Taihe noodles, also known as Anhui noodles and Taihe mutton noodles, is a special snack in Taihe County, Fuyang City, Anhui Province. This dish was named after being smashed on the chopping board.

This dish is usually mixed with flour, salt and water, kneaded into dough, made into small noodles, coated with sesame oil and coded. When making, it is pulled while falling, hence the name board; Cooked board, clean and smooth, crystal clear; Put vegetables and pour soup; Red soup with white flour and green leaves greatly increases people's appetite.

Characteristics of vegetable production

Its soup is generally made of beef and mutton with more than 20 kinds of ingredients such as pepper, fennel, pepper, pepper, star anise and cinnamon. Its practice is: select tender beef and mutton with moderate fat and thin, and cut it into squares the size of grapes; Fry dried red peppers in oil until brown. After the color and taste are absorbed into the oil, take it out, control the oil, air it until it is crisp, and mash it with a knife for later use.

Put the diced meat into the oil, stir-fry repeatedly until the diced meat is solidified, add seasonings such as pepper and refined salt at the right time, stir-fry with slow fire until the diced meat loses moisture, and when the diced meat is evenly colored to be purplish red, leave the fire and cool. The finished noodle soup strives for perfection in technology. One of the unique features of this soup is its long shelf life, which can be preserved for more than one year without refrigeration, and it will not rot in summer and its taste will not change.