1, slag river surface. Ingredients: 250g noodles and neck and back. Accessories: 3 tablespoons of bean paste, 3 tablespoons of oil, several slices of onion and ginger, soy sauce 1 tablespoon, star anise 1 slice, cucumber, carrot, radish and mung bean sprouts. Practice: cut the meat into small pieces and slice the onion and ginger; Heat oil in the pan, saute chives and ginger, add diced meat and stir-fry until it changes color, and add bean paste; Stir-fry evenly on low heat for a while, add soy sauce and water, add star anise, and after the fire boils, turn to low heat until the soup is cooked; Stickiness; Pour the sauce directly on the cooked noodles and code the shredded vegetables.

2. Dandan Noodles. Ingredients: 300g of noodles, 200g of pork stuffing, and 0/00g of sprouts/kloc. Accessories: Chili noodles, vinegar, sugar, soy sauce, sesame paste, sesame, pepper powder, chopped green onion, chicken essence, minced garlic, crispy peanuts, coriander, salt and oil. Practice: inject oil into the pot and saute shallots; Stir-fry the meat stuffing, then cook the cooking wine, add soy sauce and sugar and stir well; Adding bean sprouts and stir-frying evenly to obtain minced meat; Put Chili noodles and sesame seeds into a small bowl; The pot is filled with 60% heat; Pour that hot oil into a chili bowl, and uniformly stirring to obtain oil chili; Uniformly mixing soy sauce, sugar and vinegar according to the ratio of 10: 5: 1; Pour the soy sauce into the pot, boil it, pour it out and let it cool; Take a bowl and add proper amount of sesame, special soy sauce, salt, chicken essence, pepper powder, chopped green onion, minced garlic and oil pepper to make juice; Pour water into the pot, boil it, add noodles and cook; Add a spoonful of noodle soup to the bowl. Wash the seasoning off; Scoop the noodles into the soup bowl. Pour in minced meat and peanuts. Decorate it with coriander.

3. Lushan Mountain. Ingredients: noodles, eggs, pork belly. Accessories: green garlic, carrot, potato, dried bean curd, auricularia auricula, salad oil, salt, vinegar, onion, ginger, star anise, dried Chili, Chili powder, spiced powder and thirteen spices. Practice: Make a meat whistle. Select the best pork belly; Cleaning, peeling, and cutting into small pieces 1cm square; Put oil in the pot, add shredded onion and ginger, stir-fry until fragrant, and add sliced meat; Reduce the heat and constantly stir-fry the meat slices; Stir-fry until the meat slices turn white, add a little dried red pepper and star anise and stir-fry; Add dried Chili noodles and spiced powder, stir-fry evenly; Sprinkle a proper amount of thirteen spices; Appropriate amount of salt continues to stir-fry slowly; Stir-fry until fat and oily, and the fragrance of various spices is fully stimulated; Open a big fire and pour in vinegar; Cook slowly with low heat, cover and cook for about 10 minutes to taste; Cook until the soup is thick, and the aroma of Chili noodles and various seasoning noodles and the oily smell of meat slices are completely integrated.