In ancient times, people called pasta cakes, steamed ones called steamed cakes, and cooked ones called boiled cakes or soup cakes. Soup cakes are the predecessors of noodles today. Soup cakes appeared in the Wei and Jin Dynasties. People cooked the rolled dough in water and served it immediately, similar to today's noodle soup. Shu Xi's "Cake Fu" in the Western Jin Dynasty recorded: "It is very cold in the middle of winter, and the meeting in the early morning, when the nose is frozen, the frost becomes outside the mouth, and the soup and cake are the most important." It means that in the early morning of winter, when you are at the meeting, because the weather is cold, your nose seems to be frozen in your nose, and your exhaled breath turns into frost. At this time, the best way to stop shivering and replenish your physical strength as soon as possible is to eat soup cakes.

It can be seen that people had already eaten soup cakes in winter to keep warm and cold. Noodles existed earlier, and the famous Qi Min Yao Shu included "water-induced cake", which is a kind of boiled noodles about a foot long and as thin as leek leaves. During the Sui, Tang and Five Dynasties, there were also cold noodles with unique flavor and interesting names. Tang, a poet of cold scouring, liked to eat cold lake very much, calling it "colder than snow through teeth", which means that it seems cooler than snow after passing through teeth. ?

It can be seen that people had already eaten soup cakes in winter to keep warm and cold. Noodles existed earlier, and the famous Qi Min Yao Shu included "water-induced cake", which is a kind of boiled noodles about a foot long and as thin as leek leaves. During the Sui, Tang and Five Dynasties, there were also cold noodles with unique flavor and interesting names. Tang, a poet of cold scouring, liked to eat cold lake very much, calling it "colder than snow through teeth", which means that it seems cooler than snow after passing through teeth. ?

In the Northern Song Dynasty, there were more kinds of noodles. There were mutton noodles, meat noodles and vegetarian noodles in the vegetarian meals of monasteries in Kaifeng City. During the Southern Song Dynasty, noodles had become a common food for people. From the Yuan Dynasty to the Qing Dynasty, the varieties of noodles gradually developed their own characteristics.

In the Northern Song Dynasty, there were more kinds of noodles. There were mutton noodles, meat noodles and vegetarian noodles in the vegetarian meals of monasteries in Kaifeng City. During the Southern Song Dynasty, noodles had become a common food for people. From the Yuan Dynasty to the Qing Dynasty, the varieties of noodles gradually developed their own characteristics.

For example, in the Qing Dynasty, Li Yu's Casual Letters recorded me with "spiced noodles" and "eight treasures noodles". Spiced noodles are made by kneading five kinds of flour. Bazhen noodles are made by chopping eight kinds of vegetables and meat and mixing them into noodles. Both kinds of noodles are well-made and have unique flavor. In addition, noodles similar to today's instant noodles appeared in ancient times, such as the famous snack "xue noodles" in Shaanxi, which was a necessary food for ancient Shaanxi people to go out for study and business. The process of making water noodle is to knead flour with water, spread it into dough, then bake it on an iron plate until it is 70% or 80% mature, cut it into shreds with a knife and put it in the shade for later use. When you want to eat it, take it out and put it in boiling water, scald it, scoop it up, add Chili oil, salt and vinegar, put some pepper noodles and sprinkle a little chopped green onion, and you can eat it.

For example, in the Qing Dynasty, Li Yu's Casual Letters recorded me with "spiced noodles" and "eight treasures noodles". Spiced noodles are made by kneading five kinds of flour. Bazhen noodles are made by chopping eight kinds of vegetables and meat and mixing them into noodles. Both kinds of noodles are well-made and have unique flavor. In addition, noodles similar to today's instant noodles appeared in ancient times, such as the famous snack "xue noodles" in Shaanxi, which was a necessary food for ancient Shaanxi people to go out for study and business. The process of making water noodle is to knead flour with water, spread it into dough, then bake it on an iron plate until it is 70% or 80% mature, cut it into shreds with a knife and put it in the shade for later use. When you want to eat it, take it out and put it in boiling water, scald it, scoop it up, add Chili oil, salt and vinegar, put some pepper noodles and sprinkle a little chopped green onion, and you can eat it.

In the Qing Dynasty, a kind of food more similar to instant noodles appeared: fried egg noodles, called "Yifu noodles", which is said to have been created by the famous calligrapher Yi Bingshou during the Qianlong period of the Qing Dynasty. That is, mix eggs with flour to make egg noodles, cook and dry them, then fry them, store them in a dry place, and cook them in water when you are hungry. This kind of noodles is golden yellow after frying, rich in soup after cooking, and smooth and tender, which is very close to the manufacturing technology of modern instant noodles ?