Noodles originated in China, and noodles were originally called "soup cakes."

More than four thousand years ago, a sudden earthquake destroyed a village in northwest China, and the subsequent flood froze it. More than four thousand years later, in 2005 to be precise, archaeologists discovered noodles about 50 centimeters long and 3 millimeters wide exposed in the rock formations in Lajia Village, Qinghai Province, known as the "Chinese Pompeii" . But at that time, its name was probably not called "noodles".

In China, the earliest noodles were called "cakes" or "soup cakes". The "Qi Min Yao Shu" written 1,400 years ago first recorded the "Water Drainage Method" for making noodles - "Move (ruó) as big as a chopstick, break it one foot at a time, fill the plate with water, and put your hands on the pan. "Move it as thin as a leek leaf and boil it one by one." /p>

To put it simply, "Shui Yin Noodles" are noodles that are stretched into the thickness of chopsticks and pinched into a foot shape. After soaking in water, they are quickly shaped into flat strips by hand on the steam of the boiling pot and then cooked. When cooked, pour in chicken soup. The preparation of Fufu is similar to Shuiyin noodles, but the shape is more like a flat noodle, but the taste is "smooth and special". This is the earliest noodle soup in the Central Plains.

Extended information

Specialty noodles: Specialty noodles from various places include Wuhan’s hot dry noodles, Inner Mongolia’s braised noodles, Shanxi’s shaved noodles, 栲栳栳, Beijing’s fried noodles, Lanzhou ramen, Chongqing noodles in Chongqing, Yangchun noodles in Shanghai, soy sauce noodles in Gaoyou (also known as Gaoyou Yangchun noodles), Xiangyang beef noodles, Yangchun noodles, Yangzhou fried noodles, cold noodles in Northeast China, Dacige plain noodles in Baoding, and Shaanxi Youpo noodles.

Henan’s braised noodles, lo mein, duck noodles, glutinous rice noodles, Guangdong’s wonton noodles, Fujian’s Shaxian noodles, Zhangzhou braised noodles, Putian braised noodles, Xiamen Shacha noodles, Sichuan’s Dandan noodles, bedding noodles, Qishan and Xinye saozi noodles, Guiyang Changwang noodles, Fuyang Latiao, Woyang Gankou noodles, etc.

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