Donkey meat yellow noodles

The yellow-faced woman is as thin as a dragon beard and as long as gold thread. Elasticity, tension, delicious with soup or vegetables. The technique of making yellow noodles is extremely exquisite and the operation is very difficult. I saw Master Lamian Noodles dancing a pale yellow dough with his hands, sometimes stretching it into strips and sometimes twisting it into twists. Like magic, he pulled a dough weighing five or six pounds into a handful of noodles as thin as vermicelli. The yellow noodles cooked in the pot are yellow and bright, so you can eat them while they are hot. Eat appetizers to relieve boredom, clear away heat and relieve annoyance, and increase appetite greatly. The murals in CaveNo. 156 of Mogao Grottoes (Song Dynasty) have vivid scenes of being a yellow-faced woman, which shows that it has a long history.

Modern toppings are improved into mushroom juice. This mushroom juice is made of minced mushrooms, diced donkey meat and tofu. There is soup, tofu cut into small pieces, a little hard, and some.

Chew some. The soup poured on the yellow noodles has the mellow, fleshy and sweet taste of mushrooms. When I smelled that smell, my appetite suddenly increased. Eating yellow noodles with mushroom juice has some toughness and strength, soup juice increases the smoothness of noodles, and mushroom powder and tofu are in yellow noodles, which increases the taste and makes yellow noodles taste better.