According to legend, Taihe Banqiao originated from the Three Kingdoms period. Taoyuan brothers Liu Bei, Guan Yu and Zhang Fei were stationed in Yingzhou (now Fuyang, Anhui Province). Zhang Fei always thought that noodles were too soft, did not roll and were light and tasteless. The chef (the present chef, without textual research) pondered many times and tried hundreds of times before he succeeded. Later, Zhang Fei pointed out to the chef that mutton should be used to make soup. The chef had a brainwave and added nearly ten kinds of edible herbs (including peppers, of course) to make noodles for Zhang Fei. Zhang Fei felt delicious after eating it. Immediately said: good noodles, good soup, better taste, fragrant, spicy and enjoyable. Since then, Anhui board face has been popular in Yingshang (Fuyang), Wan (Nanyang) and Xiangfan (Xiangfan). According to legend, the ancient city of Xinye "flat noodles" was founded in the late Eastern Han Dynasty. When the Taoyuan brothers Liu, Guan and Zhang were stationed in Xinye, General Zhang Fei, who was bold as a leopard and roared with thunder, always felt that noodles were too soft, boring to bite and boring to eat. In order to satisfy the general, the chef has worked out this kind of "board face" many times. Zhang Yide laughed after eating and gave a thumbs-up cheer! Since then, "Xinye Board Face" has been widely spread in Wan and Luo in western Henan, and Jing and Xiang in northern Hubei. In Xinye, the ancient city of southern Henan, there are many noodle restaurants, large and small, which are full of people regardless of spring, summer, autumn and winter. All kinds of people in the society are not tired of eating for a long time, which constitutes a splendid food landscape. On the one hand, the surface of Xinye is good, on the other hand, it is also good. Xinye county produces high-quality wheat. Noodles are made of refined wheat flour, which is mixed with salt and water in proportion according to the different seasons of the year to make dough. After repeated kneading, it was made into small noodles with a diameter of half an inch and a length of eight inches. Then apply sesame oil, code the box and cover it with a clean wet towel. Moisturizing fried dough sticks are soft and long, and feel like silk.