up and down with long chopsticks to prevent noodles from caking. Cover and cook until the noodles have a transparent texture, that is, after eight ripe. Drain raw water quickly once, spread it on the chopping board, and pour in cooked oil and mix well. Generally, 25 kg of flour spray 1.5~2 kg of oil.

3. Hot noodles: After the water is boiled, soak the noodles in boiling water for several times, cook and heat them, and then quickly put them into a bowl.

4. Materials: superior soy sauce 10g, balsamic vinegar 4g, pepper 0.5g, monosodium glutamate 0.5g, sesame paste 15 ~ 18g, sesame oil 5g, diced red and white radish 4g and shallot 5g. In addition, the soy sauce should be dissolved according to the ratio of 50: 1.

5. Sesame paste production: stir-fry white sesame or yellow sesame with medium heat until crispy, then take the pot, break it with a blender, and grind it into sesame paste with a stone mill. Finally, add 40% sesame oil to sesame paste.