Traditional pasta making technique (Xi'an Jia San Guan soup dumplings making technique) is one of the representative halal snacks of Xi'an "Huifang". One of the national intangible cultural heritages. Xi'an Jia San Guan soup dumplings making technique originated in the Northern Song Dynasty and is popular all over China. Jia Zhiliang, the founder of Jia San Guan soup dumplings, inherited the noodle making skills passed down by Jia's ancestors for more than 140 years and founded the Jia San Guan soup dumplings shop in 1884. Xi'an Jia San Guan soup dumplings making technique has a unique flavor. It is "paper-thin skin, tough and soft tendons, tender stuffing and soup, and fresh and thick sauce". Xi'an Jia San Guan soup dumplings making process mainly consists of 6 links: boiling soup, twisting stuffing, rolling skin, stuffing, steaming, and adding sauce, and each link has multiple processes. White flour is used to make the skin, Qinchuan yellow beef is used as the filling, and the original beef bone marrow soup is beaten into the filling, and steamed in a fruit wood cage with strong fire. The bun wrapper is hand-rolled, stuffed with high-quality beef, mutton, beef bone marrow, seasonal vegetables and seafood, and then steamed with beef bone marrow soup. On May 24, 2021, the traditional noodle making technique (Xi'an Jia San Soup Bun Making Technique) was approved by the State Council of the People's Republic of China to be included in the fifth batch of national intangible cultural heritage list, with the heritage number -160.