Sichuan North Cool Powder, originally a farmhouse snack, has a history of more than 90 years. Since the advent of the late Qing Dynasty, Chuanbei Liangyao has been acclaimed for its flavor of Sichuan, which is unique in its spicy flavor and refreshing taste. The raw materials of the northern Sichuan powder are exquisite, and the peas with low pollution, long light, full granules and high starch content are selected in the northern part of Sichuan. After soaking in impurities, peeling, and soaking in well water, use a stone mill to push into soy milk, filter with silk cloth, and after some precipitation, use burlap to smash into powder, add appropriate amount of well water to make a slurry, then stir the jelly, and finally pour Naturally cooled and shaped in the earthen jar.