Noodles, traditionally and today

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• 作者：Na Zhang^a ; Guansheng Ma^b ; ^{mags@bjmu.edu.cn" class="auth_mail" title="E-mail the corresponding author}
• 关键词：classification ; health ; industrialization ; noodles ; nutrition
• 刊名：Journal of Ethnic Foods
• 出版年：2016
• 出版时间：September 2016
• 年：2016
• 卷：3
• 期：3
• 页码：209-212
• 全文大小：1294 K

文摘

Chinese noodles originated in the Han dynasty, which has more than 4,000 years of history. There are many stories about the origin of noodles. To a certain extent, noodles also reflect the cultural traditions and customs of China, which essentially means “human nature” and “worldly common sense”. There are thousands of varieties of noodles in China, according to the classification of the shape of noodles, seasoning gravy, cooking craft, and so on. Many noodles have local characteristics. Noodles are accepted by people from all over the world. The industrial revolution and the development of the food industry realized the transition from a traditional handicraft industry to mass production using machinery. In addition, the invention of instant noodles and their mass production also greatly changed the noodle industry. In essence, noodles are a kind of cereal food, which is the main body of the traditional Chinese diet. It is the main source of energy for Chinese people and the most economical energy food. Adhering to the principle of “making cereal food the main food”, is to maintain our Chinese good diet tradition, which can avoid the disadvantages of a high energy, high fat, and low carbohydrate diet, and promote health. The importance of the status of noodles in the dietary structure of residents in our country and the health impact should not be ignored.