Soup cake, the earliest noodle, is actually a kind of noodle soup. Hold the mixed dough in your hand, tear it into noodles and cook it in a pot. If "tearing" is changed to "cutting with a knife", it will become the Daoxiao Noodles of Shanxi today.
Noodles in Wei, Jin, Southern and Northern Dynasties are water-induced cakes, which are cooked food as thin as "leek leaves", similar to the present wide noodles.
Tang dynasty made "soup cakes" in winter and "cold scouring" in summer. It is said that Cold Tao was written by Wu Zetian. It is said that Wu Meiniang/Kloc-was elected to the palace at the age of 0/4. Before leaving his childhood friends, that is, on Wu Meiniang's birthday, they met to eat noodles in a noodle restaurant. It was very hot that day. Wu Meiniang had a brainwave and developed a soft and delicious "cold scouring" with his boss. In order to remember that year, Wu Zetian ordered the chef to cook cold dishes every birthday, and it never changed until her death. The cold water surface has also been carried forward since then.
In the Song Dynasty, soup cakes were officially called noodles, that is, noodles were called from the Song Dynasty. The styles and names of noodles are very diverse, including meat noodles and topping noodles. The dried noodles we eat now appeared in the Yuan Dynasty. There were Lamian Noodles and Daoxiao Noodles in the Ming Dynasty.
By the Qing Dynasty, pasta was quite mature and stable, and even each region had its own unique flavor, such as five famous noodles in China: Dandan Noodles in Sichuan, Yifu noodles in Guangdong and Guangxi, Zhajiang noodles in the north, Daoxiao Noodles in Shanxi and Regan Noodles in Wuhan.
The method of making noodles is amazing. Rolling, cutting, poking, sipping, kneading, pressing, kneading, leaking and pulling ... Noodles are not only the staple food for economic satiety, but also the best food for elegance. According to historical records, many dignitaries like to eat noodles and entertain VIPs with pasta.