Korean Cold Noodles (jingpo Lake Ice Water Cold Noodles)

As the iconic delicacy of the Korean people in Mudanjiang, it is inherited from the Pyongyang cold noodles technique, combined with the Bohai country's ancient method of "brewing rice into pulp, cooling and cooking", using Jingpohu Lake mineral water and local buckwheat as the core ingredients, and is a great way to relieve the heat in cold summer. The hand-stretched buckwheat noodles have been cooled in ice water three times to make them smooth and smooth; the soup base is made of beef bones and chicken racks and slowly simmered for 6 hours, and sorbus pulp and apple juice are added to make a sweet and sour cold soup that is as clear as a mirror. The ingredients are covered with sauced beef slices, halved hard-boiled eggs, shredded cucumbers, wild bracken and Korean kimchi, sprinkled with sesame seeds and pine nuts. The taste is sour and sweet, fragrant and spicy, and is refreshing and relieves greasiness. It perfectly interprets the food philosophy of "10% soup, 30% noodles".