Noodle noodle originated in the Qing Dynasty. It is said that Yi Bingshou, a famous calligrapher at that time, entertained his friends in Ninghua's home. In his hurry, the chef put the cooked egg noodles in a hot oil pan, so he had to crustily skin of head and take out the noodles, then poured the soup on the table. The guests were full of praise after eating this noodle, and this noodle has spread since then. Because this pasta is due to the Iraqi government, everyone called it the Iraqi government noodles, and later it was slowly referred to as the Iraqi noodles.
Yimian can be said to be the top grade of pasta, and it is one of the more famous pasta in China. The prepared noodles are good in shape, loose but not scattered, and have a smooth and sweet taste.
About the practice of Iraqi noodles.
The ingredients needed to serve lobster noodle soup are: noodles that have crossed the cold river, fresh lobster diced, lobster soup, oyster sauce, soy sauce, and sugar. It's almost like dry-cooked noodles. Lobster pieces are covered with raw flour and oiled. Bring the lobster soup to a boil, turn to low heat, add the pasta and cook until the water will dry, pour in the lobster, season with oyster sauce, soy sauce and sugar, and dry the pot with water.