Brined noodles: commonly known as "brined noodles". Folk to do red and white wedding, if the "fried vegetables noodles" to entertain friends and relatives, always use marinated noodles. Marinade is usually boiled pork soup or mutton stir-fried pot, put mushrooms, fungus, cauliflower, thickened with starch, beaten egg, poured a layer of pepper oil to increase the flavor. There are also not thickened, soup with deer fish dishes, become a clear soup pouring sauce, called "child halo."

Fried noodles: common is pork fried sauce. Purely half fat lean pork with onions, ginger, garlic, etc. in the frying pan frying, add yellow sauce, cover the lid of the pot over low heat cooing for 10 minutes. At this time, diced meat by the yellow sauce cooing through, the meat skin red and bright, full of flavor. The delicate is tenderloin diced fried sauce, three fresh (shrimp, tenderloin, sliced yucca) fried sauce, etc., as well as muxi (egg) fried sauce, fried tofu diced sauce,, roasted eggplant diced sauce and other vegetarian products, oil, but not greasy. Old Beijingers eat fried noodles, cold days pay attention to eat hot, called "pot pick" (completely without water), hot days eat water noodles, but the soup should be decanted. According to the season with a variety of seasonal vegetables, so-called "full yarder". In early spring, bean sprouts with their heads and tails pinched off are used, as well as small water radish tassels with only two cotyledons. In the late spring, the sauce is made with fresh peppercorns and is called "peppercorn sauce," and the noodles are made with green garlic, parsnip sprouts, pinched vegetables, green bean sprouts, small radish tassels, and juliennes (strips). Early summer is new garlic, fresh peas, cucumbers, lentils, leeks, etc. for the noodles.