What is the origin of noodles?

The origin of noodles 1

Noodles in China originated from the Han Dynasty. At that time, pasta was collectively called cake, because noodles were cooked in soup, so it was also called soup cake. Early noodles were flaky and strip-shaped. Sheet is made by holding the dough in your hand, pulling it into noodles and putting it into a pot. During the Wei, Jin, Southern and Northern Dynasties, the varieties of noodles increased. Famous ones are Shui Yin and Wei Jia in Qi Yao Min Shu. "Water shadow" is to press noodles the thickness of chopsticks into the shape of "leek leaves"; Wei Jia is a very thin "smooth and beautiful" patch.

During the Sui, Tang and Five Dynasties, there were more varieties of noodles. There is a kind of cold noodles with water called "cold peach", which has a unique flavor and is very appreciated by the poet Du Fu. It is called "teeth are colder than snow". There is also a kind of noodle, which is tough to make and has the saying that "wet noodles can tie shoelaces", which is called one of the "seven wonders of health preservation".

"Noodles" appeared in the Song and Yuan Dynasties. For example, in Lin 'an City in the Southern Song Dynasty, there were raw noodles of pigs and sheep and various kinds of plain noodles for sale. In the Ming and Qing Dynasties, noodles had more colors. For example, Li Yu, a dramatist in the Qing Dynasty, included "five-spice noodles" and "eight-treasure noodles" in Suiyuan. These two kinds of noodles are made by mixing fine powders of five kinds of animal and plant raw materials respectively, which can be called the top grade of noodles.

Qinghai "prehistoric noodles" won the "noodle invention right" for China

Noodles, as a worldwide popular food, are demanded by many countries, among which Italian, Arabian and China are the main ones. Recently, the famous British magazine Nature published a paper entitled "Millet Noodles in the Late Neolithic Age in China", saying that archaeologists in China discovered this kind of noodles in a site in Qinghai about 4,000 years ago, and the dispute over the "invention right" of noodles came to an end.

On June 5438+1mid-October, 2002, Ye Maolin, a researcher from China Academy of Social Sciences, led the staff to find an upside-down bowl at the Neolithic site in Lajia, Minhe County, Qinghai Province. At the top of the bowl-shaped soil, that is, at the bottom of the original bowl, there is a bright yellow thread, which is soft in texture and looks like the "Lamian Noodles" we often eat today. The thickness is fairly uniform, with a diameter of only about 0.3 cm and a length of 50 cm.

The main author of this paper, Lu, a researcher at the Institute of Geology and Geophysics of China Academy of Sciences, is an expert in micro-palaeobotany. He said: "In order to find out the source of this noodle, we mainly tested two substances: phytolith and starch." Phytolith is a kind of siliceous mineral filled into cells during plant growth. Phytoliths have different filling forms in different plant cells, which can be preserved for a long time and can classify plants more accurately. He said: "from the shape and structure of phytolith, it is just similar to millet planted in northwest China, not wheat that we widely eat now." The starch in "noodles" was compared from morphological and optical characteristics, and the conclusion supported the "raw material theory of millet (millet) and millet".

Lv Houyuan said that the preservation of mollusk fossils is extremely difficult, and the existence of this bowl of noodles in China depends on the special experience of its location. The Lajia family was destroyed by a catastrophic earthquake. The bowl with the noodles was upside down on the ground, and the cave cave collapsed and covered with loess. Lu Houyuan said: "Fortunately, the bowl is placed upside down on the ground, so there is a certain space between the noodles in the bowl and the bottom of the bowl, so that the noodles will not be directly crushed into powder, and the original state will be maintained." After the earthquake, a flood occurred. The sediment brought by the Yellow River sealed the Lajia site together with the bowl of inedible noodles, and it was not seen again until 4000 years later.

Because noodles are extremely difficult to preserve as software materials, there is no direct evidence of early noodles in the world for a long time. All the conclusions come from some written records or murals, and the time is only about 2000 years. The bowl noodles found in Lajia site not only won the honor of noodle inventor for China people, but also provided clues for agricultural archaeology and ancient food culture research in Neolithic Age.

