Mutton soup with wheat flour as fabric and cooked mutton, chopped green onion, fennel, pepper, angelica, American ginseng, longan, red dates, medlar and Ophiopogon japonicus. The broth was cooked for a whole day, which not only removed the smell of mutton, but also reduced the fire of mutton. It is nutritious and delicious. In the late Qing Dynasty, buckwheat flour was replaced by wheat flour, which was more nutritious. In particular, spices such as Chili oil are full of color and flavor, which are unique in color and flavor. At the end of the 20th century, with the improvement of people's living standards, the production of Lehe in Jiaxian County changed from a complicated production method for thousands of years to a mechanized production, and the seasonings were more abundant. On the basis of the original materials, more than ten kinds of traditional Chinese medicine condiments, such as angelica sinensis, American ginseng, longan, jujube, medlar and Ophiopogon japonicus, have been added, which has the functions of warming stomach and dispelling cold, nourishing yin and strengthening yang, protecting health and preventing diseases and beauty beauty. According to the book "China Flavor Diet", Lehe in Jiaxian County "strengthens the spleen and regulates the stomach, which is the treasure of health preservation".
In Gansu Longdong area (Qingyang), it is very popular to entertain guests at weddings and funerals. Lamian Noodles started very early and has a long history.