Da Jiemi noodles originated in China, and "soup cakes" appeared before the Han Dynasty. "Soup cake" is actually a kind of "slice soup", which is made by holding the dough in one hand and tearing slices into the soup pot in the other. By the Northern Wei Dynasty (AD 486-534), the soup cake was no longer held by hand, but was rolled thin and then cut into thin strips with tools such as chopping board, stick and knife, which was the earliest noodle. In the Tang Dynasty (AD 618-907), people hung up the cut noodles to dry, which was convenient for preservation and eating at any time. So the earliest dried noodles were born. In the Tang Dynasty, there were frequent contacts between China and Japan, and the production technology of noodles and dried noodles was soon introduced to Japan. The earliest legend of noodle food in Europe was written by traveler Kyle? Polo brought it back to Italy from China on 1295. But this statement does not seem to be *. Some historians believe that noodles were introduced to Europe by Asian slaves who worked as cooks in wealthy Italians. Why Putian noodles can hook up the appetite of so many people? Of course, it has its unique secret. In the "Xinghua Fu Noodles" museum, we asked the chef who made noodles and listened to him talk about the unique method of Putian noodles. The key of Putian noodles lies in gluten, broth and ingredients. Usually start preparing the night before. Gluten is, of course, the first working procedure. Unlike Shanxi noodles or Lamian Noodles noodles, the dough is pulled into fine noodles on the spot. This noodle should be processed with different flours in proportion, and the noodles should be tough and not easy to paste after cooking. Boiling broth is also an important procedure. Choose the best bone segments in pig bones. The broth boiled should be glistening and delicious. The amount of water to be added to each broth is fixed, neither thick nor thin. Then the ingredients, lean meat, mushrooms, dried shrimps, scallops, oysters, clams and leeks are essential. After all the previous processes are completed, it is a fire. The reason why the noodles are called noodles is because they are slowly stewed in slow fire, so that the taste of broth and ingredients can penetrate into the noodles. In this way, the noodles can have a taste and the soup is sticky. While paying attention to the temperature, the noodles also pay attention to the time of eating noodles. Generally speaking, the noodles will be eaten after 3-5 minutes. Otherwise, the noodles will be burnt and there will be no such taste. Therefore, for authentic Putian noodles, it is also very risky to cook a large pot of noodles. If the time is too long, it will be dumped. There are many accessories: mung bean sprouts, leek segments are scalded with a little oil until they are cut off and cooled, and the garlic is finely diced and fried with small fire (that is, the golden diced garlic in Japanese noodle restaurants).