The Origin of Noodles II

"Night Boat": "Wei makes soup cakes, and gold doesn't care." (Zhang Dai's note: "If you don't ask for it, it's easier than soup cakes." )

The origin of real noodles is about earlier than Wei. "Steamed cakes, soup cakes, scorpion cakes, pith cakes, golden cakes and soaked cakes" have been mentioned in Liu Xi's Dishes in the Eastern Han Dynasty. According to Liu Xi, the "soaked cake" may be an early noodle developed on the basis of "soup cake", so it has existed since the Eastern Han Dynasty. Noodles are obviously developed from soup cakes. Nowadays, the soup cake is actually a kind of noodle soup. Hold the mixed dough in your hand, tear it into noodles and cook it in a pot. This kind of soup cake began in the Han Dynasty and is the predecessor of noodles. On the basis of soup cake, it has developed into a "cake". Explaining Names and Supplementing Certificates: "Doubtful cakes are called water-induced cakes."

"Qi Yao Min Shu" recorded the practice of "painting cakes with water": "Sieve the noodles with fine threads, make gravy, and refrigerate. As soon as the water was pulled, it weighed a foot and the plate was filled with water. It is advisable to put your hand on it and knead it until it is as thin as leek leaves. " First, knead it into chopsticks a foot long, and then knead it into leek leaves on the edge of the pot. At this time, slicing is almost like lasagna.

The event of the era said, "Shu Xi's" Book of Cakes "said," Boil wheat for flour. "Later, the name of the face and the cover came out. Wei's eating soup cakes has been called "not at ease" since the Jin Dynasty, which means "not at ease", so the service is simple because of soup cakes. Today, it is mistaken for' Wei Jia', which is also straight. " Gao Cheng's statement, after being called "distrust", is close to the later face. "Distrust" is said to be created by people who don't trust, which is a guess about future generations. Gao Cheng added: "In the Wei and Jin Dynasties, soup cakes were still eaten in the world, and now cakes are also required.

Yu Lin has Hu Spicy Soup Cake made by Wei Wendi and Yanhe, because it originated in the Han and Wei Dynasties. In fact, the story of Yanhe in Yu Lin originated from Shi Shuo Xin Yu Rong Zhi: "Uncle Ping (that is, Yanhe) is handsome and fair-faced, but Wei Mingdi thinks he is too pink. Xia Yue, there are hot soup cakes. But as soon as the juice came out, I wiped it with a red coat and the color turned anxious. " In this story, Yan He, the grandson of Han Dynasty minister He Jin, and his mother were adopted by Cao Cao. His talent show is not very famous, and he married Princess Wei. He was a famous metaphysicist in the Three Kingdoms period. Yanhe is a handsome man. Wei Mingdi suspected that his face was white because of powder, so he invited him to eat soup cakes on a hot day. He made peace and ate a lot, so he wiped his sweat with tea. As a result, the face was white and red, and it was more radiant.

Shu Xi's "Cake Fu" said that soup cakes should be eaten in winter: "It's cold in winter, and frost comes out of the nose in the morning. To fill the gap and solve the war, soup cakes are the most. " "Cake Fu" also exaggeratedly describes the greedy face of the servant when he waits on his master to eat soup cakes: "Walking people are dripping in the wind, while children are looking forward to it. Those who hold containers lick their lips and let the waiter dry his throat. " It shows that eating soup cakes at that time was only the enjoyment of the rich.

By the Jin Dynasty, the soup cake had become a thin strip. Shu Xi's "On Fu" describes the scene of soup cakes: "So the fire fills the soup, and the steam is fierce, shaking the dress. Holding the word' drowning' without holding hands, the face is higher than the fingertips, the hands are staggered, and they refute one by one, little by little. " Shu Xi called the soup cake "as weak as spring cotton and as white as autumn practice".

