Beef noodles are pasta with Anhui characteristics. Beef noodles have two memorable features, one is noodles, and the other is jiaozi. To make beef noodles, you need to knead the dough well. As for the material, Huainan's practice is to fry the dried red pepper with warm oil until it is semi-paste (slightly paste), then pour the braised beef and the soup of braised beef into the pepper and oil, boil it with high fire and simmer it with low fire until it tastes delicious. The best thing to eat after cooking is that pepper. Ingredients: wheat flour, salt, butter, beef, beef noodles. Xinye county produces high-quality wheat. Noodles are made of refined wheat flour, which is mixed with salt and water in proportion according to the different seasons of the year to make dough. After repeated kneading, it was made into small noodles with a diameter of half an inch and a length of eight inches. Then apply sesame oil, code the box and cover it with a clean wet towel. Moisturizing fried dough sticks are soft and long, and feel like silk. Practice: When making the board, the chef arranges three sticks on the chopping board, pinching three heads with his left hand and three heads with his right hand, slamming his head and slamming it on the chopping board. One after another, grasping, throwing, pulling and flashing, hence the name board. In the chef's hand, the three small noodles are changed from short to long, from thick to thin, and converted into three times. The total length is over 50 feet, and the thickness is even, just like a waterfall. Pick up the cooked board, clean and smooth, crystal clear. The cook pinched some green vegetables and put them on it, then poured them with hot red jujube. White flour, green leaves and red scorpions greatly increase people's appetite.