The first is the cold noodle sauce with shredded chicken.

Ingredients: 2 tbsp sesame paste, sesame oil 1 tbsp, peanut powder 1 tbsp, and a little sugar and vinegar can be added if necessary.

Practice: Mix all the materials evenly.

Second, onion oil noodle sauce.

Ingredients: 6 shallots, rapeseed oil or lard 100g, fresh soy sauce 60g, soy sauce 60g, sugar 30g, cinnamon 1 piece, star anise 1 piece.

Practice: put cinnamon and star anise in oil and saute until fragrant, stir-fry the green part and add other ingredients until bubbles appear.

Third, Haishan miso sauce.

Ingredients: 3 tbsps of Haishan sauce, miso 1 tbsps, soy sauce 1 tbsps, sesame oil 1 tbsps, sugar 1 tbsps, boiled water 1/3 cups and chopped green onion.

Practice: Mix all the ingredients until the sugar melts. The remaining sauce can be mixed with some broth, just like the sweet and spicy soup.

Fourth, XO sauce.

Ingredients: scallop 1 50g, shrimp150g, minced garlic150g, 2 tbsp oyster sauce, pepper100g, oil1bottle, rice wine1000g.

Practice: soak scallops and shrimps in half a bottle of rice wine for one night. The next day, all the silk was stripped for use. Heat oil in the pan, add shredded seafood and stir-fry until cooked. Add other ingredients and stir-fry until bubbling. The fried sauce is sealed in a sterilized bottle and kept in the refrigerator.

Five, fragrant soy sauce.

Ingredients: Douchi 1 tbsp, salad oil 1 tbsp, minced garlic, Jiang Mo 1 4 tbsp, cold boiled water 1 tbsp, soy sauce1tbsp, sugar and sesame oil.

Practice: Soak Douchi in hot water for 5 minutes, drain and chop it for later use. Put the oil in the pan, add the lobster sauce and minced garlic, stir-fry in Jiang Mo for 1 min, add other ingredients, boil, turn off the fire and let it cool.