The dough is made up of 1/10 elm bark, 2/10 buckwheat flour and 7/10 wheat flour with egg white. After waking for four hours, it is pressed with a shoulder, then it is rolled with a rolling pin so thin that you can see the shadow of the opposite person through it, and then hay cutter cuts it into very thin strips.
Vegetarian dishes include shredded tofu, yellow flowers and black fungus, which can be cooked with clear oil.
Meat noise is to cut the meat into shreds or slices, stir-fry until it is 80% ripe, add Chili noodles, put vinegar when it is 10% ripe, and put honey when it is out of the pot.
The soup is made by putting oil in the pot, frying the salt, adding vinegar and pepper powder when the salt turns yellow, letting go of water, turning down the fire, chopping up the garlic sprouts, adding Chili oil, pouring some meat soup into boiling water, and adding honey to the pot.
After the noodles are cooked, cool the water, add vegetarian dishes, egg skin, meat noise and soup, and you can eat them.
How to eat is very particular. First, chopsticks pick up the noodles, raise them high, and turn them clockwise to eat them. Second, chopsticks pick up the noodles opposite the bowl, half high, and the noodles slip through the noodle soup. Draw a small circle in front of you, pick up the bowl, eat the noodles while drinking the soup, and finish eating the dishes at the bottom of the bowl. The principle of a bowl of noodles is that the noodles should be less wide, and the noodles should be eaten in two bites. After eating, the soup is finished.
The noodles should be thin, flat and smooth. The soup should be sharp, thin and prosperous (oily, and the oil layer can't be blown through in one breath). The noise should be sour, spicy and fragrant.