Salty noodle soup is a unique traditional cuisine in Yaozhou. It has smooth gluten, rich soup flavor, rich nutrition, excellent health care, Kaidan spleen and stomach function, and affordable price. It is the favorite place in the local favorite. Authentic Yaozhou salty noodle soup "gluten is not hard, oil is not greasy", the face is in the hands, the aroma is tangy, the yellow noodles in the bowl float in the chili soup of the red red soup, floating focus on the white tender tofu Flowers, green onions and silks under the stirring of chopsticks, colorful, like a pleasing picture, really noodles have not yet entered the belly, people have been born forever to lie.

The morning of Yaozhou City begins with a bowl of salty noodle soup. The air is filled with the spicy and salty smell of the heart, a small city, and there are no fewer than 20 large and small salted noodle soups on the street. This is the mark of Yaozhou people's life. Part of it. It is said that Lao She had eaten and sighed in the past: Xiao Xiaoyao County, there is actually a Beijing hotel. When Jia Pingwa wrote "Abandoned Capital" in Taoqupo Reservoir, he was still in the door of Xiantangdian. Yaozhou salted noodle soup originated in the Qing Dynasty light years. In that year, the working people who went to work early every day often had a cold steaming to cope with heavy physical labor. At that time, there were few stalls selling breakfast snacks in the small Yaozhou city. People can only do this. At that time, Zheng Yucheng, who lived in the East Street of the city, was a very thoughtful person. He thought to himself that if there was a bowl of hot noodles, wouldn’t the people who started working early scolded their hands? So he said dry, and asked the craftsman to make a pair of noodles, put the noodles at home on the steaming pot on the load, and then put it back on the heat several times, then add the seasoning and salt for the early risers. I really didn't expect this pasta to be very popular as soon as it was listed. Because Zheng Yucai is a bit of a man, like a half-old man, they have dubbed this face as "Weng Weng Noodles". Since then, "Weng Weng Noodles" has gone without a trace. It is well known that later generations of Zheng Yucai also practiced this industry, and constantly improved the process, preparing spices, so that "Weng Weng noodles" became more and more popular among the masses. This face has been passed down from Daoguang for more than 180 years. Since the seasonings are always based on salt, people use the word "salty" in front of it, which is called salted noodle soup. This name has been used ever since.