Shaanxi famous snacks are rolled with proper amount of superior flour, kneaded into dough with water, and diluted with clear water, and it is advisable to roll and filter. Gluten is left on the surface, and starch is filtered in the basin. The settling time is suitable for separating water from flour. Then wash off the floating water left on the powder, and then move it into a pot and heat it with slow fire. After boiling, stir with a short rolling pin to form a block. When it forms a block, turn it over in the pot with a wooden tower (shaped like a clay mold for carpentry). When it is ripe to 50% to 60%, move it to the chopping board and roll it again. Generally, according to the standard of a piece of dough about one or two flours, the dough is torn into the same amount of bumps, which is particularly smooth and flat. Then press down the edge with two short rolling pins with the same diameter, and then push forward in turn. The bottom of each roll should be dipped in cooking oil, and then 10 or 20 sheets should be stacked, moved into a cage and steamed, and then it will become translucent dough after coming out of the cage. Qishan rice flour seasoning is also very particular, salt should be turned into salt water, and pepper should not be too spicy. After screening, Rolle should be mixed with cooked oil, mixed with spices such as spiced powder and sesame, and vinegar should be aged with homemade Daqu. The dough made by fine processing can truly reflect the flavor characteristics of Qishan authentic handmade noodles, which are "white, thin, light, soft, thick and fragrant", and people can never get tired of eating them.