There are many kinds of snacks in Weishan, including shredded bait (grilled meat, shredded bait crossing the river, shredded bait in a small pot, shredded bait in casserole, shredded bait in fried sauce, shredded bait in marinated sauce, shredded bait fried, shredded bait swished; Muslim braised beef, fried sauce beef bait, handmade bait, etc.), a noodle, rice noodles, hot oil powder (bean powder), beef rolling, fried stinky tofu, sweet white wine, ding-ding sugar, cereal sugar, millet sugar, walnut sugar, soybean sugar, fried beans (oil sands beans, grey beans), pickled pears, green bean rice cakes and purple rice cakes. Bagu Baba, Dead Noodles Baba, Sugar Roast, Guokui, Rice Crust Oil Powder (Bean Powder), Oil-in-Water Powder, Roll Powder, Cold Noodles, Thick and Thin Rice Noodles, Hui People's Large Roll Powder, Frozen Shrimp, Mid-Autumn Moon Cake, Mid-Autumn Heavy Oil Cake, Fried Bread, Chongyang Cake, Buckwheat Cake, Oil-in-Water Cake. Bean paste, bean paste, bean paste, stinky fermented soya beans, bittern rot, wrinkled skin and spicy, peeled radish, pickled vegetables, sour and spicy seeds, grasshoppers in sauce, spicy soy sauce, pickled onions ....., night-snack barbecues in old towns, old streets and old places are all talked about by people who have been to Weishan ancient city. The snacks here are full of color, flavor and taste, which makes people want to stop. Weishan cuisine has a long history, strong local flavor, exquisite workmanship, distinct sweetness and saltiness and pure texture. Therefore, when you arrive at Weishan, you can not only visit the ancient city and Weibaoshan, but also explore the source of the Red River and the Xiongguan Bird Road, and you can also have a good time. The key to crossing the river bait is the production of "meat". The selection of meat is very important. Choose three fresh meats from the hind legs, elbows and bellies of newly slaughtered pigs in the local area and slowly barbecue them on charcoal fire. Bake until the skin is brown but the meat is not burnt, then soak it in rice-washing water for two or three hours, then scrape it with warm water, put it into a special earthen pot, inject cold water, add a proper amount of locally castrated chicken and ham in Weishan, boil the water with strong fire, remove the floating foam, add spices and ingredients such as ginger slices, tsaoko, ham, etc., cover the mouth of the pot, and seal the lid edge with cotton paper and gauze. It takes more than 1 hours to stew, starting from the first day to the next day. When the lid is opened, the aroma is fragrant, the soup is white and thick, but it is not greasy, and the meat has naturally left the bone without losing its shape.

the bait wire should also be made of the best local bait wire, and it should be made of the famous "Huangpi Valley" rice in Weishan, which was processed that morning. Such bait silk is white in color, soft and sweet in taste, and not brittle or sticky.

To boil the soup of scalded bait, put the scalded bait in a bowl, scoop in the "broth" stewed in the earthen pot all night, and cover the bait with the "meat" separated by a spoon, then add various seasonings such as salt, monosodium glutamate, Chili noodles, pepper, chopped green onion, pepper oil, garlic juice, shredded pickles or pickles, and a bowl of color, fragrance and pickles. An ancient Weishan noodle, also known as pulled noodles and longevity noodles, is a traditional Weishan folk snack. In the past, noodles were only eaten during Chinese New Year, festivals, birthdays and happy events. Now life is good, and people's diet has risen from satiated food to tasting. When it comes to tasting knowledge, it will be great. Weishan's ancient noodles can not only feast your eyes, but also feast your eyes.

the workmanship of yigu noodles is very exquisite. First of all, the dough should be mixed with good flour, with 6-degree salt water, with moderate strength and more kneading, until the dough is just soft and hard, and it is best when it is pulled with silk. After the noodles are mixed, knead the big ball into a thin one, surround the even noodles in a big plate, and keep rubbing sesame oil on the noodles to prevent adhesion between them. An ancient noodle master told me that rubbing noodles is very troublesome.

the second is "wake up", which means covering a surface that has been surrounded by a big plate with wet gauze and "wake up" for three hours. During the period of "waking up", noodle soup, seasoning and "hat" are prepared. "Hats" are usually fried with local specialties such as poached beans, mountain bamboo shoots and mushrooms, shredded ham and red pepper.

finally, it's a matter of wrangling. Stand by the pot where the water has been boiled, pull up the woken noodles in the pan, put the noodles into the pot with uniform speed and moderate strength, cook for about 3 minutes, scoop the noodles into the bowl, scoop in the prepared noodle soup, and add the "hat". A bowl of thin and smooth noodles with good color, fragrance and taste is placed in front of you.