Bianfencai uses vermicelli as its main ingredient, mixing some green vegetables, tofu, and pork blood, to cook in a big iron pan. The key for Bianfencai is soup and the flavor of the soup influences this dish directly. So the businessmen who engage in selling Bianfencai are working harder in improving the flavor of the soup to make this dish more delicious. The feature of Bianfencai lies in chili. The chili must be sweet and somewhat hot. It is a pleasure to eat a bowl of goloptious and hot Bianfencai. If you come to An’yang, taste it.