First grind the soaked millet into paste, then pour the water into the pot, add salt and various seasonings (in Tianjin, every breakfast shop has its own recipe, which will be different) and boil (don't turn off the fire when boiling). Pour the millet paste into boiling water, stir while pouring, and then turn to low heat to boil. Cook the millet batter and pour it into a heat preservation barrel.

Soak the white sesame seeds in boiling water for a while, take out the white sesame seeds to control the water content, stir-fry with low fire, and finally add a proper amount of salt when the white sesame seeds are almost dry, stir-fry with low fire and medium fire, and crush to obtain sesame salt.

Add sesame oil to sesame paste and make it smooth and moderately thick, and sesame paste is ready.

When selling, the bowl is filled with millet batter, sprinkled with sesame salt and sprinkled with sesame sauce, and a bowl of single-component flour tea is ready.

Double flour tea is a bowl filled with some millet batter, sprinkled with sesame salt, sprinkled with sesame paste, then filled with some millet batter, sprinkled with sesame salt and sesame paste, and a bowl of double flour tea is ready.

When selling noodles, it's really a visual feast to stand by and watch the whole process of filling noodles. Scents of fragrance came to my face. Wow, that's great!

There are two kinds of famous noodle teas in Tianjin: Shanggangzi noodle tea and Yin Ji noodle tea. The two teas have their own flavors, which capture the taste buds of many diners.