In Hou Geng's interpretation of Bad Bread Fu, there is a saying that "Wang Suntan is fascinated, Shu Zi is endowed with weak spring cotton", and Fu Xuan's Seven Mo is "the sum of the three beasts, the face of the guests." Suddenly, the flight feathers are thin and thin, as thin as the thread of Shu cocoon, as thin as the thread of Lu Mao, as thin as the thread of Shu cocoon, as thin as the thread of Zeng Mao, which is already very thin. In the Tang Dynasty, noodles were still called "no support".

"Expose countless dew" means that the soup cake is cooked in the palm of your hand and then drilled out with a knife. There are both knives and drills, but the cloud' distrusts' and the word is not supported. "It has a wide variety, and in the Tang Dynasty, it added a kind of" cold scouring ". In Du Fu's poem "Cold Amoy of Sophora japonica Leaves", he wrote: "The leaves of Sophora japonica are picked in the emerald green and put in the cupboard. Teeth are colder than snow, so I urge everyone to vote for this pearl. "

"Liu Tang Dian Guang Lu vvv Dian": "Winter soup cake millet [moon huo], Xia Yue cold scouring powder porridge." "Taiping Guangji" 39 "Fairy Biography Ada" quoted "Yi Shi": "In early spring, the scenery is warm and moist, and eating a cold dish, such as coriander and wormwood, is very clean." Later generations experimented with "cold scouring", that is, "cold noodles with water". Pan Qingrong won the Summer Solstice Day: "The capital is cold, and Japanese furniture eats noodles, which means the water is also." In the Song Dynasty, noodles were officially called noodles. Besides making soup, there were other methods, such as frying, [changing the word "regret" to "fire side" (stew) and frying. In addition, noodles began to add various toppings of meat and vegetables. Noodles recorded in Dream of Bianjing Tokyo have Sichuan flavor such as "meat noodles" and "roasted noodles", and also have southern flavor such as "boiled noodles with tung skin". Menglianglu recorded the famous pasta in the Southern Song Dynasty, including "Lieyang Cup (pronounced as an) raw noodles", "Silk Chicken Noodles", "Three Fresh Noodles", "Fish Tongpi Noodles", "Salt Fried Noodles", "Bamboo Shoots Splash Meat Noodles", "Fried Chicken Noodles", "Boiled Noodles" and "Inverted Shrimp".

The Old Story of Wulin also recorded "spreading mutton noodles in a large area", "fried eel noodles", "rolled fish noodles", "spicy noodles with bamboo shoots" and "washing the face with bamboo shoots". When the noodles were ripe, dried noodles appeared. The earliest written record of dried noodles in ancient books is "Eating and Eating Right" written by Hu Sihui in Yuan Dynasty: "Dried noodles tonify the middle and replenish qi. One foot of mutton and six pounds of dried noodles. Half a catty of mushrooms, five scrambled eggs, one or two pieces of rotten ginger and one or two pieces of white gourd. Mix pepper, salt and vinegar in the clear juice. " This is a method of cooking vermicelli with mutton, mushrooms and eggs, which shows that vermicelli existed before Hu Sihui.

Diet was written in Li Sannian, namely 1330. When was noodles invented? According to modern textual research, Chun You (right, pronounced as You) recorded in Ling's "Records of the Imperial Wind" in the 11th year of Xinhai (A.D. 125 1): "The medicine chess is only one minute thin, as thin as paper, and can be eaten far away. Although everyone is rich or expensive, they all strive for it. " Some scholars believe that this kind of "medicine chess noodles" is the earliest dried noodles. In fact, it has long been recorded in the Book of Qi Yaomin: "Just knead the noodles until they are cooked. Make a big preparation and knead it into a cake, which is as thick as a little finger and heavy on the surface. Knead more, such as thick fat, cut it off and cut it into cubes. Turn off Bob's power and steam it in the retort. The gas distillation was exhausted and fell on the shady net table, which was cold. Very scattered, not sticking together, full of bags. You must cook the soup at once, don't pour it, be solid but not muddy. " This kind of chess face, shaped like a chess piece, is dried in the shade, then spread on a clean mat in the shade, then stored in a pocket for a long time, taken out when eating, boiled in boiling water, mixed with gravy, tough but not rotten, and eaten.

