Cooking method: cut the beef into large chunks soaked in cool water to wash, put into a pot of cold water with a high fire boil, skimming the surface of the floating blood froth, and then into the soy sauce and refined salt, at this time can be changed to a slight fire stew. Another onion, carrots in a special small cloth bag into the pot, when the beef completely stewed, fish out, placed on the board, when it cools, cut into small thin slices. Strain the beef broth slightly and place in a container for later use. Mix buckwheat noodles and starch in a certain proportion in a noodle bowl, scald into a slightly hard noodle with boiling water, add the right amount of alkali, knead and make a good, iterated into a garden strip, put it into a special extruder, quickly pressed into the noodles, then into the boiling water pot to cook. After the noodles are cooked, they are put into cool water to cool down, or an electric fan is used to cool them down, and then they are served in bowls. The noodles are topped with seasonal vegetables such as spicy cabbage and four or five slices of cooked beef, topped with garlic sauce (a sauce made from garlic paste, dried chili pepper, and water stirred into a paste), and then sliced fruits and shredded eggs, and finally topped with beef broth, sprinkled with cooked sesame seeds, and drizzled with sesame oil.