1. The formula of cooking meat seasoning is: dried ginger 20%, pepper 18%, fennel 12%, tsaoko and cinnamon 18%, pepper 9%, rhizoma Dioscoreae Septemlobae and nutmeg 5%, galangal and citronella. The ratio of cook the meat seasoning to soup is about 0.5-0.7%.

2. The proportion of soup is: dried ginger powder 28%, pepper powder 25%, pepper powder 20%, Amomum tsaoko powder 15%, cinnamon powder 12%. Wherein the ratio of seasoning to soup is about 0.3-0.4%.

3. The ratio of salt to soup is:1.4-1.5%.

4. The ratio of fresh ginger juice, garlic juice and soup is 0. 1-0.2%. Adding fresh ginger juice and garlic juice (50% each) to the prepared soup is more delicious.

5. The ratio of monosodium glutamate to soup (water) is 02-04%.

Six, Lamian Noodles Chili oil frying ratio and oil temperature:

1. The ratio of oil to pepper noodles is 20% (500g oil plus100g pepper noodles).

2. The oil temperature should be controlled at 175℃ when putting Chili noodles, and at 170- 175℃ when the weight exceeds 25 kg.

and

Boil 90 kg of bone soup with boiling water, add broth 17.5 kg, mix the two soups together, add 5 kg of seasoning water, half a spoonful of mashed garlic, half a spoonful of ginger, 2 ounces of monosodium glutamate, 2 ounces of chicken essence, 2 ounces of refined salt, 2 ounces of white sugar, mashed garlic and ginger, and put them into a jar. The refined salt of monosodium glutamate should be dissolved in boiling water and added to the soup, and the sugar should also be dissolved in boiling water. Note: Seasoning water can be added according to local tastes. Add more to the heavy seasoning water and less to the light seasoning water.