The name of flat noodle dish is inseparable from a person named Cui Liansheng. Sixty years ago, in those turbulent days, due to years of wars and natural disasters, the poor people could hardly eat meat, let alone meat soup. During the holidays, the kitchens of the rich were full of Big fish and big meat, Cui Liansheng turned them into delicious dishes with his good skills, while his family was digging wild vegetables everywhere to satisfy their hunger. The huge contrast tortured the five-foot-old man. He wondered, how could he use his craftsmanship to let his family and poor people eat something that was both cheap and delicious? By chance, stewed vegetables, a traditional Anyang dish, inspired him. Anyang has a long history of stewed dishes, but the rich mainly like "sea stewed dishes" and "upper stewed dishes" that use sophisticated ingredients and are well-made. The ordinary ones are also called "hanging stewed dishes", which are also the hodgepodge we eat now. predecessor. (Delete or not) So, on this basis, can we develop another stew variety that uses simple ingredients and tastes delicious? So after many attempts, he finally made a new type of "stew" using soup stock, vermicelli, cabbage, tofu and pig blood. This "stew" was very popular as soon as it came out, and it evolved into Anyang's famous dish. Special snacks.