The difference between ballast strips and beef tendon noodles is that ballast strips are more chewy. Upon inquiry,

1. Beef tendon noodles are one of the special snacks in central and western China. The taste is soft and smooth and the aftertaste is mellow. There are many ways to eat, mainly cold dishes in spring, summer and autumn, stir-fried or soup in winter. It is made by machine pressing, with fine bubbles on the surface, and tastes like beef tendon, hence the name beef tendon noodles.

2. Slag strips are noodles made of corn. Corn flour is more chewy than beef tendon noodles. The preparation method is as follows: firstly, the washed corn residue is soaked in cold water for at least 10 day (no more than 15 day). Until a layer of white fermented grains floats on the water surface, indicating the end of the fermentation process, and then take it out and grind it with a mill.