1. First, make Chai Yu broth. First, gently wipe the kelp with a dry cloth (figure 1), then cut it into small pieces with scissors (figure 2), then soak it in clear water for one night, take out the kelp and leave kelp water. 2. Boil kelp water in the pot, then add the fillet of firewood, cover the pot, and turn off the fire for 3 minutes; Then filter out the soup with gauze (Figure 3), which is Chaiyu soup. 3. Soak the water cloud in clear water for 10 minute (Figure 4), then rinse it with cold boiled water to remove salt and drain it for later use.

4. Peel the yam and grind it into paste; Mixing seasoning with 1 cup chaiyu broth, boiling, and cooling to obtain seasoning juice; Soak the instant laver in boiling water for 3 minutes, and then drain the water for later use. 5. Cook the noodles in boiling water, take them out and soak them in cold water, gently rub them, then drain the water and put them in a bowl. 6. Put the cloud water and instant laver in another plate, then pour in the yam sauce and ginger sauce, and eat with the safflower noodles and sauce.

Water cloud is a kind of seaweed, which looks like seaweed, thick, dry and wet (available in supermarkets). This method uses wet water clouds. Because of the high salt content of wet water cloud, it is necessary to wash off the salt smell completely during treatment so as not to be too salty to enter.