Jie Mi 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 the slices in the other hand into a soup pot. In the Northern Wei Dynasty (AD 486-534), soup cakes were no longer held by hand, but were rolled thin and cut into thin strips with chopping boards, sticks, knives and other tools. This was the earliest noodle. In the Tang Dynasty (AD 6 18-907), people hung 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 exchanges between China and Japan, and the production technology of noodles and dried noodles soon spread to Japan. The earliest legend of noodle food in Europe was written by traveler Kyle? Polo was brought 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 Italy. Why can Putian noodles arouse the appetite of so many people? Of course, it has its own unique secrets. In the "Xinghua Fumian" Museum, we invited the master who made noodles to listen to his unique practice of Putian noodles. The key of Putian noodles lies in gluten, broth and ingredients. Preparation usually begins the night before. Gluten is of course the first process. Unlike Shanxi noodles or Lamian Noodles noodles, the dough is pulled into fine noodles on the spot. This kind of noodles should be made of different flours in proportion, and the noodles should be tough and not easy to paste after cooking. Cooking broth is also an important procedure. Choose the best bone segment in pig bones. The broth cooked should be glistening and delicious. The amount of water added to each broth is fixed, neither thick nor thin. Then the ingredients, lean meat, mushrooms, shrimp skin, scallops, oysters, clams and leeks are essential. After all the previous processes are completed, it is a fire. Noodles are called noodles because they are cooked slowly on slow fire, so that the flavor of broth and ingredients can penetrate into noodles. This way, the noodles will taste and the soup will be sticky. While paying attention to the temperature of noodles, we should also pay attention to the time of eating noodles. Generally speaking, noodles will be finished in 3-5 minutes. Otherwise, the noodles will be burnt and there will be no such taste. Therefore, for authentic Putian noodles, cooking a large pot of noodles is also very risky. If it takes 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 and cooled, and garlic is diced and fried with low fire (that is, golden garlic diced in Japanese noodle restaurants).