Hot noodles originated in the early thirties with Cai Mingwei, a soup noodle seller in Hankou. His soup noodles were so popular that customers had to line up for a long time every time and left when they couldn't wait. So Cai Mingwei cooked the noodles until they were 7 or 8 years old to increase shipments, cooled them down and smeared them with oil, and then one day he smelled the aroma of sesame sauce from the sesame oil workshop and added it to the noodles, which gave birth to the Hot Noodles.

The Origin of Hot Noodles

Hot Noodles is a famous specialty in Wuhan, originating in the early thirties from Cai Ming Wei, a soup noodle seller in Hankou. And after decades of development, hot dry noodles have become an indispensable part of Jingchu folklore and food culture.

Although it is a specialty of Wuhan, it became a favorite of Xinyang people after it spread to Xinyang. Xinyang Hot Dry Noodles absorbed the essence of Wuhan Hot Dry Noodles, and then combined with the dietary habits and characteristics of the local people in Xinyang production, can be said to be tailor-made for the people of Xinyang.

Xinyang Hot Noodles is also very careful about the selection of materials, its flour is mainly used in Zhengzhou, north of the processing of fine flour noodles, this kind of flour rolled out of the noodles strong, elastic, put in the pot is not easy to cook rotten. And Xinyang hot noodles in which tofu, minced meat, or bean sprouts are added to enhance the flavor

.