In the early agricultural society, when the man was working in the field, the housewife cooked the dim sum to the farmer. In order to facilitate the acceptance of many people, the noodle line was usually cooked into a large pot, without adding any ingredients, commonly known as line “paste”, and joined in modern times. Large intestines, meat emulsions and other materials, more delicious. The noodle paste uses a hand-made red noodle line, which is placed after the steamed “white steam” is placed in the firewood. After the steaming, the white line will turn red! After the steaming, “Q degree will decrease” but “cooking resistance will increase”, and the paste will not be messy for a long time, and the thin line of the upper line will be smooth and delicious.