Yangchun noodles are also known as light noodles, i.e. noodles in clear soup. The origin of the word "yangchun", according to "Dictionary": "The tenth month of the lunar calendar is the small yangchun, and the marketplace cryptic language by yangchun represents ten. In the past, the price of a bowl of ordinary noodles was 10 cents, so it was called "Yangchun noodles". Yangchun noodles only have soup without toppings (ingredients), and can be made with any noodles, such as longshu noodles, thin noodles, small wide noodles, medium wide noodles, all of which are called Yangchun noodles.

History of Noodles

Noodles are one of the most common traditional noodle dishes in China, with a long history, a long history, and world fame. According to historical records, the earliest noodles can be traced back to the Eastern Han Dynasty more than 1,900 years ago. In the Eastern Han Dynasty, the book "Four People's Monthly Orders" contains "........ Do not eat boiled cake and water ulcer cake in the Autumn Festival", it is proved that "water ulcer cake" and "boiled cake" are the forerunners of Chinese noodles. In the Wei and Jin Dynasties, it was called "soup cake". During the Northern and Southern Dynasties, it was called "water-induced cake" or "water-induced noodles". The Han Dynasty (漢＜释名． In the Han Dynasty (漢), "释名．释饮食" contains the following: "Steamed cake, soup cake, gold cake, and soya cake, all of which are named according to their shapes"; in "九谷考" there is also the following: "释名之索饼, that is, today's soya noodle, which is also known as "扯(伸)面" (pulling) noodle in Northwest China"; in "vegetarian dietary theory"(素素食说略) there is the following: "Noodles were known as soya cake in ancient times and soya cake in the past. The practice is to use the hands to roll the dough into chopstick thickness, and then soaked in water, twisted by hand before eating like leek leaves, into the boiling water to cook, similar to wide noodles; or "餺飥", in the ＜Qimin Essentials＞ recorded practice: rolled by hand into finger length, soaked in water, twisted by hand thin, and then boiled in boiling water to cook, the way is very similar to Shanxi's "rubbing the noodle" and "pulling the piece".

Chinese people have been eating noodles for a long time, and the ancient people even called noodles "rice", while rice made of rice and millet is called "rice" to the district. Eating noodles is not only used to sleep, but also folk ritual meaning, such as commonly used to bless the newborn baby a long life, Chinese people often have to eat noodles on birthdays, so the noodles are also known as longevity noodles, because of the noodles and long and thin (thin means thin, and thin and longevity homophonic), so the birthday to eat longevity noodles to become customary, and longevity noodles are what we commonly known as noodles or longevity noodles

Long history of noodle eating of course, but also eat a variety of production patterns. There are also various ways of making noodles, such as rod, stretching, cutting, peeling, pulling, pressing, rubbing, plucking, twisting, picking, slipping, and so on, as well as steaming, boiling, stir-frying, pan-frying, deep-frying, braising, brining, mixing, branding, roasting, and so on, which have evolved into the flavors of noodles from different places, such as Beijing's brine noodles, Shanghai's Yangchun noodles, Shandong's Yifu noodles, Shanxi's knife-shaved noodles, Shanxi's bashful noodles, Sichuan's dan tan noodles, Hubei's hot dry noodles, Fujian's eight treasures noodles, Guangdong's hot dry noodles, and Fujian's eight treasures noodles. The noodles can be as thin as thread or as wide as a belt, and the forms are endless

In addition to the above mentioned water ulcer noodles, boiled cakes, soup cakes, water-induced cakes, and noodles, there are also the popular names of cold and warm noodles in the Tang Dynasty. In the Tang Dynasty, there were also cold Tao, warm Tao, etc., which are called cold noodles or boiled noodles in modern times. In the "Tang Hui Yao. Guangluo Temple＞ contains "the court in the winter to create" soup cake ", summer to do" cold Tao ", is the noodles cooked in cold water and then eat a kind of noodles, and the northern people's" water noodles "; Song Dynasty, the noodles into a new stage of development, there has been a" noodles " of the term, the shape of a long strip, many patterns, such as veggie noodles, fried noodles, chicken noodles, noodles, noodles, silver cold Tao, vegetable noodles, etc.; the Yuan Dynasty, "dry (hanging) In the Yuan Dynasty, "dry (hanging) noodles" were introduced, and there were more than 20 kinds of noodles such as "spring pan noodles", "yam noodles", "sheepskin noodles" and "show bald hemp noodles" in . In the Ming and Qing Dynasties, there were further developments, such as Beijing's "fried noodles", Yangzhou's "skirt noodles", Fujian's "eight precious noodles" and so on.