The "medicine chess face" in Yu Fengzhi is obviously different from the "chess face" in Qi Yaomin's book. Only a little (that is, 3.3 mm) wide, it looks like a slender noodle, not a piece of size. Produced in Kunshan County, Pingjiang Prefecture, it can be transported to Hangzhou, the then capital, and become a favorite gift of aristocratic bureaucrats. It seems to have the characteristics of medical care. The record of Lamian Noodles was first found in the Song Health Department written by Xu in Ming Dynasty: "Lamian Noodles mixed noodles with less salt, and one catty was the rate. Even with a little sesame oil, the moon in summer is covered with tarpaulin for a while, and the moon in winter is covered with tarpaulin overnight, and the rest is like being cut by a giant. Gradually, stretching with both hands, winding between the straight finger, the general finger and the ring finger, showing a thin strip. Boil the soup first, cook it with a pull, and float it before you take it. The soup is the same as before. " In Xue's Su Wen lue, it is also called "surface mounting": "Noodles are mixed with water, added with salt, alkali and clear oil, kneaded evenly, covered with wet cloth, once mixed, torn into thin strips and cooked, it is called" surface mounting ". The best way is Pingding House in Taiyuan, Shanxi, Chaoyi and Tongzhou in Shaanxi. Its book is equal to leek, and its fineness is thinner than dried noodles. It can be shaped into a triangle or a hollow shape. Continuous cooking resistance, softness and tenacity are really wonderful. " Daoxiao Noodles is also called "noodle cutting".

Qing Xue Chen Bao's "A Brief History of Vegetarianism" records: "Slice": "Noodles are hard and hard, so you should knead them more, and the softer the better. It's interesting to make long slices in the palm of your hand, cut them into thin slices with a sharp knife, cook them in boiling water and pour soup or brine on them. Pingyao, Jiexiu and other places have done well. " Noodles can be made in various ways. As far as celebrities are concerned, both Yuan Mei and Li Yu have their own noodle making theories. Yuan Zicai thinks that "instead of meeting in a bowl, it is better to make more noodles with soup." He is best at making "eel noodles". Take a big eel, remove the meat and bones, and make soup. Add chicken juice, ham juice, mushroom juice, a big bowl of soup, and little noodles. Li Daiweng was extremely opposed to this practice. He said: "Southerners eat Daoxiao Noodles, and their ingredients such as oil, salt, sauce and vinegar are all in noodle soup. Soup tastes delicious and tasteless, which is the most important thing for people. Not in the soup, in the soup, it's like eating noodles. " He said that when he made noodles, he was "harmonizing everything with noodles, masking the five flavors, but the soup was pure." If this party is for noodles, it is not for soup. "There are two kinds of noodles he created, one is' spiced noodles' and the other is' babao noodles'." Spiced noodles are for your own use, and Bazhen noodles are for treating guests. "Spiced? Sauce, vinegar, pepper powder, sesame slices, fresh bamboo shoot juice or boiled mushrooms and shrimps. Mix the chopped peppers and sesame seeds into the noodles first, then mix the sauce, vinegar and fresh fruit juice into one place, that is, fill the noodles with water, and don't use any more water. Mixing should be extremely uniform, rolling should be extremely fine, and cutting should be extremely fine. Then pour it into boiling water, and the essence will be in the noodles. You can chew it as much as possible. Unlike ordinary noodles, noodles will be swallowed straight and soup will be spit out. ""Babel? The meat of chicken, fish and shrimp is extremely dry with wine (which is suspected to be the mistake of sun drying), and then mixed with fresh bamboo shoots, mushrooms, sesame seeds and pepper, * * * becomes the last meal, and then mixed with fresh juice, * * * is eight kinds. "Li Yu said that for this kind of" eight-treasure noodles ",the meat of chicken and fish must be refined, and those who are slightly greasy can't use it. Don't use broth for fresh juice, use bamboo shoots, mushrooms or shrimp juice, because noodles will disperse at the sight of oil, and will not be rolled into pieces or cut into shreds. It is more appropriate to add one or two cups of egg white to the juice of noodles.

