Boiled noodles are made with boiling water (about 65℃ to 100℃) and noodles, stirred while adding water, and then kneaded into a ball after it cools down a bit, and then made into various kinds of food. The principle is to use boiling water to soften the gluten, and part of the starch hot cooked puffed up, reducing the hardness of the dough, so the higher the temperature of the water, the more the amount of boiling water, the more soft the products made, eaten without strength, and there will be sticking to the teeth, sticking to the hands, sticking to the shortcomings of the work board.

Small dumplings, the famous Chinese Han traditional noodle dishes, first appeared in the Qing Dynasty during the Tongzhi period in Changzhou, Jiangsu Province area, the detailed history can be traced back to the Northern Song Dynasty.