As early as the Ming and Qing Dynasties, Yunxiao had developed land and water transportation, and merchants traveled frequently from north to south. Most of the guests from the north were not used to eating rice, so they introduced simple pasta to Yunxiao. After years of evolution, it has developed into the rich and colorful delicacies it is today.

As the name suggests, noodles are noodles submerged in the water, and this "water" is the fragrant and rich bone soup. In order to make the water surface more fragrant, Zhang Ruidong, the owner of Wubanqiao Water Surface Store, started cooking it as early as around 5 a.m.

Bone broth, without any added spices, purely natural.

Yunxiao's water surface is available in round and oblong shapes. Except for alkali and salt, no enhancers or additives are added to maintain the natural flavor to the maximum extent. Master Li, who specializes in making noodles, also started making noodles early in the morning.

Kneading, stirring, lumping, and pressing the noodles, the noodles made by the large noodle press are more uniform in thickness and more efficient.

The kind-hearted Master Li is very popular in the local area. People often bring their own raw materials for Master Li to process into noodles. The water surface of Wubanqiao is also purchased here for a long time.

Amidst the boiling sound of the bone soup, Zhang Ruidong and the clerks began to prepare other ingredients one after another.

Yunxiao's wontons are made with minced meat. Only when you can bite into small pieces of meat can you taste the meaty flavor.

The meatballs are made by beating fresh lean pork into minced meat and adding corn starch. It will make a crunchy sound in your mouth.

By adding meatballs and wontons to the original bone soup, it becomes meatball noodles or wonton noodles, bringing more choices to diners who like different flavors.

Yunxiao's specialty water noodles are actually similar to what we usually call "clear soup noodles", except that Yunxiao people have made some new tricks for clear soup noodles.

"First, stir the flour into gluten before making noodles; second, the soup must be fresh, add pork bone soup to the meatball soup, and the soup will be flavorful; third, the topping must be good, and a few wontons and meatballs should be poured over the clear soup.

The wontons elsewhere are stuffed with minced meat or Qiandao meat, but our wontons at Yunxiao are filled with minced meat. Only when you can bite into small pieces of meat can you taste the meaty flavor. The meatballs are made from fresh lean pork and then minced.

It is made with cornstarch and tastes crispy in the mouth. Finally, it is topped with some green onions fried in lard, and the bowl is full of meat and flavor. Nowadays, some people also mix the noodles with scallion oil and light soy sauce.

A bowl of wonton and meatball soup, the way to eat it has changed, but the water surface remains the same, still dry and wet,” said the owner of the snack bar that sells the water surface.