People call it "Yi Fu Noodles". In fact, it was created by a chef who moved into Yibingshou from Gan Qing. Yi Bingshou's word group resembles Mo Qing, which is very tasteful. When he was an official in Huizhou, because he liked noodles, the chef made improvements according to his instructions. "One-lady noodle" is made of eggs and flour, boiled to 80% maturity, fished out, mixed with sesame oil and fried until golden. Then simmer in chicken soup, put on a plate, and pour Shanghai ginseng, shrimp and magnolia slices. In early folk customs, there was only the saying of eating noodles during the day.

"A Brief Introduction to Jingchu" in the Northern Qi and Song Dynasties: "When you enter the soup cake in June, it is called evil." As for the custom of eating noodles on birthdays, it seems that it began in "The Queen of Tang Dynasty": "A Zhong takes off his purple arm and a bucket of noodles is a birthday soup cake." This Ah Zhong took off his clothes and changed his face in order to make birthday soup cakes. Why does he have to eat birthday soup cakes? Because in ancient times, boys were called "the joy of playing tricks" (Zhang: Baoyu's Book of Songs Xiaoyasgan: "Everyone is born with a bed to sleep in, clothes to wear and tricks." )。

In the Tang Dynasty, it was a custom to hold a soup-cake feast to celebrate the fun of playing tricks on Zhang. Liu Yuxi has a poem "A Gift to Jinshi Zhang Xi": "I remember my lonely days, and I was a guest. Toast to eat soup cakes and add Kirin. " Su Dongpo has "Happy Birthday": "I really want to be a soup cake customer, but I'm afraid I wrote Nongzhang wrong." Why did you have to be a "soup cake guest" and eat soup cakes in the Tang Dynasty? In Song Dynasty, Ma Yongqing thought in the book Lazy True Son that "those who must eat soup and cakes must want to live a long life." Noodles, at that time, have become a symbol of wishing the newborn boy a long life. This secular tradition has been handed down, and people in China eat noodles on their birthdays.

The Origin of Eating Noodles on Birthday

In many places, especially in some rural areas, people often eat noodles on their birthdays, which is called "longevity noodles" or "longevity noodles" for short.

Why do you want noodles for your birthday?

Legend has it that in ancient times, there were five wise emperors in China, namely Huangdi, Zhuan Xu, Di Ku, Tang Yao and Yu Shun. The great-grandson of Emperor Zhuan Xu was named Keng. "Adjusting wild chicken soup (that is, wild chicken soup) served Emperor Yao, and was praised by Yao and sealed in Pengcheng." Kui Keng lived for 767 years (some people say he lived for more than 800 years) and was called Peng Zu.

When Emperor Wu of the Han Dynasty was in power, one day, the monarch and his subjects finished discussing state affairs and chatted that they wanted to live a long life. Some people say: the longer the face, the longer it is. Some people say that people live longer. Minister Dong Fangshuo said: If middle-aged people live long, Peng Zu will live 800 years, and his face will grow! His words made the monarch and ministers laugh.

After Dong Fangshuo's words spread to the people, people gradually changed. "Long life" is said to be "long life". For good luck and longevity, the custom of eating longevity noodles on birthdays has gradually formed.

Note: Pengcheng, according to legend, Yao made Peng Zu a great country here. In the Spring and Autumn Period, a county was established with Qin. Governance is located in Xuzhou City, Jiangsu Province.

