1. In the early 1930s, there was a food vendor named Li Bao on Changdi Street in Hankou who made his living by selling cold noodles and soup noodles in the area of Guandi Temple. One day, the weather was unusually hot, many leftover noodles were not sold out, he was afraid of rancidity and deterioration of noodles, so he boiled and drained the leftover noodles and dried them on the board. By accident, he knocked over the oil pot on the counter and splashed sesame oil on the noodles. Seeing this, Li Bao had no choice but to mix the noodles with oil and put them back out to dry. The next morning, Li Bao will be mixed with oil cooked noodles in boiling water, slightly hot, fished up and drained into the bowl, and then add the seasoning used to sell cold noodles, make a steaming, fragrant. People clamored to buy them and ate them to their heart's content. When someone asked him what kind of noodles he was selling, he blurted out "hot noodles".

2. After more than 50 years, in the 80's, the hot noodles were introduced to Xinyang City, Henan Province, and changed according to the dietary characteristics and tastes of Xinyang, and were vigorously developed in Xinyang. It has become the favorite breakfast of Xinyang people, and has been the first place of breakfast for a long time until now. The hot dry noodles originated in Wuhan and are also very popular in Xinyang.