Noodles in Yi Fu was written by Yi Bingshou, a calligrapher in Ninghua County in Qing Dynasty, when he was the magistrate of Yangzhou. Practice: Eggs are shelled, beaten evenly, mixed with flour, kneaded evenly with cold water, made into flat fine noodles, boiled in boiling water for seven times, taken out, cooled, fried in hot oil, then taken out, put oil in the bottom of the pot, fried shredded pork, bamboo shoots and Chinese cabbage, added with noodles, added with pepper powder, shrimp skin, ginger, onion and soy sauce, and fried. If cooked with soup, it is Yifu noodle soup.
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