240g Buckwheat powder, 60g potato starch, 80g beef, 50g lark, 40g chicken, 30g pear, 20g cucumber, 50g kimchi, 1.5 egg, 4g salt, 25g soy sauce, 50g welsh, 5g garlic, 2g sugar, 3g powdered red pepper, 0.5g sesame, 5g sesame oil, 0.5g powdered pepper, 0.1g whole red pepper.

Mix buckwheat powder and potato starch, knead it in hot water and make noodle. Cook it in 95℃ water for 90 seconds while stirring with chopstick in order that noodle pieces should not attach with each other.If pieces float up, take it out and wash it 3-4times while exchanging water and make coil and drain water. Boil meat in cold water and take it out. Add 1/3 salt and soy sauce into broth to make meat stock and then cool it. Mince well garlic and shred welsh and whole red pepper. Boil 1 egg and fry half an egg and shred it. Cut beef and pork to the shape of willow leaf, tear chicken into pieces 5cm long, add a certain amount of meat soup, 1/3 soy sauce, sesame oil, minced garlic, powdered red pepper, powdered pepper and mix them. Cut Kimchi into pieces 5 cm long and 1 cm wide.Peel pear, cut it to th shape of willow leaf and immerse it in salty water.   Add meat soup, remaining sesame oil, different kinds of seasonings into noodle coil and rub them evenly. Cut the cooked egg into 4 pieces. Put coil in flat plate and then egg pieces in 4 corners. Put shreded welsh, shreded red pepper, shreded egg in centre and serve it with meat soup and spiced soy sauce.

since it has many ingredients as garnishing, it is high in nutritive value.