As a local famous snack, Luoyang noodles originated from the Eastern Han Dynasty. At that time, Liu An made tofu water was acidified and fermented into pulp water. There are quite a lot of sayings. The syrup noodles are fragrant, sour and soft, and the aftertaste is endless. Every Luoyang person can't avoid the pulp noodles. It is difficult to give up. Its characteristics are soup color milky yellow, oily and sour; soft noodles, crisp and fragrant; leftovers are hot, more sour.

There is a folk song in Luoyang: "Henan government has three treasures, Mengjin pear, Lingbao jujube, Luoyang city pulp noodles." As a representative of Luoyang noodles, pulp noodles have a long history, women and children are known, suitable for both young and old. Paste noodles are the traditional noodles of Luoyang folks, also called “paste rice”, which is loved by Luoyang people because of its unique sour taste. Regarding the origin of the noodles, there are many different opinions, and the most widely spread is the story of Liu Xiu of the Hanguang Emperor Wu of the Zhongxing Han Dynasty. According to legend, Liu Xiu was escaping from the pursuit of the day and night, and he did not enter the water for several days. One night in the middle of the night, I went to Luoyang. When I saw a family, I wanted to ask for some food. The owner was poor. There were only a few dry noodles and some soy milk that had already been acidified. The owner used the acid syrup to cook the noodles, leaves, and beans into the pan. Liu Xiu gorged, and even felt the aroma of the nose, eating it with relish. Later, Liu Xiu became the emperor. Although there was a mountain and sea flavor, he still remembered the noodle in the past, so that there was a pulp noodle in the royal feast. Nowadays in Luoyang, every day, the screaming from the pulp mill is the most wonderful note in the hearts of many old Luoyang people. The quality of the syrup directly affects the quality of the pulp noodles, and the good pulp room is often in short supply, so if you want to eat an authentic pilaf, you have to go to the sputum early. The rice is hot three times, and the meat is not changed. Nowadays, among the variety of noodles, Luoyang noodles still look outstanding, because only the noodles are not boiled, it uses a special raw material - physalis. Wang Tianxi, chairman of Henan Laoyangyang Catering Co., Ltd. introduced that physalis is divided into green soy milk and black soy milk, among which green soybean milk is the best, and milky white is superior. The juice should not be too sour, the acid will be broken; it should not be too light, but not odorless. “When making the pulp, first soak the mung bean or pea with water, swell it and put it on the stone mill to grind it into a coarse pulp, filter it with gauze to remove the slag, and then put it in the tank. After one or two days, the pulp water is fermented and acidified. To make the noodles." Wang Tianxi said that although the production process of the noodles is complicated, the price is very low. An authentic old Luoyang person told reporters that in the past, the poor people in Luoyang could not afford to buy flour, often using vegetables as a substitute. Spend three or five cents on the street and take two sorrel syrups and go home to make a meal. Cut a little radish or cabbage leaves under the pot. After the pulp is foamed, smash the flour and thicken it, which is called “pick rice”. If you make another millet, it means "paste rice." "The leftover noodles" is the top grade in the rice, and the Luoyang folks have "three times the hot rice and the meat is not changed", which shows that its charm is endless. Physalis, hand-baked noodles, cooked cabbage meat, small celery, leeks, large mung beans, carrots, cooked peanuts, all kinds of raw materials are available, I only see the chef sometimes "foaming", sometimes plucking noodles, In a short while, a bowl of juice is thick and delicious, thick and not paste, noodles tendons, soft and continuous, sour and nourishing noodles are on the table. Then add the leek flower, chili oil, and the fried green pepper segment, green, white, red, sour and spicy, and can kill the human mites. From the small street pavilion to the pavilion restaurant, from the ordinary people to the front of Wang Xietang, the pulp noodles nourished the generations of Luoyang people. In the long rivers of the years, Luoyang people have enjoyed the prosperity of the prosperous capitals, experienced the wars of the raging fires, and even destroyed the city several times, but they have been humiliating and inclusive, and their understanding of life has slowly merged. This bowl of pulp is among the noodles. Henan Laoyangyang Food Service Co., Ltd. is an old-fashioned enterprise that is famous for its local traditional reputation. It was founded in October 1991 and is now the first batch of “Yucai brand flavor shop” and “Chinese restaurant famous restaurant” in Henan Province. At present, there are Laoyangyang Food Museum, Laoyangyang Happiness Group Meal Branch, Laoyangyang Central Kitchen, Laoyangyang Restaurant, Laoyangyang Halal Restaurant, Laoyangyang Water Palace, Laoyangyang Noodle Hall and other high schools. There are 48 low-end stores and more than 2,000 employees. The scale is in Luoyang urban (county) and Zhengzhou, Sanmenxia, ​​Pingdingshan, Nanyang, Xuchang, Jiaozuo and Jiyuan. Laoyang Company has a team of professional and technical personnel, composed of Chinese culinary masters, national nutritionists, Henan cooking masters, senior Chinese cooking technicians, senior banquet service technicians and other professional and technical personnel. The overall scale of the company ranks in Henan Province. At the forefront. Henan Laoyangyang Food Management Company pays great attention to the organization of headquarters organization, and has established company party branch, company trade union, company general office, finance department, human resources department, quality inspection department, purchasing department, marketing department, training department, and food research and development center. 13, brand development center, engineering department, decoration company and other 13 functional departments, the company has long adhered to "one safety (production safety) three quality (production quality, service quality, health quality) as the starting point, to "six T "Management" is a standard, and has established a good corporate social image of standardized management and positive progress. Since its establishment 25 years ago, Henan Laoyangyang Food Management Co., Ltd. has been adhering to the tenet of “excavating local traditional famous food and promoting Luoyang food culture”, and has taken the lead in excavating and saving the palace feasts, local famous foods and ethnic flavors scattered among the people. The “Old Fuyang Official Banquet”, “Laoyang Yangqing Banquet”, “Old Poyang Eight Bowls”, “Big Eight Signatures” and “Old Shuyang Traditional Names” are the menu management system. The old Laoyang Yang noodles, Laoyangyang fried noodles, Laoyangyang five bowls and four bowls were successfully listed in the intangible cultural heritage list; the old Laoyang noodles were named by the National Tourism Administration. "China's gold medal tourist snacks", "Laoyang Yang noodles, Laoyangyang fried sorghum" was named "Chinese famous snacks" by the China Cuisine Association. At present, the company has more than 50 honors of various dishes and 6 patents for food research and development, which has become a representative enterprise of traditional Henan cuisine.