The broadsword face is made by hand with traditional craft, and the broadsword face is thin and tough. Using high-gluten flour and egg white as raw materials, it is made into dough blocks manually, and then rolled, pushed and pressed with a large rolling pin nearly one person high, so that the dough is like white silk, thin and transparent, and the newspaper can be seen on the other side. Grasp the broadsword nearly one meter long with the right hand, press the surface with the left hand, and the noodles as thin as hair will come out. In summer, use fried egg skin, Jiang Mo, garlic juice, chopped green onion and sesame oil to make it cold and delicious. In winter, shredded chicken or eggs and shredded lean meat are used as halogen heat, which is mellow and delicious and tastes pleasant.