I have been in Beijing for more than ten years, from 1987 to 1989, and lived in an old Beijinger's home for more than one year (working). It is no exaggeration to say that I am qualified to answer with old Beijing and Zhajiang noodles! Next, I'd like to introduce a method for making my own private fried sauce: Haitian soy sauce bottle, Chili sauce bottle, Laoganma sauce bottle, 2g of 13 spices, 50g of peanuts, a proper amount of soy sauce, a small glass of Shaoxing wine, 500g of beef stuffing (suitable for friends of all ethnic groups except Asan), 50g of onion and 20g of Jiang Mo. Saute onion in Jiang Mo oil pan, add beef stuffing and stir-fry until the meat changes color, add thirteen spices and stir-fry until fragrant, cook Shao wine and add soy sauce to color. Stir-fry soy sauce, Chili sauce, Laoganma sauce in turn, and stir-fry sauce. If the sauce is dry, add some boiling water, simmer for a while, and pay attention to the pot! Sprinkle peanuts in the pot, noodles and rice are suitable! When it's cold, put it in a basin and put it in the refrigerator. The whole family eats delicious food!