1, pasta sauce produced in the north. The first water and noodles, without fermentation that is steamed, and then by the ambient sun heating fermentation, fall and winter can eat, sauce flavor.
2, the practice of the old sauce and sweet sauce practice is slightly different: at first, it is also the first water and good noodles, to wait for its fermentation on the cage drawer steamed, and then irradiated by sunlight to warm up the fermentation, after three days of ambient temperature to become a product, to be most of the water was evaporated after the spoon scooped up into a fine silk, served to the jar floating and not flow, the surface of the sauce in the cylinder like floating a layer of black oil silk. The surface of the sauce is like a layer of black oil silk floating on the surface of the jar. Taste and nutritious, containing the sweetness of cane sugar and the aroma of sesame oil, rich in amino acids and other nutrients.