The lard in noodles is called lard.

Lard is the soul of the noodles. It is made from black pig oil from the previous year, paired with local chives, and slowly simmered over low heat. It is called "White Snow Oil". I’ve also seen some creative ways to use chicken fat underneath, which is said to prevent the “three highs” and feels pretty good.

The oil used for plain noodles is mostly finely ground sesame oil. Zhenjiang people like "Fuyu" sesame oil, and they also use hand-made rapeseed oil. The soup stock is also made with Su Bazhen, and the noodles are floating in the bowl. An appetizing aroma.