The surface of Hui beef should be kneaded very well. As for the material, Huainan's practice is to fry the dried red pepper with warm oil until it is semi-paste (slightly paste), and then pour the braised beef and the soup with stewed beef into the pepper and oil. After the fire is boiled, simmer it slowly and cook it until it tastes delicious. The best thing to eat after cooking is that pepper.

Anhui's flat noodles are good on one hand and good on the other. Xinye County produces high-quality wheat. Noodles are made of refined wheat flour, which is mixed with salt and water in proportion according to the different seasons of the year, and made into dough. After repeated kneading, it is made into small noodles with a diameter of half an inch and a length of eight inches. Then it is coated with sesame oil, coded on the case and covered with clean wet towels. Moisturized dough sticks are soft and lingering, and feel like silk.

When making the board, the chef arranged three small sticks on the case, pinched three heads with his left hand and three heads with his right hand, suddenly raised his head and slammed it on the case. One after another, scratching, falling, pulling and flashing, hence the name of the board. In the chef's hand, the three small noodles changed from short to long, from thick to thin, which was converted into three times. The total length was more than 50 feet, and the thickness was even, and it was like a waterfall.

Pick up the cooked board, clean and smooth, crystal clear. The cook pinched some green vegetables and put them on it, then poured boiling jujube-red SAO. White noodles, green leaves, and red scorpions greatly increase people's appetite.

The production of SAO Zi is also very particular. The ingredients are fennel, pepper, cinnamon, flour paste, salt, red pepper, butter and beef. Make a pot of minced meat, and put all kinds of materials in a certain proportion and order. When making, first dilute the butter and bring it to a boil, then add the seasoning. The amount of sun-dried red pepper is large to highlight the spicy taste and color of the seeds, and beef also accounts for a large proportion. Cut the fine beef into square and square pieces, and then throw the beef into the pot after the red pepper color comes down. At this time, we must master the heat, in order to cook the beef neither old nor tender, just right.

After the SAO seeds are prepared, they are scooped into a porcelain-lined basin, cooled and solidified into solids, which can be taken as you eat and stored all the year round without deterioration.