According to legend, in the 27th year of the Qianlong reign, in March of the Qianlong Emperor's southern tour to Huai'an, he avoided the civil and military officials, took Wang Tingzhen around the city, came to a noodle stall to sit down, to get something to eat, a moment to see the stall Xiaoyi on the bowl of noodles, the root of the Lili Shuangli, light soy sauce-colored broth is clear to see the bottom of the soup, the soup floated with a large and small golden flowers of oil and bright green crushed garlic flowers, burst of fragrance coming out of the nostrils.

Qianlong even ate two bowls, suddenly asked what the name of this noodle? The stall boy said, "Tell Hexagon (Chuzhou dialect, meaning "Your Excellency"), we didn't give it a name." What, how come such good noodles don't have a name? No way, no way! Qianlong thought for a moment and said: "Huai'an is the key to transportation, the annual tax paid to the court a lot of tax, a great contribution, now it is precisely Yangchun March, this noodle on the name of the 'Yangchun noodles' it."

This implies that Huai'an's tax payment to the court is as vigorous as the growth of everything in the spring; and like this noodle, it is continuous. After hearing this, Wang Tingzhen hurriedly asked people to bring pen, ink, paper and ink stone, and asked Qianlong to give the name "Yangchun noodles".

Yangchun noodles are a specialty of Yangzhou.

The core of Yangchun noodles is the soup called "soup head", the pursuit of soup, there is a wide soup of Yangchun noodles, less noodle eating, soup on the top of the "toppings", Yangchun noodles changed into a variety of notorious party! Topping noodles (three shrimp noodles, yellow fish noodles, popping eel noodles, big row noodles .....) The soup is made of two kinds of soup: red and white, with the difference between them. The soup is divided into two kinds of red and white, the difference is with or without soy sauce, Suzhou and Yangzhou people love red soup, Shanghai people love white soup.

White soup: it is a high soup suspended over a small fire, the practice varies from place to place, Suzhou is the most complicated, it has to be made with pork bones, chicken frames, eel bones, snails and mackerel scales, and it has to be suspended slowly over a small fire, so as not to be oily and greasy, and to have a clear color of the soup.

Red soup: clear soup with a special soy sauce, it became red soup (locally known as "dew"), the system dew with soy sauce with a variety of seasonings boiled, each family has its own unique system dew recipe, the role of color and freshness, Yangzhou, Gaoyou area of the production of dew, but also added to the Gaoyou Lake got the shrimp prawns, was described by the people of Jiangsu Province as It is described by Jiangsu people as "fresh to the eyebrows fall off".

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