Su is famous for its "white, thin, light, soft, thick and fragrant". Because it is tough and chewy, spicy and palatable, it is deeply loved by the masses. Imperial powder began in the Kangxi period of the Qing Dynasty. At that time, Wang Tongjiang of Bamugou Village, Beiguo Township, Qishan County, Kansai Region worked as a chef in the Forbidden City in Beijing. Based on his rich experience for many years, he explored in practice and created this kind of pasta. As a royal meal, it was named "Yujingfen". At the end of Kangxi, Wang Tongjiang returned to his hometown in his later years. He opened a shop in his hometown, dealing in Yujing powder, which has been more than 260 years. Qishan county has a special royal powder processing center, which has a strong taste. Qishan county has a simple folk custom, and it is called royal skin. Cold noodles and bean jelly are called royal noodles and royal noodles. A new generation of Qishan children brought royal powder out of Qishan, which was found all over the country. In 2009, Qishan county government applied for imperial meal as intangible cultural heritage, and Qishan county imperial meal chain catering management company opened the ancient brand of imperial meal to the north and south of the country. The farthest chain stores are in Hsinchu and Keelung in Taiwan Province Province, and there are more than 80 chain stores in China. Qishan is the hometown of Shaanxi cuisine and pasta. During the reign of Emperor Kangxi in the Qing Dynasty, there was a panlong Zhaobi in Dashi, Qishan County, and there was a noodle restaurant behind Zhaobi, with the brand "Behind Zhaobi". There is a seven-star stove in the shop, which is said to be made by Luban. It has seven pots in one fire and seven pots in one fire, and the heat is the same. Behind the zhaobi is a noodle restaurant (Shuntiancheng), and there is a dragon and phoenix flag at the entrance of Shuntiancheng. Shuntiancheng's hollow noodles (thin, strong, smooth and non-soup-sucking noodles) also participated in the San Francisco World Expo or the gold medal in the late Qing Dynasty and the early Republic of China. Yu Jingfen's shop has been on the bridge of Qishan North Street since Kangxi, sitting west to east. Under the careful management of Wang Tongjiang, the founder of Qishan dough sheet, Yu Jingfen has successively developed Qishan rolled dough sheet, steamed dough sheet, baked dough sheet, cold noodles, vinegar powder, bean jelly, Xiqi cold dishes and other pasta, which became famous for a time and became famous in Xiqi. According to legend, during the Guangxu period of Qing Dynasty, Empress Dowager Cixi took refuge and returned to Qin. Exquisite craftsmanship and good management, the development of Yujing powder has become a household name in Xifu by the end of Qing Dynasty, and the production of Qishan noodles has also taken root in Xifu. Today, Zhao's descendants and Qishan's children carry forward Qishan's dough in waves.