The Origin of China Special Pasta

In China's food culture, take noodle culture as an example. Because noodles have a history of more than 2,000 years, there are about 800 million people who are used to eating noodles at present. Since the rapid development of industrialized instant noodles in 1980s, it has reached 48 billion servings in 2004, with an output value of 29 billion yuan, making it the largest country in the production and sales of instant noodles in the world. It integrates nutrition, aesthetics and history, forming a mainstream food that can not be ignored in oriental cuisine. There are more than 500 kinds of noodles, which are perfectly unified in color, fragrance, taste and shape. China's noodles originated in the Eastern Han Dynasty and were introduced to Japan by "envoys in Tang Dynasty". After the yuan dynasty, Venice businessman mark? Polo spread to Italy and Europe. Noodles in China, like tea, tofu and wine, have made great contributions to the development of human catering.

People in China attach great importance to eating noodles. The essence of eating noodles is to embody "humanity" and "worldly wisdom" in noodles. Eat longevity noodles on birthdays; Marry a daughter-in-law, move to a new home to eat noodles with gravy, and the noodle soup is delicious; On the second day of the second lunar month, the dragon looked up and prayed for good weather to eat Longxu Noodles. Eat different noodles in different seasons and festivals.

China's "famous face" has more unique humanistic value.

Such as Sanxian noodles, Sichuan Dandan Noodles, Qishan minced meat noodles, Hancheng big knife noodles, old friends' hot and sour noodles and so on. Take Sanxian noodles as an example, which is also called filial piety noodles. According to historical records, Yi Yin's mother was sick all the year round, and her son specially made egg noodles for her. After kneading the dough and cutting it, she steamed them and fried them in oil. Even if people are not at home, her mother can eat noodles conveniently, and it won't rot for a long time. The soup when eating noodles is stewed with chicken, pork bones and seafood. His mother recovered under the careful care of Yi Yin, so Sanxian instant noodles are also called dutiful noodles. The processing method of Sanxian instant noodles is very similar to that of industrialized instant noodles.

As for Dandan Noodles in Sichuan, it is a household name. Chen Baobao is a noodle vendor selling noodles along the street. Dandan Noodles has not only complete seasonings, but also pots and stoves. You can cook whatever you want and add any seasoning. This business philosophy of serving consumers wholeheartedly is the eternal essence of Dandan Noodles.

The well-known "sister-in-law noodles" or "minced meat noodles" in Qishan, Shaanxi Province also contains profound philosophy. It is reported that a poor scholar was raised by his brother's sister-in-law because he had no parents. My sister-in-law not only cooks good noodles, but also cooks good brine. In order to let my brother-in-law study hard and seek fame, the family scrimped and saved. Sister-in-law specially made him brine with meat and vegetables, leaving fragrance between his teeth and stimulating his appetite with oil. Brother-in-law is really successful, so this noodle is called sister-in-law noodle. Therefore, many people imitate this kind of noodles with gravy for the sake of their children's fame, but they often fail to make the list and feel ashamed, so they are also called "ashamed noodles".

Eating hot and sour noodles with friends in Guangxi means that some people often go to a teahouse for tea in a certain week and then get sick at home. Boss Zhou found out that the man had never been to the teahouse, and he didn't know that his old friend was ill until he came to the door in person. He specially made a big bowl of hot and sour soup noodles, with fragrant minced garlic and lobster sauce. After eating, his old friend broke out in a sweat and recovered, so he called it "friend noodles". The above examples are few, but they are enough to show that eating conveys the truth, goodness and beauty between people, and is the attachment and comfort between people. This is what really happens in our lives, and it affects our humanity all the time. It is invisible and intangible.

Pizza and noodles

The Italian word for PISA is "Pisa", and the Chinese translation is beyond reproach; The Italian word for "pizza" is "pizza" In Chinese translation, there has been a "pizza market" for a long time, followed by "pizza", so people naturally think of "pizza" which has nothing to do with the pizza market.

Even many Italians don't know much about the origin of pizza, except that it is a cake made of flour and vegetables that the poor used to eat. Later, the production developed, the living conditions improved, the types of pizza increased, and the quality was constantly improved, among which the most authentic pizza was Naples pizza.

