1. Formula of Chinese herbal medicine powder for cold rice noodles:

36 grams of fennel, 28 grams of angelica dahurica, 0/5 grams of kaempferia kaempferia/kloc-,0/0 grams of magnolia flower, 8 grams of Amomum villosum, 28 grams of star anise, 25 grams of Amomum villosum/kloc-,26 grams of licorice, 26 grams of cinnamon, 0/0 grams of jade fruit/kloc-,8 grams of fragrant fruit and cloves.

2. Preparation of cold noodle seasoning:

1.

Seasoning water (make as much as you want and throw it away overnight): put 60g salad oil in the pot, heat it, add 60g onion (cut into small pieces), 20g ginger slices, 20g garlic slices, 10g Pixian red oil bean paste, and stir-fry.

Add 1 kg of cold boiled water, 2 g of Chinese herbal medicine powder of cold rice noodles (2 g in the mixed powder of Chinese herbal medicine mixed evenly according to gram ratio 14), boil, filter impurities with gauze after boiling, and then filter the filtered medicinal materials.

Add 40-60 grams of salt, 28 grams of sugar and 42 grams of monosodium glutamate to the water, stir well and put it in a bowl for later use (salty and delicious).

2. Boiling vinegar (generally it can be refrigerated for about 3 days): take another pot, add water 150g, add Amomum tsaoko 1g, cinnamon 1g, star anise 1g, pepper 1.5g and geranium/kloc-.

3. Garlic mashed water (make as much as you want that day and throw it away overnight): Take 100g garlic foam, add 200g clean water and stir with chopsticks for 5 minutes, then add 2g sesame oil (ground sesame oil) and put it in a bowl for later use.

4. Cheese

Sesame paste (make as much as you want that day and throw it away overnight): Take some sesame paste you bought and mix it with cold water. Water should be added bit by bit during stirring. It thickens after just a few times, then add water to continue stirring and diluting.

Add salt 12g, chicken essence 15g, monosodium glutamate 15g, sesame oil 10g (seasoned with sesame oil crumbs) and peanut crumbs to sesame paste, and mix well.

5. Chili oil (usually stored in cold storage for about 7 days): 1. Salad oil 2000g+ Chili noodles 400g+ David delicious soy sauce 180g+ Zhenjiang aromatic vinegar 20g+ garlic foam 50g+ sesame seeds 80g+ Wang Shouyi shisanxiang 40g (the requirements for grams must be accurate, so you need to buy a household electronic scale)!

2. Pour the Chili noodles into the basin, add delicious soy sauce, garlic foam and sesame seeds, and then add thirteen spices and mix well for use!

3. Pour salad oil into the pot and heat it to about 180 degrees (it is best to buy a thermometer at the hardware store, the oil temperature is very important)!

Except for high-temperature salad oil and Zhenjiang balsamic vinegar, all other materials are put into a basin and stirred evenly. While slowly pouring oil into the basin, keep stirring with chopsticks!

4. After pouring all the high-temperature salad oil, immediately add 20 grams of Zhenjiang balsamic vinegar, stir well, quickly cover the basin surface with a lid and seal it, and let it stand for about 8 hours. It's time to open the lid. It smells good!