The most important thing about cold noodles in Northeast China is the sweet and sour soup, which needs to be grasped by ourselves. So how to adjust the sweet and sour soup of cold noodles in Northeast China?

Squeeze the apple into juice and filter it in a sieve. Add salt and sugar to the bowl, stir well, add white vinegar, monosodium glutamate and sprite, add some light soy sauce, and refrigerate for two hours. Rub the cold noodles soaked for three hours with cold water, rub them one by one, put them into the pot, stir them with chopsticks and cook for 30 seconds. Put shredded cucumber, coriander and persimmon in the noodles, and pour the cooled soup on it.

The main ingredients of the northeast cold noodles sweet and sour soup are mineral water, minced garlic (2 petals in a bowl), ginger slices, sugar (1 spoon), white vinegar, (sweet and sour = 2:1), Chili noodles, salt, seafood soy sauce and monosodium glutamate (depending on personal taste). Secondary ingredients: hot sauce, sesame, chives, beef, boiled eggs, apple slices or pears. When cooking, put a spoonful of baking soda into a basin, then pour vinegar essence, which will react with soda. When baking soda is finished, pour a large bottle of iced mineral water, and then add 2 tablespoons of white sugar. Shred cucumber, slice ginger, smash garlic and cut coriander into foam. Then add it to the soup, and finally add salt and monosodium glutamate to taste.