Xinyang cuisine, as a local cuisine, was formed late. However, as a food culture in Xinyang, it has existed since ancient times and has been spreading all over the country with the footsteps of hardworking, intelligent and brave Xinyang people. Wang and Min Wang, in particular, brought a large number of Gwangju people and advanced Huaishang culture, which had a great influence on Fujian folk customs and Taiwan Province folk customs. For example, Ciba, dried noodles and fish balls in Gwangju area spread to Fujian and developed. Ciba turned into white cake, dried noodles into noodles, and fish balls with meat, but the method was the same. Whether it's weddings, funerals or holidays, the food customs of the two places have a lot in common.

In the past, large-scale migration of population or manpower took decades or even hundreds of years to complete. From the early Tang Dynasty to the Ming and Qing Dynasties, the population of Gwangju moved southward three times on a large scale, mainly to Fujian (and then from Fujian to Taiwan Province Province, such as Zheng Chenggong). In modern society, due to loose policies, convenient transportation and surplus labor force, it is very convenient to transfer a large number of manpower. We have reason to believe that as long as Xinyang Municipal Party Committee, Municipal People's Congress and Municipal Government continue to attach importance to and publicize Xinyang cuisine, they will certainly continue to create a relaxed environment for the development of Xinyang cuisine. As long as more financial and industrial entrepreneurs are far-sighted and invest in Xinyang cuisine, Qi Xin will work together to build Xinyang cuisine brand; As long as we are United and persistent, Xinyang cuisine will be carried forward for the benefit of future generations.