It is generally believed that it spread from China to Japan in the Middle Ages.

There is a saying that it was not a quilt cover at first, but a dessert wrapped in honey. "Tuntun" is a Japanese word, originally written as "chaos". It first appeared in the book "The Second Place in Edo" at the end of Heian, but in the18th century, Yi Shi Zhang zhen of Edo period thought that it should be a jiaozi-like food made of flour at that time, and its volume was six clouds: "Wonton is cloudy and warm, and wheat flour is used as jiaozi, stuffing and cooking." Clouds are chaotic, and words go round and round for no reason. Because the circle is unprovoked, it is also named after the word chaos. Because it is food, it is changed to the word next to Sanshui. Because of the hot cooking and eating, the words are heated and the clouds are embarrassed ... The clouds in this world are also cut, not the ancient wonton. "The edo period was separated from the late heian period, and there was a barrier of more than 600 years between them. His inference may be well-founded, or it may just be a family statement. According to Zhang zhen of Yi Shi, Tun is "cutting wheat", that is, "cutting noodles", which originated from "water cakes" in the Southern and Northern Dynasties in China (or before the Han Dynasty). Stubbornness probably formed in the16th century at the end of Muromachi era. At first, together with Suomian (or plain noodles for writing), it formed two basic forms of Japanese noodles: "Stubborn", which is now translated as "Udong noodles". It is a coarse noodle, usually used as hot soup noodles, while Suomian (plain noodles) is mainly used as cold food. According to the oral legend in Xiangchuan County, udon noodles were brought back from the Tang Dynasty by the Buddhist master Konghai. Because it seldom rains in Seto Inland Sea, it is difficult to grow rice and pass it on to the people.

The popularity of udon noodles in Japan was probably after the mid-Edo period. There are two reasons: one is the development of urban catering industry, and the other is the popularity of soy sauce. The prosperity of various food stalls in the Edo period greatly promoted the popularization of udon noodles, and later it spread from the city to the countryside and became one of the daily diets of Japanese people.

Tangliao special

In China, the soup of udon noodles is only soy sauce soup. In fact, there is a so-called "juice" in it, which is the soup made of seafood, but generally there is no oil and water. Most of its forms are "foxy", that is, a large piece of oily tofu is put on noodles (shape, taste and taste)

China's oily tofu is a little different), because it is like the fur of a fox, so it has this name. In addition, it is sprinkled with chopped green onion. The oily tofu on noodles is also different from that in China. After the tofu is fried, put it in boiling water to boil the oil and gas, then drain it and cook it slowly with sugar, soy sauce and seafood soup, so that there is almost no oil star on the noodle soup.

Edible method

From the staple food alone, when you enter Xia Zhishi, you can "cut boiled water" to make several kinds of Japanese seasonal cold noodles. Oolong noodles are the most popular food for diners. Every noodle on the ice of the bamboo box is as crystal clear as Jingdezhen porcelain, and the bones and muscles are just right after eating. This seemingly simple noodle is actually the result of several complicated and strict technological processes. It is made of traditional Japanese sake, soy sauce, Japanese miso and dried fish skin, and it tastes salty and delicious. Diners can also add the pungent smell of mustard according to their personal tastes. This noodle is cold, refreshing and delicious. Fried shrimp, vegetables, tempura and fried chicken are also the best dishes for oolong noodles. Eating together can not only relieve the greasy dishes, but also add delicious flavor to cold noodles.

Main types

To put it simply, it was used as a "hot" food during festivals as a substitute for the staple food of civilians and rice, and it was very popular in ancient Japan. In terms of consumption, Qiqi oolong noodles ranked first in Kagawa county of Shikoku and second in Gunma county, the origin of oolong noodles. Cooking methods and ingredients strongly reflect regional differences, so there are various types.