Noodles [hé], 饹le. noodles, is a bed of noodles and good dough rolled into a round long noodles, directly into the pot of boiling water to cook, the first buckwheat

wheat noodles as a fabric, with cooked mutton, scallions, and fennel, peppercorns, pepper, angelica sinensis, foreign ginseng, cinnamon, jujubes, wolfberries, maitake and other simmering mutton broth, simmering on the day of the broth, both the nastiness of the mutton and the abatement of the Mutton fire is very nourishing, eat fragrant and not greasy, delicious flavor. The end of the Qing Dynasty, began to replace buckwheat noodles with wheat noodles, taste and nutrition is better. Especially colorful and tasty chili oil and other condiments, but also unique, color, aroma and taste. At the end of the twentieth century, with the improvement of people's living standards, Jiaxian noodles are also made by the past thousand years of heavy production methods to mechanical production, more rich in spices, in the original ingredients on the basis of an increase of angelica, American ginseng, cinnamon, jujubes, goji berries, maitake and other more than a dozen kinds of nourishing and nourishing traditional Chinese medicinal herbs and spices, together with the ancestral ingredients of the recipe has a warmer stomach to go cold, nourishing yin and strong yang health care to prevent diseases, the efficacy of beauty and skin care. The book "Chinese Food and Drink" says that Jiaxian noodles are "a treasure for the spleen and stomach, and for the health of the body".

In the Longdong area of Gansu Province (Qingyang), noodles are used to entertain guests during celebrations, and they are very popular. It is rumored that the noodles have a very long history.