According to legend, it was invented by Jiang Nu, the wife of King Tai of the Zhou Dynasty when his father lived in Bin. Jiangnu is a virtuous and intelligent lady in "Poem Daya Mian" who is famous for her good cooking. Later, Gu Gong and his father moved from Bin to Qi and passed through Liangshan in Qian County. Jiang Nu also brought the royal noodle making skills to Qian County and Qishan area. However, due to the relationship between water and soil, the wheat flour there was made into the "noodle skin" that has been passed down to this day. . More than 100 years later, King Wu of Zhou, the great-grandson of Gugong Danfu, destroyed the Shang Dynasty and established the Zhou Dynasty. He personally came to his ancestral land, Bin State, to pay homage and wanted to eat the jade noodles created by his great-grandmother and named after his great-grandfather. Therefore, Yumian is also called "Royal Noodle". During the Qin, Han and Tang dynasties when Xianyang and Chang'an were the capitals, Bindi imperial noodles had always been a palace food.
In her later years, the Empress Dowager Cixi of the Qing Dynasty liked to read the archives of previous dynasties, and she did a lot of research on the history of the ancestors of the Zhou people living in Bin and "Poetry Bin Feng", so she built the "Bin Feng Bridge" in the Summer Palace. She actually learned from ancient books I found the description of making silt noodles by Jiang Nu, Princess Yuan of the Zhou Dynasty more than 3,000 years ago, and I was deeply moved. Later, when the Eight-Power Allied Forces invaded and Cixi fled to Xi'an, she specially ordered the silt noodles in Pizhou. Although the silt noodles have evolved over more than 3,000 years, the silt noodles are still the four processes pioneered by Jiang Nu mentioned above, which are washing the silt noodles, refining the silt noodles, and steaming the silt noodles. , cut the silt surface. Later, pressed silt noodles were added, that is, the steamed silt noodles were pressed into jelly.