1 Mutton offal: Mutton offal is a mixture of sheep's head, hoof, blood, liver, heart, intestine and belly, so it is also called "Mutton offal". Mutton offal is expensive in miscellaneous and broken. It will taste tasteless if it is not mixed or broken. Sheep's head, sheep's hoof, sheep's blood, sheep's lung, sheep's heart, sheep's stomach and sheep's intestines have not been abandoned. Without one thing, there are very few haggis made. Laundry is a more elaborate job. A pair of water is often washed more than a dozen times, and it has to be soaked in clear water for a while. The treated water is clean and greasy, and has the unique flavor of mutton offal. Then use a knife to cut into different styles of slices, blocks, silk, strips, stomachs and strips, which should be cut very finely and the heart, heart, blood and lungs should be well matched. Put the chop suey into the pot, simmer slowly and add the fine vermicelli. Serve with spicy noodles, coriander, shredded onion and ginger powder according to personal taste. In the cold climate of northern Shaanxi, sheep offal can satisfy hunger and keep out the cold.
2. buckwheat noodles have a history of 600 ~ 700 years. "Soba noodles are black, tough and refreshing, and can entertain guests." This is the people's praise for buckwheat noodles in Dingbian County. When making, fresh buckwheat should be ground and made into dough, and "Artemisia" should be added to the dough. (Artemisia sphaerocephala is dried and ground into flour, so that it will not block the eye holes during extrusion. Artemisia sphaerocephala has a unique fragrance, which makes Lehe more delicious. If you want to eat authentic music and farm food, you need to go to the countryside to make up for it. It is characterized by being thin and tough, and it won't break when picked up. Eating hot in winter and cold in summer has the effect of invigorating the stomach and relieving summer heat.