User:Chang0627/You Po Mian（ Oil poured noodles）

Introduction
Oil poured noodles are one of the traditional characteristics of Shaanxi noodles, which originated in the Ming Dynasty and have a fresh, sour, and spicy taste. Oil poured noodle is a very common pasta-making method. The handmade noodles are cooked in boiling water and then placed in a bowl. The chopped green onion, pepper powder, salt, and other ingredients are spread with a thick layer of chili powders. On the noodles, pour hot oil on the noodles and the seasoning, the oil boils immediately, scald the pepper powders and chili powders until the bowl is full of a spicy smell, and then add an appropriate amount of soy sauce and balsamic vinegar. You can also add meat, green pepper potato shreds, green pepper eggs, tomato eggs, etc. to eat together.

Origin
Noodles developed and evolved on the basis of "ceremonial noodles" in the Zhou Dynasty; they were called "soup cakes" in the Qin and Han dynasties, which belonged as a type of "cooked cakes"; in the Sui and Tang Dynasties, they were called "long-life noodles", which means the It was boiled in the pot for a long time; in the Song and Yuan Dynasties, it was renamed "water slippery noodles". According to the "Yi Ya Legacy" written by Han Yi in the Yuan Dynasty, it is recorded: "Water-slippery noodles: use very white noodles to knead and search for a preparation. One pound makes more than ten pieces."

Dish Making
Main ingredients: noodles, rape, chopped scallion, pepper powder, chili powder, peanut

Cooking method: boil, pour oil, dry mix

Ingredients: mung bean sprouts, green vegetables, ham, minced meat, etc

Reference
https://commons.wikimedia.org/wiki/File:You_Po_Mian%EF%BC%88_Oil_poured_noodles%EF%BC%89.webp

https://zhuanlan.zhihu.com/p/27897969

https://www.zhihu.com/question/30419590