Recipe: ginger, salt, lamb, dashi, pepper, plate noodles, green onion, tomato or tomato sauce.

1, first fry the small chili peppers red and fish out.

2, fried ginger and seasonings, fry a while to put pepper, seasonings scorched, pepper not black fish out.

3, plate noodle materials and leaves together and then fried.

4, fried lamb, oil bubbles put salt.

5, soy sauce, cooking wine, soy sauce, oyster sauce, lamb charred put tomato or tomato sauce, put green onions fried, pour boiling water.

6, put the chili, seasonings, plate noodles material round point of small fire to cook about half an hour can be.

Board noodles originated in the Three Kingdoms period, is Anhui Taihe County famous Han Chinese specialties. There has been a Zhuge Liang a fire burned out of the fame of the Three Kingdoms historical city of Xinye has a quite historical origin of the local cuisine - Xinye plate noodles (also known as Zhang Fei plate noodles) Later, "Xinye plate noodles" in the west of Henan, Wan, Luo, north of Hubei, Jing, Xiang and widely circulated.

It is famous around the world for its refreshing, chewy, spicy and spicy flavor. The above flour for the noodle embryo, with mutton, dozens of traditional Chinese medicine spices such as soup, the board noodles white lubrication, crystal bright, white noodles, green leaves, red shame, with a mouthful of thick and spicy flavor, and more than ten miles of fragrant aroma, so people have a kind of desire to stop, have to eat the impulse.