The zezans are one of the traditional specialty snacks, made mostly of wheat flour and also of rice or other starch. The general cold mix (but the heat is more widespread in the han chinese region) is varied in its variety of methods of production, as well as its distinctive characteristics and taste. The main ones are margarine, rice peel in the town of qin, mid-skin in han, skin skin in qinshan, and cold skin. It has been a long time since the qin emperor, and it has been more than 2,000 years since the qin era, with a year of drought, a loss of rice, and the inability of the people to feed rice to tsinna. A rice-crushed flour with rice, a skin evaporated, was given to the qin emperor, and the qin emperor had the pleasure to eat and was ordered to make daily meals, creating a long-standing traditional snack. Here, only a few are cited. It's a typical clean eating method. It's easier to do it, to turn flour into a paste, into a specially made metal. (b) in the turn of the skin, shake a cool turn so that it lays it on the bottom of the earth, and then evaporates into the boiler. When eating, the skin is cut into half a centimetre wide strips, usually supplemented with cucumber silk, with salt, vinegar, sauce, sesame sauce, pepper oil, etc. Mi-pi in qin is made of rice powder and is also known as mi-pi in qin, which is born in qin county. The rice powder is prepared in paste form, laid in multiple piles of cages and evaporated. At the time of the meal, it was made thin with a large machete of nearly one metre and 20 centimetres wide. Add cuisine, soybean sprouts, etc., and bring them in. All the good tastes are on chili oil, all the cool skins are red and spicy. The chinese skin is known for its origin in the han region. They plow rice cleanly, so that it is soaked that it becomes slurry, and then oils it with specially made noodle pans, pouring a proper amount of rice into the water, and evaporate. Eat it while it's hot and add to the sauce, mainly garlic juice, pepper oil and garlic in the spicy taste。