The process is to slice boiled pork into rectangle, rinse pickled cabbage and chili in cold water, cut it into filament and wash again, cut water vermicelli into 1/3 meter long pieces. Pour some broth into the boiler, then put pickled cabbage and chili, white pork, salty caraway and pericarpium zanthoxyli water when the broth boils, and then add water vermicelli until it boils again two minutes later, braise for two or three minutes on small fire, skim the floating foam, add monosodium glutamate, and pour it into a bowl. (It tastes better with salty leek flower and preserved beancurd.) It is a well-known specialty in the northeast region for its white pork is fat but not greasy, pickled cabbage tender and soup delicious.

translator: zhang Boyu,Li Jiachun