The phrase "noodles in the north, rice in the south" summarizes the characteristics of local staple foods in China. In people's directional thinking, the northern pasta must be better than the southern pasta, but I don't know that there is an intangible noodle with local characteristics in Chongqing, which is actually called one of the best noodles in the world and the best in noodles.

Noodle is one of the most popular traditional foods in China, which has been made and eaten for more than 4,111 years. The earliest noodles appeared in the Han Dynasty in China. At that time, noodles were hard to be called strips. People just rolled the noodles into cakes, that is, they cooked them in a pot, so they were called boiled cakes and soup jade.

In the Tang Dynasty, people used chopsticks to stir up soup cakes, which also showed that noodles had developed into "strips" at this time. In the Song Dynasty, the variety of pasta gradually increased, and different local flavors were formed. In Yuan and Ming Dynasties, noodles flourished, and dried noodles also appeared in this period. In Lin 'an City in the Southern Song Dynasty, there were pigs, sheep, temples, raw noodles and a variety of vegetarian noodles for sale. In the Ming and Qing dynasties, the colors of noodles were more varied. For example, Li Yu, a dramatist in the Qing Dynasty, included "spiced noodles" and "eight treasures noodles" in "Casual Love". These two kinds of noodles are made by mixing the fine powder of five and eight kinds of animal and plant raw materials into the noodles respectively, which can be called the top grade of noodles. Today, there are more and more kinds of noodles in the north and south, which have become one of the indispensable staple foods for people.

China has a total area of about 9.6 million square kilometers, and there are 34 provincial administrative regions from south to north. Due to different regions, people's living habits and diets are different, each province and city has its own unique pasta, and the types of noodles are also different.

Wonton Noodles in Guangdong, Shaxian mixed noodles in Fujian, Satay Noodles in Xiamen, cold noodles in Northeast China, Huimian Noodles in Henan, noodles with noodles in Zhangzhou, fried noodles in Yangzhou, Yangchun noodles in Shanghai, Regan Noodles in Wuhan, Changwang noodles in Guiyang, Zhajiang Noodles in Beijing, Lamian Noodles in Lanzhou, oil sprinkled noodles in Shaanxi, Daoxiao Noodles in Shanxi, braised noodles in Inner Mongolia ...

Besides Chongqing noodles, Chongqing has its own. "After eating Beiquan noodles, good luck will continue." It is said that the northern spring water in Chongqing grinds handmade noodles. Beiquan Shuimo Handmade Noodle is a specialty in Beibei District of Chongqing, and its production skills were selected into the second batch of municipal intangible cultural heritage list in Chongqing in 2119.

In the book Chongqing Baby Gourmet, which is highly recommended by China on the Tip of the Tongue in the first and second seasons, Chen Xiaoqing, host Morphy and actor Chen Kun, Beiquan Shuimo handmade noodles also appeared.

Although Beiquanshui Mill Handmade Noodles are produced in Chongqing, they are completely different from Chongqing Noodles on the market. It doesn't add any preservatives and alkali, and it only depends on salt to keep fresh. If it is made into spicy noodles in Chongqing, it will be completely out of the freshness of the handmade noodles made by Beiquan Water Mill.