The meat slices, winter bamboo shoots, dried shrimps, ham, mushrooms, vegetables and broth are stir-fried and braised to taste. The braised skin is soft, refreshing and not greasy. Lace surface using traditional knife cutting techniques, better than the machine press surface taste, leather soft, smooth, toughness. With semi-lean meat, cooked winter bamboo shoots, shrimp, water hair mushroom, salt, MONOsodium glutamate, soy sauce, lard, rice wine, garlic leaves and other seasonings. After frying, the color cuihuang, gold wire continuously, delicious tangy, soft lubrication. It is not only a snack on a banquet, but also can be served with dishes.

The shape of the face is very easy to be coated with sauce, so it is suitable to match various forms of sauce, colorful lace surface, become a delicate and pleasing to the eye handicraft.

Noodles soup also pay attention to pinch the tip of vegetable moss, use the remaining part of the juice, with ham, silver fish, dried shrimp and mushrooms, etc., with clear and sweet Bailong spring water, put in the bran shell as fuel on the slow fire simmer, three boil after the ham and other things, leave the soup. First hot soup, then the following slice; Put a little bit of food into the pot before cooking. Once tasted, the noodles are refreshing, the dishes are bitter and sharp, tender and crisp, the soup is fresh but not greasy, and its color, aroma and taste are amazing.