Mixed noodles originated from "oil-splashed noodles".

Youpomian, a traditional Han-flavored noodle dish, is a very distinctive staple food in Shaanxi.

Youpo noodles are also called pulled noodles, pulled noodles, stretched noodles, Zhentiao noodles, fragrant stick noodles, etc.

Youpomian is a very common method of making pasta. The handmade noodles are boiled in boiling water and put into a bowl. Ingredients such as chopped green onion, Sichuan pepper powder, salt and so on are spread flat with a thick layer of chili noodles.

Pour hot vegetable oil on the noodles and pour the seasoning on it. The oil will boil immediately. Boil the pepper noodles and chili noodles until the bowl is red. Then add an appropriate amount of soy sauce and balsamic vinegar.

You can also add cured meat, tomatoes, eggs, etc. to eat with it.

Noodles evolved on the basis of the "ritual noodles" in the Zhou Dynasty; in the Qin and Han Dynasties, they were called "soup cakes", which were a type of "boiled cakes"; in the Sui and Tang Dynasties, they were called "longevity noodles", which means "lower noodles".

Put it in the pot and cook it for a long time; in the Song and Yuan Dynasties, it was renamed "water slippery noodles".

According to the "Yi Ya Yi Yi" written by Han Yi of the Yuan Dynasty: "Water Slippery Noodles: Use very white flour and knead it into a paste. Make ten pieces per pound. Put them in water until the noodles are very satisfied, and then add them piece by piece.

It is better to stir it into soup and cook it thickly." Xue Baochen, a minister of the Qing Dynasty, recorded more details in his book "Vegetarian Theory": "Mix the flour with water, add salt, alkali and clear oil and knead it.

Evenly, cover it with a wet cloth, wait for it to blend, and cook it into thin strips, which are called Zhen noodles. "The book also points out: "The best way to make Zhen noodles is in Chaoyi and Tongzhou, Shaanxi." Regarding the shape of Zhen noodles, the book

Zhong said: "It is as thin as a leek and thinner than dried noodles. It can be made into a triangular shape or a hollow shape." "The rest are like dough slices and noodle flags."

The same piece of dough can be stretched into many different shapes, which shows that the skill is extraordinary.

Noodles are now popular in most parts of China, and there are various kinds of noodle snacks across the country.

Cantonese people call noodles, which refers to the food of drained noodles mixed with sauce. Sometimes some ingredients are also added to eat. In Xinjiang, noodles are a traditional dish, commonly known as "La Tiaozi". Its origin is: Xinjiang noodles

Noodles are also called "pull a note". In ancient times, people did not have such advanced and fast transportation tools as they do now. To transport goods through the vast Gobi and deserts to the Western Regions, only the "desert boat" camel could do the job. So in the past, people

Cities have these "transportation" camel passengers traveling on the Silk Road all year round.

After being away from home for a long time, you will inevitably miss the food in your hometown, but back then it was not like now where you can find snacks in local restaurants everywhere.

After eating dry food all the way, the camel passengers can not only have a good rest at Dihua Station, but also have a hometown meal to comfort their hungry stomachs.

The skill of hand-pulled noodles was officially brought to Xinjiang by camel passengers from Shanxi. It is named after the noodles mixed with vegetables when making them.

The origin of fried pork noodles: A long time ago, a farmer's family ran away and died to avoid the war. Only the grandfather and grandson were left in the family to depend on each other.

Due to successive years of drought and war, crops have failed.

In order to survive the famine, grandpa went into the mountains to hunt every day. One cold winter, he went out for half a day to hunt back a fat wild goat. The grandpa and grandson enjoyed it until after the Spring Festival. Due to the hot weather, they could not eat more than half of the leftover mutton.

For storage, grandpa thought of a way to cut the remaining mutton into chunks, fry it in oil and explode it before storing it. Every time when cooking, stir-fry the oiled mutton and dried vegetables to make a dish, and mix it with potato flour, corn flour, and wheat flour.

The noodles they made not only provided enough food for the two of them to survive the famine, but also made their little grandson scream after eating.

Later, when the grandson started a business and established a career, he still remembered his grandfather’s cooking of fried pork and noodles.

In order to commemorate his deceased grandfather, he opened a "Oiled Pork Noodles" restaurant in Lihuajian, Qitai.

When the guests ate it, they all praised it for being delicious.

From then on, "Oiled Pork Noodles" became famous and continues to this day.

Lao Baoyan Dry Noodles: 115 years ago, there was a family in Baoyan whose house was built on the beam. Before eating noodles at noon, they had white wine, rice wine and 4 stir-fried vegetables. After drinking, they washed down the noodles.

A table of 4 stir-fried dishes was completely wiped out in less than 15 minutes.

The four stir-fry plates only contained vegetable soup (meat oil) and the remaining shredded pig head from the ears.

The helper who came later but didn't eat the food found that the vegetable soup (meat oil) and the remaining pork head noodles with shredded pork ears in soup were particularly fragrant.

This family's home is just close to the street.

From then on, I made my living using this dry noodles.

This is the origin of Lao Baoyan dry noodles.

In short, the birth of each type of noodles has its own story, but the earliest noodles should be: Youpu noodles.