Gwangju tribute noodles are also called Huangchuan tribute noodles. This is a famous Han pasta. It is made of refined flour and sesame oil as the main raw materials, clear oil mixed with water, salt and refined flour, and through more than ten processes such as mixing, kneading, fermenting, winding, laying aside, pulling, drying and cutting.

According to the Records of Gwangju, as early as the Tang Dynasty, Gwangju produced dried noodles. At that time, it was called "the top noodle in Gwangju" because it "swept China and won Kyushu". In the Song Dynasty, officials in Gwangju ordered workers to remove the head and tail of this noodle, take the middle part, cut it into a length of about 20 cm, and then roll it into a cylinder with red and green paper rolls, each weighing half a catty, as a gift from the imperial court. After eating, Song Renzong praised it: "Beautiful, Gwangju tribute noodles!" Since then, Gwangju refined dried noodles have been known as "tribute noodles".