Yimian, originally called yifu noodles, is the top grade of noodles. According to legend, more than 300 years ago, Yi Bingshou, a poet and calligrapher in the Qing Dynasty in Fuyin, Huizhou, Guangdong Province, hosted a banquet. The chef mistakenly put the cooked egg noodles in boiling oil in a hurry, and after picking them up, he had to soak them in soup before serving them. Who knows, this kind of egg noodles won the applause of the host and guest in unison and became a very refreshing dish. When the guests come, just add seasoning to this noodle and cook it in water to entertain the guests. Once, Song Xiang, a poet and calligrapher, tasted it and found it very delicious. Knowing that it didn't have a name, he said, "It's a shame that such delicious food has no name. If you don't name it' Yi Fu Mian'? " Since then, the Iraqi government has spread, referred to as "Iraqi face".

The production of pasta pays attention to good color, loose physique, floating but not real, and tastes smooth and sweet. It is the blueprint of instant noodles made by the Japanese and the ancestor of doll noodles.

Name of the dish: Dry-roasted Iraqi noodles

Ingredients: 6 pairs of flour cakes (about 240g), soup 1 cup, 3 strips of chives (cut into short pieces), appropriate amounts of sugar and balsamic vinegar, and 4 tablespoons of hot oil.

Method of making: 1, blanch the bread in boiling water and drain it for later use. 2. Bring the soup to a boil, add the noodles to dry, and mix in chives. 3. Add hot oil, fry over slow fire until golden and crispy, cut into pieces and serve, and garnish with coriander. Sugar and balsamic vinegar accompany food.

Note: after the noodles are dried, pile them into a round cake in a wok before adding hot oil for frying.

The practice of Tingzhou Yimian

Flour 1 kg, 5 eggs, 200g of clean water, 50g of mushrooms, chicken, squid and winter bamboo shoots, 50g of crude oil150g, a little of pepper, refined salt and chicken soup. Dissolve egg shells, add clean water and flour, rub them evenly, block them into dough, thin them with a flour stick and cut them into noodles. Deep-fry the noodles in a vegetable oil pan. Stir-fry all kinds of ingredients for later use. Cook the fried noodles with chicken soup and salt for six or seven minutes, put them into a soup plate, sprinkle with ingredients and pepper and serve.