Judging from the pronunciation of pizza, it is very similar to the Chinese word "cake". Some people imagine that there should be a connection between the two. There are also many similarities in content and practice. Whether Italian pizza has anything to do with China's "pie" can't be verified at present, but there is a joke circulating here: an Italian came to China in ancient times and liked Chinese food very much, and even praised pancakes and pies. Later, when the Italian returned to China, he began to cook Chinese food by himself.

And make China pancakes. When he made noodles, mixed meat and planned to make pies, he found that he forgot to ask how the pie stuffing was put into the cake when he was in China. He thought for a long time and didn't come up with it. Finally, he must fry or bake the stuffing on the cake. Today's pizza is baked on bread with cheese, fish, meat, vegetables and other fillings, which is more colorful than China pie.

The cultural exchanges between China and Italy have a long history, with many touching stories such as Kelpolo, but there are also many friendly "disputes". For example, noodles, some people say that noodles came from China and were introduced to Italy by Kyle Poirot; However, some people say that pasta has a long history. It first appeared in southern Italy. There are many varieties and patterns of spaghetti now, including long, short, hollow and so on. Chinese noodles are made of soft wheat flour, which will rot when cooked; On the other hand, spaghetti is made of hard wheat flour, which is difficult to cook. China people are used to eating soft noodles, while Italians like to eat chewy hard noodles. Therefore, when people in China want to eat spaghetti in Italy, they are always asked to cook it for a while. When Italians go to China to eat noodles, they often look at those "noodles" and worry.

People in Henan love noodles, and there are many ways to eat noodles. As far as varieties are concerned, we often eat noodles in soup, noodles in fish, noodles in noodles with noodles in noodles, fried noodles, noodles in rice sauce, steamed noodles, noodles in rice sauce and Lamian Noodles. As far as shape is concerned, there are a wide face with a width of one centimeter, a narrow face as narrow as a leek leaf, a Longxu Noodles as thin as a hair, a diamond-shaped Ye Er face, and long and irregular patches. In terms of taste, there are four flavors: light, salty, spicy and sour.

Noodles are another staple food for people in central and northern Henan, Shanxi, Shandong and other places. Except steamed bread, you usually eat it at least once a day. The method of making noodles changes with the seasons.

When the weather is cold in winter, people eat more noodles in soup, Lamian Noodles and Huimian Noodles strips, and put some dried vegetables, sauerkraut or fresh vegetables in them. People in some places like vegetarian noodles, and people in some places often mix batter into noodle soup. This kind of paste noodles is commonly called "paste soup noodles".

In summer, people eat more noodles. After the noodles are cooked, take them out, put them in cold water or yin and yang water (boiled water mixed with cold water), and mix them with garlic juice, amaranth, Schizonepeta tenuifolia and shredded cucumber. When eating, it is cool to relieve summer heat and prevent heatstroke.

In spring and autumn, people eat noodles and noodles. In the harvest season of garlic moss and beans, every household likes to make noodles with garlic moss and beans. Because these dishes are all fixed dishes of noodles, when garlic and bitter beans are on the market, it is also the time when people eat noodles the most. Usually, they should eat noodles at least once every three or two days.

Farmers like to eat miscellaneous noodles, and some mung bean noodles are mixed with wheat flour, which tastes very fragrant. Mung bean noodles are loose and not easy to agglomerate, so adding some wheat flour will increase the toughness of noodles. When eating this kind of noodles, some sweet potato leaves and sesame leaves are often put in the soup.

There is a saying among the people in the Central Plains that "noodles are narrow and narrow, and they are not afraid of adding guests temporarily". It means that when mending noodles, roll the noodles thinner and cut them thinner, even if the guests come temporarily, the host will not be in a hurry. Add a few bowls of water and the guest's meal will come out. So people love to eat noodles, which is not only delicious, labor-saving and time-saving, but also very economical than eating rice and steamed bread. From the custom of eating noodles, we can see the excellent quality of the people in the Central Plains.