From ancient Yaowang cakes to today's abalone sauce noodles, from pea yellow and steamed buns in feudal court to folk baking and enema, from Daoxiao Noodles in Shanxi to western macaroni, from Jinyang Hotel in Taiyuan to Jinyang Restaurant in Beijing, from noodle restaurant in Taiyuan street to buckwheat restaurant in Japan.

The names of Shanxi pasta are also constantly changing. Take noodles as an example. In the Eastern Han Dynasty, it was called boiled cake, in the Wei and Jin Dynasties, it was called soup cake, in the Northern and Southern Dynasties, and in the Tang Dynasty, it was called cold scouring. The name of pasta was brought forth from the old, and it varied from time to time. As the saying goes, jiaoer is the favorite, and there are many titles and famous names of pasta, which shows that Shanxi people attach importance to it and love it.

The root of the world's pasta is in Shanxi, which is not only an important part of the Chinese national food culture, but also a wonderful flower in the world food culture.