The reason why it is called pot noodle is that in the Qing Dynasty, when Qianlong went to the south of the country, when he went to the noodle store of Zhang's wife in Zhenjiang, Zhang's wife made a mistake in her busy schedule and mistakenly took the lid of the soup can as a big lid, and put it down to the noodle pot, and the noodles were cooked out, but they were very delicious, and they were praised by Qianlong, and so they were called pot noodle.

While the practice of pot noodle appeared in the Qing Dynasty, the name of pot noodle is only 30 years old. 1979, the local government of Zhenjiang organized a meeting to make suggestions for the promotion of Zhenjiang. more than 10 old intellectuals thought that Zhenjiang old three monsters were too vulgar, and suggested to change the saying. After discussion, they came up with the popular new "Three Monsters".

These words gradually refreshed and covered the old "Three Monsters" and became Zhenjiang's calling card. After the new "Three Wonders" became popular, the pot noodles gradually gained its name.

In 2007, Zhenjiang City set up the Pot Noodle Association, and in 2009, the Jiangsu Provincial Government announced the second batch of provincial intangible cultural heritage lists, in which Zhenjiang Pot Noodle and Kunshan Aozao Noodle, two kinds of noodle soup-making techniques, were listed.

How to make pot noodles:

Materials to prepare: noodles, soy sauce, sugar, monosodium glutamate (MSG), shrimp, star anise, sesame leaves, salt, green head, cooked lard or sesame oil.

1, first put the pot on medium heat or on the fire can not be too big, slowly add water shrimp seeds under the pot to boil, 3 minutes after the sheep white sugar, to be dissolved after slowly pouring into the soy sauce.

2, and then simmer for 1 hour, until it cools down into the container ready for use, pay attention not to drip into the tap water.

3, after the pot into the water slowly boil, according to the number of individuals need to put some noodles, cover the small pot lid will be empty bowl on the pot, bowl by bowl into the soy sauce and cooked lard, plus the right amount of green head and monosodium glutamate to taste, to be a pot of boiling noodles and then add the right amount of water to make the noodles cooked through the boil, remove the lid to clear the froth, will be the noodles one by one into a bowl, pouring into the amount of noodle soup into it.