China's early pasta was collectively called "cake". During the Han and Wei Dynasties, there were many varieties such as pancake (sesame cake), Hu cake (sesame cake), soup cake (sliced soup) and cage cake (unleavened steamed cake), but noodles did not ferment. Steamed bread made of fermented flour appeared at the latest in the Jin Dynasty and was originally called "steamed cake". The so-called "steamed bread" in Wei and Jin Dynasties is today's steamed buns, but the name "steamed buns" did not appear until the Song Dynasty. Wonton appeared earlier than jiaozi, and the Sui Dynasty made it into a crescent moon, which became jiaozi. Jiaozi was preserved in a wooden bowl unearthed from a Tang Dynasty tomb in Turpan, Xinjiang, indicating that the custom of eating jiaozi in the Tang Dynasty had spread to remote areas. Noodle in soup was originally called "soup cake" or "boiled cake", which was different from later noodles. Before the Song Dynasty, the soup cake was actually a kind of "sliced soup", and the noodles were torn by hand without a knife. Cutting boards, knives, sticks and other tools began to be used in the Tang Dynasty. Daoxiao Noodles soup, known as "Suomian" or "Wet Noodles", gradually spread in the late Northern Song Dynasty. In the Yuan Dynasty, noodles were processed into "dried noodles".

The data comes from the second volume of the seventh grade, history books. Beijing Normal University Press.