During the war period, Japanese airplanes often raided Zhengzhou, and there was a famous chef at the time, called Zhao Rongguang, who was particularly fond of noodle dishes. When the air raids came, Master Zhao went to hide from the airplanes, and when he came back, he braised the leftover noodles with some mutton soup before eating them. Over time, Mr. Zhao found that the re-braised noodles were also very tasty, so he studied it and put some salt and alkali in it to make it more sinewy.

The noodles made in this way have a distinctive flavor, and later became a popular flavor food.